Something to recreate

Recipes from the region

Would you like to take something very special home with you from your vacation? How about a recipe from the Tiroler Zugspitz Arena? Typical specialties such as bacon dumplings and Kaiserschmarren are easy to recreate.

Bacon Dumplings

Ingredients:
(for about 4 - 6 dumplings)
300 g dumpling bread
250 ml milk
2 eggs
80 g diced bacon
1/2 chopped onion
parsley
salt, pepper, nutmeg

Cut the bread into small cubes and place in a bowl. Lightly fry the diced bacon. Fry the onion without color, add both to the bread.
Heat the milk gently, season with salt, pepper and nutmeg, then mix into the bread.
Once the milk has soaked in a little, add the eggs and parsley and knead into a nice mixture with your hands.
Shape the dumplings into the desired size and cook in the gently simmering salted water for about 10 minutes.

Kaiserschmarren

Ingredients:
200 g flour
30 g sugar
1 pinch of salt
4 eggs
300ml milk
30g raisins
80 ml rum
40 g butter (for the pan)
powdered sugar for sprinkling

Soak the raisins in rum.
In a bowl, mix the flour, sugar, salt and egg yolks with the milk to form a smooth, thick batter.
In another bowl, beat the egg whites until stiff, then carefully fold into the thick batter.
Heat the butter in a pan, pour in the batter and fry lightly. Then bake the pan in the preheated oven at approx. 180° for 8-12 minutes.
Then remove the pan from the oven, turn the batter over and tear into irregular pieces using two spatulas.
Now remove the raisins from the rum and add to the pan, toast with a little sugar until golden brown. Serve with compote or apple sauce as desired.

Vegan Red Beet Dumplings

Ingredients:
200 g stale (spelt) white bread
1-2 pieces of cooked and peeled beet
2 tbsp oat flakes
100 ml plant drink (oat milk)
1/2 onion
1 clove of garlic
2 tbsp olive oil
1 tbsp wholemeal flour
Salt, pepper, ground caraway, nutmeg chives

For the vegan topping (ParmeVan):
1 tbsp peeled almonds
2 tbsp cashew nuts
1 tbsp organic yeast flakes
1 tsp lemon juice
1 pinch of salt

When the bread is older, cut it into small cubes of about 1 cm. You can then dry it further or use it straight away. Peel the cooked beet and cut into small cubes. Cut the onion and garlic clove into small cubes too, then sauté in the olive oil until translucent.
Add the beet, plant milk, rolled oats and spices and simmer for a few minutes. Then pour the mixture over the stale bread cubes and carefully fold in. Stir in the spelt flour.
After the mixture has swollen for five minutes, form dumplings with slightly moistened hands. Press them together a little more firmly so that they do not fall apart later when cooking. Leave the dumplings to rest for 10 minutes before placing them in lightly salted boiling water. As soon as the water boils again, reduce the heat and simmer gently for another 10 minutes.
To make the ParmeVan, simply finely grind all the ingredients in a food processor. The rest can easily be stored in a sealable container in the fridge for a week and also tastes great with pasta dishes.
Finally, arrange everything on a plate, garnish with fresh chives and a little olive oil and enjoy.