Can't wait another day to tuck into an extra-large Schnitzel on a mountaintop terrace, or devour a Käsespatzle as you warm yourself in front of a cosy log fire? Well, we've bad news for you: summer has just started and it's early days yet to be thinking about your winter ski holiday! Unless you have a getaway planned in one of the summer ski areas , you'll have to be patient before you can strap on your skis again. But luckily, this doesn't apply to your favourite winter sports dishes, because you can learn to make some of them easily at home - even in 30° weather! In this blog we'll give you 6 recipes to get you started on your mission to pretend it's winter already.
On a hot summer's day, you crave food that isn't heavy and caloric. The answer? Goulash soup. This recipe works well as a light lunch or supper.
Ingredients (Serves 4):
300g beef ribs, 2 chopped onions, 2 red bell peppers, 100g chopped bacon, 1 tbsp paprika, 2 tbsp vinegar, 1 can of tomato puree, 1 tsp kummel, 2 cloves of garlic, 3 diced potatoes, 2 cubes of stock, 1 litre of water, 1 tbsp oil, 1 tbsp butter.
Method:
Heat the butter and oil in a soup tureen. Dice the ribs, season the meat and fry until brown. Remove the meat from the pan and set aside. Fry the bacon in the remaining fat. Add the onion, garlic and bell pepper. Add the herbs and tomato puree and fry for a few minutes. The meat can then be returned to the pan, together with the water, the vinegar and the stock cubes. Bring to a boil and let simmer for 2 to 3 hours. When the meat is tender, add the potato cubes and let the soup simmer for half an hour. Serve with bread and salad.
A winter holiday in Austria's Tyrol isn't complete without a delicious plate of Tiroler Gröstl! Tastes (almost) just as good in the comfort of your own home. Simple and tasty!
Ingredients (serves 2):
200g chopped bacon, 2 pork shoulder chops, 2 chopped onions, 25g chives, 600g sliced potatoes, 3 tbsp oil, 2 tbsp butter, salt and pepper to taste, 2 eggs, 300g finely chopped white cabbage, 1.5 tsp caraway seeds, 5 tbsp white wine vinegar, 1.5 tbsp sugar
Method:
Prepare the coleslaw by mixing white cabbage with caraway seeds, white vinegar, sugar and one tablespoon of oil. Mix well and season with salt and pepper. Set aside. Fry the pork in a tablespoon of oil until golden brown; set aside. Use the rest of the oil to fry the bacon and onions. Slice the pork chops into small pieces and add to the mix. Remove from heat and set aside. Fry the potatoes in oil and butter. Season with salt and pepper. When the potatoes are fully cooked, add the meat mixture. Mix well and garnish with chives. Serve topped with a fried egg and accompanied by the coleslaw.
Kaiserschmarrn never goes out of style. Winter, summer, spring, autumn, it's always delicious. This skiing favourite is ridiculously easy to make at home, and much tastier than the packaged versions you were probably tempted to bring home.
Ingredients (serves 4):
6 eggs, 180g flour, 350mL milk, pinch of salt, 1.5 tsp vanilla extract, 70g raisins, butter for frying, icing sugar, 1kg apples, 1 tsp cinnamon, 2 tbsp water, 3 tbsp sugar.
Method:
Peel apples, dice in small pieces and simmer until soft in a pan with the cinnamon, water and 2 tbsp of sugar. Puree and let cool. Separate eggs. In one bowl, mix the yolks with 1 tbsp sugar, vanilla, flour and milk until smooth. In a separate bowl (or electric mixer), beat the eggwhites with the salt until stiff. Gently combine both mixtures and add the raisins. In one pan, heat half the mixture with butter for about 5 minutes until both sides are golden; cut into small strips. Set aside and cook the other half of the mixture. Serve in a dish, topped with icing sugar and applesauce.
When the mercury is hovering around 30, you probably don't feel like heavy mountain food. That's where this delicious chicken salad comes in. In Austria you'll see this on menus listed as "Puten- or Hühnenstreifensalat". Nice and fresh - ideal for a summer day!
Ingredients (Serves 2):
85g lamb's lettuce, 50g mixed lettuce, 1 grated carrot, 10 cherry tomatoes, 150g chicken fillet, 2 slices of stale bread, 2 tbsp olive oil, half cucumber, 150g corn, paprika powder, Italian herbs, 3 tbsp full yogourt , 3 eggs, 1 tsp mayonnaise, 1 tbsp lemon juice, 1 tsp coarse mustard, 1 tsp honey, 1 tbsp water, fresh chives, 3 sprigs of parsley, salt and pepper.
Method:
Make your own croutons by cutting old bread into pieces, mixing in 1 tbsp of olive oil, salt/pepper and baking for appr. 7 minutes in an oven at 200°C. For the dressing, mix 1 tbsp olive oil, yogourt, mayonnaise, lemon juice, mustard, honey, water, chives, and parsley. Season with salt and pepper. Cut the chicken into pieces and fry with paprika, Italian herbs, pepper and salt until golden brown and thoroughly cooked. Meanwhile, boil the eggs. Divide all ingredients of the salad on 2 plates. Serve the dressing separately.
There's nothing more sociable than an evening of cheese fondue with friends and family. Why not transport this favourite skiing pastime to your very own garden?
Ingredients (Serves 4):
1 clove garlic, 1.5 tsp cornstarch, 300mL white wine, 3 servings of grated cheese totalling 350g (e.g. Emmentaler, Appenzeller and Gruyère), pepper, Kirsch, dipping ingredients (bread, crudités, etc.)
Method:
Cut the garlic clove in half and rub the fondue pan with the garlic. Finely chop the garlic and put it in the pan. Mix the cornstarch with 3 tbsp of white wine in a bowl. Heat the rest of the wine in the pan. Add about a third of the cheese to the wine and keep stirring until the mixture boils. Add the cornstarch mixture. Then gradually stir in the rest of the cheese.
Now you can turn your favourite shot into an ice lolly!
Ingredients (Serves 8):
400mL Red Bull en 110mL Jägermeister.
Method:
Mix the Jägermeister and the Red Bull in a large measuring cup with a spout. Pour evenly into ice lolly moulds. Set in the freezer and serve when frozen. For a variation, try making these with Aperol Spritz!
Still hungry? Check out more après-ski recipes >
Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!
