THE SUMMER BERGROSE NEWSLETTER!
DEAR FRIENDS OF THE BERGROSE!
Summer - Newsletter of the Bergrose!
This time very interesting for families,
offers for golf fans,
and seasonal "mushroom" - recipe to cook
NEW - The Hotel Bergrose on Facebook www.facebook.com/bergrose
Have fun reading!
The Zopf family and the Bergrose team
We congratulate our Heidi
on passing the test "Shiatsu therapist"
FAMILY - HIT
"Big deal" for families to vacation time
1 child under 14 years
FREE of charge in parents room!!!
25 06 2010-17 07 2010
22 08 2010-11 09 2010
This special offer
is only available for a minimum stay of 5 nights - by advance booking only.
Valid only by booking "half board"
.
Limited number of rooms, book on time! Payment either with debit card or in cash, or via transfer in advance. Only one beneficial valid - the most favorable.
Expectant GOLFER WATCH OUT!
"Golf lesson Package"
Test within 90 minutes,
if you beat the game with the little white ball of fun.
The very first touch shows great fascination.
Let it work.
For bookings of three nights in a Juniorsuite with half board
You get
a six-course Gourmet - Gala Dinner
90 minutes trial - with free golf racket and balls
at the Franz Laimer golf school (between Tuesday and Saturday).
FRESH MUSHROOMS with DUMPLINGS
Ingredients: 4 portions
400 g fresh mushrooms, 1 tablespoon of butter, 1 small onion, 400g cream, some veal stock or water, salt.
250g dumpling bread from the bakery, 2 small onions, 0.3 liters of milk, 70g butter, 4 eggs, salt, nutmeg, salt, and fresh herbs from the garden.
Preparation:
Finely chopped onions with little butter to make sweat without color, then stir in the milk, and warm up to about 50 ° C. Mix the dumpling bread with the warm onion milk, eggs, melted, warm butter, little salt and nutmeg. Add the fresh herbs and let it rest for 15 minutes.
Use a cling film and make rolls, stick a few holes with a needle and roll it tight as a "candy". Poach 25 minutes in low-boiling water, then unpack and portioning.
Fresh mushrooms to be cleaned with a knife, no water! Slice into peaces, not too small and sauté onions in butter. Pour in a little veal stock or water, fresh cream, let boil briefly and season with salt only.
My personal tipp: Sauting the mushrooms is very important, since it creates the nutty taste.
Happy cooking and bon appetit! Your Paul Edlinger
DIE BERGROSE AUF FACEBOOK
"GEFÄLLT MIR"
Werden sie Bergrose Fan,
und sind immer am laufenden ..... :)
DER FAMILIEN - HIT
"Big deal" for families to vacation time
1 child under 14 years
FREE of charge in parents room!!!
Expectant GOLFER WATCH OUT!
"Golf lesson Package"
Test within 90 minutes,
if you beat the game with
the little white ball of fun.
The very first touch shows
great fascination. Let it work.
