Marietta Weißofner

Ski hut dishes to make at home

I admit, I am not a gourmet per se, but I do appreciate good food in the ski huts. Many huts in Ski amadé have long since diverged away from the usual schnitzel and chips and now create wonderful dishes from local products.

Here is the complete contrast programme in full to cook at home:

The original Austrian spread “Verhacktes” and a “High Cuisine” main meal – because I am high up on the mountain. Next time I promise that there will be something vegetarian.

Meat spread

  • 300 g Bacon, smoked and streaky, not too hard  
  • 1 small Onion
  • 1 Garlic clove
  • 1/2 TL Marjoram, dried
  • 1 Bay leaf, fresh if possible 
  • 1 pinch of Salt
  • 1 TL Pepper corns, black 


Preparation time: approx. 20 mins.

Cut the smoked bacon into small pieces. Peel the onion and garlic clove and chop into very small pieces. Mix it all together in a bowl. Rub the marjoram between your fingers and sprinkle it into the bowl. Use a pestle and mortar to mash the bay leaf and salt together. Add the pepper corns and crush it. Add the herbs to the bacon and mix it together.

Then blend the bacon mixture roughly in a blender or put it through a mincer. Then mix it all again and put it in glass jars and put them in the fridge with the lids on. The celery mash can be used just like mashed potatoes. Very tasty! 

Beef steak with celery mash and asparagus

  • 4 Steak(s), (Beef steaks)
  • Oil, for frying
  • Salt and pepper, freshly ground


Preparation time: approx. 6 mins. / cooking-/ baking time: approx. 50 mins.

Wash the steaks and dab dry. Pre-heat the oven with an ovenproof dish in it, on the middle shelf at 85 °C (upper/ lower heat) (Gas level 1). Fry the steaks in hot oil for two minutes on each side. Season with salt and pepper. Then place them in the pre-heated ovenproof dish and let them cook slowly at the same temperature for 45 – 50 minutes. 

Celery mash

  • 1 large Celeriac
  • 4 medium sized Potatoes
  • Salt and pepper
  • 125 g Butter
  • Nutmeg


Preparation time: approx. 20 mins.

Peel the celeriac and cut it into cubes. Peel the potatoes and cut these into cubes too. Cook these together in a vegetable broth until they are soft. Pour them through a large sieve. Mash the celery and the potatoes together. Put the butter into the hot mixture, season. Finished.



  • 1kg Asparagus
  • 1/2 Tsp Sugar
  • 1Tsp Oil


Season a large pan of water with approx. 2 tsp salt, ½ tsp sugar and 1 tsp oil and bring it to the boil.

In the meantime, you can peel the asparagus. Remove the woody ends. White asparagus can be peeled from directly under the head and green asparagus about a hand width away from the head. As soon as the water is boiling, place the asparagus into the pan and let it all come to the boil once again. Afterwards, reduce the heat straight away. Asparagus should never be over cooked, as this can damage the delicate spear heads. 

So, bring the asparagus to the boil and then, depending on the thickness of the asparagus, let it simmer for ten minutes or so.  

Marietta Weißofner

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