Berry recipes with
lots of cheeky fruits
Familienresort & Kinderhotel Ramsi
Kameritsch 8
A-9620 Hermagor-Pressegersee
Nassfeld . Presseggersee . Weissensee
Austria | Österreich
Wonderful berry season in Ramsi’s treats garden
Shoo, get out of the hotel and into Ramsi’s treats garden! Here, Mother Nature has covered the table abundantly. The shrubs and little plants are full of hanging plump fruits: red and black currants (we call them Ribiseln), raspberries, blackberries, gooseberries and strawberries. You can just pick them and eat them right on the spot.
Kinderhotel Ramsi, 9 July 2020
However, a few of them we take away to the kitchen, where chef Christoph Buchbauer processes them to small delicacies. For example, to our sweet-sour currant cake or the fancy gooseberry chutney. So that you can enjoy these berry palate flatterers back home, there are the recipes for you here and now – for easy baking and cooking:
Recipe from Ramsi’s treats garden:
1. Sweet-sour current meringue tart
You need for the cake base: 300 g flour, 120 g sugar, 180 g butter, 3 egg yolks, 1/2 packet of baking powder and 1 packet of vanilla sugar as well as some butter and 1 tbsp breadcrumbs for the cake tin
For the meringue: 3 egg whites, 200 g sugar and 300 g red currants
Preparation:
- First preheat the oven to 150 °C (fan). Grease the cake pan with butter and coat it with breadcrumbs.
- For the base: Beat egg yolks, butter, sugar and vanilla sugar with the blender until fluffy. Sift in the flour and baking powder and stir well. Then fill the mixture in the cake pan and bake for about 20 minutes at 150 °C (fan).
- For the meringue: Beat egg white with the sugar to stiff peaks. Sort the currants. Leave the pre-baked cake base in the hot form and pierce several times with a fork. Place the currants on top and cover them with the beaten egg white.
- Put the whole beauty back into the oven for about 10 minutes at 150 °C (upper heat).
2. Recipe from Ramsi’s treats garden:
Fancy gooseberry chutney with coarse mustard
You need: 500 g ripe gooseberries, 1 finely chopped onion, 2 tbsp olive oil, 2 tbsp lemon juice, 250 g gelling sugar 2: 1, 2 tbsp coarse Dijon mustard, 1 pinch of salt, boiled preserving jars to store
Preparation:
- Saute the onion in olive oil. Take the pot from the stove and add gooseberries, lemon juice and gelling sugar. Bring to the boil while stirring, and simmer gently for 5 minutes.
- Take the pot from the stove, stir in the Dijon mustard and season with salt (if the gooseberries are too big for your taste, simply puree half of the chutney with the stick blender).
- Then fill the hot chutney in previously boiled preserving jars and let them cool.
- Tastes great with savoury cheeses or fresh black bread.
Enjoy your meal!
Oh, by the way: Our Ramsi Imp, who is quite a bit of a fruitcake himself, loves to walk through the treats garden (Naschgarten) early in the morning. Who knows, maybe you will meet him there.
At home in the Nature Experience World!
The Ramsi family.
