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Chalet classics to cook at home

Three classic recipes from the rustic ski chalets in the Salzburger Saalachtal...

...to bring that holiday feeling back home with you through food.

  • 100 g onions finely diced
  • 150 ml soup
  • 200 g Pinzgau beer cheese finely diced
  • 30 g browned butter
  • 100 g onions Chives finely chopped

 

How to prepare:

1. Mix the flour together with the eggs, milk, water and a pinch of salt with a wooden spoon to form a rough dumpling dough and leave this to sit for a while. Press the dough through a dumpling grater into boiling salted water. If you don’t have a dumpling grater at home, you can also use a sieve or colander with large holes. 2. Boil the dumplings for about three minutes. When they rise to the surface of the water, strain the dumplings and rinse with cold water. 3. Heat butter in a cast iron skillet and sweat the diced onions in the butter. Add the cooled dumplings and deglaze the pan with soup. 4. Sprinkle the finely diced pieces of Pinzgau beer cheese over the skillet and lightly brown everything until the cheese is melted. 5. In a second pan, brown the finely chopped onion rings in browned butter. Add these to the Kasnockn before serving and sprinkle generously with fresh chives.

 

Kaiserschmarrn

An imperial dessert after a day on the slopes! Fluffy, sweet and simply gorgeous in combination with fruity sour stewed plums – this popular pastry dish brings a smile to every winter sport enthusiast. If you’re not a fan of raisins, you can simply leave these out. Here’s a tip: Tear the pancake into pieces with two forks just before serving – never cut it!

 

Ingredients for 6 people:

  • For the pancakes
  • 8 eggs
  • 5 Tbsp granulated sugar
  • 240 g cake flour
  • ½ l milk
  • 60 g raisins
  • 1 Tbsp vanilla sugar
  • 1 Tbsp rum
  • a pinch of salt
  • 100 g butter for baking
  • sugar for sprinkling
  • For the stewed plum sauce
  • 1 kg plums
  • 1 cinnamon stick
  • cloves
  • 200 g sugar
  • the juice and zest of 1 lemon
  • 150 ml water

How to prepare:
1. For the plum sauce, wash and halve the plums and remove the pit. Add the cinnamon stick, cloves, sugar, lemon juice and lemon zest to the water and bring to a boil. 2. Add the plums and boil until soft (around 30 min.). 3. Allow the plums to chill.

 

4. Marinate the raisins in the rum. 5. Separate the eggs and beat the yolk together with the milk, vanilla sugar and flour until smooth. Whisk the egg whites together with the granulated sugar and a pinch of salt until fi rmly whipped and fold into the batter. 6. Heat 100 g butter in a shallow pan and pour the batter so that it coats the bottom of the pan. 7. Now scatter the raisins across the batter. 8. Cook the pancake until golden on both sides and finish baking in a preheated oven. 9. Use two forks to tear the pancake into pieces, sprinkle with plenty of icing sugar and serve with the stewed plums.

Postet from
Edith Danzer
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