If it is feeling a little chilly outside Canederli Dumplings, a specialty in the Dolomites, are truly irresistible. This is Paula’s cheese version.
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When out walking in the UK, or out skiing, take a flask of barley soup, it is always warming and great to have outside. This soup is cheap to make but is wholesome and delicious.
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Post Easter, hot cross buns are still on the supermarket shelves so this is a great recipe when you are a bit bored with simply toasting them and spreading them with butter.
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Mike and Paula, of Pinnacle Walking Holidays, spent a lot of time walking in the Swiss Bernese Oberland, their favourite pudding was Osterfladen Tart (Easter Tart).
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I was in the Wedelhuette mountain restaurant in the Zillertal. I went for their creamy rice pudding. It was so much more than a rice pudding.
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This time last year we were in Finland and enjoyed a week at Torassieppi and a week in Yllas. The food at Torassieppi was very good and they served up lots of traditional dishes. I have no idea whether this is their recipe, but it works for me and a gingerbread cookie tastes great with a cup of tea.
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Raclette is a very popular, traditional mountain dish; some say originating in France, some say Switzerland. However, it is my view that it is not so much a recipe as an assembly of ingredients that you pay for the privilege of creating yourself.
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Pizza is one of my ‘go-to’ foods when in a ski resort, whether it’s an Italian ski resort or not. The vast majority of ski resorts have a restaurant purporting to be some variant of an Italian – so it is there I head. When at home I do make my own, so here’s my route to post ski pizza heaven.
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As #winteriscoming, my comfort food recipe for a dry version of aloo-gobi accompanied by daal and warmed naan bread is unbeatable. My version of daal uses mung beans as I like the bit of bite they retain; baby food is not really my thing.
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Porkkanalaatikko appears on most traditional Finnish festive tables and is traditional carrot casserole with rice cooked in milk or cream and topped with breadcrumbs. I sampled this delight when on a trip to seek the Northern lights and to ski in Finland. Whilst the Finnish version of carrot casserole is OK as a fairly ‘solid’ side dish, I prefer my carrots a bit spicier and my casserole with a bit more liquid. So, my carrot casserole has a bit more of a nod to Morocco than Lapland.
