Truffle marinated burrata and tomato salad – by Teresa Välimäki
Teresa Välimäki, one of our favourite chefs, created a delicious summer dinner for Alpen Edelweiß after receiving a "mystery box" product package from us. Our summer theme has been delicious dinners at the summer cabin, where you have time and
Pappardelle with french duck breast on truffled black salsify
Pappardelle is one of the best Pasta sorts to mix with duck breast. Black salsify and truffle butter sauce adds a very creamy and tasty flavour to it. Black salisfy is also called the "asparagus of the winter" due to
Alpine Asparagus Lasagna recipe – simple and rich in taste
Asparagus is one of the most popular seasonal products in the alpine region and, depending on the variety and season, can sometimes be very expensive, which is why it is often called "white gold.But even the ancient Greeks knew about
Schweinebraten – Pork roast with dark beer sauce
Bavarian - but very alpine Pork roast counts to the traditional meals of the Bavarian, Switzerland and Austrian kitchen. The typical Bavarian sauce is made with dark beer and root vegetables. Typically, the Schweinebraten is served with potato dumplings or bread
Alpen Edelweiss Truffle Burger –
This Alpen Edelweiss truffle burger is fine cuisine packed into a street food disguise. The recipe is our own and one of the favorites for a quick but super tasty meal
Apple roses – decorative and quick dessert
This is by far one of the most decorative desserts that is done very quickly. It looks fantastic and tastes heavenly.
Kaspressknödel – the mountain top food
Alpine lifestyle often demands compromises in daily life that require adjustment to the environment and conditions. Back in the days, when the cattle farmers were leading their cow herds to the higher green mountain fields for the summer time, they
Fleischpflanzerl – alpine type of a classic
Fleischpflanzerl, Buletten, Fleischküchle, faschiertes Laiberl, Frikadellen, Köttbullar, Kjøttboller, Lihapullia, meat balls. Alone the German speaking kitchen has many names of this classic dish. The recipes vary by country and by continent, but the main ingredients mostly stay the same.
Wiener Schnitzel – the original recipe
The original classic - since 1905 in the Figlmüller restaurant in Vienna The Wiener Schnitzel was a speciality of the Figlmüller restaurant Vienna in 1905 and became a speciality of the city of Vienna - even more - the speciality of
Pappardelle – make your own pasta!
After Asia and the antique Greece, Pasta came to Italy in the 12th century. Since then, it is one of the main coloums of the Italian kitchen and the probably biggest part of its culinary heritage. Italians create by far