Do you also think that a stop for refreshments is simply part of skiing fun in beautiful Tyrol? Tyrol's Alpine pastures and huts are known to serve all kinds of culinary delights - from traditional yeast dumplings and savoury cheese dumpling soup to the famous Kaiserschmarrn - there is simply everything a skier's heart desires. The only problem is that après-ski as we know and love it is unfortunately not possible this winter season. But there's no need to despair - you can easily prepare the most delicious après-ski specialities yourself at home! We believe that you should treat yourself to something hearty after a wonderful winter's day - the traditional flavours are guaranteed to make you reminisce about your last skiing holiday. We present two recipes that will make the hearts of all skiing enthusiasts beat faster and bring the fun of a mountain hut into your home!
Hut fun: the tastiest après-ski treats to make yourself
Cheese dumpling soup
Let's start with a savoury delicacy that not only tastes delicious, but also warms you up from the inside on a cold, snowy winter's day - we're talking, of course, about the hearty Cheese dumpling soup. You will need the following ingredients to prepare four portions:
- 400 g bread cubes
- 0.5 tsp salt
- 1 pinch of pepper
- 1 whole onion
- 100 g butter
- 250 ml milk
- 4 eggs
- 400 g cheese (preferably Emmental)
- 4 tbsp flour
- 2 litres vegetable stock
- 2 tbsp chopped parsley
- 1 pinch of marjoram
And this is how it works:
1. To make a savoury cheese dumpling soup, first mix the bread cubes with salt, pepper, marjoram and parsley in a bowl. Then peel and finely chop the onion and sauté in a pan with the butter. Then add the onion to the breadcrumb mixture
2. Bring the milk to the boil in a pan and pour the hot milk over the breadcrumb mixture. Cut the cheese into cubes and stir into the breadcrumb mixture together with the eggs and flour.
3. Mix the mixture well so that you can form small, flat patties. Fry the individual patties in hot oil on both sides for about two minutes until golden brown. Finally, cook the cheese dumplings in the vegetable stock for 10 minutes. And that's it - the cheese dumpling soup can now be served. Enjoy this tasty traditional dish!
Yeast dumplings
Now that we've talked about a savoury delicacy, we can continue with a delicious sweet pastry. We'll tell you how to make the classic après-ski delicacy, the Yeast dumplingsyou can make yourself at home. You will need the following ingredients to prepare four portions:
- 120 ml milk
- 12 g yeast
- 250 g flour (plain)
- 3 tbsp butter (melted)
- 1 egg
- 1 egg yolk
- 1 pinch of salt
- 1 tbsp granulated sugar
- 120 g Powidl
- 100 g icing sugar
- 100 g grey poppy seeds (grated)
- 200 g butter (liquid, for drizzling)
- Flour (for the work surface)
And this is how it works:
1. Dissolve the yeast in the lukewarm milk and then add four tablespoons of flour, one tablespoon of granulated sugar and a pinch of salt. Stir the mixture, dust it with a little flour and leave it to rise in a warm place, covered, until it has doubled in volume. It is best to put the mixture in the oven at 40°C with the door open.
2. Then work the melted butter, the remaining flour, the egg and the egg yolk into a smooth dough by mixing the liquid ingredients into the flour. Cover the dough and leave to rise for a further 30-40 minutes.
3. In the next step, knead the dough a little on a floured work surface, leave it to rest for five minutes and then roll it out to a thickness of 5 mm. Then cut the dough into 5 x 5 cm squares and moisten the edges.
4. Place a little Powidl in the centre of each square and fold the dough over each other to form dumplings. Then place the moulded yeast dumplings on a floured board, cover with a tea towel and leave to rise again for 30 minutes.
5. In the next step, bring salted water to the boil in a large, spacious pan and allow the dumplings to boil vigorously for a short time and then simmer for 15 minutes with the lid tightly closed.
6. Turn the yeast dumplings over after about 10 minutes and leave them to finish cooking for a further four to five minutes, covered. Remove the dumplings from the pan and prick them a few times with a toothpick to prevent them from collapsing.
7. To serve, drizzle the yeast dumplings with melted butter and sprinkle with a mixture of poppy seeds and icing sugar. Et voilà - the après-ski classic is now ready to be served!
So there you have it, the two absolute classics among après-ski specialities. One delicacy warms you up from the inside, the other sweetens up a snowy winter's day. Have a good time and try to recreate your favourite dishes from your last skiing holiday. We hope you enjoy cooking them and wish you bon appétit!