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A weekend on the alp

A weekend on the alp

Winter has at last found its way to us.

Skiing, alpine huts and, above all, the winter landscape itself beckon you to explore the densely packed, glistening snowy landscape. After the holidays are over, it’s couple time! A wonderful experience with your partner in the mountains, with evenings spent in an alpine cabin, cuddling by a blazing fire – that’s how we imagine a winter romance to be.

With a chance to slow down and take time off from the stresses and strains of everyday life, you can spend time together as a couple. A toboggan ride together is the perfect activity for couples (in love). While you haul your sled along the toboggan run, you’ll have the opportunity to chat; at the very latest, there will be plenty of fun to be had once you’re sledging together. After you’ve been outside for a few hours, your toes will get quite cold and you’ll be looking forward to a heated hut and a warm meal. Traditional, simple yet tasty recipes are just the thing for an alpine lifestyle. A warming, homemade soup with lots of vegetables and traditional soup pearls as a filling ingredient. This meal takes us straight back to our own childhood. What we had at granny’s is still good for us today.

The Knödel (fried dumplings) are also classic – but of course never without the obligatory green salad with kernel oil. If you’ve been out in the snow on a cold day, you’ll need a proper meal to feel full. Left-over dumplings can be cut up into slices, put in a pan on a wood-burning stove and brushed with egg – that’s all you need to round off a happy day in your alpine hut.

Vegetable soup with soup pearls

Ingredients (serves 4 with approx. 1 litre of vegetable soup):

  • 3 – 4 carrots
  • 1 – 2 yellow turnips
  • 1 parsley root (medium size)
  • ¼ bunch of parsley leaves
  • 2 slices of celery
  • 1 large onion
  • Salt & pepper
  • 2 tbsp. oil
  • 100g Land Leben soup pearls

Preparation:

For the vegetable soup: Wash and clean the vegetables. Cut the carrots and turnips into strips or thin stripes; dice the remaining vegetables.

Heat a little oil in a pan, sweat the chopped onion, put in the remaining vegetables and brown briefly. Then add water.

Cook the vegetables for about 30 minutes in the water with the lid on. Season with salt and pepper.

Serve the vegetable soup with plenty of soup pearls.

Fried dumplings (Knödel)

Ingredients (serves 4):

For the dumplings

  • 1 large onion
  • A little oil for searing
  • 200g Land Leben bread cubes
  • 4 medium eggs
  • 200 ml milk
  • 1/2 bunch of parsley
  • 75 g flour
  • 2 tbsp. starch
  • Salt and pepper

 

  • ¼ bunch of parsley
  • 2 large eggs

Preparation:

Peel the onions, finely chop and briefly sweat in oil. Put the bread cubes into a bowl, and add warm milk and eggs. Chop the parsley and add to the mixture. Season with salt and pepper. Add in the flour and starch. Season to taste with salt and pepper. Work it all into a dough.

Boil water with a little salt and simmer. Shape the dough into dumplings using moist hands and leave to steep in simmering water for ten minutes. Then take them out of the water using a ladle.

Cut the dumplings into slices. Heat some oil in a pan and briefly fry the dumplings. Break two eggs over them and stir. Serve with chopped parsley.

Tip:

Serve with a green salad – especially good if marinated in kernel oil.