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Tasty Alpine winter-warmers

Peter Williamson, 10 October, 2017
If you love the Alps and have a hunger for some of the hearty food that can be found in the mountains, why not try one of these fabulous recipes at home?
 
PLAIN IN PIGNA
This 'Engadine potato cake' – goes well with salads, smoked meats, farm ham and sausages.

Ingredients (for 6 people):
• 500g hard-boiled potatoes, peeled and grated
• 60g butter
• 30g white flour
• 50g cornstarch
• Salt, pepper and nutmeg
• 60g melted butter
• 60g each of leeks, celeriac and carrots, cut into strips
• 1 finely chopped onion
• 200g finely sliced rashers of Speck

Method:
1 - Fry the onion in a little butter, then add the leeks, celeriac and carrots
2 - Melt the remaining butter and mix with the grated potatoes, flour and the cornstarch
3 - Season with salt, pepper and nutmeg
4 - Cover a plate (approx. 26cm across) with the vegetables, then spread the grated potato over it
5 - Press well and bake in a preheated oven at 180 degrees for about 30 minutes
Read more here >
SALZBURGER NOCKERL
This light and fluffy dessert may remind some people of Salzburg’s snow-capped mountains – but it is also a real treat for gourmets. Legend has it that the famous Salzburg prince archbishop of Raitenau loved his mistress Salome mainly because of her exquisite Salzburger Nockerl.

Ingredients (for 4 people):
• 150ml milk
• ½ vanilla pod
• freshly squeezed lemon juice
• 7 egg whites, chilled
• pinch of salt
• 80g sugar
• 4 egg yolks
• rind from 1 lemon
• 10g grated vanilla sugar
• 2 tbsp flour
• 1 tbsp cornstarch (Maizena)
• icing sugar for dusting
• butter for greasing

Method:
1 - Heat the milk with the cut-open vanilla pod and lemon juice
2 - Remove from the stove and leave to sit
3 - Remove the pod
4 - Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom
5 - With a hand-mixer, mix the egg whites with a pinch of salt and a third of the sugar until very stiff
6 - Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy
7 - Preheat the oven to 220°C
8 - Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk
9 - Make 4 pyramid-shaped Nockerl, placing them next to each other in the baking tray
10 - Bake for 10-12 minutes until light, golden brown
11 - Dust with icing sugar and serve quickly so that the Nockerl don’t collapse!
TIROLER GROSTL
This is a tasty bacon, onion and potato fry-up, especially when served with a fried egg – one of the hearty favourites from the Tirol. Traditionally, it is a delicious and satisfying way of using up left-overs, and makes a great shared-from-the-pan mountain lunch.

Ingredients (for 4 people):
• 1½ tbsp corn, sunflower or vegetable oil
• 400g smoked bacon lardons (or cooked ham)
• 1 onion, cut into chunks
• 500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
• 1 tsp caraway seeds
• 1½ tsp hot, sweet paprika (or sweet paprika mixed with a pinch of chilli powder)
• small handful of parsley, roughly chopped

Method:
1 - Heat the oil in a large frying pan, then fry the bacon and onion together for 10 minutes until the bacon is golden
2 - Lift out of the pan onto a plate, before adding the potatoes and frying for 10 minutes more until golden
3 - Tip in the caraway and paprika, season well, then fry for another minute, stirring to release their fragrance
4 - Return the bacon and onion, taste for seasoning, then add the parsley
5 - Serve hot and – for a real authentic touch – with a fried egg on top.
BIRCHERMÜESLI
is a simple but delicious breakfast food. After over a century of tinkering in households all over Switzerland, there are countless variations – but keeping it simple is probably the best.

Ingredients (for 1-2 people):
• 1 cup of porridge oats
• 1/2 cup of cold milk
• 1/2 cup of berries (can be frozen)

Method:
1 - Pour all the above into a bowl and leave in the fridge overnight.
2 - In the morning, add more milk to suit
3 - Then stir in yogurt (fruit or natural), grated apple, sliced banana or any fruit you fancy
4 - Top with a sprinkling of nuts (hazelnuts & walnuts), seeds (pumpkin, sunflower, ground linseed) and raisins, sultanas or chopped dates.
 

Tasty Alpine cuisine

There's always a story behind traditional recipes that have been handed down through the ages, so here is a little bit more information about our favourite Alpine dishes featured here.
Learn more about these tasty dishes >
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