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". "Mehlspeisen" are dishes with flour, sweet 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.
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 (0) 09.06.2008. 13:17
Hüttenzauber 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
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