Food & Recipes from the Alps
Travelling to the Alps, you will enjoy the lovely mountainscape, nice people and of course the lovely food. In this section of our MiaDeRoca-Magazine we will present you typical local recipies. Recipes for things to drink and things to eat, a wide variety of dishes with meat, with vegetabels and the so called "Mehlspeisen". "Mehlspeisen" are dishes with flour, sweet meals like the "Kaiserschmarrn", "Palatschinken" or "Topfenknödel".
You won't be able to get all the traditional ingredients everywhere, but in cases the products are rare, we will mention some alternatives. And if you still doubt, just drop us a line, we will try to help you to get some Alpine savour to your lunch or dinner.
Versatile: as snack or hearty vegetarian breakfast, serve your marinaed ricotta balls and beans with toasted bread and srcumbled egg
We love self made pickled and salty stuff be it herb pesto of all kind like parsley pesto or wild garlic pesto, or chutneys and sauces like the hot bell pepper sauce. It is more probable that we fill a glas jar with something home made salty and hearty than with self made jam or marmalade. My personal culinary highlight of homemade food 2013 is to be found in this corner of the recipe book. I love to marinate goat cheese, I do this several times during summer. I like to combine what comes to my mind, if there is goat cheese or feta in the fridge and some oil I can start, I like to add herbs, olives, chilli, pepper, capers, shalotts, spring onions or normal onion, add some vinegar or leave it out. I like to match and mix, leave it a few days in the fridge and at many occasions is a little gift, a companion to a BBQ at friends, at parties or to say thank you. Even after years friends and family like to get one of my marinated cheeses and very often it is eaten straight away. For this recipe I took no goat cheese, yet a diary product that is even more often put in your shopping basket: Quark, or for italian-lovers Ricotta. A thousand times better than cream cheese with its many supplements I like to use pure quark. Be it to make quark dumplings, quick quark puff pastry or herb spread. If there is quark in the fridge I can easily mix it up to a full meal, nice snack or delicious dessert. Gorgeous plain and totally natural, only containing what needs to contain: pure quark.
Continue reading Comments (0) 02.12.2013. 18:47
Crunchy, puffy pretzels with caramel - quick to make and yummy!
Of course October is THE time for all kind of pretzel, pretzels: the big lye soft pretzel together with your weisswurst (Bavarian sausage) or the small salted pretzels – we were in the mood for small sweet pretzel without salt. Yes, I know caramel without salt, fleur de sel, sea sold – how old-fashioned and European is that. Well give it a try and if you like to do so you can still add some salt.
With these sweet pretzel dish you have a great token for your own little Oktoberfest or a snack at the end of your five-course Bavarian dinner. These soft caramel pretzels are perfect together with ice cream and make a nice dessert.
The preparations are rather easy you need a pretzel cutter, puff pastry and caramels or toffee.
Continue reading Comments (0) 19.10.2013. 17:58
Recipe: Cupcake with elderflower cordial
The recipe for elderflower cupcakes is a marvellous spring dessert for a sweet desert or cake for tea. If there is spring and the endless rain does not wash away all the delicious blossom pollen. 2013 this gets a little difficult to find elder bushes which are not yet withered. This autumn we will definitely get plenty of elderberry. If you were able to grab some elderflowers you can get straight to our popular recipe for elderflower cordial. If you were not that lucky: you can buy ready made syrup and cordial as well all year long and add the wonderful smell of these blossoms to cupcake and muffins.
Continue reading Comments (0) 10.06.2013. 15:23
Amazingly fluffy zucchini muffins
Zucchini or courgette cake might be known as wonderful moist cake. We used this recipe from our family cookbook and adapted it for delicious moist muffins with zucchini.
To be honest when adding vegetables to sweet muffins, they don't turn out to be a nutritious meal, yet they are healthier and less heavy and rich than typical desserts. On the other hand you need not to worry, that they taste "healthy", similar to the carrot cake, usually the veggy ingredient won't be noticed, but the green dots of the zucchini skin. And if you have strict carnivores and members of the anti-vegetable gangs in your family, you can peel the green skin of, and they will never know – unless you tell them.
Continue reading Comments (0) 20.05.2013. 17:32
Recipe for tasty Kaspressknoedel with cheese and fried onions
In our Alpine Lifestyle Chalet-style recipes section we have on most popular recipe, which is: Kasnockn. First of all this dish is known in many Alpine regions, sometimes with different names like Kaesspaetzle, Kaesenockerl, Kaesknoepfle or Kasspatzn, and second the dish is delicious, third recipes with melted cheese and cheese crust are highly popular. That is why we provide a new recipe which hast both melted cheese and cheesy crust. Maybe you have seen the legendary Austrian dish Kaspressknoedel on a menu of a a ski hut or Alpine chalet, or even tasted it. They are typically eaten with salad or in a soup. They are easy to cook and will be the perfect dish for an Apres-Ski-holiday invitation for friends or an Instagram or flickr presentation of your vacation in the Alps.
The name of the dish Kaspressknödel means translated squeezed cheese dumpling, as this Knoedel variation is not round. The are fried or roasted Semmelknoedel (bread dumplings) with cheese.
Continue reading Comments (0) 13.03.2013. 18:12
Recipe for deliciously spongy chocolate muffins
We have mentioned it before: we love muffins and cupcakes. This love for muffins is something newer, that is for sure. Some decades ago we made all varieties tray-baked cakes and took them to parties with family and gatherings with friends. But now we love the reasonable number of 12 muffins. They are quickly prepared, quickly baked, easily packed and the perfect amount for medium-sized families and handful of guests.
Besides the practical size there is another plus: you make simple muffins and with a whipped egg white frosting, like we have it on our quark-mandarin-muffins, or a fine butter cream topping, recommended for these chocolate muffins, you can magical turn these simple little cakes into something special and elegant: delicious cupcakes. Little effort, countless possibilities - we love this flexibility. And, one should not forget: they are incredibly yummy. This spongy chocolate muffin recipe even convinced our not-at-all-sweet-tooth, and when nobody is looking he might have a second muffin.
Continue reading Comments (0) 23.02.2013. 19:47
Recipe Meatballs on squash and pearl barley for the whole family
Autumn is the time of pumpkin and squash, and it is time for hearty side dishes: barley. In Austria especially pearl barley is served and we will include it as tasteful side in our autumn recipe. Our autumn dish has as a family dish, a special something to it – a pumpkin bus. The beginning of autumn that is usually the time for a last family getaway, if it is still dry, with the camping bus, otherwise we choose a more climatic independent holiday apartment. The pumpkin bus is a hint for a soon to come outing – and furthermore it should persuade those who are not so into veggies, to give squash a try.
In Austria there is one typical way to serve minced meat: faschierte Laibchen. Besides minced meat you add dry bread cubes, egg, salt, pepper and marjoram – delicious. Especially amongst our younger family members, the crunchy meat balls of this recipe are the preferred way of having fried minced meat. The recipe of the meat balls is a variation of Spanish albondigas, without egg and without bread crumbs. If I like to serve something new to the beloved herd, maybe even something healthy, it is a good way to do it with these special meat balls, than it will get a big chance of acceptance.
Continue reading Comments (0) 15.09.2012. 19:48
Fingerfood edible fork and spoon
Finger food is perfect party food: the one hand holding a glass, the other hand free to grab a delicacy. Be it garden party, a festive event for your family, a nice board games evening, an exquisite wedding buffet or for a Halloween party. Our finger food for edible fork and spoon uses the cleverness of the cutters fork and spoon. They are small enough to be ideal finger food and are good to grab. By the way: this type of finger food makes a great Amuse bouche, or starter to a fab menu – this will make the guests happy and allows hos and hostess to have a little chat with their guests before the first course will be served.
When planing the food for a party we like to serve well approved recipes and we love to try out something new. Sometimes it is the variation of well known classics that does the trick. The variation is usually in the way we decorate and arrange the food.
Continue reading Comments (0) 27.08.2012. 18:27
Easy and declicious cheesecake recipe
Recipe for small cakes with cheesecake and fruits. The perfect summer recipe is our quark cakes with fruits from freshly picked apricots, to peaches or any other pome fruit. This recipe goes very well together with cherries and sour cherries. As cherries are available throughout the year in practical jars, your can make these little cakes in warm spring, golden fall or even in winter.
The small cakes are nice and fluffy, as the batter is rather soggy before baking, muffin liners are not useful. We bake this recipe in small paper baking cups (see link below). These small cakes are easy to transport, if you take them to friends for coffee or as desert at your picnic or to refresh you when mountaineering. You can as well freeze these little cuties and take them out as a gift when needed. You can bake this recipe using a normal cake baking tin. Depending on the amount of fruits you use you will need 8-10 paper baking cups
Continue reading Comments (0) 20.08.2012. 00:31
The perfect cookie dough: uncomplicated and easy.
To be honest there are many pastry recipes and recipe variation. Regarding biscuits we stick to "back to basics" and like to use our standardizes recipe and like to go wild concerning decoration, serving and presentation. Why? Because with easy and simple recipes more people can participate when making them. Especially when baking with children one likes it trouble-free and unsophisticated and with enough possibilities for creativity and fun for all.
No matter if you bake Christmas cookies, shortbread for tea, biscuits for picnic, cookies to decorate your cupcakes or "summer-is-far-to-cold-momentarily" biscuits.
Continue reading Comments (0) 31.07.2012. 22:10
Fresh, fruity muffins for warm spring days, summery days of autumn and everything in between
Traditional Austria cuisine contains several sweet dishes, cakes and tarts. These are usually referred to as Mehlspeisen (a 1 to 1 translation would be flour food, not very poetic), and included are sweet main courses, deserts, cakes for coffee or sweet snacks and for sweet-toothed breakfast. To eat a whole cake or devour a freshly baked Guglhupf you need a middle-sized extended family. Therefore we tend to bake smaller cakes, tartelettes, cupcakes and muffins. Muffins are very practical as they can be perfectly gifted, to the woman next door who is living on her own, to colleagues and friends at school.
This muffin recipe for mandarin quark muffins is a perfect recipe for betwenn the seasons, as you used caned mandarins which are available throughout the year. It is an ideal cake for hot days in spring, as quark and mandarins are refreshing. You can of course exchange the mandarins using fruits of the season, and make raspberry-quark muffins or red currant-quark-cupcakes.
Continue reading Comments (0) 12.07.2012. 12:07
Recipe for a healthy vegetable bread spread, quick homemade vegan spread
A recipe for a fresh and vegan bread spread, quickly to make and the ingredients are easily available in super markets and organic grocery stores. The bread spread is suitable for Vegetarians and Vegans, as well as for those with allergies and sensibilities against wheat and egg.
This yummy spread will be liked by meta lovers as well. You can eat the spread on bread, use it as a dip for veggy sticks or serve it to grilled food and barbecue.
Our vegan vegetable spread is based on white beans, zucchin and fresh chives.
Continue reading Comments (0) 04.07.2012. 16:39
Home made snacks and fingerfood for football parties: crackers shaped as football players
Either If you play football or you watch football, it will make you hungry. Be it friendly match, minor league, European Football Championship or World Cup, watching will make your stomach growl. For a proper dish on nice football watching evenings we already recommended the summer food Knackwurst Salad
. (click on the link to see the recipe) n between we will need some snacks, matching the football theme, calming nerves and healthy for the real sports people.
Our recommendation for the perfect football party food: footballer crackers. Footballers cut out of fluffy, flaky quark-dough finely herbed and seasoned, accompanied by a delicious dip.
Continue reading Comments (0) 22.06.2012. 15:33
Knackwurst Salad: perfect summer dish, wuickly made and "zünftig"
When the temperatures are rising, and people prefer to spend their time outdoors: cycling, tending the garden, having a swim or climbing a mountain, then the time of summer dishes starts: cold dishes. We have already presented some of the typical spreads, which play a big part when having "Brettljause" or "Brotzeit". Yet, in Austria there are many more summer dishes, and it is best to enjoy them al fresco.
If you savour your summer dish in front of an Alpine Chalet looking at the wonderful mountains surrounding you, or having it for picnic in a park, on a sun-warmed wooden dock at a lake or under the shadow giving branches of a chestnut tree in a beer garden.
Continue reading Comments (1) 17.06.2012. 15:31
Quickly to prepare, yummy and cute: bat snacks
There are several occasions where you can serve this beastly snack, use it as finger food for Halloween, snack to your witches party, celebration of Walpurgis night or vampire party. The small bat party food can be used as appetizers or as nibblies you can even use the little Flapi snacks to decorate food – and remember, when bats are sleeping they are always head down.
Our theme party right before Walpurgis night is a witches party, be it for children birthdays with the little witch and her Abraxas, Winnie the witch or Harry Potter's Hermione or if it is rather an Adult's party inspired by the bad witches from Roald Dahl, or the strong witches of Eastwick, the fantastic Morgaine, or the pretty witches and sisters from Charmed, the funny teenage Sabrina or the sweet bewitched Samantha or the practical magician Sally.
Continue reading Comments (0) 30.04.2012. 10:53
Quick quark pastry, simple puff pastry - three ingredients to baker's paradise
This quark pastry recipe is a quick and great alternative to flaky pastry and puff pastry. In our family it is also called "fake puff pastry" or basic flaky pastry. And the best thing about it : it is so easy and uncomplicated to prepare, you have to mix three different ingredients. And the pastry is very versatile, you can use it to make Strudel, give it a fruity-sweet filling or a savoury spicy stuffing.
My aunts used to make this quark recipe, when we had family gatherings – rolled it out, cut it into stripes, some paprika and caraway on top and into the oven. Yummy nibbles – and so 70ies.
Continue reading Comments (1) 26.04.2012. 19:06
Parsley Pesto - quick dish full of vitamins
We love pesto made of herbs: fresh herbs, which are full of healthy stuff and at the same time a great quick meal – no matter if you prepare the pesto a la minute or have it already made and take it out of the fridge. Boil water, add pasta. At the table everyone is allowed to serve themselves the amount of pasta, pesto and cheese they prefer. This dish does fill you well and gives enough power for the rest of the day – be it for whatever work has to be done or to finish homework and get prepared for the next day at school – perfect family meal.
In spring we love to have wild garlic pesto
, in summer we prepare basil pesto and during the year we serve pesto with parsley, in between we stir up chives to make a yummy green pesto, or use olives, dried tomatoes, chilli and many other ingredients which can be cut up or grounded.
If you want to decorate your pesto jar prettily, find inspirations here
Continue reading Comments (0) 01.04.2012. 18:21
All neccessary ingredients for yummy fresh veggie spread at a glance
The ingredients of this spread remind of Tsatsiki, we altered some of the condiments and got a yummy easily spreadable and creamy spread Mediterranean style. This spread turned out be a real favourite. We did not dare to ask directly if it is because or despite the high percentage of vegetables it is containing. Even those who usually prefer meat over every other food loved this spread and ate quite some amount of veggies. The first time we made the spread was the beginning of February and since then it was redone several times.
This cucumber spread is quick and easy to make, you can eat it on bread or serve it as cold vegetable sauce to Tortilla, Frittata or BBQ.
Continue reading Comments (0) 29.02.2012. 00:15
Fresh spread with dill
We love to eat bread topped with spread. Half of the family likes the meaty versions of spreads like liverwurst and Verhackertes (minced speck), the other half is more into fresh, herbed spreads, cheese or vegetable spreads – but sometimes we are lucky to find recipes everyone enjoys. We make our own spreads, sauces and dips every now and then.
A few weeks ago (yes, yes, new year, new plan) we decided to mix up a fresh spread every Monday, which can be eaten right away. If the gang does not eat it up completely, it can be stored in the fridge and be used for a sandwich to take to school or for a snack.
Continue reading Comments (0) 23.02.2012. 16:28
Fresh herbs for cooking is a pure delight: put some parsley on top of the potatoes, use some chives for the salad dressing, top the vegetable soup with cress and basil to the tomatoes. As the herb garden is not always at hand during the year and maybe sometimes not growing as much as you would love to, you can help yourself with herbs in oil. This is a method to increase storage life for herbs and you can create a great dish with these herbs: Pesto.
Continue reading Comments (0) 07.02.2012. 21:11
Dragons are popular amongst kids and teens for quite a while, sure, in the last years several books and even films have put some extra fuel into the hype like Eragon, Dragon Rider, Dragonsdale, Jeremy Thatcher, Dragon Hatcher and of course movies like "How to Train Your Dragon" with the little hero Hiccup. Of course there are several dragon classics like the funny dragon Elliot from the Disney movie Pete's Dragon, or the tiny Grisou, or Fuchur from the neverending story and Tabaluga.
Continue reading Comments (0) 29.01.2012. 21:47
When talking about baking delights in winter many start to fantasize about cookies, fine biscuits and gingerbread and its smell which fills kitchens with the essence of the Christmas spirit. We do love them, the Christmas cookies. And besides the classic Christmas bakery there is one special Christmas desert in our family that fills the hearts with joys and cheers up the faces with a smile: the baked apple.
Continue reading Comments (0) 12.11.2011. 13:20
In the 70ies my mum used to cook Cevapcici with Ajvar. In the butcheries readily seasoned Cevapcici could be bought - lying next to Shaslik skewers. Ajvar was taking home from holidays. Classic Ajvar as you may know it from vacations in Slovenia is made with lots of red bell peppers, some aubergine, chili and garlic and you boil and stir slowly for a very long time. I did change this sauce and made a very quick vegetable sauce featuring red bell pepper which you can combine with meatballs, minced meat patties or frikadeller. The quickly prepared bell pepper sauce is a great alternative to tomato sauces or ketchup.
Continue reading Comments (0) 11.10.2011. 14:31
When wild garlic is growing, snow flakes and snow drops are gone, and as soon as there is no more snow to see and the sun is shining, then we are ready to pick it. We love these first wild herbs and we use wild garlic in many dishes be it wild garlic spreads, wild garlic pesto or directly to spice up normal dishes, like the delicious wild garlic Spaetzle. Spätzle are also called Nocken, Spatzl, Spatzen, and are a form of dumpling, some small as your finger tip, and some big as fingers like in this recipe.
Continue reading Comments (0) 23.03.2011. 18:25
A freshly made spread of curd (Topfen or Quark) with some herbs is sometimes called spring spread. If you have some herbs in your garden or on the balcony and some milk products you can right away prepare this yummy, refreshing spread rich in vitamins for a nice "Brotzeit" (snack time). Yes this is another recipe for our popular series of snack recipes.
Continue reading Comments (0) 29.06.2009. 14:11
Depending on the weather conditions it might be perfect already in February, sometime in March, but most probably by April, it is time. Small, green leaves grow out of the soil, at places where we had snow a few days ago. We are looking for a very special delight to our tastebuds: wild garlic.
Continue reading Comments (1) 16.03.2009. 17:14
Snack with Liptauer and other cool stuff
Everywhere where your can take a Snack (Jause or Brotzeit) you will probably find the very popular Liptauer - a paprika red cheese spread directly from the Austro-Hungarian (K&K) - Cuisine. Once you have gathered all the ingredients it is quick and easy to prepare it tastes deliciously on brown bread as well as on white bread, as snack or for dinner or as side dish accompanying spicy Hungarian goulash. And it tastes lovely together with beer or wine, therefore often seen in beer gardens or at Heuriger (Austrian Tavern for wine drinking)
Continue reading Comments (0) 18.02.2009. 10:05
Cookies, Biscuits and Gingerbread are part of Christmas, as well as the smell of cinnamon, children voices chanting Christmas carols and the soul smoothing burning of candle lights.
Here we have got a very special biscuit recipe for you, with this you can prepare delightful angel wing cookies. And to be sure, that we are not the only one who love this sort of cookies we offered the angel wing cookies to our costumers at the MiaDeRoca shop in Salzburg. They loved it, and some even came back for more - more sweet cookie delight and more cookie cutters and other wonderful MiaDeRoca products.
Continue reading Comments (0) 12.12.2008. 16:43
Brotzeit 1 - "Brotzeit", that is, in many regions of Bavaria and Austria the snack-time, depending on the region it can be the morning snack, or the afternoon only, so either a brunch or equivalent to 5 o'clock tea.
Continue reading Comments (0) 13.10.2008. 13:37
Semmelknödel, a form of dumplings, is the classic side dish to stew, roast pork and Beuschl. Make a new taste experience with dry Semmel or white bread, milk and egg and use an old recipe from the Austro-Hungarian K&K cuisine. Many know the word "Semmelnknödeln" as well from a cabaret by Karl Valentin and Liesl Karlstadt.
Continue reading Comments (0) 04.08.2008. 13:14
The so-called lye or alkalic pastries - “Laugengebäck” - are popular in various forms in the Alpine region and especially in Bavaria. The most famous is probably the Breze, pretzel, or even Brezl and Pretzel. While the small crispy variant already made people choke, a real Laugenbreze is downy and simply delicious.
Continue reading Comments (0) 14.07.2008. 16:07
Chanterelles, chantarelles roast, potatoes and bacon
Summer time is mushroom time in the Alps. Now begins again the mushroom season - whether chanterelle, morel or porcini mushrooms, boletus - for all mushroom lovers, there are now many culinary delights on offer!
Here's a recipe from the Pinzgau, an all mountains region in the province of Salzburg, Austria, a recipe so ingenious and simple that it could be as well from the rest of Europe:
Continue reading Comments (0) 23.06.2008. 11:10
Elder Cordial - a delicious delicacy of the flowers of early summer
Elder, or Elderberry (Sambucus), is ashurb-like plants from the family of Adoxaceae. Best known is the black elderberry, which we will refer to in a later article.
The white flowers are ideal to make a cordial or syrup which is diluted with alpine mineral water (or other sparkling water) a summer drinking speciality which is typical for the central and northern European areas.
Continue reading Comments (1) 09.06.2008. 13:17Hüttenzauber 2
: Grenadiermarsch - potatoes, pasta and meat, fried
The Grenadiermarsch was a classic meal for the staff, who worked in the upper-class houses, during the K & K time of the Austro-Hungarian monarchy. Because of its origin and the ability to making use of leftovers, the Grenadiermarsch was soon to be introduced in all sectors of the population and is now also common in ski huts and restaurants - wih the mere exceptions that fresh ingredients are used for prepartions.
Continue reading Comments (0) 07.04.2008. 13:37
Hüttenzauber, the magic in a mountain hut in the Alps
Winter time means skiing, glistening snow and bright sunshine on the best slopes of winter sports. But what would be winter holidays without the so called "Einkehren", the visit of one of the numerous lodges? Whether mulled wine, the fresh draught beer, soem Schnaps, or one of the many traditional cottage dishes - skiing holidays has for all the fans something unique to offer.
Continue reading Comments (1) 03.03.2008. 09:09
Krapfen were already in the Middle Ages a common dish during the carnival time (Fasching in Austria and South-Germany). The rich, fatty foods, should prepare people for the 40 days of Lent. Instead of eating bread people ate doughnuts in the carnival time. Even today for many Faschingskrapfen are a fine meal to the strenuous carnival time, the celebrations and all the dancing. The dough is, in fact, easy to prepare, as it is a yeast dough, it needs rest and time to go. The so-called Berliner is a doughnut similar to Faschingskrapfen.
Continue reading Comments (0) 01.02.2008. 10:28
Melted cheese in a pot where you dip some white bread in it. A wonderful warming and rich meal for the cold days. It is perfect for a group of friends, to eat, chatter and have fun. As this is a French Swiss dish we recommend you try your best and go for real Swiss cheese as mentioned in the ingredients. If you don't find the mentioned cheeses try to find hard cheese with flavour and savour (not too old and not to young, as the tricky part of this dish is that all the ingredients stick in a nice sauce together).
Continue reading Comments (0) 01.01.2008. 08:37
For the grown-ups to warm your cold fingers with a cup of Glühwein is part of the christmas mood, be it on a christmas market or a get-togehter with friends and family for example for Nikolaus' Day on December 6th.
Continue reading Comments (0) 03.12.2007. 11:48
Martin's Goose, feast of St. Martin of Tours.
Due to Byzantine influence in Christianity, the holiday of the saint Martin was at the start of the Lenten season on November 11th. Before Lenten people wanted to feast properly. From the year 354 AD onward, a 40 day fast started, which stopped rigth before the birthday celebration of Christ.
Continue reading Comments (0) 01.11.2007. 09:00
Alpine cuisine is often so-called poor-people-cooking, which basically means a lot of vegetables and little meat. Many recipes are to be varied, consisting of mixtures, often called a "Restl-Essen" (eating up leftovers). Krautroulade can be found in different combinations with varying fillings or sauces, it is also known as "Krautwickel" oder "Kohlroulade".
Recipe for 3-4 persons.
Continue reading Comments (0) 01.10.2007. 09:58
Apfelradln is german and means Wheels of Apple, you can eat it traditionally as main course or desert. It is a typical so-called "Mehlspeise", a sweet dish (Mehlspeise means translated dish of flour).
Continue reading Comments (0) 01.09.2007. 10:26