A warm and cosy Austrian dessert comprising of thick, fluffy pancakes which are shredded and served with a tart plum compote. A delicious Kaiserschmarrn recipe with step-by-step photos.
I often think the best part of skiing is the food. It’s the only part of the ski routine that is familiar to me, and the only time during the ski outing that I get to warm up (hint: I don’t ski fast enough to break a sweat!).
Quite often when I am trying to negotiate a steep, icy slope, the only thing that will see me through to the finish line is the thought of a hot meal at the end of that run. Whether it’s a steaming bowl of Pearl Barley Soup, a hearty Raclette or Cheese Fondue, my favourite Swiss Mac & Cheese or a classic Chicken Schnitzel, I look forward to all of the alpine dishes.
A delightful Plum Jelly with Elderflower Chantilly, perfect for summer nights.
I have a soft spot for jellies and make them more often than my husband would like. In fact, he only recently confessed that he was not so fond of this wibbly wobbly dessert. In his family, they often make fun of British desserts and I recall someone once receiving a packet of jelly crystals at Christmas as a joke. I didn’t get the joke, of course, and the jelly crystals looked far more enticing than the bar of soap I received that year.
Divine Cheesecake Pots with Plum Compote, perfect for entertaining.
You may have noticed my sporadic presence online over this summer and I think I must, unfortunately, now call an end to what was nicknamed a “summer break” but was more a sofa-slumped summer due to the soggy weather which prevailed. I kept waiting for the hot summer sun to beckon me into one of my new summer dresses but, much to my husband’s dismay when he saw the credit card bill, they all remain unworn, hanging limply in the wardrobe waiting for better luck next year.
And so before I knew it, plums have come into season and the farmers markets are now a celebration of autumnal red, yellow and green.