[food] Spaetzle!
Nov. 1st, 2014 09:33 pmI had my second attempt at making Spaetzle! It worked! (The last time I tried was in my... second year at university? It did not go well, and I was discouraged.) Both my useless ex and ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sebastienne nommed it enthusiastically, once I'd got my act together with respect to working out the best way to use the tools I had to do the things I wanted to.
I pretty much used this recipe from BavarianKitchen.com -
400g fine/00-grade flour
1 tsp salt
3-4 eggs
250ml water
Flour and salt combined. Eggs added one by one and beaten in. Water added gradually and beaten in likewise. Mixed well, then set aside for 20 minutes.
Pot of water brought to rolling boil. Batter dropped through colander to form small droplets in the water, one ladle at a time, encouraged through with a spoon. After each ladleful rinse out the colander and leave it to dry; once the Spaetzle are floating, move them out into a seive or colander or something to dry. Repeat until you've used all the batter.
Congratulations! You have Spaetzle. Now you want to do something more interesting with them.
So what I did was: before I started making the batter, I stuck a finely sliced onion in some butter over high heat and got it brown and crispy. I left it to sit while I put everything else together. Then I dropped another spoonful of butter in the pan and stuck in the Spaetzle, letting them sit and brown before flipping them over. Once they are sufficiently at-least-in-part browned, dump a bunch of grated cheese and some finely-chopped parsley and some ground pepper over the top, and then it is FOOD.
(Served, on this occasion, with some token green beans and some much-less-token red cabbage cooked with cloves and apple.)
sebastienne nommed it enthusiastically, once I'd got my act together with respect to working out the best way to use the tools I had to do the things I wanted to.I pretty much used this recipe from BavarianKitchen.com -
400g fine/00-grade flour
1 tsp salt
3-4 eggs
250ml water
Flour and salt combined. Eggs added one by one and beaten in. Water added gradually and beaten in likewise. Mixed well, then set aside for 20 minutes.
Pot of water brought to rolling boil. Batter dropped through colander to form small droplets in the water, one ladle at a time, encouraged through with a spoon. After each ladleful rinse out the colander and leave it to dry; once the Spaetzle are floating, move them out into a seive or colander or something to dry. Repeat until you've used all the batter.
Congratulations! You have Spaetzle. Now you want to do something more interesting with them.
So what I did was: before I started making the batter, I stuck a finely sliced onion in some butter over high heat and got it brown and crispy. I left it to sit while I put everything else together. Then I dropped another spoonful of butter in the pan and stuck in the Spaetzle, letting them sit and brown before flipping them over. Once they are sufficiently at-least-in-part browned, dump a bunch of grated cheese and some finely-chopped parsley and some ground pepper over the top, and then it is FOOD.
(Served, on this occasion, with some token green beans and some much-less-token red cabbage cooked with cloves and apple.)
