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Artikel werden geladen
Autoren:
Verlag:
Stocker Leopold Verlag Weitere Titel dieses Verlages anzeigen
| Vorwort | 11 | |
| Über die Verwendung dieses Buches | 15 | |
| Frühling (März, April) | 19 | |
| Bärlauch, Allium ursinum | 20 | |
| Bärlauchblüten-Wildkräuter-Pesto auf Ziegenfrischkäse | 22 | |
| Bärlauch-Schmalz | 22 | |
| Topfengnocchi mit Bärlauch und Vorarlberger Bergkäse | 23 | |
| Kartoffelkäse mit Bärlauch und Bärlauchblüten | 23 | |
| Bärlauchtascherln | 23 | |
| Bärlauch-Pesto | 24 | |
| Bärlauchaufstrich-Brötchen | 24 | |
| Frühlingsplatterbse, Lathyrus vernus | 25 | |
| Frühlingsbutterbrot | 26 | |
| Nelkenwurz, Echte, Geum urbanum | 26 | |
| Köstlicher Nelkenwurz-Milchtee | 28 | |
| Sauerklee, Oxalis acetosella | 29 | |
| Sauerklee-Buttermilch | 30 | |
| Saiblingsragout mit Sauerkleesauce | 31 | |
| Fichte, Picea abies | 31 | |
| Löwenzahn-Fichtenwipfel-Honig | 33 | |
| Fichtenwipfel-Mousse | 33 | |
| Fichtenwipfelsirup, gekocht | 34 | |
| Fichtenwipfelsirup, angesetzt | 34 | |
| Hirschfilet in feiner Sauce aus Fichtenwipfelsirup | 35 | |
| Fichtenwipfel-Essig | 35 | |
| Giersch, Aegopodium podagraria | 35 | |
| Rösti von heurigen Kartoffeln und Giersch | 37 | |
| Kräuter-Hirse-Laibchen | 38 | |
| Aromatische Giersch-Tomatensauce | 38 | |
| Erdäpfel-Giersch-Brotaufstrich | 38 | |
| Kartoffelgratin mit Wildkräutern | 38 | |
| Taubnessel, Lamium sp | 39 | |
| Duftmilch | 41 | |
| Nesselpalatschinken | 1 | |
| Frühlingstee | 42 | |
| Grüne Lasagne | 42 | |
| Taubnesselgemüse | 43 | |
| Verzuckerte Taubnesseln | 43 | |
| Linde, Tilia sp | 43 | |
| Lindenblüten-Kücherln | 46 | |
| Lindenblütenzucker | 46 | |
| Lindenblüten-Topfenkuchen mit frischen Flimbeeren | 46 | |
| Lindenblüten-Weinschaumcreme | 47 | |
| Lindenblütengelee | 47 | |
| Eingelegte Marillen mit Lindenblüten | 47 | |
| Schnelle Lindenblütenlimonade | 48 | |
| Weidenröschen, Schmalblättriges, Epilobium angustifolium | 48 | |
| Wurzelkaffee | 49 | |
| Weidenröschen-Tatar | 50 | |
| Kräuter-Tatar | 50 | |
| Vogelmiere, Stellaria media | 51 | |
| Vogelmieren-Tatar mit gedünstetem Lachs und | ||
| Petersilkartoffeln | 53 | |
| Vogelmierencremesuppe mit Knoblauchcroütons | 54 | |
| Energiesalat mit Kräutern | 54 | |
| Vogelmieren-Getreidesuppe | 54 | |
| Vogelmierensuppe | 55 | |
| Ehrenpreis (Bachbungen u. a.) Veronica beccabunga | ||
| und officinalis | 55 | |
| Kräuter-Kraft-Pulver | 57 | |
| Bachbungen, kross gebacken | 58 | |
| Pfeilkresse, Cardaria draba | 58 | |
| Scharfer Frischkäse | 59 | |
| Carpaccio vom Hirschbraten auf Radieschen- | ||
| Pfeilkresse-Salat | 60 | |
| Feldsalat, Wilder, (Vogerlsalat), Valerianella sp | 60 | |
| Schafkäse im Feldsalat | 61 | |
| Mediteraner Frühlingsblümchen-Rapunzelsalat | 62 | |
| Wilder Vogerlsalat mit Kräuterrahm | 62 | |
| Kurz gebratenes Wildgemüse mit Sauerrahm und | ||
| Saiblingskaviar | 63 | |
| Nachtkerze, Oenothera blennis | 63 | |
| Sirup von Nachtkerzenblüten | 65 | |
| Nachtkerzengratin mit Spinat | 66 | |
| Nachtkerzen-Schaumsuppe | 66 | |
| Frühsommer (Mai, Juni) | 67 | |
| Gemüseportulak, Portulaca oleracea | 68 | |
| Gemüseportulak-Suppe | 70 | |
| Räucherlachs mit Mousse aus Portulakblättern | 70 | |
| Türkisches „Pürpürüm" | 71 | |
| Feiner Salat aus Früchten und Portulak | 71 | |
| Prinzesskartoffeln mit Pestohäubchen vom Portulak | 71 | |
| Gundelrebe, Glechoma hederacea | 72 | |
| Blütenwasser | 75 | |
| Gundelreben-Gewürzsalz | 76 | |
| Gundelreben-Spätzle | 76 | |
| Gundelreben-Guacamole | 76 | |
| Löwenzahn, Taraxocum officinale | 77 | |
| Eingelegte Löwenzahn-Blütenknospen | 79 | |
| Frittierte Löwenzahnblüten | 80 | |
| Tiramisu mit Löwenzahn-Karamell und Löwenzahncreme | 80 | |
| Steirischer Röhrlsalat mit Kernöl | 80 | |
| Löwenzahnblütensirup | 81 | |
| Deftiger Löwenzahnsalat | 81 | |
| Löwenzahnblütenhonig | 82 | |
| Wegerich, Breit-, Spitz-, Mittlerer, Plantago sp | 85 | |
| Minirouladen vom Breitwegerich | 87 | |
| Wildkräutersalat mit Brotteig-Schiffchen | 88 | |
| Wildkräutersalat | 88 | |
| Wegerichgemüse in Weißweinsauce | 89 | |
| Spitzwegerichsuppe | 89 | |
| Süßer Wegerichkuchen | 90 | |
| Spitzwegerich-Sirup | 90 | |
| Spitzwegerich-Thymian-Sirup nach Art der Kräuterfee | 90 | |
| Storchschnabel, Wiesenschnabel, Geronium | ||
| pratense und sp | 91 | |
| Ziegengervais-Brötchen mit Geraniumblüten | 94 | |
| Storchschnabel-Wein für ein fröhliches Herz | 94 | |
| Leontondon, Rauer und Herbst-, Leontodon hispidus | ||
| und L. autumnalis | 94 | |
| Getreiderisotto mit Blütenknospen und grünem Spargel | 96 | |
| Vollkornspätzle mit Leontondon | 97 | |
| Blütenzucker von Leontondon und Löwenzahn | 97 | |
| Wiesenkerbel, Anthriscus sylvestris | 98 | |
| Kalte Sauce vom Wiesenkerbel | 99 | |
| Gewürzöl vom Wiesenkerbel | 99 | |
| Wiesenkerbelsuppe mit Räucherlachsstreifen | 100 | |
| Herzhafte Kerbel-Lachs-Brötchen | 100 | |
| Wiesen-Schaumkraut, Cardamine pratensis | 101 | |
| Mousse vom Wiesenschaumkraut auf Roastbeef | 103 | |
| Blutreinigender Trunk vom Wiesenschaumkraut | 103 | |
| Kohldistel, Cirsium oleraceum | 103 | |
| Kohldistelauflauf | 105 | |
| Distelstängel in Safran und Knoblauch | 106 | |
| Butterdisteln mit Austernpilzen und Kräutern | 107 | |
| Heckenrose, Rosa sp | 107 | |
| Pikante Hagebuttensuppe | 110 | |
| Rosenblüten-Palatschinken | 111 | |
| Rosenvinaigrette | Iii | |
| Hagebuttenmost | 111 | |
| Rosenblütennudeln | 112 | |
| Apfelgelee mit Rosenblüten | 112 | |
| Hagebuttentee | 112 | |
| Hopfen, Humulus lupulus | 113 | |
| Gebackene Hopfentriebe | 115 | |
| Hopfen-Souffle | 115 | |
| Marinierte Hopfensprossen | 116 | |
| Eingelegte Hopfensprossen | 116 | |
| Wildspargel-Torte | 117 | |
| Hopfensprossen in Walnuss-Käsesauce | 117 | |
| Hopfensuppe | 118 | |
| Engelwurz, Angelika archangelica und Angelika sylvestris | 118 | |
| Engelwurz-Sirup | 121 | |
| Engelwurz-Wein | 122 | |
| „Essig der vier Räuber" | 122 | |
| Engelwurz-Gelee | 122 | |
| Pikante Engelwurztorte | 122 | |
| Birnen-Engelwurz-Mousse in Schwarzer Holler-Sauce | 123 | |
| Glockenblumen, Campanula sp | 124 | |
| Rapunzel-Spargel-Gemüse | 126 | |
| Variationen von Rapunzel-Gemüse | 126 | |
| Wildkräutersauce | 127 | |
| Getreidebratlinge in Wildkräutersauce | 127 | |
| Sommer (Juli, August) | 129 | |
| Käsepappel und Wilde Malven, Malva sylvestris, Malva sp. .. 1 | 30 | |
| Käsepappel-Gemüse nach Hildegard | 132 | |
| Gebackene Malvenblätter..........................................................1 | 32 | |
| Knusprige Malve........................................................................1 | 33 | |
| Malvenblatt-Souffle | 133 | |
| Vogelknöterich, Polygonum aviculare..........................................1 | 34 | |
| Vogelknöterich-Grießknöderln in klarer Suppe | 135 | |
| Omelett vom Vogelknöterich | 136 | |
| Wegwarte, Cichorium intybus......................................................1 | 36 | |
| Heil-Wein | 138 | |
| Blauer Zucker | 139 | |
| Beifuß, Gemeiner, Artemisia vulgaris | 139 | |
| Beifuß-Palatschinken | 141 | |
| Leberterrine mit Beifuß | 142 | |
| Beifußaperitif | 142 | |
| Wildeintopf mit Beifuß | 143 | |
| Beifuß-Sauce | 143 | |
| Kräftige Herbstbrötchen mit Beifuß | 143 | |
| Gänsedistel, Sonchus oleraceus | 144 | |
| Gänsedistel-Salat | 146 | |
| Risotto von der Gänsedistel | 146 | |
| Eingelegte Distelknospen | 147 | |
| Spargel-Gänsedistel-Gratin | 147 | |
| Schafgarbe, Achillea millefolium | 148 | |
| Schafgarben-Hühnerspießchen | 151 | |
| Schafgarben-Gewürzsalz | 151 | |
| Schafgarben-Ravioli mit Ziegenfrischkäse | 152 | |
| Kartoffel-Sommergemüse mit Schafgarbe | 152 | |
| Feldthymian, Thymus serpyllum | 153 | |
| Feine Kräuterbutter | 154 | |
| Forellen in Thymiansauce | 155 | |
| Rindfleisch-Tatar mit Thymianblüten | 155 | |
| Blütensirup vom Feldthymian | 156 | |
| Thymianblütenzucker | 156 | |
| Palatschinken vom Thymian | 156 | |
| Thymianblütentee | 156 | |
| Thymian-Schweinsrückenfilet mit Dörrzwetschkenfüllung | ||
| und Thymian-Knöderln | 157 | |
| Thymian-Knöderln | 157 | |
| Ampfer, Alpen-, Rumex pseudoalpinus | 158 | |
| Chutney aus Ampferstängeln | 160 | |
| Überbackener Ampferkuchen mit Schneehaube | 161 | |
| Alpenampferkuchen | 161 | |
| Berufskraut, Conyza canadensis | 162 | |
| Berufskraut-Sandwich | 163 | |
| Berufskraut-Kapern | 163 | |
| Gratin von Berufskraut und Couscous | 163 | |
| Sauer-Scharfer-Berufskraut-Salat | 164 | |
| Wiesenklee, Roter, Trifolium pratense | 164 | |
| Kleeblütensirup | 165 | |
| Süßer Kleeblüten-Aufstrich | 166 | |
| Gegrillte Schweinskoteletts mit Rotkleeblütenhonig | 166 | |
| Rotkleeblütenhonig | 166 | |
| Wilde Möhre, Daucus carota | 167 | |
| Hirse-Wilde-Möhre-Laibchen | 168 | |
| Gersten-Wilde-Möhre-Cremesuppe mit 7 Heilkräutern und | ||
| Räucherfisch | 169 | |
| Dinkelcremesuppe mit Wilder Möhre | 169 | |
| Mädesüß, Filipéndula ulmaria | 170 | |
| Mädesüß-Heil-Likör | 172 | |
| Halbgefrorenes aus Mädesüßblüten und Erdbeeren | 173 | |
| Mädesüß-Bowle | 174 | |
| Apfelgelee mit Mädesüß | 174 | |
| Rosen-Mädesüß-Blüten-Likör | 174 | |
| Herbst (September, Oktober) | 175 | |
| Eiche, Quercus sp | 176 | |
| Eichelpastete | 178 | |
| Salzige Eichelkroketten | 178 | |
| Eichelsuppe mit Schafgarben-Speck-Croütons | 179 | |
| Eichelkaffee 1 | 179 | |
| Eichelkaffee 2 | 179 | |
| Hertas Eichelbrot | 180 | |
| Heidekraut, Calluna vulgaris | 180 | |
| Heidekraut-Sirup | 181 | |
| Abendtee-Mischung | 182 | |
| Heidekrautblüten-Wein | 182 | |
| Lampionblume, Physalis alkekengi | 183 | |
| Kürbismarmelade mit Physalis | 185 | |
| Lampionblumen-Likör | 185 | |
| Brennnessel, Urtica sp | 16 | |
| Brennnesselspinat | 1 | |
| Pflanzen register_ | ||
| Brotfladen mit Kräuterfüllung | 189 | |
| Kartoffelsuppe mit Brennnesselsamen | 189 | |
| Brennnesselsuppe nach Hildegard von Bingen | 190 | |
| Brennnesselpalatschinken | 190 | |
| Kürbischreme-Gemüse mit Brennnesselsamen | 191 | |
| Brot mit Kräuterfüllung | 191 | |
| Schwammerlsalz mit Brennnesselsamen | 192 | |
| Kümmel (Wiesen-), Carum carvi | 192 | |
| Kümmelsuppe | 195 | |
| Wiener Erdäpfelsuppe | 195 | |
| Kornelkirsche, Cornus mas | 196 | |
| Kornelkirschen-Mandel-Florentiner | 197 | |
| Kornelkirschen, süß-sauer eingelegt | 198 | |
| Kornelkirschen-Kompott nach Art der Kräuterfee | 199 | |
| Mahonie, Mahonia aquifolium | 199 | |
| Mahonien-Fruchtmus | 201 | |
| Mahonien-Gewürzsirup | 201 | |
| Schwarzer Holunder, Sambucus nigra | 202 | |
| Schwarzer-Holler-Sauce | 204 | |
| Likör von Holunderblüten und Früchten | 205 | |
| Hollermarmelade nach Art der Kräuterfee | 205 | |
| Holunderblüten-Frucht-Kuchen | 206 | |
| Holler-Birnen-Kompott | 206 | |
| Hollerchutney mit Apfel | 207 | |
| Pflanzenregister | ||
| Frühling (März, April) | ||
| Bärlauch | 20 | |
| Ehrenpreis (Bachbungen u.a.) | 55 | |
| Feldsalat, Wilder | 60 | |
| Fichte | 31 | |
| Frühlingsplatterbse | 25 | |
| Giersch | 35 | |
| Linde | 43 | |
| Nachtkerze | 63 | |
| Nelkenwurz | 26 | |
| Pfeilkresse | 58 | |
| Sauerklee | 29 | |
| Taubnessel | 39 | |
| Vogelmiere | 51 | |
| Weidenröschen, Schmalblättriges | 48 | |
| Pflanzenregister | ||
| Frühsommer (Mai, Juni) | ||
| Engelwurz | 118 | |
| Gemüseportulak | 68 | |
| Glockenblumen | 124 | |
| Gundelrebe | 72 | |
| Heckenrose | 107 | |
| Hopfen | 113 | |
| Kohldistel | 103 | |
| Leontondon, Rauer und Herbst- | 94 | |
| Löwenzahn | 77 | |
| Storchschnabel, Wiesenschnabel | 91 | |
| Wegerich, Breit-, Spitz-, Mittlerer | 83 | |
| Wiesenkerbel | 98 | |
| Wiesen-Schaumkraut | 101 | |
| Sommer (Juli, August) | ||
| Ampfer, Alpen- | 158 | |
| Beifuß, Gemeiner | 139 | |
| Berufskraut | 162 | |
| Feldthymian | 153 | |
| Gänsedistel | 144 | |
| Käsepappel und Wilde Malven | 130 | |
| Mädesüß | 170 | |
| Schafgarbe | 148 | |
| Vogelknöterich | 134 | |
| Wegwarte | 136 | |
| Wilde Möhre | 167 | |
| Wiesenklee, Roter | 164 | |
| Herbst (September, Oktober) | ||
| Brennnessel | 186 | |
| Eiche | 176 | |
| Heidekraut | 180 | |
| Kornelkirsche | 196 | |
| Kümmel (Wiesen-) | 192 | |
| Lampionblume | 183 | |
| Mahonie | 199 | |
| Schwarzer Holunder | 202 | |