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Recipe of the week: Carinthian blueberry ‘datschi’ with vanilla-thyme foam

Carinthian blueberry ‘datschi’ is inspired by local and seasonal ingredients of the Carinthian mountain and lake area with its flora and fauna. It uses blueberries, a seasonal fruit. Furthermore it contains thyme, a herb which grows in Carinthia. The dish combines the tradition of Austrian flour based pastries and the Mediterranean influence of Carinthia – the north-west of Italy. The soft texture of the ‘datschi’ has a juicy and fruity touch of soft, melted blueberries. To round it off, the dish gets an unexpected finishing touch of thyme in the vanilla foam which supports the ‘datschi’ in its sweetness and vanilla taste. Serves 4 people. Carinthian-blueberry Ingredients The cakes 250 ml milk 2 eggs 50g sugar 1 pack baking powder 1 pack vanilla sugar Some salt Vanilla-thyme foam 500 ml milk 1 vanilla pod 1 sprig of thyme 150g sugar 1 pack vanilla sugar Potato starch for binding Datschi mixture 100g blueberries 50g sugar 1 teaspoon rum Directions To make the cakes, mix all ingredients with a whisk. Bake the cakes using a tsp of batter in a hot pan with oil. Divide the datschi mix during the baking process on the cakes and bake them until golden brown on both sides. For the vanilla-thyme foam, simmer the ingredients for about 15 minutes. Afterwards, remove vanilla-pod and thyme sprig. Bind with potato starch and add extra sugar if necessary. Serve the blueberry ‘datschi’ next to the vanilla-thyme foam and add some icing sugar to finish the presentation. Thank you to Hans Peter Haider, Head Chef at hotel12 for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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  1. Though this is not my area of expertise, but this seems like yummy! Got to try it! Thanks for informing and do keep sharing.

  2. @Stephanie Jane

    Dear Stephanie,

    1 tsp would be exactly the right amount… I wish you a lot of fun cooking the recipe!
    Enjoy and kind regards from the Austrian Alps.

    Head Chef Hans Peter from the hotel12 in Carinthia/Austria

  3. The ‘cakes’ seem to be more like omelettes – shouldn’t there be some flour in the recipe – in the photo they look like pancakes which would contain flour.

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