A salad with tropical flavours.

The restaurant’s cuisine blends fresh ingredients with an approach that combines culinary pleasure and well-being. The avocado and papaya salad with passion fruit vinaigrette brings tropical flavours to the table and, according to the hotel, provides a variety of valuable nutrients.

• Papaya contains vitamins C and A, among other nutrients, and is traditionally associated with aiding digestion due to its enzyme papain.
• Avocado, on the other hand, provides monounsaturated fatty acids, dietary fiber, as well as potassium and vitamin E. This combination can keep you feeling full for a long time and supports the absorption of fat-soluble vitamins.
• The seeds of papaya and passion fruit contain dietary fiber and antioxidant plant compounds, while also providing a slightly spicy crunch.

These fruits grow in places where there is no winter

Avocados, papayas, and passion fruits are grown locally in Tenerife, meaning they can be transported over short distances. As is well known, the problem with avocados is their high water consumption. Combined with long transport distances, this results in a poor environmental footprint for these superfruits.

Sourcing avocados more sustainably

Through Gebana, you can order avocados from Crete, where farmers have partnered with the University of Crete to implement drip irrigation systems and collect rainwater. Harvesting takes place in November. Another option is CrowdContainer in Switzerland, where you can order organic avocados from southern Spain in May.

Papayas are often transported by air to arrive at the optimal stage of ripeness (hence their poor environmental footprint). According to the IFEU Institute, passion fruits fare slightly better because they are sometimes transported by ship. Incidentally, fresh passion fruit usually has a better environmental footprint than passion fruit juice.

Here, too, we recommend Gebana and Crowdfarming. There, you can buy exotic fruits directly from the farms you support. Since you’re buying in bulk, you can share with friends and family—or make a party-sized batch of avocado-papaya salad. 🙂

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Avocado and Papaya Salad with Passion Fruit Vinaigrette

Tropical summer salad from the OCEANO Health Spa Hotel in Tenerife. Delicious, healthy, and light. Perfect for those watching their diet.

Course Side Dish, Snack

Cuisine European

Keyword Vegan

Ingredients

• 150 g Papaya (from Tenerife)
• 1/2 Ripe avocado (from Tenerife)
• 1 lime (juice) or apple cider vinegar
• 1 tbsp Apple cider vinegar
• 1 Passion fruit alternatively, natural organic passion fruit juice
• 1 tbsp Olive oil
• 1 tsp pink pepper
• Salat optional (for decoration)
• young shoots for decoration optional

Instructions

• Peel the papaya, remove the seeds (set aside 9–10 seeds), and cut the flesh into cubes.
• Cut the avocado in half and remove the pit. Then, dice it.
• Gently mix the papaya and avocado with lime juice in a bowl (this will prevent the avocado from oxidizing and turning brown).
• In a separate bowl, combine the passion fruit juice or pulp with apple cider vinegar and olive oil.
• Season with salt and whisk everything well.
• Arrange the washed lettuce leaves and papaya-avocado salad attractively on a plate (for example, use a ring mold)
• Now, drizzle the salad with passion fruit vinaigrette made from vinegar and oil.
• For the final step, sprinkle pink peppercorns, reserved papaya seeds, and sprouts on top.

Der Beitrag Summer Recipe from Tenerife: Avocado and Papaya Salad with Passion Fruit Vinaigrette erschien zuerst auf GREEN TRAVEL BLOG.

Schlutzkrapfen with spinach, grey cheese, and apple chip butter

Schlutzkrapfen, or “Schlutzer” in the local dialect, are crescent-shaped dumplings made with a mixture of rye and wheat flour. The high rye content of the dough is characteristic of South Tyrol. It gives the dumplings their robust flavor and slightly dark color. Traditionally, you fill them with spinach and curd cheese and often supplement with potatoes, onions, and spicy cheese. In the Ahrntal Valley, however, they usually use gray cheese—a regional sour milk cheese with an intense aroma and long tradition— instead.

Seasonal cooking in South Tyrol in the spring

The best time for fresh spinach is in the spring and fall. Outside of those seasons, you can use frozen spinach, but its carbon footprint is naturally worse than that of fresh spinach from the weekly market.

To cook completely sustainably, use organic spinach grown locally, organic eggs from farms in your area that practice humane husbandry, and flour from the nearest mill (it doesn’t have to be from South Tyrol). 🙂

Special features and refinements of OLM Schlutzkrapfen

In his version of Schlutzkrapfen, Berni Aichner combines tradition with contemporary lightness. Brown butter adds a nutty depth, and apple chips contribute a slightly sweet, fruity note. The Schlutzkrapfen with apple chips are among the guests’ favorites at PRENN°, especially after a day spent outdoors. They simply taste like a vacation in South Tyrol.

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Ahrntal Schlutzkrapfen with gray cheese and apple chip butter

This classic recipe has a long tradition in South Tyrol, and Benie Aichner prepares it at OLM Nature Escape according to the highest standards of fine dining using sustainable, organic ingredients.

Course Dinner

Cuisine European

Keyword hearty, Schlutzer, Schlutzkrapfen, South Tyrol, Tradition

Servings 4 people

Ingredients

For the Schultz dough

• 150 g Rye flour Organic
• 150 g Wheat flour Organic
• 50 ml Water
• a little Oil
• 1 pinch Salt

Filling

• 100 g Spinach cooked and finely chopped
• 1/2 Onion finely chopped and sautéed
• 20 g Butter
• 100 g Cooked mashed potatoes
• 100 g Curd cheese dry (drain water through a sieve)
• 2 tbsp Chives chopped
• 2 tbsp Parmesan cheese grated
• Salt
• Pepper
• Nutmeg

For melting

• Brown butter
• Chives
• Ahrntal gray cheese
• Apple chips

Instructions

• Knead all the ingredients for the dough into a firm, smooth dough and let it rest for a while.
• For the filling, mix all ingredients well and season to taste.
• Roll out the dough thinly with a pasta machine (or rolling pin) and cut out round pieces of dough.
• Place some filling in the center of the dough sheet and fold into a Schlutzkrapfen.
• Seal the edges of the dough well with your hands (press down).
• Then cook the Schlutzkrapfen in salted water for approx. 3 minutes and serve.
• Melt in a pan with brown butter, Ahrntal gray cheese, and apple chips, and serve with chopped chives.

Der Beitrag Ahrntal Schlutzkrapfen recipe from Prenn° Restaurant in South Tyrol erschien zuerst auf GREEN TRAVEL BLOG.

Is herbal tea even tea?

Strictly speaking, tea is an infusion of boiling water and leaves of the tea plant. In English, however, you can brew something other than “tea”; if you want to be more specific, you can call it herbal tea, fruit tea, flower tea, or spice tea.

Study: British tea culture is reinventing itself

Great Britain has long been considered a bastion of classic black tea. However, recent consumer studies show that British tea culture is changing. According to a 2025 Mintel analysis, younger generations in particular are open to new types of tea, from herbal and fruit teas (“infusions”) to matcha, which has become a daily staple for those under 35. Tea is increasingly seen as part of self-care routines, conscious nutrition, and emotional well-being rather than as a traditional hot beverage.

Arabic Chai must contain tea

People in Arabic countries are even stricter about their “chai.” In Arabic, only black or green tea can be called “tea.” Moroccan mint tea is green tea with mint and lots of sugar. Tea brewed only with dried peppermint leaves, which is called “peppermint tea” or “spearmint tea” in English, is called “mint” in Arabic. Quite logical — it’s a peppermint tea without tea. I hope you can still follow!

Tea is more complex than you think! As someone from a tea-drinking family, I can tell you a thing or two. Speaking of Arabic tea, chai in Morocco and Libya should always have a nice layer of foam, but the surface of tea in Palestine must be as smooth as glass. If bubbles form when it’s poured, they must be skimmed off with a spoon before serving to guests..

Back to herbal tea: origins in healing medicine

First, let’s get back to herbal tea. It originated in medicine. Hundreds of years ago, Hildegard of Bingen (1098–1179) brewed teas from herbs in her garden to treat ailments. The German abbess, for example, recommended fennel for hoarseness and chest pain and to “strengthen the heart and mind.” This is why many fennel tea blends bear her name today.

Healing Tea Blends from Gut Sonnenhausen

Naturopath Kirsten Walter has her practice on the grounds of Gut Sonnenhausen, south of Munich, where vacation-guests are also welcome to visit. The sustainable hotel, which was created from a former stud farm, also includes a permaculture farm and medicinal herb garden. Kirsten regularly collects fresh herbs from the garden, dries them, and makes her own tea blends. Her “Sonnenhausen Blend” is available as a welcome tea in the farmhouse lounge.

Younique herbal tea blend from the Hotel Klosterbräu

The Hotel Klosterbräu in Seefeld also has its own unique blend. Here is the recipe:

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DIY Herbal tea blend "Younique"

Organic herbal tea blended by Johanna Krug from the Hotel Klosterbräu in Tyrol, Austria. The herbs for this are grown by the hotel itself on the Seefeld high plateau.

Course Tea

Cuisine alps, austrian

Keyword herbal tea, tea blend

Ingredients

• Lemon mint
• Peppermint
• Blackberry leaves
• Lemon balm
• Stinging nettle
• Mallow
• Mullein
• Marigold

Instructions

Herbal Tea Blend

• Dry the herbs mentioned above (e.g. spread out on a kitchen towel, as a hanging bundle or at low temperatures in the oven).
• Then remove the stems and place the dried leaves in a large bowl.
• Crush the leaves with a pestle or by hand
• Pour the herbal mixture into a tea caddy

Preparation of the herbal tea

• Pour one teaspoon of the herbal tea mixture per cup into a large glass jug and pour boiling water over it.
• Leave to infuse for 6 to 10 minutes
• Pour through a sieve into the cups.

Fasting teas in the OCÉANO Health Spa Hotel

Many health-conscious people come to the OCÉANO Health Spa Hotel in Tenerife for a yoga retreat or a fasting cure to take a break from everyday life. “For fasting guests, there is an exclusive selection of natural herbal teas tailored for fasting, with appropriate recommendations,” the team reports, revealing the composition of these teas.

Tea, culture and travel

“Tea is drunk to forget the noise of the world,” according to an old Chinese proverb. But tea drinking is not only associated with leisure and contemplation in China. Maybe you do, too. If so, you may have felt the need to turn drinking tea into a little ceremony. You may even have your own tea-making rituals. This is true in all countries and cultures around the world. When you travel, you can learn a lot about a country’s culture and people by drinking tea.

Experience culture up close – through tea

A travel expert specializing in Asia and the Orient recommended that vacationers have tea at a bazaar during an appearance on the radio station WDR5. “But wouldn’t I have to buy something from the shop?” the radio host asked. “Oh, nonsense!” the expert replied. “You don’t have to buy a carpet just to get a few cents’ worth of tea!” In fact, having a glass of tea is a great way to soak up the atmosphere.

Only if you are in a very poor area where people now have to collect extra-rare firewood just to make tea should you decline. According to the travel expert, it’s best to say something like, “Oh, I’ve already had so much tea today. I’m afraid my stomach can’t take any more!”

Tea drinking in Japan

The Japanese are said to have the most complicated tea culture. To learn the (hour-long) tea ceremony, you need to be trained in a tea school. In addition to stirring the matcha tea with a bamboo whisk, you have to observe various gestures and postures. But don’t worry, I’ve heard that the rules are different for tourists – if you’re ever invited. All you have to do is learn the absolute basics, such as using two hands to take the bowl from the other person.

Kettle in the hotel room

“Do you have an electric kettle in your hotel room?” That’s one of the most important questions my mother asks when she travels. If not, she sometimes packs a travel kettle in her luggage. Unfortunately, the kettle is made of plastic, and I strongly advised her not to use it.

Studies have shown that every time you boil water in a plastic kettle, millions of microplastic particles are released and end up in your teacup! If you are trying to avoid microplastics, glass and stainless steel are the only suitable materials for a kettle.

At the Hotel Bella Vista Zermatt beneath the Matterhorn, for example, every room has a stainless steel electric kettle. If you wish, you can brew herbs from the garden in addition to the (packaged) organic teas. Peppermint, lemon balm, verbena and chamomile grow there.

Tea and sustainability: Herbal tea can have a lower environmental impact than coffee, depending on cultivation and transport methods

Both tea (from the tea plant) and coffee are imported goods in Europe and the United States; most of the growing areas are in Asia. With brands like GEPA, you can rest assured that fair working conditions are maintained on the plantations.

In a sustainability comparison between tea and coffee, tea scores significantly higher. The reasons are:

• Tea plant requires less space
• Tea is more economical in preparation
• The environmental footprint (energy consumption) of tea production is lower than that of coffee. The latter also has the more complex roasting process.

Other factors include transportation, packaging waste, and the method of preparation. Add milk to the mix and the environmental impact of your favorite hot beverage is sure to worsen. Whether its tea or coffee.

But when you make herbal tea from fresh or dried herbs on your windowsill, there is no packaging, no storage, and no transportation. And herbal tea is rarely drunk with a swig of milk.

Tea with provenance: Tea grown on site at the Inkaterra Machu Picchu Pueblo Hotel

My colleague, Mara, recently had a very special tea experience at the Inkaterra Machu Picchu Pueblo Hotel. Surrounded by the Peruvian Andean cloud forest, just a few kilometers from Machu Picchu, she met employees who spoke with palpable pride about their passion project: green and black tea made from Camellia sinensis plants over 100 years old. These plants grow at an altitude of 2,050 meters in the shade of native trees, and the tea is picked and processed by hand.

In 2025, Inkaterra tea once again received international recognition at the Teas of the World Awards (AVPA, France). Their green tea was awarded a gourmet medal, and their black tea was awarded a bronze medal, bringing their total medal count to five. A tea with provenance, attitude, and history.

(Tip: Spanish speakers can also listen to a radio interview with founder José Koechlin.)

A look at Green PearlsⓇ accommodations: These are the favorite teas of sustainably managed hotels (and their guests’)

In the sustainably focused hotels and holiday accommodations of the Green PearlsⓇ partners, special care is taken to ensure that the tea is of organic quality. The absence of pesticides in organic farming promotes soil health and biodiversity.

Organic ready-to-blend and home tea brands

Sonnentor

Both the East Tyrolean Naturhotel Outside and the German SCHWARZWALD PANORAMA use Sonnentor organic tea. In our blog post about organic spices, we have already reported in more detail on the Austrian tea and spice manufacturer. At SCHWARZWALD PANORAMA you will find Sonnentor organic tea in the rooms and at the breakfast buffet. For example, the “Kaminknistern” blend – a fruit tea blend with rose hip, apple and cinnamon – is currently popular.

Link: Sonnentor

Monthea

The South Tyrolean Forest hotel My Arbor on the Plose near Brixen is an enthusiastic customer of the South Tyrolean company Monthea. They produce organic teas with herbs and fruits from South Tyrolean farmers. You can find various wild berry teas among other options.

Link: Monthea

Bioteaque

The  Hotel Das Rübezahl in Füssen, Algaü, uses teas from the tea company Bioteaque. Here you can find “delicious organic teas” with funny names like “Zapfige Zilli” or “Frostiga Fritzi”. In the suites of Das Rübezahl, you can choose from a selection of Bioteaque teas – interestingly, they even offer loose tea instead of tea bags.

Link: Bioteaque

DIY tea blends straight from your own garden

If you got a real tea craving after reading this. (I’m brewing some right now), here are a few DIY tea blends that you can easily make at home. And by the way, a homemade tea blend like this also makes a great gift! 

“Garden herb mix” from the STURM

As a guest at STURM in the Bavarian Rhön, you have access to a tea bar all day long, where you can serve yourself for free. In addition to the Sonnentor tea, there is also a “garden herb mixture”. Its “recipe” is fairly simple:

“What the garden has to offer is dried. The combination of the colorful flowers, the flavor of the ripe herbs and the green of the nettle leaves make this tea so delicious” – STURM

Alternatively, you can pick the ingredients for your tea in the snack and herb garden. This is allowed and even encouraged at STURM.

Mountain herb tea from Weihrerhof

The Hotel Weihrerhof on the Ritten in South Tyrol is located at an altitude of over 1,200 meters. A wide variety of plants grow here which the hotel uses to make pure teas. These are:

• Peppermint
• Lemon Balm
• Yarrow
• Vermont
• Elderberry
• Calendula

In addition to the single origin teas, a mountain herbal blend is available next to the kettle in the rooms.

Our tips for a more sustainable tea drinking

To be fair, your choice of drink contributes far less to your carbon footprint than your transportation or heating habits. But as so often in our blog, we believe that even small steps can make a difference. Here are a few tips to help you get started:

1. Use a glass or stainless-steel teapot
2. Brew tea in the pot and keep it warm on the stove or in a thermos (instead of boiling water for each cup)
3. Tap water is the best water for tea in the DACH region. Consumer organizations now advise against water filters, as they can create germs that can make the water quality actually worse rather than improving it.
4. When traveling abroad, check the quality of the tap water before you travel.
5. Loose tea uses less packaging. The dosage is simple – one teaspoon per cup!
6. Buy organic quality or use herbs, flowers, and fruits from your own garden.

Do you have any tips? Or your own tea blend that you would like to share with us? Let us know in the comments.

This is an update from December 19, 2023.

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Der Beitrag It’s Teatime – Tea experiences at hotels with responsible practices erschien zuerst auf GREEN TRAVEL BLOG.

Here, you not only enjoy the view of the rolling Black Forest, but also cuisine that meets the highest sustainability standards. The hotel has a Bioland GOLD certificate and uses over 90% organic ingredients, according to its own information, close to 100%.

This makes it the perfect place to showcase classic seasonal fruits, such as plums—or more precisely, damson plums.

Plum or damson? A small difference with a big impact

Botanically speaking, they belong to the same family. However, it’s worth taking a closer look:

• Plums are rounder, larger, and have a distinct groove. Their colors range from red to light purple to orange.
• Damsons, a subspecies of plums, are smaller and oval-shaped. They are usually dark purple to bluish in color and have a fine white coating. The groove is barely noticeable.

Technically, you can always say “plum,” but damsons are particularly suitable for classic cake and dessert recipes, such as this crumble, because of their firmer flesh and tart taste. Furthermore, plums are one of Germany’s native fruits, which is why they remain firmly anchored in regional cuisine today.

Vegan alternative—easy made 

To ensure that everyone can enjoy this treat, the recipe can be quickly adapted to make it vegan:

• Crumb topping: Simply replace the butter with margarine.
• Cream: Instead of traditional whipped cream, there are varieties made from soy or oats. These can be used similarly to whipped cream made from cow’s milk. For mascarpone, you can use a ready-made substitute, such as Mascarice. Alternatively, you can use soy quark or your favorite yogurt alternative. Please note, however, that yogurt is more liquid, so the cream will be too. 🙂

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Plum crumble in a glass

A German classic—fruity, sweet—original recipe from SCHWARZWALD PANORAMA, a sustainable hotel in Bad Herrenalb with almost 100% organic cuisine.

Course Cake, Dessert

Cuisine germany

Keyword Crumble, desert, plum

Total Time 20 minutes minutes

Ingredients

For the crumble topping

• 100 g soft butter
• 100 g brown sugar
• 200 g spelt flour
• 1 Pinch salt
• 2 TSP cinnamon

For the plum compote:

• 700 g plums
• 40 g brown sugar
• 4 TSP Plum and cinnamon blossom liqueur (oder etwas Wasser)

For the cream

• 200 g cream
• 1 Pack vanilla sugar
• 150 g cream cheese
• 150 g mascarpone
• 2 TSP lemon juice
• 1 TSP sugar
• 1/2 Top vanilla sugar

Instructions

• Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
• Knead the ingredients for the crumble topping into a crumble dough and spread it on the baking sheet.
• Bake for approx. 15 minutes until crispy. Turn 1-2 times during baking. Leave to cool on a wire rack.
• To make the compote, wash and pat dry the plums, then quarter them. Mix them with sugar and liqueur in a small saucepan, then bring to the boil. Simmer for approximately 3–4 minutes, stirring several times. Set aside and leave to cool.
• Whip the cream until stiff. Gradually add the vanilla sugar.
• Mix cream cheese, mascarpone, lemon juice, sugar, and vanilla sugar until creamy. Carefully fold in the cream. Place in the refrigerator until ready to use.
• Alternately layer the cream, compote and crumble in glasses. Serve and enjoy!

Der Beitrag German classic: Plum crumble recipe from SCHWARZWALD PANORAMA erschien zuerst auf GREEN TRAVEL BLOG.

“Bavarian cuisine is characterized by hearty, substantial dishes that are best enjoyed without counting calories.” – Manuel Mandei

Chef Manuel Madei, known for his down-to-earth cuisine, prefers sticking to the original rather than chasing trends. This is evident in his recipe for braised organic beef shoulder, which features traditional preparation methods and classic side dishes. To him, the goal isn’t to reinvent the classic, but to prepare it the way you want it: honest, intense, and cooked to perfection.

Organic meat. With responsibility.

The meat is, of course, crucial to the success of the dish. Gut Sonnenhausen’s owner, Georg Schweisfurth, comes from a family of butchers, so he places great importance on provenance and animal welfare. The restaurant exclusively uses organic meat from its partner company Herrmannsdorfer Landwerkstätten.

Farmers raise the cattle there for at least two years, giving them access to pasture or a spacious outdoor pen with straw. The life in the fresh air is evident in the final product.

Permaculture vegetables

The vegetables used for side dishes (or main courses) at Gut Sonnenhausen are also locally sourced, primarily from the estate’s expansive organic garden, which adheres to permaculture principles. Classic soup vegetables, such as carrots and celery, give the stew its natural sweetness and depth.

Here are two tips for preparing braised organic beef shoulder

• Non-alcoholic organic wine from your region provides the desired aroma without the alcohol, making it perfect for a modern, conscious lifestyle.
• Although you can reduce the cooking time by using a higher temperature, it is better to braise at a lower temperature for a longer time. This will make the meat more tender.

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Braised beef shoulder

Organic beef stewed according to the recipe from Gut Sonnenhausen (sustainable hotel near Munich).

Course Dinner, festive dish, roast

Cuisine germany

Keyword beef roast, braised beef, organic meat

Cook Time 5 hours hours

Equipment

• 1 roasting pan for stove and oven

Ingredients

• 1 1/2 kg beef shoulder from certified animal husbandry
• 2 tbsp clarified butter
• 3 onions
• 1 carrot
• 1/4 celery
• 1/2 leek
• 2 tbsp tomato paste
• 3 tomatos
• 2 bottles dry red wine tip: alcohol free
• 3 bay leaves

Instructions

• Season the beef shoulder with salt and sear on all sides in a tablespoon of clarified butter.
• Remove the meat from the roasting pan and sauté the cleaned soup vegetables.
• Add the tomato paste and peeled, crushed tomatoes and sauté briefly.
• Deglaze with red wine and bring to a boil.
• Place the meat and bay leaves in the stock and cook at 180 °C (356 °F) for about 1 ½ hours in the oven. Then turn the temperature down to 110 °C (230 °F) and braise for another three hours.
• Check the consistency of the meat with a meat fork or a sharp knife. You should feel almost no resistance when piercing the meat. If you are not satisfied with the result, simply continue braising for another hour.

Der Beitrag Braised organic beef shoulder — a classic Gut Sonnenhausen dish erschien zuerst auf GREEN TRAVEL BLOG.

Elderflowers are ideal for sustainable gardening

According to the trade association Agrar, elderberry bushes are ideal for sustainable gardening. They are “attractive, robust and easy to care for,” they write. If you don’t have your own elderberry bush, you can easily find one near you (in Germany) using the digital map at mundraub-or just keep your eyes open when you’re out and about in nature. Elderberry bushes grow in many places. They can be recognized by their large, umbel-like white flowers, which have an intense fragrance and are buzzing with bees.

Good for insects and birds

An elderberry bush is good for biodiversity. The flowers are popular with honeybees, wild bees, flies, beetles and butterflies for pollen and nectar. Birds such as blackbirds, thrushes, and starlings love the berries that appear later. So make sure you leave enough flowers so that wildlife can continue to enjoy this important food source.

In our blog post on insect decline, we explained the importance of flowering plants.

Hotel Weiherhof has not used fertilizer for over 20 years

The family-run Hotel Weiherhof is located directly on the 1,200-meter Wolfsgruben Lake. According to the Pichler family, they have consciously refrained from fertilizing the landscape around the lake and their hotel for more than 20 years. Grass and flowers on a nearby open space are also mowed only once a year to encourage biodiversity.

Elderberries grow in huge hedges and are picked by apprentices during the summer months to make this delicious syrup. Guests can enjoy it as a refreshing summer drink with soda or mineral water.

Elderflower Syrup Recipe

Here is the recipe to try yourself. Remember that the syrup needs to stand for 5 days. Then you can pour it into glass bottles. It will keep for several months in a dark pantry if sealed. Once opened, it is best stored in the refrigerator.

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Weihrerhof's Elderflower Syrup

The Hotel Weihrerhof in South Tyrol has shared its recipe for homemade elderflower syrup with us. A professional recipe from hotel cuisine – easy to follow. Without cooking!

Course cold bavarage, Drinks

Cuisine South Tyrol

Keyword alkohol-free, elderflower, non-alcoholic drink, syrup

Prep Time 5 days days

Ingredients

• 2 Liters water
• 3 kg sugar
• 8 dkg citric acid
• 5-6 lemons (in slices) organic
• 12 elderflowers

Instructions

• Mix all ingredients in a large pot and stir until the sugar has completely dissolved.
• Leave the syrup to infuse for five days, stirring once or twice a day.
• Enjoy the elderflower syrup with mineral water or soda.

Der Beitrag Recipe for elderflower syrup from Hotel Weihrerhof erschien zuerst auf GREEN TRAVEL BLOG.

Sober Sipping Revolution

The ‘Sober Sipping Revolution’ highlights the growing popularity of non-alcoholic drinks and cocktails. As we mentioned in our article on mocktails (a term still in use in early 2023), bartenders are now creating entirely new drinks specifically to be non-alcoholic, rather than simply substituting alcohol with similar products in classic recipes. Intended from the start as a non-alcoholic cocktail, they are definitely more than a juice mix with syrup 😉

One of them is Angie from the BarBarossa at Klosterhof – Alpine Hideaway & Spa. This health hotel in Bavaria specialises in healthy living. Apart from a large spa area with a heated outdoor pool, indoor pool and sauna landscape, the hotel also has the Artemacur health centre. Here you can find babymoon offers for new parents.

Winterdream in a Glass: Zero-alcohol Cocktail from BarBarossa

‘The Klosterhofs Winterdream combines spicy and fruity notes for a festive taste experience – perfect for cosy winter evenings or social gatherings’ – Bartender Angie

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Zero-Alcohol-Cocktail Winterdream from BarBarossa, Germany

A non-alcoholic cocktail full of winter flavours that guarantees a festive mood!

Course Drinks, mocktail

Cuisine alps, Bavaria, germany

Keyword alkohol-free, cocktail without alkohol

Equipment

• 1 Shaker

Ingredients

• 4 cl Dukes "Entgeistert" ‘Entgeistert’ is an alcohol-free cocktail base with juniper, cloves, rosemary, nutmeg and citrus nuances
• 2 cl Spicy Chai
• 3 cl Blackcurrant juice
• 1 cl Bitter Artemacur Klosterhof Bitter
• 2 cl Rhubarb juice
• 2 cl Cranberry juice

Decoration

• Rosemary sprig
• Orange slice
• Pinch of cinnamon optional

Instructions

• Put all the ingredients in a cocktail shaker with ice cubes and shake it well.
• Strain the drink into a glass with fresh ice cubes.
• Garnish the Winterdream with a slice of orange and a sprig of rosemary. Sprinkle with a pinch of cinnamon for an even more wintery flavour.

We hope you enjoy mixing it up!

Der Beitrag Conscious New Year: Recipe for the Zero-Alcohol Cocktail Winterdream from BarBarossa erschien zuerst auf GREEN TRAVEL BLOG.

Porcini mushroom picking – what to look for

The aromatic porcini mushroom grows in coniferous and mixed forests, especially under spruces. Since they live in a “root symbiosis” with the trees, they can be found close to the trunks. It grows in late summer and fall. If you pick mushrooms in Tyrol, you are allowed to collect a maximum of two kilograms of mushrooms per day. (In Germany, the limit is a little less clear and is referred to as “for personal use”).

Tip: You can also book a professionally guided mushroom tour in the Hohe Tauern National Park. The next dates are September 13th and 14th 2024.

If you want to pick your own mushrooms in the forest, it is best to bring a basket, a knife and …. a mushroom identification book for the region. At least that’s the way it was in my generation. Nowadays you can also use an app. For example, there is the

• Mushroom Identificator App from Apple and the
• Pilzator for Android and iOS

Just hold your smartphone camera in front of the mushroom and the app will tell you what kind it is and whether it is edible.

Beware of confusing mushrooms

In general, you should know when picking porcini mushrooms: There are two types of mushrooms that can be confused with porcini: the common bolete and the chestnut bolete. The good news is that neither is poisonous! The former, however, is inedible due to its extreme bitterness. The best test is to scratch the mushroom with a knife and smell it – you can recognize the real boletus by its famous aroma.

Porcini mushroom tortelloni recipe – guests at Naturhotel Outside love it

Let’s get to the recipe from the Naturhotel Outside. The wellness hotel, with its natural swimming pond and prime Alpine location, uses fresh East Tyrolean mushrooms in its kitchen. “We preserve some of them for the winter,” says owner Daniel Ganzer. The porcini mushroom tortelloni is one of his personal tips for sustainable, regional and seasonal food. They are so popular with guests that they have been served every fall for the past seven years.

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Porcini mushroom tortelloni recipe

Homemade tortelloni with fresh porcini mushrooms and spinach. Super tasty and fresh. For seven years, this recipe has been served every year during mushroom season at the Naturhotel Outside in East Tyrol - guests simply can't get enough of it!

Course Dinner, Pasta

Cuisine East Tyrol, Italy, South Tyrol

Keyword Hand made Tortelloni, Porcini mushrooms, Vegan recipe

Prep Time 1 hour hour

Servings 4

Equipment

• 1 pasta machine optional (also works without)
• 1 Food processor optional
• 1 piping bag optional

Ingredients

Pasta dough

• 300 g flour doubele-grained
• 200 g egg yolk organic
• 1 egg organic
• 1 tbsp olive oil organic
• pinch of salt

Porcini mushroom filling

• porcini mushrooms fresh
• spinach leaves fresh
• 1 onion
• 1 garlic
• sherry
• Parmesan cheese
• butter
• salt
• pepper

Instructions

Dough

• Mix the yolk, egg and salt and leave to stand for 15 minutes.
• Knead into a pasta dough with the flour and olive oil.
• Leave the dough to rest for 30 minutes and then roll out thinly using a pasta machine or rolling pin.

Filling

• Chop the onion and garlic and sauté in a pan
• Deglaze with sherry
• Add finely sliced porcini mushrooms and spinac
• Season with salt, pepper, parmesan and butter

Porcini mushroom tortelloni

• Cut the pastry into strips and spread the cooled porcini mushroom mixture on top using a piping bag.
• Then cut out the tortelloni and cook in salted water for a few minutes (you will know they are ready when they float to the top)
• Toss again in a pan with butter.

Der Beitrag Porcini Mushroom Tortelloni recipe from Naturhotel Outside – Highlight of the Mushroom Season erschien zuerst auf GREEN TRAVEL BLOG.

Torta Verde: An original Ligurian Recipe

The recipe comes from the Relais del Maro, which is situated in the Italian village of Borgomaro in Liguria. The accommodation makes the atmosphere of this enchanted place accessible to its guests in an unusual way. Do you know the term “Albergo Diffuso”? It means that formerly vacant houses in the village are used for hotel rooms so that guests live next door to the village people. This preserves old buildings and brings life to sleepy villages. The main building and the two additional houses located in the village center have been in possession of the Scalambrin family for several generations so that the family can tell many anecdotes and memories concerning each of the rooms. For the owner Elena Scalambrin, the Torta Verde brings back childhood memories as well, because her grandmother used to bake it for her. These days, Mama Piera cooks and prepares this delicious dish for her guests. We hope that you will have fun with this recipe!

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Torta Verde - original recipe from Italy

Summer vegetable pie with zucchinis and peas. The recipe comes from the Albergo Diffuso Hotel Relais del Maro in Liguria, Italy, where it is prepared by the host family according to an old family recipe.

Course Brunch, Dinner

Cuisine Italian, vegetarian

Keyword Torta Verde, Vegetable Pie

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Equipment

• 1 Cake tin or baking dish

Ingredients

For the dough

• 250 g Flower
• 120 ml Water
• 60 ml Olives Oil organic
• 1/2 tsp Salt

For the filling

• 4 big Zucchini
• 4 tbsp Round grain rice
• 4 tbsp Peas (frozen)
• 1 hand full Basil
• 1 tbsp Olive oil
• Marjoram
• 1/2 tsp Salz
• 1 sm. Onion
• 2 Eggs
• Parmesan (quantity to your liking)

Instructions

Dough

• Mix the salt and flour and knead into a dough with the water and oil.

Filling

• Cook the rice for approx. 10 minutes
• Finely chop the onions, zucchini and basil and place in a bowl with the peas.
• Fry the vegetable mixture in oil in a high-sided pan
• Rinse the rice under cold water and add to the vegetables in the pan.
• Beat the eggs and season with Parmesan, marjoram, salt and pepper.

Pie

• Put a piece of dough to one side (for the cake lid), roll out the remaining dough into a round on a floured work surface and place in the cake tin. Prick small holes in the dough with a fork.
• Pour the vegetable mixture onto the pastry and spread evenly, cutting off any overlapping pastry at the edges.
• Pull apart the remaining pastry for the lid and place on top of the vegetables. Press the edges of the pastry together to seal the pie.
• Bake in a preheated oven at 180 °C for approx. 45 minutes

PS: Here are the pictures of my Torta Verde that I baked yesterday:

Read more: SO WHAT IS THE IDEA BEHIND SLOW FOOD AND SLOW TRAVEL?

Der Beitrag Italian Summer Recipe: Torta Verde by Relais del Maro erschien zuerst auf GREEN TRAVEL BLOG.

Risotto recipe with typical Italian ingredients

Hannes Pignater, chef at the ADLER Lodge RITTEN, is known for his sustainable “fork-to-table” cuisine. The South Tyrolean prefers to use regional, seasonal ingredients. In this recipe you will find typical Italian ingredients:

• Risotto rice – he chooses Carnaroli (next to Arborio, the most popular risotto rice in the Po Valley)
• Goat’s milk butter
• Pine nuts (pine trees are common throughout the Mediterranean)
• Lemons (also native to the Mediterranean)
• Mountain blossoms (the ADLER Lodge Ritten is located in the heart of the South Tyrolean mountains)

Blanching and candying

A real refinement of this recipe is the candied lemon. The first step is to blanch the julienne lemon peel (very fine strips, e.g. cut with a julienne slicer, zester or peeler). This means placing the peel in boiling water for a short time (here 3 x 1 min). The advantages of blanching are

• Preservation of color
• Better consistency (both for candying and for the bite)

The blanched lemon peel is then candied. This is done by making a thick sugar syrup (2 parts sugar, 1 part water) and boiling the peel in it for a few minutes.

Despite the various peculiarities of this recipe, it is easy:

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Carnaroli risotto with goat's butter, pine nut cream, candied lemon and mountain flowers

Refined risotto recipe by chef Hannes Pignater from the ADLER Lodge RITTEN.

Course Main Course

Cuisine Italy, South Tyrol

Keyword Farm to Table, Risotto

Servings 4 people

Equipment

• 1 Food processor
• 1 Pastry Bag

Ingredients

• 160 g Risotto rice
• 110 ml White wine dry
• 20 g Goat's butter
• 1 Lemon organic
• 300 g Pine nuts organic
• 40 g Grated Parmesan cheese
• 1 tp Salt
• 50 g Sugar (For candying the lemon peel)

Decoration

• edible Blossoms from your own garden (wash and lay out on a clean kitchen towel)
• Parsley

Instructions

Candied lemon

• Peel the lemon with a peeler
• Cut the peel into julienne (fine strips)
• Blanch 3 times for 1 minute each time with fresh water
• Make a syrup from 2 parts sugar and 1 part water, add the blanched lemon peel and boil for a few minutes.
• Set aside the finished candied lemon peel
• Squeeze the lemon and set the juice aside

Pine nut cream

• Roast the pine nuts for 8 minutes at 180 degrees Celsius
• Puree most of the pine nuts in a high-powered blender to a cream and pour into a pastry bag or bottle.
• Set aside the rest of the pine nuts for decoration.

Risotto

• Roast the rice
• Deglaze with white wine and cook slowly, adding boiling water.
• The rice should be "al dente" after about 18 minutes.
• Remove from the heat, mix with the goat's butter, lemon juice, grated Parmesan, and salt, and arrange on plates.

Decoration

• Garnish the risotto on the plates with the pine nut cream, candied lemon, parsley, and mountain flowers.

Did you like it? We look forward to your opinion in the comments!

And don’t forget to save the recipe for later!

Der Beitrag Recipe for risotto with goat’s butter, pine nut cream, candied lemon and mountain flowers erschien zuerst auf GREEN TRAVEL BLOG.