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.

 

Herb Spread

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. And the surplus value: you know what is inside and it has far less calories then this usual cream cheese spreads.

You need:
250g of curd, Topfen or Quark - if you can't get any of that cottage cheese can be used as well
125g sour cream or yoghurt
chives
parsley
cress
half an onion, chopped or spring onions or shallots

Take as much of the herbs as you like, we use them finally chopped, but you can of course use a hand blender. Mix everything well, add salt and pepper.

If you would like to have a "richer" version, add 1-2 tablespoons of mayonnaise.
If you prefer it more tasty add 1-2 cloves of garlic, finely chopped

Fresh herbs are not only rich in vitamins, parsley is also called natural antibiotics, together with garlic you will not only get rid of vampires, but of nasty summer flu as well.

You can vary the spread by adding different herbs. The provided recipe is one, most people like. But you can of course try other mixes as well:
1 hand of ruccola / rocket, some basil and oregano, blend with a table spoon of olive oil,
if you prefer a Styrian version: use water cress and a table spoon of pumpkin seed oil. Have a go and test to mix different herbs, we are looking forward to your recommendations!

You can leave the herbed spread for 2-3 days in the fridge.
With some yummy sourdough bread this spread is the perfect office snack (we recommend to leave the garlic aside ;-)

Further Brotzeit / Snack time recipes:
Potatoe Spread
Liptauer
Spread with Wild Garlic
Pretzel Recipe

 

 

29.06.2009. 14:11