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Tirolean alpine feeling in your very own kitchen

If you can't come to Tirol, why not create some of the mountain hut classics at home? Today we are proud to present a couple of wonderful recipes for two Tirolean specialities to try out for lunch in your home office. Now with no further ado: enjoy and bon appétit!

Tirolean spinach dumplings

• 250g cubed white bread
• 125 ml milk
• 2 eggs
• 50g cheese (full flavoured)
• 250g blanched & strained spinach
• 80 g butter/clarified butter
• 120g onion
• 5 g garlic
• breadcrumbs

To serve:
melted butter


Put the cubed white bread into a large bowl. Pour warm milk over the bread and add salt. Whisk the eggs and add to the dumpling mixture, then allow to rest for a few minutes. Add cheese and spinach and knead the whole mixture well. Sauté the onions in a pan with the butter until golden brown. Add the garlic to the onions, fry briefly and add the butter-garlic-onion mixture to the rest of the ingredients. Knead thoroughly and let it rest for about half an hour.

Check if the mixture has the right consistency: the dough should be easy to knead and shape. If the dough is not firm enough, add some breadcrumbs. If the dough is too dry, add some milk or eggs. Form rounded dumplings and cook them for about 25 minutes over steam (tip: they are especially good if they are cooked in a steam cooker!)

Meanwhile, melt the butter and allow it to brown slightly, grate the parmesan. Serve the finished dumplings with melted butter and parmesan. Enjoy!

Tirolean Kaiserschmarren (sweet, chopped pancake)

• 3 tbsp flour
• 1 pinch of salt
• 1 tsp vanilla sugar
• some milk
• 3 eggs
• 1 shot of rum
• butter
• raisins
• 1 dessert spoon of sugar

• plum jam
• icing sugar


Mix the flour, vanilla sugar, milk and a pinch of salt with a whisk. Add 3 whole eggs to the smooth mixture and add a shot of rum. Heat the butter in a frying pan, add the mixture and top with raisins. Bake the pancake in the pan on both sides with the lid closed.

Roughly chop the pancake into bite-size pieces, sprinkle with sugar and allow it to gently caramelise. Serve the Kaiserschmarrn in the pan with plum jam and icing sugar.