gRANDMOTHER's rECIPEs

Dough:

50g all purpose flour

50g rye flour

200ml warm water

salt

Filling:

potatoes

onion

cumin seeds

muscat

graukaas (special smelly cheeze)

salt

dry curd

chive

Cook the potatoes in hot water. Combine the flour with water and salt. Stir until you get a middle firm dough. Peel the potatoes, mash them and add following ingredients: Curd, grated graukaas, muscat, cumin seeds, cut chive, grinded onion and a lot of salt.

Roll out the dough very thin and round - the thinner the better! Put one tbl spoon filling in the middle of the round dough sheets. Fold it and press the edges together.

Take a coast iron pan, put in some lard and bake the Krapfen until golden brown.

Serve with a glass of milk and green salad. Enjoy!

Dough:

potatoes

flour

graukaas

dry curd

cumin seeds

salt

Topping:

cream

Apple puree:

apples

cinnamon

lemon/orange/apple juice

sugar

Cook the potatoes in fresh water until they're soft (-45min) and let them cool down. Press the potatoes through the ricer and add salt, cumin seeds, curd, graukaas and flour. Mix until it is a homogenic mass. Take the same amount of dough with a table spoon and form round paddies in your hand. Make them flat on the table and don't forget to add some flour that they won't stick on the surface.

In a non-sticky pan add some coconut oil, heat it up, and put the paddies in it. Fry them until they get a golden crust.

For the apple puree peel some apples, cut them into pieces and let them soak in juice'n'sugar mix for a while. Heat up a pot with butter and add sugar and some cinnamon. When the sugar starts to caramelize add the apple and stir it. Pour the juice'n'sugar mix into the pot and cover it. Let it simmer for some minutes at low temperature. When the apples are soft use a blender to get a creamy and delicious puree.

Serve the Zerggl on a plate and add some cream on top.