Ever since I visited my friend Moni in Switzerland I've been making Älplermagronen, a delicious Swiss recipe that she made for me while I was staying with her. Älplermagronen translates as Alpine herdsman's macaroni, and it's a macaroni and potato-based dish made out of a mixture of long-life ingredients and things an Alpine herdsman would have easy access to when living far away from other people half way up a mountain (think Heidi's grandfather). I didn't like any of the recipes I found in English for it, so I've translated a Swiss one. Because this dish goes perfectly with German apple sauce, I've also added a (sugar-free!) recipe for German apple sauce.
Älplermagronen (serves 4)
2 onions
½ tbsp flour
2 tbsp olive/vegetable oil
1 tablespoon butter
250 g waxy potatoes (e.g. new potatoes)
350 g macaroni
200 g Gruyere
200 ml single cream
salt and pepper
optional: marjoram for garnish
German apple sauce (Apfelmus) - see recipe below (best made in advance)/apples (sliced)
optional: green beans or salad to serve
1. Peel onions and slice into thin rings. Dust with flour and mix well.
2. Heat oil and butter in a frying pan, then fry the onions over medium heat for about 10 minutes until crispy. Lift out and drain on kitchen paper when done.
3. Meanwhile, put large pan of salted water on to boil.
4. Peel the potatoes and cut them into large bite-sized cubes. Boil for 5 minutes.
5. Add macaroni to the pan with the potatoes and boil for a further 8-10 minutes until just tender. Drain well.
6. Return the drained potatoes and macaroni to the pan on a low heat.
7. Remove the rind from the cheese; then cut the cheese into cubes. Add the cubed cheese and the cream to the macaroni and potatoes. Turn the heat off, put the lid on the pan and allow to warm through until cheese is melted – about 5 minutes.
9. Season to taste with pepper. Sprinkle onions on top. Garnish with marjoram if using. Serve with apple sauce or apple slices on the side and optionally with a salad or green beans or similar veg.
German apple sauce (Apfelmus)
2 kg apples – if using cooking/Bramley apples, add sugar to taste
200 ml water
optionally around 25 ml of lemon juice – prevents apples from going brown
optionally cloves, cinnamon stick, vanilla stick or other spices
glass jars with lids
1. Preheat oven to 160-180 C (to sterilise jars).
2. Peel and core the apples then cut them into small pieces.
3. Put the apples (and optionally the peel) in a pan with the water. Add the lemon juice if using. Also add any cloves/cinnamon/vanilla you are using.
3. Bring to a boil and let the apples simmer on low to medium heat for 20 minutes.
4. While the apples are boiling, sterilise jars and lids as follows:
- wash in hot soapy water but do not dry
- stand jars and lids upside down on a roasting tray
- heat in preheated oven for 15 mins
- turn the jars the right way up ready for filling using oven gloves
6. Fill the applesauce into the sterilised jars and seal them with lids immediately. Turn upside down to cool.
