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Christmas Recipes: Cakes & Tarts. No.2 of 7 - Prune, Apple & Calvados Tart
Christmas recipe serves: 8
calories per serving: 685
preparation time: 30 minutes + chilling
cooking time: 50 minutes
Suitable for freezing
Christmas recipe ingredients:
* white flour, plain 175 g (6 oz)
* butter, 225 g (8oz)
*...
Do You Have Lots of Turkey Leftovers - Try Freezing Them
When Thanksgiving is over and all your company has gone home what do you do with all those turkey leftovers? Try freezing them. By freezing your turkey leftovers you will be able to enjoy fresh roasted turkey months from now when Thanksgiving and...
Easy Gourmet Recipes you and I can do!
So, you don't think you can find easy gourmet recipes? Yes, you can! While most people think that gourmet recipes are hard to make, time consuming, or too expensive, you can find things that are gourmet and easy to make. You just need to look in...
Eating the Australian Way
Australians are often divided into the haves, and the have-nots.
But they're not always talking about money.
These days, it's often the haves (too much body fat), versus the have-nots (not overweight).
We can't seem to make up our minds...
One Bird the President Didn't Pardon
Talking turkey The talk around town in November was mostly politics, but after the election, people started talking turkey. The thought of using a self basting or kosher turkey did not appeal to me, I've never liked taking too many short cuts, I...
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German Spaetzle
This is one of my favorite authentic German recipes. Feel free to print or copy this text so that you can enjoy it in the future as well.
If you enjoy German food or not, this recipe should prove to be a delight.
Ingredients: 3 cups flour, 4 eggs, 1/4 tsp. Nutmeg (optional), 1 1/2 tsp. Salt, 1 quart cold water
Directions: Stir flour, eggs, salt and 1/2 cup of water. Beat until batter is smooth and no longer sticks to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Boil a pot of salted water. If you have a Spaetzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float to the surface. As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with brown gravy or beef stock. If you do not want to use the egg yolks  , use the egg whites and add some yellow food coloring for color.
Enjoy!!
ABOUT THE AUTHOR
For more German Recipes or just general Information on Germany please visit http://www.thegermantruth.com
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