Once YOU have put all the edibubble ingredients into a 'Slow Cooker', YOU don't have to do anything!
What a treat it is to know that WE will have Pork and Apricot stew.. the meat marinated in herbs in the fridge with herbs and one piece of apricot which has soaked in white rum for five months.
Sitting quietly beside a large mixing bowl are the ingredients for Spaetzle.. SHE and I are alone tonight, so SHE will make only a small amount.
200 gms of plain flour.
2 eggs.
Between 100 to 200 mls of lukewarm water.
Large pinch of salt.
Weigh the flour, transfer to a mixing bowl, break in the two eggs, put in the salt.
Mix the flour, eggs and salt together with a wooden spoon and add the first 100 mls of water, stir together and then add slowly the rest of the water.
You are looking for a smooth, but not too fluid batter. SHE always allows it to sit for about half
an hour
Put a big pan of salted water onto boil. When it is at a fast boil.
(WE use a Ricer). So position this over the boiling water and put a portion into the ricer and force it through the ricer's holes into the boiling water.
They will sink to the bottom and they take about 30 seconds to float to the surface. When they are all up, remove them and place into a colander or sieve, you want to get them as dry as possible.
Repeat the previous steps until you have used all of the batter.
Place the drained spaetzle into a pan with a knob of butter and heat through gently. Add seasoning. You can also fry them gently with crushed garlic.. yumyum..
Tell US how YOU get on with making them, they are an excellent accompaniment for a meat stew and other such tasty things.. WE have been known to eat them just with a 'simple' tomato sauce.
What time did SHE say WE are having supper?
Oh, not until then, well then, I suppose as old Slow Cooker isn't fast I better have a mini snacket to keep old wolf from door.
GeeGee Parrot.
January 5th, 2013.
ps.. SHE is using water tonight because SHE has no Goaty Milk in chilly white cupboard aka fridge and tells ME to tell YOU that if YOU are using a Ricer to make Spaetzle NOT to use the disc with the largest holes as the spaetzle will be too fat!
pps.. when YOU have pushed the batter through the ricer, they will be hanging down, so YOU run a sharp knife across the bottom to cut them free.
What a treat it is to know that WE will have Pork and Apricot stew.. the meat marinated in herbs in the fridge with herbs and one piece of apricot which has soaked in white rum for five months.
Sitting quietly beside a large mixing bowl are the ingredients for Spaetzle.. SHE and I are alone tonight, so SHE will make only a small amount.
200 gms of plain flour.
2 eggs.
Between 100 to 200 mls of lukewarm water.
Large pinch of salt.
Weigh the flour, transfer to a mixing bowl, break in the two eggs, put in the salt.
Mix the flour, eggs and salt together with a wooden spoon and add the first 100 mls of water, stir together and then add slowly the rest of the water.
You are looking for a smooth, but not too fluid batter. SHE always allows it to sit for about half
an hour
Put a big pan of salted water onto boil. When it is at a fast boil.
(WE use a Ricer). So position this over the boiling water and put a portion into the ricer and force it through the ricer's holes into the boiling water.
They will sink to the bottom and they take about 30 seconds to float to the surface. When they are all up, remove them and place into a colander or sieve, you want to get them as dry as possible.
Repeat the previous steps until you have used all of the batter.
Place the drained spaetzle into a pan with a knob of butter and heat through gently. Add seasoning. You can also fry them gently with crushed garlic.. yumyum..
Tell US how YOU get on with making them, they are an excellent accompaniment for a meat stew and other such tasty things.. WE have been known to eat them just with a 'simple' tomato sauce.
What time did SHE say WE are having supper?
Oh, not until then, well then, I suppose as old Slow Cooker isn't fast I better have a mini snacket to keep old wolf from door.
GeeGee Parrot.
January 5th, 2013.
ps.. SHE is using water tonight because SHE has no Goaty Milk in chilly white cupboard aka fridge and tells ME to tell YOU that if YOU are using a Ricer to make Spaetzle NOT to use the disc with the largest holes as the spaetzle will be too fat!
pps.. when YOU have pushed the batter through the ricer, they will be hanging down, so YOU run a sharp knife across the bottom to cut them free.
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