One of the Story team has just returned from a week spent on the slopes of Austria, where hearty food (and LOTS of it) is an absolute necessity if you’re going to have the energy to tackle the Tyrolean Alps.
But it’s certainly not just a case of ‘eating to live’ – the fayre on offer is seriously delicious and makes refueling after a hard day’s skiing an absolute delight.
With a chill still in the air back in London, here’s a selection of some of the tastiest Alpine dishes (and drinks) we found out there – ideal for creating in the kitchen for an evening when only comfort food will do…
Traditionally a delicious way of using up yesterday’s leftovers, this is a great one-pan sharing lunch or dinner. Comprising boiled or hashed potatoes, pan-fried with diced beef or pork/bacon and diced onions, this carb-filled delight is often served with a fried egg on top for that extra something special.
One of the best recipes we’ve found is on the Austrian tourism website – and, let’s face it, they know best.
The Tyrolean version of macaroni cheese and just the ticket after a long day exploring the mountains (or even just London). A type of very small dumpling (not unlike mini gnocchi) covered in a rich cheese sauce typically made of a mixture of Emmental and Gruyere. This cheesy-treat is then topped with crunchy, fried, battered crispy onions… Not a meal for the health conscious!
If you head to Boosphi’s they do a brilliant spätzle as a side dish – just enough to satisfy a craving without going overboard…
Need we say more?
Don’t worry, although it sounds similar this doesn’t taste like Jägermeister! It’s actually a warm, boozy beverage made by mixing overproof rum (Austrian ‘Strohrum’ is one of the most popular bases) and spices with black tea – it literally translates as ‘hunter’s tea’ and is extremely popular in the colder parts if Europe.
If you’d like to have a go at home we’ve found the following recipe to get you started:
1 cup red wine
1 cup of tea
1 cup spiced rum
1 cup plum brandy, Schnapps or any other liqueur to hand
1 cup orange juice
2 to 3 whole cloves
1/4 of cinnamon stick sugar
2 lemon slices
How to make it:
Heat the tea, wine, rum, brandy, orange juice, spices and lemons in a pot. Let it come to gentle simmer for around 5 minutes. Remove from the heat. Add a little sugar to taste.
One last London top tip…
We realise it’s not Tyrolean but we couldn’t write a post of Austrian food without SERIOUSLY suggesting that you head to The Counter at The Delaunay for its Viennese Afternoon Tea complete with its famous carrot Gugelhupf – the Austrian version of a Bundt cake.