Michelle Tchea is a 4-time bestselling author. Her books include,…
Michelle Tchea’s Chefs Collective heads to straight to the bright green pastures of Austria. A recipe from the chef Michael Garcia-Lopez of The Krone, Hittisau
Mountain cheese dumplings, leek mushroom ragout, parsley foam from Gasthof Krone, CREDIT image: © Adolf Bereuter
300g dumpling bread
3 eggs
250ml of milk
300g mountain cheese
1 onion
50g butter
2El flour
Parsley, thyme
1 / 2Tl caraway ground
Salt, pepper, nutmeg
1 large leek
250g mushrooms according to season
Butter, salt, nutmeg, caraway
50g butter
100ml of milk
Parsley, salt pepper
Dumplings: mix dumpling bread, mountain cheese, flour, herbs, spices and eggs,
Finely chop the onion and sauté until glassy, mix
Luke warm milk and let it rest for 1 hour,
Form dumplings and simmer gently for about 20 minutes
Mushroom ragout: halve leek, wash and cut into thin strips,
Halve or quarter mushrooms, depending on size,
Sauté mushrooms in butter. Add leek and season to taste
Cumin makes the mushrooms more digestible
Foam: lightly brown the butter in a saucepan
add milk, parsley, season and mix well
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph
This has got to be the most badly written recipe I have ever seen…