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Recipe for bilberry dumplings

Profikoch Hendrik Boserup mit Kurt Tropper und Michael Grafl

BRIXENTALER KochArt...... an association of landlords who work with produce from local farmers and producers and this is specifically stated in their menus. In special cookery workshops with award-winning chefs you get instruction in traditional and innovative preparation methods. Here is a secret (recipe) from BRIXENTALER KochArt ...

Ingredients for bilberry dumplings

200g Flour
100ml Milk
5 Eggs
Vanilla sugar, salt
500g Bilberries/blueberries
Some butter, icing sugar

Preparing this speciality

Beat the milk and flour together until smooth, add the eggs and season with salt and vanilla sugar to taste. Stir in the bilberries (if necessary add a bit more flour - however the dough should not be too thick). Slightly brown the butter in a pan, take a tablespoon of the dumpling mix and place it in the pan. Fry on both sides. Remove from the pan and dust with icing sugar.TIP: Traditionally a glass of milk is enjoyed with bilberry dumplings. They are also excellent with vanilla ice-cream or elderberry sorbet.

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