Thursday, January 22, 2009
Fashion and Spaezle.One of the local sports shops brought clothing for 5 of our German members to model for us this evening. About 20 different outfits were modeled including a lot of items by Nike which they pronounce Niyk. No "ee" sound on the end. "And here's another nice pant by Niyk..." Over and over. It sounded funny. The ladies had a lot of fun modelling and really played the part well, peeling off layers like they were on a real runway! Thank you ladies!
Dinner was kaesespaetzle - a noodle they make in southern Germany. It's similar to the Hungarian dumplings, but the Hungarians serve it more with sauce. The Dutch serve it with sauces too. Cheese makes it heavy - like macaroni and cheese.
I sat with the Norwegians and we all tried a bar of Finish chocolate that I brought. It was spicy. We think it had Cardamon in it. Odd, but oddly good.
The recipe provided by the German ladies:
Swabian Cheesenoodles (Schwaebische Kaesespaetzle)
Ingredients for 8 servings:
500g flour
4 eggs
1 ts salt
250 ccm water (big cup)
120g cheese (grated gouda or edamer)
roasted onions (caramalized)
Preparation
- Prepare the dough by adding the cold water and knead it until bubbles are coming up
- Drop little portions of the dough in a pot with 2-3 liters boiling water and cook them until it begins foaming white. [They use a tool that looks like a cheese grater and drop the thick stretchy dough onto it, then use a spatula to pull it back and forth across the "grater" forcing those small bits into the pot of hot water.]
- Take the spaetzle out, put them in a sieve and let them drip
- Put spaetzle and cheese alternately in layers with some salt in between
- Place the roasted onions as last layer on top.
Ingredients for 8 servings:
500g flour
4 eggs
1 ts salt
250 ccm water (big cup)
120g cheese (grated gouda or edamer)
roasted onions (caramalized)
Preparation
- Prepare the dough by adding the cold water and knead it until bubbles are coming up
- Drop little portions of the dough in a pot with 2-3 liters boiling water and cook them until it begins foaming white. [They use a tool that looks like a cheese grater and drop the thick stretchy dough onto it, then use a spatula to pull it back and forth across the "grater" forcing those small bits into the pot of hot water.]
- Take the spaetzle out, put them in a sieve and let them drip
- Put spaetzle and cheese alternately in layers with some salt in between
- Place the roasted onions as last layer on top.
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