Final recipes book

Did you know?
Tellerfleisch
Boiled brisket is known as
“Tellerfleisch” in Bavaria and
Austria. The recipe often calls
for beef brisket, which is gently
simmered in water with root
vegetables, thus producing a tasty
beef stock as well as delicious
“Tellerfleisch”.
Thanks to its taste and the many
possible ways of preparing it, beef
adds variety to any menu. Its
high quality also contributes to a
balanced diet. Nutritionally, beef
contains important protein, fat,
vitamins and minerals.
Savoy cabbage
Savoy cabbage, with its delicate,
curly, blue-green leaves really
stands apart from its fellow
cabbages. Its mild aroma and the
fact that it is easy to digest make
it a popular choice, especially with
those looking for a healthy option
over the colder months.
The low-energy vegetable is
jam-packed full of vitamin E
and contains a lot of vitamin C,
carbohydrates and fibre, as well
as minerals such as calcium,
potassium, iron and magnesium.
It is also bursting with vitamins A,
B1, B2 and folic acid.
Savoy cabbage is grown outdoors
all year round. There are different
varieties depending on the time
of planting, with spring, summer,
autumn and winter cabbages.
The bitter spring variety lends itself
well to haute cuisine and partners
fish and pan-fried meat excellently.
The stronger tasting autumn Savoy
cabbage is perfect for the stews
that warm up an autumn evening
so well.
Potatoes
The idea that potatoes are
fattening is nonsense. Potatoes
are actually low in calories and
fat. 100g of potatoes contains
a mere 68 kilocalories (100g of
crisps contains 589 kcal!). The
other substances in potatoes
are also important components
of a healthy diet: potato protein
contains essential amino acids
(protein building blocks), making it
particularly valuable for humans.
Potatoes also contain a lot of fibre,
which is vital for healthy digestion.
A potato’s energy source, i.e.
starch, can only be digested by
humans after cooking.
Horseradish
Middle and Upper Franconia
are renowned for their radish
production, in particular their
sharper varieties such as
horseradish.
Anyone who has tried freshly
harvested and grated horseradish
will agree that the logic of the
fresher, the tastier applies.
Fresh horseradish is bursting with
vitamins. It contains about twice as
much vitamin C as lemons, as well
as vitamins B1 and B2, and calcium,
potassium and magnesium.