Sarah is studying in Switzerland and therefore a typical Swiss Fondue night could not be missed. At her apartment we tried some cheese fondue with bread and talked about Swiss and Austrian food. This was a first for me and I was really excited to taste the final result. The picture below is one I took during our Fondue night.
Sarah mentioned that cheese is popular in both countries of Switzerland and Austria. In Austria they would have the very traditional “Bergkäse” which is translated to “mountain cheese”.
Besides that, the Austrian and especially the region where Sarah lives, produces a chocolate brand called Suchard which also produces several Milka products. The Milka brand is famous for its purple coloured cow. This is a chocolate brand that I have tried before which I quite like, although for Sarah it isn’t her favourite. Sarah told me that the factory is situated in Bludenz which is about half an hour away from Sarah’s home village, by taking the car but you can find Milka products all over the world and we have even seen some Milka chocolate in the shops in Finland.
Sarah mentioned that cheese is popular in both countries of Switzerland and Austria. In Austria they would have the very traditional “Bergkäse” which is translated to “mountain cheese”.
Besides that, the Austrian and especially the region where Sarah lives, produces a chocolate brand called Suchard which also produces several Milka products. The Milka brand is famous for its purple coloured cow. This is a chocolate brand that I have tried before which I quite like, although for Sarah it isn’t her favourite. Sarah told me that the factory is situated in Bludenz which is about half an hour away from Sarah’s home village, by taking the car but you can find Milka products all over the world and we have even seen some Milka chocolate in the shops in Finland.
Käsknöpfle
When it comes to the traditional Austrian meals, Sarah told me about the “Käsknöpfle”. This dish is extremely difficult to explain as it consists of Spaetzle (a different kind of pasta) and lots of cheese. The difficulty in explaining lies in the pastry Spaetzle as it hardly exists in any other country. On top of the dish there are some fried onions. The picture below is a picture Sarah showed me to help me visualise what the dish looks like.
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| taken from: www.gutekueche.de, 25.3.15 |
Kaiserschmarren
“Kaiserschmarren” are like thick crepes which are crumbled and sprinkled with sugar and sometimes also cinnamon. The Austrians would eat any kind of stewed fruits with it. Sarah and I decided that we should try and make them to see if I would like them. We stewed some apples to put inside the dough and some cinnamon. They were delicious! The photo below is a photo I took of our successful baking.
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| taken from: de.wikipedia.org, 25.2.15 |
Ribel
While we ate the Kaiserchmarren Sarah told me about the main ingredients of the “Ribel” which are semolina and milk. This meal is also served with sugar and fruit. |
| taken from: www.lecker.de, 25.3.15 |
Öpfelküachle
Last but not least, there is a dish called “Öpfelküachle”. The dough is pretty similar to the dough of a pancake. You first cut a slice of apple and then dip it in the dough. Afterwards it will be fried in oil in a big pan. This dish is eaten with vanilla ice cream and sugar.
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| taken from: www.schoeller-direct.de, 25.3.15 |
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