Feast every day
Hut recipes to try at home
In the Outdoorregion Imst, you can feast with a clear conscience, as they still cook their own food here and place the highest value on sustainability, regionality and quality. What the locals call "food for the soul" is their daily bread, because they know all about food that is good for body and soul. Grandma's recipes are treasured like gold and passed down from generation to generation in well-worn cookery books. Family honour or not, we were able to elicit the best favourite recipes from our grandmothers for you and, after a few test cooks, we recorded the grandma's quantities "a little", "a little more" and "how much, you'll see anyway" in concrete figures. You're welcome!
The way to a man's heart is through his stomach, so be sure to try these Tyrolean classics: bacon or spinach dumplings, Tyrolean Marend, Schlutzkrapfen and Kiachl. Many huts also serve vegan dishes! How about beetroot falafel at the Muttekopfhütte or a poke bowl at the U-Alm?
What you need for four people:
- 500 g cooked potatoes (cooled)
- 150 g bacon (diced)
- 150 g cooked beef (finely chopped)
- 1 onion, caraway seeds & chives (finely chopped)
- salt & butter
This is how it's done:
1. dice the onion and sauté in a large pan with butter.
2. fry the diced bacon and the finely chopped beef.
3 Meanwhile, cut the potatoes into large slices, add to the pan and fry.
4 Season with caraway seeds and salt.
5. arrange on a plate and sprinkle with chives to finish.
Tip: Tiroler Gröstl is traditionally eaten with a fresh fried egg.
What you need for two people:
- 3 eggs
- 125 ml milk
- 3 tbsp flour
- 1 pinch of salt
- 1 tsp vanilla sugar
- 1 tsp rum
- 1 tbsp butter
- 1 tbsp sugar
- Pan with lid & icing sugar for sprinkling
How to make it:
1. Mix the flour, salt and vanilla sugar in a bowl.
2. whisk the milk with the rum and eggs and stir into the flour and sugar mixture using a whisk.
3. heat a non-stick frying pan, melt the butter in it and then pour the batter into the pan.
4 Place the lid on the pan and fry the batter until golden brown.
5. check the colour on the underside after 2 - 3 minutes and turn over. Put the lid back on the pan and wait a little. 6. then tear / pull the Schmarrn apart with two forks.
7. Sprinkle with 1 tbsp sugar and allow to caramelise in the pan.
8. dust with icing sugar and serve.
Tip: Serve the Kaiserschmarrn with roasted plums, apple sauce or cranberries.
What you need for four people:
- 250 g coarse-grained flour
- 3 eggs
- 1 pinch of salt
- approx. 50 ml lukewarm water
- 1 onion
- 1 tbsp butter
- 100 g spicy cheese (grated)
- fried onions
- Salt & pepper
How to make it:
1. Mix the flour, eggs, salt and warm water with a wooden spoon to form a dough. Use the water sparingly and add more depending on the consistency. The batter should be smooth and viscous.
2 Bring a large pan of salted water to the boil and press the dough through a sieve.
3. bring to the boil once, strain the Spatzln and rinse with ice-cold water.
4 Finely dice the onion and fry in a pan with butter until golden brown.
5. then add the spatzln to the pan and fry until they are hot.
6. mix in the grated cheese and season with salt and pepper.
7. finally, garnish with the fried onions and enjoy.
Tip: Add some colour and sprinkle chopped chives over the finished Kasspatzln.
What you need for four people:
- 300 g dumpling bread
-150 g spicy mountain cheese (grated)
- 1 onion
- 100 g butter - 100 ml milk
- 4 eggs - 1/2 bunch parsley (finely chopped)
- marjoram, salt & pepper
This is how it's done:
1. finely dice the onion and sauté in a pan with the butter.
Stir in the parsley and leave to cool slightly.
2 Meanwhile, whisk the eggs with the milk and season the mixture with salt, pepper and marjoram.
3. mix the dumpling bread with the cheese in a large bowl.
4. add the onion cubes and the egg and milk mixture to the dumpling bread in the bowl and mix the mixture with your hands. 5. then form dumplings and flatten them by hand.
6. fry the flattened dumplings in a pan until golden brown.
Tip: These dumplings taste delicious as a soup garnish or served on a fresh salad platter.
Don't be sad if it doesn't taste quite as perfect as at the hut. It's certainly not down to you and your cooking skills. Sometimes holiday enjoyment only works in a holiday environment. So see you soon in a hut with wooden beams, the smell of cooking and rustic hospitality.
