We tried it and cooked with freshly harvested ingredients from the region of Wolfenbüttel. Thanks to the kitchen staff of the Jugendgästehaus in Wolfenbüttel that we were allowed to look over their shoulder. And thanks for the Gemüsescheune that we could watch the harvesting. And thanks to the town’s gardener for the nice vegetable patch in the city.
We want to make mangold strudel with a side salad.
So let’s start.
All the ingredients.
Let’s first prepare the strudel dough.
Mix egg, flour and water
And knead it.
Add oil and work it in.
Do another pressure test.
Let the dough rest for at least half an hour.
During that time you can prepare the mangold.
Wash the mangold, dry it and rip the stem out.
Cut the stems.
Cut the leaves.
Peel onions and garlic and cut it.
Sweat the onions and the garlic and add the stems
Cut the cheese into cubes.
Add the cheese to the eggs
Add the mangold leaves to the frying stems and fry them as well
Add the fried mangold to the egg and cheese cream and mix it.
For the salad
Wash the salad and pluck it. Pluck the leaves from the herbs and fry the herbs in oil and add some maple sirup
Grate the carrots and add some lemon peel
Cut an apple into small pieces
Fry the apple with a little bit of sugar and add the carrots
Let the apple and carrots dry on a kitchen paper
Back to the strudle dough
Stretch the strudel dough out. Start with the hands an turn the dough around.
Work on with the rolling pin.
Stretch the dough further over your hand.
Put the dough on a clean dishcloth and stretch it further.
Put some melted butter on it.
Put grounded almonds on it.
Fry some whole mangold leaves shortly in olive oil from both sides.
Put them on the dough.
Add the pressed mangold mixture.
Put egg yolk on the edges
Fold the strudel and roll it with the dishcloth into a firm roll.
Put the strudel into an oiled form, put egg yolk on the top and put the strudel into the oven.
While the strudel is in the oven you can prepare the sauce.
Heat egg yolks in a bain-marie and stirr them with some starch flour, salt and vegetable stock.
Decorate the salad on plates and add the crispy herbs and caramelized apple and carrots
Nowadays it is hard to survive for family run hotels. Therefore it is very nice for a change to be able to watch a small hotel to not only survive a couple of generations but to also grow and develop. Unfortunately it is more common to loose the connection to modern times.
The hotel Weinbergschlösschen is a praiseworthy exception. The younger generation took over a couple of years ago and changed some things immediately. Amongst them also the name. ‚Bergschlösschen‘ became ‚Weinbergschlösschen‘.
That was the beginning of a number of smaller and bigger changes: First the rooms were renovated in a very skillful way. Skillful means that the rooms are presented individually and fondly designed. If nothing else because of the self sketched and designed furnitures that even include clever details for the guests. Here you will find a plug at each bedside. Unfortunately this is still not common today even now that many people travel with their smartphone. Also the decoration varies from up to date styles and materials. Here you can feel the affinity to details and to handicraft in each and every room.
Also regarding the togetherness you can feel the affection. The conversation with the guests is cordially and towards the regular guests even amicable. Sometimes they even get a hug at a reunion. Also among the staff there is a nice atmosphere. As a guest you immediately can feel that all like to work together and have fun doing so. You can here much laughter.
Even now after the house has grown and gathered more employees. The originally 5 guest rooms have not only been equipped with an own bathroom and toilet but during the years the number of rooms has risen as well. The kitchen has been displaced and enlarged and some former achievements have been gone. Though one has been so proud of them, that they were announced on the hotel own matchboxes. Like the bowling alley. Or the sauna. Instead the guests enjoy the new lift and the fact that they don’t need to carry their luggage upstairs.
The restaurant became a meeting room and the old kitchen became another meeting room. Then the restaurant has been enlarged. The breakfast room as well. And in case we interpret the signs right there will be more changes soon. The creativity of the chefs of the house seems to be unbroken. Neither regarding the culinary arts nor the planning of reconstructions.
Talking about culinary arts. Also here the ambitious brothers introduced some new events. The cooking school that teaches you how to prepare a multi course meal; also in your team if you like. Or you visit one of the cookery courses dealing with different subjects. Or have a look at the travel around the world in seven courses. Here you can explore the globe with your roof of the mouth. Because the chefs have worked on cruise ships and thus learned much about exotic ingredients and flavours. Now they use this knowledge for their dishes. By the way they have both worked at the Traube Tonbach as well. So the culinary arts alone are worth a visit. Even without a hotel room.
One of the latest ideas was the kitchen party which nowadays is legendary. So it was no wonder that the celebrations for the 60th anniversary of the house have been held in form of a huge kitchen party:
But first things first: The festivities for the big event started already Friday evening with the above mentioned wine tasting and a following five „Strammer Max“ which is normally fried egg with ham on bread. But now it was served as a modern variation. And also other dishes like ‚pork belly with cabbage and potatoes‘ was not old fashioned but a new creation. And like the wine tasting the evening was a mixture between young and old. With traditional courses and new creations. But everything was presented with the usual Weinbergschlösschen quality.
On the next evening even ten courses have been offered at as many stations that have been distributed over the building and in the outdoor area. There each dish has been prepared or arranged on the plate freshly in front of the guests. Additionally there have been six stands of wine growers with matching wines. The guests stroll from station to station, taste some of this and try some of that and get some advice from the wine growers about which wine to drink with the black feather chicken or which one goes with the saltimbocca from the deer.
Well known colleagues love to accept their invitation and enrich the courses with their own creations so that it will never get boring. Three of them contributed dishes for the anniversary and came up with something extraordinary. Or have you ever had apple-whisky-bacon-egg? It sounds weird but was delicious.
Different to the ‚normal‘ kitchen parties the anniversary took place in the summer so that guests could also celebrate on the terraces. Terraces in plural because there is also an innovation. The old pavilion had to go but was erected anew in front of one of the meeting rooms to form a nice place for the breaks. Of course not just like that but an new terrace has also been formed. The so called ‚stone‘ terrace. Exactly there the wine tasting of the anniversary party took place and was at the same time some inauguration. Ten wines could be tried. Old ones and young ones. Among them also the famous Bush-wine from 1989 and sadly nowadays a rare drop: Ice wine from 1983. You can hardly get anyone today.
There was even a huge marquee at the terrace according to the occasion where a band was playing and supported the party with their music. The wooden floor of this marquee later served as a dance floor.
But there was more to it than that. There have been more surprised for the numerous guests. Around midnight the name giving wine yards have not only been illuminated by an ample firework but there could also be seen a „60“ made out of lights.
No, that was not the end. There was a draw and the first prize has been a night in the legendary ‚Turmzimmer‘ – the tower room. Of course with the whole shebang.
The grand finale was a five tier cake. Also an innovation, that such a masterpiece is planned and made in house. Everyone held their breaths as the cake has been carried to the table. Five different cakes with different layers and creams like peach or vanilla, black forrest cake or chocolate. Lush decorated and with a „60“ made out of marzipan. Where do I know these two from? For the cake people were queuing because every one wanted a taste of it. In the end no single crumb was left over. Here also a new tradition could have been born.
At the Hotel zur Post Füllenbach they like to cook rhenish inbetween. Amongst others they serve beef olives with red cabbage and dumplings.
You need for the beef olive: Beef, bacon, onions, gherkin, mustard, salt and pepper.
Cut thin slices from the meat.
Beat carefully so that the slices are flat.
Cut the onions.
Cut the gherkin in halves.
Salt and pepper the meat
Put some mustard on it
Put the bacon on it
Put some onions on one end
Add some gherkins
And roll tightly
Fix with a toothpick
Heat oil in a big pot
Sear the beef olives
Don't turn them too early. They need some colour.
Cut root vegetables into peaces
And add it to the beef olives
Let it all roast
Add some tomato purée
Mix it all
Deglaze with some red wine
Let it cook
And stew everything for about two hours
Preparation Red Cabbage
Meanwhile you can prepare the red cabbage. You need red cabbage.
Cut the red cabbage in half
Cut it in quarters and cut out the stem.
Cut into fine slices
You could also use a cabbage grate.
Then you need apart from the red cabbage: Onions, apples, vinegar, red wine, sugar, salz, pepper and lingonberries.
Heat some oil in a big pot and roast the onions and the red cabbage.
Add bay leef.
And add some cloves
Add some vinegar
And some sugar
Deglaze with some red wine
Add some water
And let it all stew together for about an hour
Shortly before serving add the apples
Cut out the apple core
Peel the apples
And cut into peaces
Add the peaces to the red cabbage
And let them cook shortly
Add some lingonberries
Meanwhile the beef olives can be taken out of the pot.
Keep them warm
Pass the sauce through a sieve
Purée the vegetables
And then you can start to plate it
Add the dumplings. And… Ready! We will explain another time how to make dumplings.
How do you make beef olives?
Write your variation as a comment. We are looking forward to it.
You need: potatoes, eggs, onions, salt, pepper and here at the Hotel zur Post they also use oat flakes. They are supposed to make the fritter more crispy.
Peel the potatoes
You can also use a kitchen machine.
Add the eggs
Mix thoroughly. Does not have to be by hand.
Add the oat flakes
Heat some oil in a pan. And add a spoon full of dough.
There should be three in a pan.
The fritters should swim in the oil
Turn them once in a while
Until they are nice and crispy
Let them dry on a piece of paper towel
Serve with apple sauce. And enjoy!
How do you prefer your potato fritters?
Tell us about your preferred choice and leave a comment.
A special regional dish in Saxon Switzerland are “Krautwickel” – stuffed cabbage. We had a look how they are made.
First you need boiling water with salt and caraway for the cabbage
Cut out the stem from the cabbage
Peel potatoes and cook them
Put a dry bun into water. Weight it with a plate.
Put the whole cabbage into the boiling water.
Cut onions and marjoram and parsley into small pieces for the minced meat. Add an egg, salt and a spoon full of mustard. Squeeze the bun and add it. Mix all together.
Meanwhile the leafs come off the cabbage. Put them back into the boiling water for some minutes and let the rest in cool water.
Cut off the stem of each leaf.
Put two or three leafs on top of each other and add some minced meat.
Fold it and roll it tight.
Here is a video of it:
Kitchen party? Of course. You know this from private birthday parties, when in the end everybody meets in the kitchen. Because it is so cozy.
Exactly. With the kitchen party at the Hotel Weinbergschlössschen in Oberheimbach it works likewise. The only difference is that is takes not only place in the kitchen and that it is quite some work. But the guest can get very close.
It starts at six o’clock. The tables get filled up. The stations are prepared. The wine-growers have cooled their wine or opened it. The receptonists are waiting. The music is playing. Everything is well prepared in the kitchen. The service team is in standby position.
Without any ceremony it starts. You stroll through the different conference rooms and function rooms, through the restaurant and the lobby. And the kitchen – of course. Everywhere there are stations, where somebody cooks or prepares a dish. Starters and main course. Here a soup. There a marinaded deer. Here one frizzles something in a pan. There something cold is put together. There are three stations from win-growers as well so that the whole event won’t get too dry.
So you walk along – a glass of wine in your hand – through the hotel and peak into a pot, watch how a culinary peace of art is formed. If you like you queue. The waiting times are short and as everybody is in a good mood you have a little chat with somebody while waiting. You can here much laughter during the evening. And then you take one or two plates to your earlier reserved tables to enjoy the food.
Some people gave up their fix places and stayed at the party-table right in the kitchen for the whole evening. Anything goes. The tables are cleared by the busy service team and you just stroll on. Whether you start with the soup or a starter or directly try the Main course is up to you. Also whether leave out one or the other course or you get three times the same main course – doesn’t matter!! Each to his own.
People know each other. They come in groups or meet old friends. Locals that walked here meet hotel guest from far away that have booked the weekend all-inclusive. A great mixture.
In the kitchen the chefs fry. Tuna steaks and flank steaks. There is even a charcoal grill in the middle of the kitchen. Guests move inbetween. They can look over the chefs shoulder. They chat with them. They can ask questions. They may taste. When do you get so close to a chef.
Also the wine-growers are present personally and provide information about their wines. Here you can also taste. The wines were selected accordingly. And in the restaurant area a band is playing.
Kitchen party apparently! Like in former times. At the birthday party in the kitchen. But food was different. More like a cheese hedgehog, tzatziki and pita bread.
This one is different. Here some explosions of flavours can be found on the plates. Carefully chosen, tried before and tested. And changed again. Something comes up in the very last minute. For example the idea to offer roasted onions with the ginger-caramel whip. Genius! It is so great that I have to go back and just get a spoon full of the whip… I’m fine. Everybody is so nice here.
And so the evening floats along. And you eat and stroll and drink a glas or two and eat and stroll.
The names of the dishes sound exactly how they taste. Tuna with pumpkin served two ways (a curry and roasted) with green pepper sauce. A dream. The tuna melts on your tongue. The pumpkin tastes sweet. And it goes with the spicy sauce. Or take the spring chicken filled with prawns served with coriander mayonnaise and glass noodles salad.
And the topinambur-primal-carrot. Unbelievable! Let’s talk about the colour! It is so dark purple! And it tastes so good! Every station is a burst of flavours. Each is different. Each is exquisite and just mouth-watering.
A little bit later, dessert is served at two different stations. Again everything runs like clockwork. The sweets are prepared in front of the guests and offered. And also here there are so many different flavours and aromas. Georgeous.
The kitchen party goes on after that of course. The band is playing for a couple of hours and eventually the guests walk home or go onto their hotel rooms or visit the bar. Or – like at a real good kitchen party – get stuck in the kitchen…
Kitchenparty at the Weinbergschlössschen – any time again!!