Vegetarian Grostl is a leftovers fry up with potato and a fried egg on top, Al Murray says this makes it a British dish, but I’ll give it to the Austrians.
-
-
South America is known for big, fat juicy steaks and full-bodied red wine. I’ll take the wine, but as a vegetarian I prefer my recipe for vegetarian chilli.
-
Fladlesuppe is a top veggie meal in Austrian ski resorts. It can use leftover pancakes and left over soup or be made from scratch with this recipe.
-
Kaiserschmarrn comes in a portion big enough to share between two or three. Chopped up pancakes with fruit (usually plum or apple) jam, sugar and cream.
-
Oh, how I love Austria and its dumplings. A particular favourite of mine is the Kaspressknodel; cheese dumpling, squashed and fired; yum!
-
Being able to resist a mountain of scotch pancakes has always been a problem for me! At least carbo-loading means you can then ski non-stop ‘til sunset.
-
Never try skiing after drinking jagertee. A mix of rum, brandy, wine, tea and spices warms you to your toes. Jagertee is a favourite for après ski.
-
If you get a portion with three spinach dumplings on the plate, beware; if you eat all three you may not be able to move for the rest of your ski trip. Drenched in brown butter, spinach dumpling is truly the food of champions.
-
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.
