Ingredients for 2 Main Dishes or 4 Desserts
For the Topfenschmarrn:
- 4 eggs
- 250 g curd cheese (Topfen)
- 125 g sour cream
- 4 tbsp icing sugar
- 1 tsp cornstarch
- 50 g semolina
- juice of ½ lemon
- zest of ½ organic lemon
- a dash of STROH 40 or STROH 80 – depending on preference
- 2 tbsp butter for frying
- icing sugar for serving
For the Apple Plum Chutney:
- 450 g plums
- 450 g apples
- 1 small onion
- 100 ml mild apple cider vinegar
- 100 g brown sugar
- 50 ml STROH 40 or STROH 80 – depending on preference
- ¼ tsp salt
Preparation
For the Topfenschmarrn:
- Preheat the oven to 180 °C fan.
- Separate the eggs.
- Mix the egg yolks with the curd cheese (Topfen) and sour cream until smooth.
- Stir in icing sugar, cornstarch, and semolina. Add lemon juice and lemon zest. Enhance the batter with a dash of STROH.
- Beat the egg whites until stiff peaks form and fold them into the batter. Let the batter rest for a short while.
- Melt the butter in an ovenproof skillet or baking dish. Pour the batter into the dish and bake in the preheated oven for 20 minutes.
- Remove from the oven and tear the mixture into large pieces using a spatula.
- Dust with icing sugar before serving.
For the Apple Plum Chutney:
- Peel and core the apples, then cut them into bite-sized pieces.
- Wash the plums, remove the pits, and quarter them.
- Clean and finely dice the onion.
- Heat some water in a pan or pot.
- Add the apples, plums, and onion. Bring to a boil over medium heat.
- Deglaze with STROH. Reduce the heat. Add apple cider vinegar, sugar, and salt. Reduce the heat again and let the chutney simmer on low heat for about 15-20 minutes, stirring occasionally.
Tip: The chutney can be filled into jars while still hot and stored in the refrigerator for up to two weeks. It also pairs wonderfully with blue cheese.
