Well we have our next dinner dates in just seven days and I have been checking out my recipes and making sure all is OK for our "Chocolate Fest"
Our main course dish will be Braised Beef Olives in a Mole Sauce that will be served with Spatzli. This is a southern German/Swiss pasta that requires the use of a specialist piece of kitchen equipment. The Spatzli Sieve... mine was purchased over twenty years ago from Swiss supermarket chain Migros and is still going strong.
I used a recipe dear to me that is from my now dog eared copy of Practical Professional Cookery by Cracknell & Kaufmann - both taught me when I went to college too many years ago to remember!!!
You take 500g of a strong flour(bread) and to this you add 4 eggs, 4dl of milk and a touch of nutmeg. This will make a very wet batter that you then scrape through the holes in the sieve into a pan of boiling water. Once poached for a few minutes or until the little droplets float to the top you strain and chill. To finish off you then pan fry the pasta in a little butter, season and lightly colour.
This should go well with the rich but punchy sauce of the beef...will let you know what my "guinea pigs" think of it all a bit later...
Pudding is a freshly made Tarte aux Poires... just wondering if a hot chocolate sauce will go well with this along with a raspberry wheat beer from Whitstable that I picked up yesterday in my local supermarket... well will let you all know later
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