31st October 2020
2 minute read
Recipes
Although I have spent the last decade trying my very best to impersonate a Brit here in London, I was born and raised in Bavaria’s capital, Munich.
Besides the Oktoberfest (which sadly has been cancelled due to Covid-19 this year) and wearing a Dirndl (which by the way is incredibly flattering for all body-shapes and sizes), one of the things I miss most about home is the food. (And of course my family.)
Kaiserschmarren is a traditional Austrian and Bavarian dish most commonly made for dessert following a Schnitzel with potato salad and a side pretzel with butter and sweet mustard, a nice warming plate of Goulasch or maybe even some Käsespätzle, which is my absolute favourite. My mouth is watering as I type…
Ingredients:
3 tablespoons raisins (if you don’t love raisins you can leave these out)
shot of rum (or more?)
4 large eggs (separated)
1 pinch of salt
1/2 teaspoon vanilla extract (omit if you’re using vanilla sugar)
Optional: lemon zest
3 tablespoons sugar (or 2 tablespoons regular sugar plus 1 tablespoon vanilla sugar)
1 5/8 cups milk
1 cup flour (cake or 1 cup all-purpose flour minus 2 tablespoons)
1 to 2 tablespoons butter
For the Garnish: confectioners’ sugar
For the Side: Applesauce or preserves of choice (if you’re lazy like me, blend a few apples in the Vitamix with cinnamon and then heat)
Method:
Guten Appetit!
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