Recipes and tips from the Larimar kitchens
Delicious ideas to take home with you
Fresh, light, healthy and Mediterranean dishes, all carefully prepared – this is how the Larimar cuisine is best described. Our chef Reinhard Puchmayer regularly shares recipes from the Larimar kitchens here for you to try at home. Take a piece of Larimar pleasure back home with you with these recipe ideas.
The Larimar cookery book
More tasty recipes from the Larimar can be found in the first ever Larimar cookery book entitled ‘Himmlische Gourmetküche’ (heavenly gourmet cuisine). Cook and sample 20 delicious recipes including starters, mains, vegetarian dishes and desserts.
Our culinary ideas also provide a taster of the dishes our ambitious culinary team at the Hotel & Spa Larimar will create for you.
Butternut squash lasagne
1-2 kg butternut squash (2/3 cut into slices)
1 packet of read-made lasagne sheets
250 g grated mozzarella
2 tbsp chopped pumpkin seeds
3 tbsp butter
6 tbsp flour
approx. 1/2 l milk
Salt, pepper, rosemary, thyme, chopped parsley, ground caraway, nutmeg
Heat some oil in a big pan, fry the sliced butternut squash on both sides and season. Then place to one side and sprinkle with the chopped herbs. Melt the butter in a small pot to make the bechamel. Add the flour and mix together to form a golden-yellow roux. Slice the remaining butternut squash into cubes. Then heat the squash in the milk, blend with a hand-held blender and season with salt, pepper and nutmeg. Cook the butternut squash and milk mix and the roux to create a thick sauce and add the chopped pumpkin seeds. Then grease a heat-proof baking dish with butter. Add alternating layers of sliced squash, bechamel and pasta sheets to the dish and sprinkle mozzarella over the top. Cook for 45 minutes at approx. 180 degrees. Leave to stand for a few minutes before serving.
0.5 l whipped cream
0.5 l milk
2 cinnamon sticks
1 piece of lemon peel
190g egg yolks
150g granulated sugar
25g corn flour
Pinch of salt
Heat up the whipped cream, milk, cinnamon sticks and lemon peel. Stir in the egg yolks, granulated sugar, corn flour and salt to create a foamy mix. Then remove the cream mix from the hob and stir in the egg yolks, stirring constantly. Stir over a low heat until a thick consistency is achieved. Sieve the mix, add to a heat-proof baking dish and leave to stand in the fridge for approx. 5 hours. Before serving, sprinkle with brown sugar and burn to caramelise on top.
Good luck and bon appétit from the Larimar kitchen team!