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.
Semmelknödel - Dumplings
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.
250g bread cubes (dry white bread, such as rolls or baguette cut into cubes)
1 large onion
1 / 8 litres of milk and cream
Salt, pepper, nutmeg, parsley
3 tablespoons flour
oil for frying
Cut onion into small pieces and fry with some oil until brown, pour the mix of milk and cream over the onions, let the mixture boil and take away from the heat. Add salt, pepper, grated nutmeg, fresh parsley and stir. Put the Bread cubes in a bowl and cover with the milk mix. Carefully mix with your hand or a wooden spoon. If everything is evenly moist, cover with a kitchen towel so that the moisture stays in the mixture. After ten minutes add the whisked eggs, flour and also stir carefully. Always make sure the structure of the bread cubes are not destroyed while mixing ingredients.
With wet hands, shape dumplings and put into salted, boiling water. Let it boil heavily for a few seconds, and turn back head so that the dumplings do cook slightly for 20min.
Serve the dumplings with Gulasch or another dish with yummy sauce.
If you have leftover dumplings can freeze them and thawed again with boiling water. Or cut them into slices, fry with onion and add some eggs, then you get “geröstete Knödl”. Serve with green salad.
In some regions, it is also typical to add ham cubes in the dumplings.
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