Favorite meal: Kaiserschmarrn
There are dishes that are more than just a meal. Because they convey a sense of life, a very specific mood, to remember beautiful experiences. Because they taste like a holiday or a good mood. Because they do good, the gut as well as the soul.
One of our favorite heart recipes comes from the southern German-Alpine cuisine: Kaiserschmarrn. Because it tastes everyone – children as well as parents and grandparents. Then memories come up from the last holiday in the mountains – but of course it also fits great in the local kitchen and not only in the alpine hut, where the fire patters at the stove.
Very important: A real Kaiserschmarrn is more than just a split pancake – it is fluffy inside and crunchy outside and best he tastes pure with some powdered sugar. Applesauce, berry compote or plum jam also works well. And you can enjoy it in any season!
The “healthy” variant tastes as well
Children like this dish, even toddlers can eat the soft Schmarrn already wonderful. Who still wants to bring in a certain “healthy factor” can prepare it with wholemeal flour. Or you reduce the sugar and serve it as a hearty Schmarrn, for example with a carrot sauce or cream cheese-herb dip. Even (pureed) vegetables are doing well in the dough.
Extra tip: Served with applesauce, you can make the very fix yourself: two to three apples (preferably a sweet and a sour variety mix), peel, core and cut small. Stew in a little water and then puree. Depending on the taste and desired strength add a little more liquid.
- 140g butter
- 6 eggs
- 150g of flour
- 250 ml of milk
- 120g sugar
- 100 g of grated almonds
- a pinch of salt
- grated lemon peel
- Separate eggs
- Beat the butter and salt with lemon peel in the blender until frothy.
- Gradually stir in the egg yolks, flour, milk and almonds.
- Beat the egg whites, pour in the sugar.
- Carefully lift the egg whites under the dough.
- Fry half of the dough in butter in a large pan. When the bottom is golden yellow, divide the dough in the middle and bake the two halves also golden yellow. Then tear with two forks in pieces. Sprinkle with powdered sugar and serve immediately.
Lisa-Marie Armstrong Rehländer makes the start with today’s recipe. The native American lives with her family near Zurich. She has two children, ages 5 and 1, and knows that sometimes some heart-eating time is needed. When she’s not cooking, fashion designer Lisa-Marie at her company The MakeOver Co. advises people to find their own personal style and upgrade their wardrobe.
The recipe for her Kaiserschmarrn comes from the cookbook “Wiener Küche”, published by Pichler Verlag, 2005.
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