Local farmer Anne Mangstl from Zeilding near Moosen (Taufkirchen) enjoys her view of the pasture with foster cows and calves and gives culinary tips for Christmas: Knöcherl and roast jelly
Zeilding -
At least one day in Advent belongs to the two granddaughters Laura (15) and Hanna (10).
“It's our handicraft day for women, it's sacred to me,” says Anne Mangstl from Zeilding bei Moosen and proudly shows the results: Filigree printed Christmas cards, artistically labeled gift tags, clips with paper angels and stars made of pearls.
Christmas is something special for the 59-year-old local farmer.
The whole house is lovingly decorated with stars, angels, arrangements on branches and candles.
A jagged white star dangles on the terrace, behind which cows and calves graze on the sugared pasture.
“For me, this look is pure happiness,” says Mangstl, “and has real recreational value”.
Two years ago the Mangstls switched from dairy farming to nurse cow husbandry.
And the farmer does not regret her son Rupert's decision for a minute.
The stable work is now much easier and “we still have animals, we love animals”, she says.
Now she gets her milk from a farmer friend of hers.
The around 20 suckler cows are out on the pasture all year round - but only if they want, because they can also be in the barn or under a roof.
The calves are born in spring.
“Often we don't even notice it.” The cows are all very different, some give birth to their offspring in the pasture, others withdraw “in the last corner”.
There is also a bull in the herd that covers the cows.
The calves stay with their mother for around a year and suckle milk.
The Mangstls market their meat themselves. Butcher Zuhr from Moosen comes four times a year with his transporter to transport the slaughtered cattle - mostly two-year-old young animals - to the butcher's shop about two kilometers away.
There he slaughters the animal.
The farmer's son Rupert takes care of the sale of the now certified organic meat himself. “Zuhr will soon be offering pasture slaughter, all he needs is a few permits,” the farmer says happily.
The trained housekeeper can put the time gained in her second mainstay: in the catering service "small and fine".
For ten years she has been offering her cooking skills together with four other women.
When the world is not ruled by Corona, the 59-year-old stands in her commercial kitchen twice a week and prepares platters full of delicacies.
“I always have to make the roast pork,” says Mangstl with a laugh.
"Anne from Anne is the best" would praise the service staff.
But she also dares to prepare extraordinary dishes.
You can get the recipes from the Internet.
“When I once ate a Vitello Tonnato at a star chef and it tasted as good as mine, I was very satisfied.” Vegan dishes and creamy wine in a sponge coat are a challenge.
“It's tricky.
You have to remove them from the terrine. ”The catering country women feed many customers in Munich.
"And they all love our regional meat, from the students to the professors."
At Christmas Mangstl cooks for her extended family, two sons and a daughter with families.
The only ritual is jelly and roast jelly, they have been around for generations and they "love everyone".
“We are flexible with the rest.
Sometimes everyone is with us, sometimes we're with the daughter and this year everything is different anyway. "
Recipes
Knöcherlsülze and roast jelly: Mangstl is already preparing the jellied meat and roast on December 23.
For this purpose, the pig's feet and tail are covered with water, an onion, salt and pepper are also put in.
The meat is cooked for a good hour and a half.
At the same time, the cook puts a roast pork, seasoned with salt, pepper, caraway seeds, curry and paprika powder as well as garlic and onions into the oven.
The fat layer is removed from the cooled broth on Christmas Eve.
Put a packet of jelly powder in the soup.
The meat is served on plates or the beards on a platter and covered with liquid.
The brawn has to gel in the refrigerator before consumption.