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To finalise my blogposts about Bavaria, I thought I should end with Bavarian Noodles with Emmental Cheese – or Spätzle with Emmental Cheese – probably the most typical Bavarian dish I know. They are super delicious and, to my surprise, not so hard to make. This is a must-do for any Bavarian party you are organising, and it will certainly impress your guests. Just tell them that it takes a master chef to make, it’s ok :)

You can use this recipe as a basis for other Spätzle dishes. For example: add fried bacon or mushrooms to give the dish another twist.

This recipe can serve from 4 to 8 persons, depending on if you serve it as a side or a main. Spätzle are quite high on calories because of the cream and cheese so I will leave this one up to you. I usually make half the recipe and have it as a side dish with meat and vegetables for 4 persons.

This is what you need:

  • 500 gr flour
  • 5-6 eggs
  • 250 ml water
  • 1 teaspoon salt
  • 500 g Emmentaler
  • 4-5 onions
  • Nutmeg
  • Salt and Pepper
  • 250 ml cream
  • butter
  • breadcrumbs, freshly milled black pepper,
  • Parsley and chives to garnish.

Make sure you have a medium-sized bowl, large cooking pot, large pan, large oven-proof dish.

For the Noodles you have some specific implements like a “Spätzlehobel” (Spätzle cutter) or “Spätzleschwob” (Spätzle press). If you do not have access to any of these a flat kitchen board can be used to scrape the Spätzle.

Let’s go:

Take a medium sized bowl and add the flour, the eggs, the salt, a little pepper and most of the water. Mix the ingredients with a cooking spoon to a smooth dough. The dough has the right consistency when the dough bubbles and the cooking spoon is difficult to remove from the dough. Add some more water if needed. If you are using a Spätzlehobel the dough must remain fairly liquid (add more water).

Let the dough rest for a while while you prepare the other ingredients. Start boiling water in your cooking pan, and cut the onions finely. Then fry the onions in a little butter together with some salt, pepper and the nutmeg. Grate the cheese finely.

There are three methods for producing Spätzle:

  1. Scraping from the Spätzle board (the original method). Take a dampened small wooden board (preferably with the flattened edge towards the front) and a small amount of dough and scrape small noodles into the boiling water using a sharp, smooth knife. This must be done quickly, otherwise the first Spätzle will be overcooked before the last of the batch are in the water.
  2. Using a so-called “Spätzleschwob” (an implement for pressing the dough), the dough is pressed through portion by portion into the pot of boiling water. This implement can be used to produce very long Spätzle.
  3. Using a so-called “Spätzlehobel”, the more liquid dough is pressed through a coarse “grater” with a pusher. By its very nature, the implement produces fairly small and short Spätzle.

I used the first one. First I put all the dough on a cutting board. Just by leaning the cutting board down, the dough would slowly move down towards the end of the cutting board. Then, just before the dough would roll off into the water, I would cut it with a sharp knife. the dough would fall off the knife into the water. Make sure the dough is not too thick and mind your speed to make sure that all spätzle are done at the same time. Also, make sure you stir the noodles when you are done making them to prevent them from sticking to one another and the pan.

Boil the Noodles until they float on the surface of the water and a white foam is formed. When they are done put them in a sieve and make sure all the water is drained. Then put the spätzle into the oven proof dish together with the onions and grated Emmental cheese. Mix them well.  Add the cream evenly over the dish and then put the dish in a pre-heated oven (180-190°C) for about 20-25 minutes until the cream bubbles and the uppermost Spätzle are crispy. Garnish with a little parsley and chives and serve immediately.

 

Original recipe from: http://www.bavaria.by

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As a part of my Bavaria trip I thought I should add another salad, so you can make a complete meal and combine my previous bavaria posts: a Bavarian Red Cabbage Salad. Red cabbage was my one of my favourite veggies when I was a child so I thought this warm red cabbage salad would be both good, healthy and fitting to the winter dishes from Bavaria I already posted.

For 4 people

Here is wat you need:

  • 1 red cabbage (approx. 750g)
  • 75g bacon
  • 25g pine kernels
  • 1 tablespoon sugar
  • 8 tablespoons white wine vinegar
  • 200 ml chicken stock
  • Chervil
  • Salt, pepper

Let’s start cooking:

First off: peel 4 good whole leaves from the outside of the cabbage. We will use these later on to serve the salad in. Cut te cabbage in 4 with a large knife and take the core out. Then chop the cabbage into fine pieces. Heat a pan with a little vegetable oil and fry the cabbage for 5 minutes while stirring well. Season with salt and leave the cabbage to cook slowly on a low fire for approx. 15 minutes. You can keep the lid on te pan to make sure te cabbage becomes a bit softer.

Slice the bacon and fry it together with the pine kernels in a separate pan. You don’t need to use oil or butter. Add the sugar and stir until the sugar is dissolved. Deglaze the mixture with white wine vinegar. Then add the bacon mixture and chicken stock to the cabbage and mix it well. Season with a little pepper and leave it to simmer for 5 minutes.

Take the cabbage leaves and put te salad into it. Garnish with a little chervil and pine kernels.

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München Hauptbahnhof, the last time I was here I was stressing out massively. It was about 5 years ago and I was waiting for friends to show up so we could take the train to Passau for a phd party. They were late but we made it to the party… Eventually…

This time I decided to take a taxi downtown, not so much because I am a working girl now, but because the Deutsche Bahn decided to strike.
The taxi ride was a surprisingly long one which gave me some time to bring back memories. The phd party was a blast. We were promised a Bavarian party… And we got one. Wooden benches, big glasses of Bavarian beer, real German potato salad and on top of that an entire roasted pig! Head to tail! I have to be honest: I am not a big meat eater, so seeing the pig was a bit of an OMG moment. But then it was also kind of a trigger in some way because when it comes to food I do think that the more natural the better and the lDSC03608ess good food that goes to waste the better. So here was this pig, lying on the table in piece, literally from head to tail, and there were a bunch of hungry guests in the other room. And I could feel the urge to try every piece. The best part was the pig tummy, rolled up with herbs and spices inside, then roasted on the grill. Normally this would set off my cholesterol alert but my friend told me this was the very best part… And he was right. The pig must have had a good life cause his belly was soft and tasty hmm. My mouth still starts watering when I think about it. :)

I’m not sure my current trip can top that culinary experience. So I’m sticking to the pretzel serves at the coffee break today and lets see what the day brings.

Ps: although the pigs belly was soft and tasty, his nose was not… When the PhD party progressed into the early morning hours and crates of empty beer bottles started piling up we started making a bet for everyone daring enough to kiss the pigs hairy nose… Ew!!!

 

 

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As a follow up on my previous post on Bavarian cuisine, I could not resist to include a good old Bavarian Potato Salad – Kartoffelsalat. This recipe goes well with the roasted porc from the previous post, but could also be a real eye catcher for a barbeque. The good thing is, that it is not all potatoes and cream, like the ready made potato salads you buy in the supermarket. It is much more yummy, just look at the ingredients and you’ll get the point.

For 4 persons you need: 

  • 1 kg potatoes
  • 300 ml vegetable stock
  • 200 gr onions
  • 6 tablespoons white wine vinegar
  • 2 tablespoons medium to hot mustard
  • 300 gr cooked sausage
  • 2 bunches of radishes
  • 25o gr cress
  • 8 tablespoons of vegetable oil
  • A pinch of sugar
  • Salt and pepper
  • Pine kernels as a garnish

Jetzt geht’s los!

You can either peel the potatoes or leave the skin on, what ever you like. If you go for the second option, make sure that the potatoes are clean. Boil the potatoes in water with a little salt and –  when they are done – slice while they are still hot. Put all the potato slices into a big mixing bowl.

Bring the vegetable stock to a boil in a pan and add the finely chopped onions. Let it boil for a couple of minutes and then pour the stock with the onions over the potatoes. Season with salt, pepper, sugar and mustard to taste. Let the mixture cool down completely.

Then take the cooked sausage and peel it if necessary. I used the traditional Dutch ‘rookworst’ to give this German dish a little Dutchness. Cut the sausage lengthwise and then in slices. Next, slice the radishes and also wash and cut some of the leaves of the radishes. In a separate bowl add the sausage, radishes, cress, oil and radish leaves and add salt, pepper and a little sugar to taste. Add this to the potatoes and mix.

Ausgezeichnet!

 

http://www.bavaria.by/potato-salad-with-radishes

Forgot to make a picture with the gravy!

Guten Tag! This week I am travelling in the south of Germany: lovely Bavaria! Now I am sure you all know the Bavarian beers, Octoberfest and the colourfull dirndls, but how about Bavarian cuisine? I thought I would make this week: Bavarian week! And we will start off with a typical dish that combines porc with sauerkraut and bavarian weizen beer: Bavarian Beer Roasted Pork with Sweet ‘n Sauerkraut.

for 6 persons

Bavarian beer roasted pork with sweet ‘n sauerkraut

  • 1.2 kg pork
  • 2 garlic cloves
  • 1,5 teaspoon cumin
  • 1,5 teaspoon marjoram
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • 2 onions
  • 2 carrots
  • 2 bottles of Bavarian Weizen Beer (500 ml in total)
  • 0,5 liter beef stock
  • Gravy mix
  • Salt and pepper

For the Sweet ‘n Sauerkraut:

  • 2 packages of sauerkraut (2 x 500 gr)
  • 1 onion
  • 0.5 table spoon butter
  • 250 ml white wine
  • 250 ml vegetable or beef stock
  • 2 bay leaves
  • A few cloves
  • 100 g honey
  • parsley for garnish

An die Arbeit!

Start by cutting the meat into portions and season it with pepper and salt. Then peal the garlic cloves and mince them. Add the cumin, marjoram and lemon zest, and rub the mixture on to the meat. Heat the butter in a frying pan and sear the meat for a couple of minutes, and then put it into a baking dish. Preheat the oven to 180 degrees Celcius.

Then peel the onions and carrots and cut them in dices, and then add it to the meat together with one bottle of beer and the beef stock. Put the baking tray into the oven for 60 to 70 minutes. During this hour, baste the meat once in a while with the second bottle of beer.

When the meat is done, pass the gravy through a sieve into a pan and bring it to a boil. To thicken the the gravy, add a little gravy mix.

Let’s continue with the sauerkraut. Take the sauerkraut from the package and put it in a sieve to drain. Chop the onion and bake it for a few minutes into a pan with the butter. Then add the sauerkraut, the stock, the wine, the cloves and the bay leaves and bring the whole to a boil. When it’s boiling but the heat down and let it cook on a low fire for about 15 minutes. Add the honey 5 minutes before the sauerkraut is done. Add some salt and pepper to taste.

Serve the meat with the sweet ‘n sauerkraut and gravy, and add a little parsley as a decoration.

Guten Appetit!

Original recipe from: http://www.bavaria.by