Lüsnerhof's Biological-natural cooking

Lüsnerhof's Biological-natural cooking
You can try the power and characteristic of our herbs not only in the wellness and healing zone, but also in our natural cooking. Lüsnerhof's cook is very careful in preparing wonderful natural dishes for our daily 5-courses menù. Some of his recipes come from 2 centuries ago, from the Ragginer's life time. The dishes are cured and enriched with the help of our fresh biological vegetables, cultivated by our experienced farmer. Wholesome feeding is on the top for us!

Biological recipe:

Green-rye rissole

Ingredients:

• 200 g green-rye minced seeds
• 400 g of water
• coarse sea Salt
• 1 laurel leaf
• 1 little onion
• 1 little bit of parsley
• 1 egg
• minced peper
• 1 nut of butter
• evtl. vegetal oil (if you would like to fry the rissole)

Preparation:
Bring the water to boil in an open pot, salt it, put the laurel leaf and the green-rye minced seeds inside and mix all. Take the pot off the fire and let it rest and eveporate for 15 minutes. Mince carefully the onion and the parsley.
Take out of the pot the laurel leaf and add the minced onion and parsley and a bit of pepper. Mix this with butter and the egg and try to shape little rissole with the hands. Put them in the oven and cook them at 200 C° for 15 minutes or if you prefer you can also fry them. Serve your dish with lentils and cream, or simply with peas and carrots' it will be delicious!!!