Schneemilch (latte di neve, literally: „Snowmilk“):  

Schneemilch is a traditional dish in the Schnals region in South Tyrol, and absolutely delicious.

425 ml first class cream
70 g sugar (2 x 35 g)
50 g raisins
50 g figs
50 g walnuts
1 apple
50 ml rum
50 g dry toast
25 g pine nuts
50 ml cold milk
20 g roasted hazelnuts
1 vanilla bean

Cut the toast into little pieces and put in a bowl.
Mix the innards of the vanilla bean, milk and about half of the cream in a pot and heat up to almost simmering. Pour the liquid gently on the bread and let soak for about 30 minutes.

Chop the figs and let them soak together with the raisins in rum. (You can prepare that the night before. Soak the fruit in apple juice or water if you do not want to use alcohol.)

Peel the apple, take the core out and cut in very small pieces.
Heat a pan without fat and gently roast the pine nuts, hazelnuts and walnuts.

Mix the soaked Toast with figs, rasins, the nuts, the apple and, if you like, some lemon-peel and the sugar. If the dough is too liquid, add some bread-crumbs. Arrange the dough on a plate and form it to a heap with a wet knife. Cover and let it rest in the fridge for 2 to 3 hours.  

Just before serving, beat the remaining cream with the rest of the sugar and cover the dough with it. Sprinkle cinnamon on it and enjoy!

Döppekooche (or Debbekooche)

Döppekooche is a traditional dish of the Rhineland region in Germany. It originated as a poor people's dish, based on potatoes, and is traditionally served with apple sauce (Apfelmus).


2.1 kg potatoes
2 middle sized onions
6 eggs
300 g bacon (optional)
2.5 tablespoons salt
nutmeg and black pepper to taste


Peel and grind potatoes and onions and mix with the eggs. Add spices. Cut bacon in fine stripes or dice, add to the dough and mix well.
Heat enough oil in an iron pot and put the dough in, leaving on the stove to simmer for about 20 min. During the cooking time keep stirring and take care that the dough does not stick to the bottom of the pot. The dough will be losing liquid and become stiffer. After the simmering-time the dough needs to be put back into a stiring bowl, so that nothing remains in the iron pot.

Now add some more oil to the iron pot, covering the bottom well and also oiling the sides of the pot so that nothing will stick to the walls. When the oil is hot enough the dough is put back into the pot and the surface is smoothened.

Put into the pre-heated oven at 180 degrees for 1.5 h till the surface has a light to medium brown color, depending on your preference. You might want to cover the dish for part of the time.

Serve hot with cold apple sauce.