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with PCRE_UTF8 support at offset 0 in /web/Sites/BlickinsBuch.de/functions.php on line 241 Warning: preg_replace(): Compilation failed: this version of PCRE is not compiled with PCRE_UTF8 support at offset 0 in /web/Sites/BlickinsBuch.de/functions.php on line 241
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 | |