If you have ever been standing on skis yourself, you may know that a skier needs plenty of energy to be able to hit the ski slopes all day long. Considering the extensive breakfast buffet which awaited us every morning last week in Austria, we were some happy skiers. Dark wholemeal bread, cheese, vegetables and fruits, as well as eggs any kind and freshly squeezed orange juice were just how I love my breakfast, but the true showstopper on the buffet was the homemade Birchermüesli. So delicious – however, not entirely after my “happily healthy“ principles give it was made with rum raisins and whipped cream. But, well, holidays happen just once (or twice, or three times, …) a year!
As though Emmi had known about my winter break in Tyrol, the company sent me the SojaVit Birchermüesli just after my return to London to test the yogurt. Yum! The müesli is vegan and organic, and particularly fruity thanks to 35 % fruits. Another advantage of the yogurt, which is particularly of interest for me, is that the yogurt is free from any preservatives. Apples, pineapples and oranges as well as plenty of cereals make SojaVit Birchermüesli as healthy as I love my breakfasts: the more fibre, the better!
If the mountains make you as happy as me, but happen to live in a city far away from any snow covered mountain peaks, why not use Emmi’s SojaVit Birchermüesli to enjoy at least a tiny bit of ski holiday vibes? And in case the cold dark winter days seem not bearable any longer at some point, how about you treat yourself to a huge portion of homemade “kaiserschmarrn“ with apple compote: from Tyrol straight to your plate, comfort food at its best – because sometimes that’s all we need! Serve it with icing sugar and vanilla sauce, or even have some of Emmi’s SojaVit Birchermüesli with your “schmarrn“ for a real Austrian feast!
Have a good start into the new year, I hope even with a few days up in the mountains!
Homemade “kaiserschmarrn“ with apple compote
For two servings.
For the apple compote:
2 – 3 apples, e.g. cox orange
1/2 unwaxed lemon
1 tablespoon sugar
1 cinnamon stick
For the “kaiserschmarrn“:
2 eggs, organic preferably
150 millilitres milk
A pinch sea salt
100 grams plain flour (or wholemeal flour, or any other type of flour)
1 bag vanilla sugar (or 10 Grams sugar and 1/2 teaspoon vanilla extract)
30 grams raisins
1 teaspoon lemon zest, grated
2 tablespoons ghee, butter or vegetable oil
To serve (optional):
Icing sugar, to dust
Vanilla sauce (ready to eat, or homemade)
Note: The “kaiserschmarrn“ also tastes delicious with plum compote.
For the apple compote peel, quarter and deseed the apples. Cut them in cubes, and transfer the apple to a small saucepan.
Rinse the lemon under hot water, grate one teaspoon of the zest and squeeze the juice. Add lemon zest and juice to the saucepan, stir in 3 tablespoons water and sugar, add the cinnamon stick.
Bring the water to a boil and allow the compote to simmer for 10 – 15 minutes.
Remove the compote from the heat, remove the cinnamon stick, and mash the apples with a fork or potato masher. Finally, whisk the compote with a wire whip until smooth and creamy.
For the “kaiserschmarrn“ separate the egg white from the yolk. Whisk the yolk with the milk, and beat the egg whites and salt until stiff.
Mix flour, vanilla sugar, raisins and lemon zest. Stir in the egg yolk and milk mixture until all crumbs are dissolved. Carefully fold in the egg white and quickly stir until smooth and fluffy.
Heat a medium-sized pan over high heat, add a tablespoon of ghee, then add the batter and bake until golden brown (depending on the size of the pan you may want to divide the batter in two or even three portions). Carefully flip the pancake and bake from the other side. With the help of two forks, tear the pancake to bits. Add the remaining ghee and bake the “kaiserschmarrn“ until golden brown.
Divide the “kaiserschmarrn“ over two plates, top with the apple compote and, optionally, serve with icing sugar and vanilla sauce.
This post has been created in friendly collaboration with Emmi.