Boil potatoes with the skin until soft, peel, strain. Onion and garlic once hot rinse. Mix with linseed oil, sour cream, nutmeg, salt and pepper until creamy. When serving, drizzle with a little linseed oil and sprinkle with fresh chives.Peel raw potatoes. Chop finely with a cutter. Dissolve yeast in lukewarm milk and mix everything together to form a smooth dough. Leave in a warm place to rise by half, knead again. Shape into loaves or “Striezel”, let rise in floured “Körberl”. Turn out onto a baking tray and bake at 160°C for 3/4 hour. Reduce the balsamic vinegar with the sugar. Lightly toast the sesame seeds and mix well with the remaining ingredients.This recipe was provided by: Helmut Rachingerwww.muehltalhof.atNähere info on linseed oil can be found at: www-die-feinsten-essenzen.com.
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