Food & Recipes from the Alps
Brezeln
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". "Mehlspweisen" are dishes with flour, seet meals like the "Kaiserschmarrn", "Palatschinken" oder "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.
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 (0) 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
Klicken Sie hier für die deutschsprachige Version des Magazins.
