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Non-ski snack board with Kaiserschmarrn, cheese fondue and Tiroler gröstl

Make cheese fondue

As the chef calls it: “Take the garlic out of its jacket.” Cut it in half once and rub a dry casserole with it. This is enough to deliver the garlic flavor to the pan. Add the white wine and heat it. Then grate the Swiss cheeses. Add it to the pan while stirring and let it melt.

Put the cornstarch together with a dash of kirsch in a bowl. Stir it loose. This step prevents you from getting lumps in the cheese fondue. Stir it gently and bring it to a boil. Optionally add (black) pepper and salt.

Finally, cut the vegetables you want to dip into pieces. When the cheese fondue is nice and creamy, put it on a warming plate on the table and stir it regularly. This will prevent the cheese from solidifying. Dip it!

Make Tyrolean gröstl

Another typical winter sports classic: Tiroler gröstl, or a hearty potato-bacon pan. Bring a pan of water to a boil. Wash (and possibly peel) the potatoes and cut them into cubes. Boil them for about seven minutes in boiling water with a pinch of salt. Then you let the spuds cool down.

Continue with the onion and bacon. Peel and chop the onion and cut the bacon into not-too-fine cubes. Heat half of the butter in a frying pan and fry the bacon in it. Even though the bacon loosens fat, you still add a little butter. Then the potatoes and caraway seeds can be added. Season with salt and pepper.

Heat the other half of the butter (or oil, whatever you want) in another frying pan and fry four fried eggs. Again: add salt and pepper to taste. As soon as the potatoes are al dente, spoon the mixture into individual dishes or on plates. Serve the fried egg including some finely chopped chives on top.

Make Kaiserschmarrn

They are on almost every Austrian menu: kaiserschmarrn. Fluffy, diced pancakes with mashed potatoes.

To work! Split the eggs. The yolk goes into a glass bowl, the rest goes into the bowl of the food processor. Add a pinch of salt to the egg whites and turn on the mixer.

Once the egg whites are stiff, ‘fold’ it through the batter with a spatula. Et voilà, you have your Kaiserschmarrn batter.

Heat the butter in a frying pan and pour the batter into the pan. Let it bake for about four minutes without stirring, until the bottom starts to brown. Break the thick pancake into pieces with a spatula. Then you let it brown again briefly.

Repeat this step a few times until all the pieces are golden brown and cooked through. If you and your fellow drinkers like it, you can add raisins. Finally, sprinkle the kaiserschmarrn with icing sugar and apple compote.



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