Archive for February 7th, 2011

Pork Chops with Dijon Sauce

February 7th, 2011

Pork Chops with Dijon Sauce

Updated, from the recipe archive. First posted in 2005.

We eat a lot of pork in this family, even given my father’s Germanic background. Pork chops are the most convenient, which is probably why I remember my mother serving them so often growing up. The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day. Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.

Continue reading “Pork Chops with Dijon Sauce” »


Eva Green Eva Longoria Eva Mendes Evangeline Lilly Eve

Banoffee Pie – No Baking Needed!

February 7th, 2011

My husband recently got a promotion at work, and I promised him any treat he wanted. He picked his favourite pudding, Banoffee Pie.

You can read all about it at my website or view the recipe by

You will need:

3-4 bananas (depends on the size. I?d start with three, but have an extra just in case)
375ml can condensed milk (or caramel)
150g digestive biscuits (about half a pack)
300ml cream (or a pack of dream topping)
75g butter (melted)
1tsp coffee (instant)
1tsp sugar (I used Splenda)
1 bar good quality chocolate
water

pie plate
vegetable peeler
zipper top bag
rolling pin
electric mixer

Time saving tips:
When you?re doing your shopping, look in the condensed milk aisle. You might see a product called Carnation Caramel Dulce de Leche. Buy this instead of a can of regular condensed milk and save a step.

Pick up a pack of Bird?s Dream Topping (they even have a no added sugar version) instead of fresh cream to save on calories and for faster whipped cream (especially if you have problems with whipping cream like I do).

Directions:

Put your mixing bowl for the whipped cream in the fridge along with your beaters (this will help your whipped cream whip better).

If you haven?t found a can of caramel, you need to make it. Boil a pot of water and put the unopened can of condensed milk in the pan.Make sure the water covers the can. boil for 3 hours, then let the can cool before you open it.

While that?s boiling, make your crust.

Put the biscuits into a zipper top bag and go over it with a rolling pin until the biscuits are a fine powder. Pour crumbs into the bottom of your pie plate and pour over the melted butter. CAREFULLY (it will be hot!) stir until the crumbs are moist and spread over the bottom and sides of your pie dish. If it looks a little dry, add some more melted butter.

After your can is cooled (or if you bought a can of caramel), open the can carefully and spread the caramel on top of the crust mixture. If you used the boil method, put the pie in the fridge for an hour or so to let it cool before the rest of the steps. You don?t need this step if you bought a can of caramel.

Slice the bananas and layer them on top of the caramel. Add as many bananas as you?d like, saving some to garnish the top.

Next, make your whipped cream or dream topping. Once it?s fully whipped, add in the instant coffee and sugar and mix until blended. Spoon this on top of the bananas.

You can make chocolate shavings to garnish by taking your bar of chocolate and running a vegetable peeler over it or by using a cheese grater. Top with some extra banana slices.

Put the pie in the fridge for at least an hour to get it to firm up.

I made mine with a can of caramel and a packet of Bird?s Dream Topping and put the whole thing together in less than an hour.

Adriana Lima Adrianne Curry Adrianne Palicki Aisha Tyler Aki Ross

The Smells of Pears, Hazelnuts, Brown Butter and Vanilla Bean

February 7th, 2011

It was some time last week. Early morning. I woke up and headed outside to water my plants when suddenly, I realized… autumn had arrived. It was sunny, yet cool and brisk, just like those perfect Florida winter days. I opened all the windows for the first time in weeks. The best feeling in the world.

It took me a few days to really come down from the high of BlogHer Food and I have really been lying low.

San Francisco was wonderful. I really didn’t have much of a chance to socialize as I had M. with me and late night parties were just not going on the agenda for us this time. But it was great to spend time with dear friends (old and new), eat some fantastic chilaquiles and sing lots of monkey songs with this little girl.

And so this week, with the cool breeze coming in, I wanted to fill the house with smells of autumn. Sweet, toasty and nutty smells of brown butter, toasted hazelnuts, cinnamon sugar coated cakes… All those wonderful smells I’m sure you know too.

First, pears and raspberries with a hazelnut and oat crumble topping, because it’s one of the easiest desserts to make.

And then, pear, hazelnut and brown butter cakes. In fact, I’m just enjoying the last one of the cakes while I type this.

Can you smell them yet?

Oh and one more wonderful act of kindness… A few weeks ago, I stumbled upon this blog by prop stylist Paula Walters. We started talking, one thing led to another and the next thing I know, there are some wonderful vintage cooling racks in the mail for me. Awesomeness. Thank you Paula!

Pear, Hazelnut and Brown Butter Cakes

makes a dozen mini bundtcakes

1 cup (125 grams) superfine brown rice flour
1/2 cup (50 grams) hazelnut flour
2 Tbs (20 grams) tapioca starch
1/8 tsp xanthan gum
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
10 Tbs (140 grams) unsalted butter, browned
1/3 cup (85 grams) brown sugar
1/3 cup (100 grams) maple syrup
1 vanilla bean, split and seeded
2 eggs
2 pears, grated
1 cup (200 grams) superfine sugar
1 tsp cinnamon

Place the butter in a small saucepan and cook it until the milk solids start to turn brown on the bottom of the pan and smells nutty. Strain it and let it cool slightly.

In a large bowl, whisk together the first seven ingredients. In a separate bowl, whisk together the brown sugar, maple syrup, eggs and vanilla bean. Add the cooled brown butter and whisk. Add the liquids to the dry ingredients and whisk until incorporated. Fold in the grated pears.

Divide the batter in the mini bundt pan mold. Bake at 350F for about 20 minutes.

Let them cool for a couple of minutes in the pan. Remove the cakes from the pan and toss them in the cinnamon sugar.

Bonnie Jill Laflin Bridget Moynahan Britney Spears Brittany Daniel Brittany Lee

Buy of the day

February 7th, 2011

Kate Carter recommends a little something to brighten up every day of the week. Check back each day for the next suggestion

Monday

Knickers, by Emiliana, order from emilianaunderwear@gmail.com

Emma, of Emiliana, turns old T-shirts, dresses, tops and fabric samples into lovely new underwear. Knickers, to be precise. Each pair is handmade, unique, very pretty and – of course – sustainable. You can order from her, or wait for her new ‘Loved-up(cycling)’ kit, which will teach you how to make your own unwanted stretch clothing into lovely new pants – and thus save it from landfill.


guardian.co.uk © Guardian News & Media Limited 2011 | Use of this content is subject to our Terms & Conditions | More Feeds


Jennifer Love Hewitt Jennifer Morrison Jennifer ODell Jennifer Scholle Jennifer Sky

Family planning

February 7th, 2011

It’s been a long winter indoors with CBeebies, so get the kids outside come spring with a play-friendly garden

Raised beds You love your plants, you love your children, and the challenge is to make a garden that welcomes them both ? and the adults, too. Protect plants by putting them in raised beds, a tactic garden designer Jane Brockbank often uses. If there’s the budget to make bespoke beds, she recommends seat-height frames, in a handsome, durable hardwood such as ipe, that are wide enough to double as extra seating. “Instead of having to try to deal with the rubbish soil you get in a lot of city gardens, you can put in lovely new soil and give your plants the best possible start,” Brockbank says. Where the soil meets the timber, protect it with a heavy polythene liner or coat it with a bitumen paint. If you prefer the more rustic look of sleepers, choose new ones made from oak (from timber merchants) ? used ones may ooze tar. The cheapest option is to make them yourself from treated softwood or buy an easy-to-assemble kit. Try Harrod Horticultural Wood Blocx; Recycle Works).

If you prefer to keep your planting on the flat, make it clearly delineated, especially if it’s adjoining a lawn. Brockbank suggests a buffer zone of stones or gravel or a low hedge that says “don’t tread there”. Steer clear of thorny plants (bad for balls and children’s skin) and poisonous ones, and anything tall and floppy that won’t bounce back. Brockbank includes a few edibles that children can graze on or help to pick ? such as herbs, nasturtiums or blackberries (try ‘Oregon Thornless’ from Crocus).

Zones Designers usually advise carving up the garden so adults can have their own children-free space but Brockbank says that’s not really how families work: small children will want to be where you are and older ones will want to use the whole garden. She suggests making the adults’ sitting area big enough to allow toddlers to play there, too. Decking is ideal. It makes a softer landing than paving and provides a smooth, level surface for wheeled toys. It’s cheaper than breaking up old concrete and, as long as you choose FSC timber, is the best eco choice. Check out hardwoods such as massaranduba at Exterior Decking), an alternative to balau which tends to shrink.

Grass If you can spare a patch about 8m x 8m you can incorporate a ball-kicking area ? anything smaller and kids can’t really get a run at the ball. As long as it’s not shady it can be grassed over but use a hard-wearing seed mix. A lawn can also become a place to pitch tents and to have picnics. Artificial grass cuts out the bother of mowing and maintenance and, if you choose one of the more expensive lines, it looks like the real thing and is soft for little feet and tumbles, though admittedly not grass-like to sit on. Try As Good As Grass or Easigrass.

Play gear Don’t spend vast sums of money on play equipment, advises Brockbank, as children tire of it surprisingly quickly. In the north London garden shown here, once the novelty of the climbing frame wore off the children used it only when their friends came round. The slide has been the biggest hit (Just Outdoor Toys) but for a limited budget, a swing or trampoline might be best. Make sure there’s a soft landing for the inevitable falls ? if you use artificial grass, include thick rubber underlay. Alternatively use a layer of recycled rubber chippings, which come in earthy tones or sky blue (Ecoscape). If you’d rather not make a feature of the play equipment but need to keep an eye on the children, screen it with an attractive slatted fence.

Play spaces The most successful places for play are often the ones where children can create their own games or stories. In this garden, the smooth paddlestones that traverse the compacted gravel path like stepping stones across water are a great success. It’s important, too, says Brockbank, to have surfaces that are kind to young bare feet.

Freestanding floating decks, with generous space underneath, are another winning design idea. Children use them as stages for impromptu performances, and store secret possessions in the gap below. Swing seats can offer places to crawl into and retreat from the adult world. If the budget can stretch to one of Stephen Myburgh‘s designs (from £3,200) the adults will be queueing up to play, too.


guardian.co.uk © Guardian News & Media Limited 2011 | Use of this content is subject to our Terms & Conditions | More Feeds


Aaliyah Abbie Cornish Adriana Lima Adrianne Curry Adrianne Palicki

Browned Butter Brownies

February 7th, 2011

For more click here


Recipe: Yield about 16 brownies
10 Tablespoons Unsalted Butter
1 1/4 Cup Sugar
2 Teaspoons Water
A Dash of Cinnamon
3/4 Cup Unsweetened Cocoa Powder
1/4 Teaspoon Salt (recipe called for sea salt but I used regular and just added a bit more)
2 Teaspoons Vanilla
2 Eggs
1/2 Cup Flour
1/3 Cup Chocolate Chips ( I just chopped up a dark chocolate bar that I had)

Directions:

  1. Preheat oven to 325. Line an 8×8 square pan with parchment or foil, leaving an overhang on two sides for easy removal. Spray the prepared pan liberally with PAM.
  2. Place the butter in a small pot, and melt over medium heat, stirring constantly. Butter will get foamy, and eventually start to brown and smell nutty. Be careful not to burn. Total time should be 6-8 minutes.
  3. Once browned, remove from heat and immediately add the sugar, cocoa, 2 teaspoons water, cinnamon, sea salt and vanilla. Stir to combine.
  4. Allow to cool for about 5 minutes, then add in the eggs one at a time, whisking vigorously after each addition. Mixture will become shiny and thick. 
  5. At this point, stir in the flour and beat vigorously for 2 minutes. Stir in chocolate chips.
  6. Pour into prepared pan, and bake for 20-25 minutes – could be longer depending on your oven, up to 30 minutes. Brownies will be gooey, but will firm up once cooled. Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang.
  7. Enjoy with a cup of milk!!

Ananda Lewis Angela Marcello Angelina Jolie Anna Faris Anna Friel

Coca-Cola wins two Mobius Awards

February 7th, 2011

Coca-Cola was a double winner in the Mobius Awards, which annually recognise outstanding design work across several categories, including outdoor, packaging, point-of-purchase, print, television and more.

Coca-Cola took two of five awards in the Packaging Design category for its 2010 Winter Olympic Games packaging and the 2010 summer packaging. The Olympic Games packaging also won “Best of Show,” the highest honour in the Mobius Awards with only one recipient in each of the 10 award categories.

“Coca-Cola’s design team collaborated with agency partner Turner Duckworth to craft a holistic visual identity system that thoughtfully integrated the intrinsics of brand Coke, the spirit of optimism and consumers’ passion for Olympic athletes,” said Vince Voron, AVP, IMC strategic design, Coca-Cola North America. “The result was an inspiring identity system that could be effectively scaled across multiple consumer touch points, from packaging to point-of-sale to out-of-home.”

Voron added: “The Mobius Award and other industry accolades our design systems have achieved are a great testimony to the value of developing creative through an integrated marketing process.”

Coca-Cola’s 2010 Winter Olympic Games packaging was also recognised in the International Food and Beverage Creative Excellence Awards (FAB); FABulous Awards, Pentawards, and Cannes Design Lions.

Source: The Coca-Cola Company

Esther Cañadas Eva Green Eva Longoria Eva Mendes Evangeline Lilly

Chinese Dumplings with Homemade Wrappers

February 7th, 2011

Since The Lunar New Year is here I made dumplings with spinach and tomato wrappers from scratch.

mmhmm, you want this recipe don’t you? Well too bad!

(just kidding)

Ingredients:
- wrappers 30-ish   *My homemade wrapper recipe can be found HERE!*
- 4oz ground pork
- 3 1/2 oz cabbage
- 1 3/4 oz onion
- 1 3/4 oz green onion
- 1/2 T soy sauce
- 1 t sugar
- 1/2 T sesame oil
- 1 t grated garlic
- 1/2 t grated ginger
- 1/2 T oyster sauce
- 1 T cornstarch
- salt and pepper to season

For the Sauce:
- white vinegar
- soy sauce
- sugar
- a bit of water
(There’s no measurements since I never EVER have enough sauce so make as much as you like and adjust the flavor. Heat it up in a small pot to dissolve the sugar.)

Directions:
1. Cut cabbage, onion, and green onion into fine pieces.
2. Place the meat in a bowl and knead with your hands until it gets gooey. Add in the sugar, soy sauce, oyster sauce, garlic, ginger, sesame oil, cornstarch,  and seasonings. Then mix in the veggies until it’s well blended.
3. Cover and stick the mix in the fridge for a half hour. At this point I started my pot of rice.
4. Find a nice place to sit. This is a good "social food" since it can be tedious. You can chill pleating your dumplings watching Spongebob like I did, or have your buddies help you and chit-chat.
5. Get a small cup of water and a pan that’s lightly floured. Scoop the mix out with a spoon and put in th center of the wrapper. Use your finger to wet the edges and the fold over. Take the top of the wrapper edge and pinch it together, then fold it down onto the bottom of the wrapper (You’ll get it once you’ve done it). Repeat until all your wrappers are gone.
6. Boil a pot of water and get a NONSTICK pan ready with a bit of oil. Once the water boils, add your dumplings to the pan and keep them close together in rows. Pour on the boiling water to halfway up the dumplings. Cover and cook on medium-high heat for 6 minutes or so until the water evaporates.
7. Once the water is almost gone add more oil to the pan, cover again for 1-2 minutes then remove from pan. They should stick together well so getting them out will be a cinch.
8. Eat it up before anyone notices!

Ana Paula Lemes Ananda Lewis Angela Marcello Angelina Jolie Anna Faris

Improving HDPE milk bottle recycling

February 7th, 2011

According to Wrap ? the UK based organisation that encourages recycling and sustainable packaging ? the amount of recycled HDPE plastic that can be used to make new milk bottles is limited because the recycled material currently has a green hue to it.

A Wrap funded project, authored by Systems Labelling, has identified some ?quick wins? that combined would enable the production of milk bottles with at least 30% rHDPE to be acceptable from a colour perspective. This has the potential to enable around 50% rHDPE to be achieved.

This supports the achievement of Milk Roadmap targets for higher recycled content in new milk bottles and helps achieve environmental benefits by reducing the use of virgin plastic. This uses resources more efficiently, reduces waste to landfill, saves energy and reduces greenhouse gas emissions.

Tinted caps

The most significant quick win for caps is the use of ?tinted caps? with a range of lighter colour tones. This can be achieved by reducing the level of pigment and in some cases using a different colour within the masterbatch used to colour the caps.

A broad range of colours is achievable whilst maintaining clear identification of the milk variant (skimmed, semi-skimmed, whole) by colour.

Investigations have indicated that there would be no technical or cost barriers to implementing tinted caps and Wrap is encouraging retailers and the dairy supply chain to consider implementing this.

Wrap recommend that retailers and the dairy supply chain agree a standard colour for skimmed, semi and whole milk products, and ensure that each dairy can work with the modified cap colours prior to implementation.

Labels

Over laminated paper labels of the specification tested were found to leach colour and sediment into the wash process and cross contaminate the HDPE flake. The level of label removal for this specification of label was found to be comparatively low. 

However the project did find that synthetic (polypropylene, PP) labels of a certain specification had a much higher removal rate and did not leach colour so switching to this type of label would  reduce the colour contamination in the rHDPE.

This may incur around a 3% to 5% increase in material costs, but the same equipment can be used to apply the label so no additional capital costs would need to be incurred.

The recycling process

There are a number of suggested improvements that food grade rHDPE reprocessors can make to reduce the overall colour hue of rHDPE.

These include tighter monitoring to check that the wash process is operating at optimum settings (temperature and dosage of cleaning agents), as well as optimising the final colour sort process, where possible.

Source: Wrap/Systems Labelling

Eve Fergie Foxy Brown Freida Pinto FSU Cowgirls

Letter: Disturbing news from Hinkley Point

February 7th, 2011

We are disturbed to discover that the energy company Electricité de France (EDF) is already proposing to start major preparation work at Hinkley Point in Somerset even before it has permission to build a new nuclear power station.

The work, covering more than 400 acres, will involve the removal of most hedges and trees, rerouting underground streams, closure of all rights of way, and the excavation of more than 2.3m cubic metres of soil and rocks. This would be enough to fill Wembley stadium twice over. It will effectively mean preparing the foundations for the proposed twin reactors.

Nuclear power has many downsides, not least the fact that radioactive waste will be stored at Hinkley Point for up to 100 years after these new reactors have stopped operating. But EDF should not be allowed to justify this precipitate action by saying that “national need for nuclear” demands it move forward with its plans as fast as possible.

There is no reason why we cannot keep the lights on in Britain by a stronger commitment to energy saving, by a continuing (but decreasing) use of cleaner fossil fuels, and through a major expansion of renewable energy sources. If Spain can already meet 35% of its electricity demand from renewables (Spain helps out France in green power surge, 29 December), then Britain, with abundant wind and water resources, could do even better. Nuclear power, with all its attendant risks, should not be part of the mix.

Billy Bragg

Julie Christie

Emily Eavis

Professor David Elliott

Caroline Lucas MP

Michael Meacher MP

Professor Stephen Thomas


guardian.co.uk © Guardian News & Media Limited 2011 | Use of this content is subject to our Terms & Conditions | More Feeds

Georgina Grenville Gina Carano Gina Gershon Gina Philips Gisele Bündchen

Perfect taste

February 7th, 2011

A private chef, fine wines, the comforts of a boutique hotel ? a hip hideaway in the French Alps makes for a very special ski trip

Fresh from the slopes, we’re sipping a Valentin Vignot chablis and nibbling canapés as we gather around the kitchen to watch Peggy kneading a big splodge of wholemeal dough. We are captivated, especially Gary.

“What’s the secret?” he asks. “Mine’s always a bit flat.”

“You’ve got to knead it,” replies Peggy van Rooyen, who has stints cooking at Ottolenghi and Island Studios under her belt. She is our very own chef while we are staying at Chalet Sarire in Le Fornet, a quiet village up the road from Val d’Isère. Peggy hands Gary the dough. I’m not sure if Gary needs to knead ? he has cracked a rib snowboarding. But knead it he does.

A bottle of Michel Laurent pouilly-fumé later, and voilà, the bread has risen, ready to go with poached eggs and salmon, or Peggy’s homemade baked haricot beans in tomato sauce, when we rise the next morning.

Never had homemade baked beans before? They’re quite a treat. As is learning how to bake bread or getting tips on pastries, biscuits and preserves. It’s a novel experience for a skiing holiday, but aren’t we supposed to be learning to ski?

We are here with Hip Hideouts, and this isn’t meant to be a cookery class or a gastro-retreat. Just a luxury ski chalet, with “a fresh and contemporary feel, full of design touches and home comforts”, says Rich Thompson. He’s a former headhunter who left his job to set up Hip Hideouts with business partner Graham Folmer, a former NHS manager.

Although this is their first foray into the Alps, they may have got the recipe right at first bite. There’s something special about being wined and dined with close friends, cooped up in a toasty warm mountain retreat, far enough from bustling Val d’Isère for a fluffy fox to mooch on to the sundeck. (Perhaps it smelt the bread.) I say “cooped up”, but the oak-beamed chalet is a sprawling beast, set over four floors, with a kitchen as big as a garden, and a lounge big enough to play basketball in, a space broken only by the comfy sofas next to a huge log fireplace, where you relax in the evening playing pass the iPad or strutting your stuff in a Wii disco dance-off.

There is room for up to 18 people in seven bedrooms, including an overflow apartment. A party of plastic surgeons are the next guests (What is the collective noun for plastic surgeons ? “a knife”?). Some of the rooms are en suite and all have the trimmings of a boutique hotel ? fluffy towels, bathrobes and Cowshed toiletries (which you get to keep ? the smellies, not the bathrobes).

The location is great, too: just 150m from Le Fornet ski lift. It’s an easy stroll in ski boots to the large cable car up to the less crowded, gentler ski slopes above ? far better than the busy, steep Val d’Isère bowl half a mile away by bus. Halfway up sits perhaps the best restaurant on the mountain, says Rich: Le Signal (lesignalvaldisere.com). Tasty mains here cost ¤20. We’d rather have Peggy’s packed lunch.

All food and drink is free and unlimited. Gofers and guides Rich and Graham will drive you to the equipment hire shop in their shuttle bus ? well, Range Rover, if necessary.

A stay here is, inevitably, pricier than most skiing holidays: taking the whole chalet for a week at Christmas costs £1,311pp (gasp). Ample outlay, perhaps, though not given the surroundings and the perks ? such as the welcome bubbly, a 2002 Alain Grilliat grand cru, “from a tiny little champagne house in Ay, near Epernay ? no website or marketing, just amazing champagne”, says Rich.

It’s very good value given the food, too. Most chalet holidays involve a gap-year Charlie or Charlotte serving spag bol or chilli con carne ? if you decide to dine out, you could easily add £50 per day. At Hip Hideouts you get a top chef, food locally sourced and cooked right before your eyes.

The food? Starters might be feta and courgette fritters with lime yoghurt sauce or red onion tatin with goat’s cheese; the mains a roasted butternut squash with lemon chicken or slow-roasted pork belly with fennel and apple compote. One night we have duck breast with spicy pears. For afters there is apple tart with sweet geranium cream, a divine chocolate fondant and ice-cream, or lemon meringue tarts. There’s coffee and a huge cheese board, naturally, all washed down with fine wines and a spot or two of brandy or scotch from the honesty bar.

The only thing amiss, perhaps, in this Alpine pile of tasty food and luxury living, is a terrace hot tub.

“Oh, that’s coming next year,” says Rich. So, probably, are we.

? A week at Chalet Sarire with Hip Hideouts (07793 451392, hiphideouts.com) costs from around £642pp off peak. Eurostar returns from London to Bourg St Maurice cost from £149. Or fly from several British cities to Geneva with EasyJet (easyjet.com) or Swiss (swiss.com) or to Chambery with Flybe (flybe.com)


guardian.co.uk © Guardian News & Media Limited 2011 | Use of this content is subject to our Terms & Conditions | More Feeds


Eve Fergie Foxy Brown Freida Pinto FSU Cowgirls

Green skiing in the Alps

February 7th, 2011

A carbon-neutral winter holiday sounds like a contradiction in terms, but Werfenweng in Austria is a beacon for sustainable snow business

At first glance, Werfenweng is one of those delightful mountain towns that anyone familiar with the European Alps will recognise. Located in the heart of Austria’s Tennengebirge range, around 45km from Salzburg, it is barely a few hundred properties strewn about the foot of an expansive valley, and dwarfed by snow-covered mountains. I arrive in bright sunshine to be met by a series of paragliders sweeping down into a meadow of snow. Looking up to a cerulean sky more than 2,000m above, I spot a dozen or more gliders catching the thermals. As well as being a near-perfect location for paragliding, Werfenweng is also an intimate, family-oriented skiing and snowboarding area. It will surprise few people that Werfenweng’s main industry is tourism. In a way it appears to be entirely unexceptional.

Except it isn’t. Werfenweng is one of only two places in the Alps (the other is Arosa in Switzerland) that offers carbon-neutral holidays. For a number of eco-conscious travellers, this will immediately set the pulses racing. Equally, for many, the thought of a carbon-neutral holiday might set alarm bells ringing, manifesting images of paying over the odds, tiresome journeys on public transport and a lack of independence caused by restrictions on car use. But for those of the latter persuasion, Werfenweng could come as a surprise.

Werfenweng is a member of the Alpine Pearls organisation, a project that seeks to promote sustainable tourism in the Alps, the central focus being to combine great sights with environmentally friendly transport initiatives. Today, 24 communities from Austria, Germany, Switzerland, France, Italy and Slovenia are involved. The result, in Werfenweng at least, is something approaching a model sustainable tourist destination, where sustainability does not have to come at the expense of a great holiday.

I am staying at Wood Ridge, a group of five new Canadian-style wooden chalets. Located above the town and hemmed in by mountains on three sides, each chalet offers superb panoramic views of the whole area, most impressively the jagged Brandstätter Riedel mountain ridge opposite. My chalet features two spacious bedrooms, two bathrooms, a log-burning fire in the living room, a fitted kitchen and a balcony to take in those views. To set visitors up for the day, a breakfast basket comprising meats, cheeses, jams, yogurts, breads, teas and milk is delivered from the local farm to the doorstep at 7.30am.

Wood Ridge is only a few metres from a gentle ski slope for children and a little further from a beginners’ ski slope and ski school. A ski lift takes more adventurous visitors 1,834m up to Bischlinghöhe ridge for skiing or paragliding. With 25km of easy, medium and difficult slopes, skiing at Werfenweng is neither extensive nor particularly taxing. But many visitors are attracted here by the distinct lack of hustle and bustle associated with some more illustrious, over-run ski resorts in the Alps.

The chalets and the ski school are owned by Alois Schwarzenberger, a ski instructor born and raised in the town, along with his Australian wife, Carolyn. They are fully paid-up members of Werfenweng’s concept of “soft mobility” (Sanfte Mobilität, or Samo), the most advanced project in the Alps for environmentally friendly travel.

I wander over to the tourist office, which doubles as an Alpine museum, in the town centre. I hand over my train ticket, the all-important evidence that my journey to Werfenweng was made by rail. In return, I receive the magic card that allows me entry into the world of soft mobility. My credit-card-sized Samo pass opens the door to a world of cross-country skiing, snow-shoe wilderness walks through stunning countryside, and, best of all, a 6km toboggan run down an adjacent valley.

Soft mobility works by encouraging visitors to give up their cars in exchange for well-organised transport options. Visitors who travel to Werfenweng by car, for example, are encouraged to hand over their keys to the local tourism office for the duration of their stay and, in exchange, they receive a Samo card. At its simplest, the card allows access to a free taxi service, useful in the dark winter months for trekking back up the valley road to Wood Ridge after visiting one of the town’s restaurants. It also grants free use of equipment for cross-country skiing and the other activities mentioned above, as well as a horse-drawn sleigh ride and even a lama trekking adventure.

In addition, a fleet of Werfenweng Grasshopper biofuel cars ? powered by “meadow grass” ? are available to rent at 10 cents/km with the card, and in summer there’s a range of free electric bikes, such as Segways and E-scooters. There are buses laid on to other ski and snowboarding areas in the locality, while there are also weekly bus excursions to Salzburg and Hohenwerfen castle.

The co-operation of the town’s businesses has been integral to the project’s success. Initially, explains Dr Peter Brandauer, mayor of Werfenweng and president of Alpine Pearls, just a handful of Werfenweng businesses were involved in the early stages. Today, “around 80% of available guest beds” in Werfenweng are members of the scheme and around 25% of its annual 194,000 overnight guests arrive by train.

All this, however, should not give the impression that Werfenweng is some kind of sustainability nirvana. The scheme is far from perfect, as Brandauer admits. Alpine Pearls works with ClimatePartner to invest in projects to balance the inevitable carbon footprint of anyone wishing to take a carbon-neutral holiday. And some guests with overly high expectations express their disappointment that, for example, the town has “too many roads” and “too many cars”. Most significantly, there is the immutable contradiction between winter sports (energy-gorging snow-making machines and ski lifts) and sustainable tourism.

Brandauer agrees, but points out that the town’s “new ski lift has paid for the new snow-making machines because they use so much less energy than the old ones”. Nevertheless, he is also at pains to point out that though Werfenweng is home to Austria’s largest solar-power plant, which feeds the national grid, the town itself needs to increase its overall energy use from sustainable sources.

In light of the central contribution skiing makes to the Alpine economy, it is Brandauer’s view on winter sports that seems most radical: “In the future, skiing must become less important. We need to find alternatives. The summer must become more important for tourism.” This, then, represents one of the biggest challenges to the current unsustainable Alpine tourism model.

Sitting in my chalet beneath the mountain, with the valley spread out before me, it can be tempting to romanticise the Alps in a way that can be blinding to its very real problems. Werfenweng doesn’t get everything right and it is certainly not a panacea for the inherent contradiction that exists between mass travel and sustainability. The town is, however, evolving into a model from which other Alpine communities can take inspiration.

Paul Wheatley is the author of Munich: from Monks to Modernity (Volk Verlag, £15.77)

Essentials

Prices at Wood Ridge chalets start at £206 per night per chalet (woodridge.at). Carbon-neutral holiday offers are available to visitors arriving by train. A single to Salzburg from London with Deutsche Bahn starts at £104. Online booking between the UK and Salzburg is not possible, so contact Deutsche Bahn in the UK for tickets (bahn.de). Regional tickets can be bought at Salzburg main station for the trip to Werfenweng (oebb.at). Co-ordinate your arrival with Werfenweng tourist office and a taxi will pick you up from Werfenweng station and take you to the resort (werfenweng.org)


guardian.co.uk © Guardian News & Media Limited 2011 | Use of this content is subject to our Terms & Conditions | More Feeds


Anna Faris Anna Friel Anna Kournikova Anna Paquin AnnaLynne McCord