Tonight we had the chance with Adrien to taste to a true German traditional meal. One of our friends, a German from Stuggart region, had the greatest idea ever. He invites us to eat homemade kaese spaetzle; but not just to eat them also to make them together ! I had the opportunity to eat spaezle before since I leave in Switzerland … good one … poorer one … too dry … sticky or the ready-made one … I have to admit that I never was a really big fan until … tonight ! That was definitely the best spaetzle I have ever had !
He shared with us all the steps of his grandmother Maria, half conducted in French and the other half in German. He still use the tools that his grandmother gave him and he is protecting them at all cost. That was so awesome to watch him cooking cautiously.
He let us used his spätzle-strainer, 80 years old ! One layer of spaetzle, one layer of cheese and one layer of browned onions. You serve them together with a green salad and a home-made vinaigrette using some German mild mustard. He told that it was almost impossible to find this mustard here in Switzerland.
That’s was so tasty ! Perfect when you have plenty of guests or vegetarian !
We ended the meal with a very old schnaps. A plum schaps made by his uncle in Austria. A delight, so lecker ! Unfortunately the recipe died with him. What a shame. He preserves the last schnaps bottles like a treasure. He told us that it keeps it only for close friends. I was so glad tonight to be one of them because that was a long time I haven’t eaten so well !
This long story just to say, that too much tradition get lost. New trends are fusion, MasterChef, noglue, vegan. I think that’s great, but that a shame to lose our heritage because of a lack of communication !
- 600 gr. of flour
- 8 eggs
- 200 ml. of milk
- 1 teaspoon of salt
- 3 big onions
- 30 gr. of butter
- 300 gr. of Gruyère
- 300 gr. of Emmental
- Mix flour, eggs, milk and salt with a wooden spoon or a food processor for 10 minutes until you get a homogeneous paste. Leave to rest 1 hour. Tips : After 1 hour you can see bubble if you mix really quickly with a wooden spoon from top to bottom.
- Peel and slice onions. Heat butter on a large pan, add onions and brown. Reserve.
- Grate all cheese and reserve.
- Preheat oven to 120°C.
- Bring to boil a large casserole dish. Place the Spätze-grater on top of the casserole. Pour some of the spaetzle paste and move back and forth quickly or more slowly depending on the size of the spaetzle you want to make.
- When they come to the surface, they are done !
- Put them little by little in a oven dish covering them with cheese and onions from time to time until you have no more ingredients left.
- Mix, cover and put in your oven from 5 to 10 minutes to get enough time to wash your Spätzle-grater and serve !
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