Bookmark us

AddThis Social Bookmark Button

fried

The Tyrol: Fanzieutes da meiles (Apple fritters)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Fanzieutes da meiles / Apple fritters
 Categories: Val gardena, Vegetarian, Fruits, Tyrolean
      Yield: 4 servings
 
      4    Good eating apples
    125 g  Sifted flour
    1/8 l  Milk
      2    Eggs
      1 pn Salt
           Sugar to garnish
 
  Peel the apples, core them, and slice into rounds about a finger
  thick.
  
  Mix the flour, eggs and other ingredients together into a batter,
  coat the apple slices in the batter and deep-fry them.  Remove,
  drain, and sprinkle with sugar.

MMMMM

Switzerland: Maluns / Slow-Fried or Scrambled Potatoes from the Graubunden

Maluns is nothing more or less than comfort food to many people who come from the part of Switzerland where it's most often now made (the Grisons or Graubunden). The dish has the Alps in its bones, speaking (as do so many of the local specialties) of a place where the lifestyle in past centuries was difficult: where you made the best of what you had when the snows set in hard, or spring was taking forever to arrive. Here you can just imagine some pensive cook in a tiny chalet staring at the last few potatoes and a little flour, and a firkin of the local butter or the lard from the last pig they killed, and thinking, "Hmmmm..."

This is not a dish for the calorie-conscious. The butter or lard involved (some versions call for both) will not be just a spoonful or so. So be warned. (The recipe below uses herb butter, which is readily available in Switzerland and makes the dish a little more interesting).

It should also be mentioned is that it takes forever to make maluns... or at least, it feels like forever while you're standing there stirring the stuff. It's like old-fashioned polenta: there is no way to hurry it up. (And unlike polenta, it doesn't seem likely that any enterprising Swiss convenience-food maker will come out with Quick Maluns any time soon. In fact, the concept just feels vaguely illegal somehow.)

Tyrol: Crafons (Poppyseed Doughnuts a la Val Gardena)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Crafons / Poppyseed Doughnuts a la Val Gardena
 Categories: Val gardena, Pastry, Tyrolean
      Yield: 4 servings
 
    500 g  Flour
     30 g  Yeast
      3    Egg yolks
           Lemon zest
    1/4 l  Milk
     50 g  Melted butter
           Fat for frying

MMMMM--------------------------FILLING-------------------------------
           Poppy seeds
           Sugar
    1/4 ts Ground cloves
    1/4 ts Cinnamon
           Water to mix
      2 tb Honey
      1    Egg yolk

The Tyrol: Fanzieutes da leva (Groedner-style Raised Doughnuts)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Fanzieutes da leva / Groedner-style Raised Doughnuts
 Categories: Val gardena, Pastry, Vegetarian, Tyrolean
      Yield: 4 servings
 
    500 g  Flour
     30 g  Yeast
      3    Egg yolks
     50 g  Melted butter
           Lemon zest
    1/4 l  Milk
           Fat for frying
 
  Other names:  Vaschette frite:  Kniekiechl.
  
  Warm the milk to blood temperature and add to the yeast, allowing it
  to sit for 15 minutes, until the yeast starts to become active.  Sift
12next ›last »
Syndicate content

Live European recipe advice