My Kitchen From Scratch

Posts Tagged ‘toasted

Homemade Spätzle

Mmm homemade noodles … who wouldn’t like some? Growing up I was obsessed with comforting noodle soups and tossed noodles with a soy based sauce. Asian noodles are usually quite light in flavour but it can be intensely spiced as well. I started to explore some types of Western style noodles a few years ago and I find them much more hearty than what I am used to. They are served as a side and are very often paired with a stew or a gravy of sorts. For example, classic beef stroganoff that I was introduced to are served with egg noodles. My partner’s grandmother also makes her version of homemade egg noodles with beef gravy.

Another form of egg noodles that I have grown to like is spätzle. In culinary school, we did a fantastic dish with pork and mustard sauce served with a side of spätzle and I could not get enough of it! Just give me a ladle of sauce with the spätzle and I’ll be happy. I think I like my noodles very egg-y and this recipe accomplishes just that. Also consider quickly toasting your spätzle on high heat to caramelise it a little for that extra flavour.

Spätzle & Cheddar Cheese

Of course I did not stop at just making spätzle. I made them so that I could make spätzle & cheese. It’s my take on the yucky out-of-the-box KD mac and cheese. This is made with good cheddar and I found that the egg-y spätzle went quite well with the sauce. The next time I am making this, I am going to add bacon crumbles on top because everything tastes better with bacon.

Homemade Spätzle

Ingredients:

  • 3/4 cup AP flour
  • 1 egg
  • 1/3 cup milk
  • salt and pepper, to taste

Method:

  1. Mix ingredients together to form a batter. Let it sit for 30 minutes.
  2. Pour batter into a spätzle extruder or a colander.
  3. Past the batter through into a pot of boiling water.
  4. Fish the noodles out to an oiled tray as they float to the top.
  5. When the spätzle cooled down, toast them on a frying pan for a minute or two.

Spätzle & Cheddar Cheese

Ingredients:

  • 2 tbsp flour
  • 2 tbsp fat
  • 2 cup milk
  • cheddar cheese, shredded

Method:

  1. Make a roux with flour and fat in a small pot.
  2. Whisk in milk and cook for a minute.
  3. Whisk in cheese and season with salt and pepper.
  4. Mix in spätzle to the cheese sauce and cook for a minute to warm it up.
  5. Serve immediately.

Brown Sugar Candied Pistachios

Many nuts come salted in the grocery stores for snacking purposes. However, unless I intend to make something salty and sweet, I generally would want the flexibility of unsalted nuts for baking desserts. But sometimes, they just don’t sell them in stores. I needed some unsalted pistachios to make chocolate banana pistachio meringue but ended up having to candy the salted ones to make them sweet.

It’s really easy because all you need is brown sugar, water and pistachios. Mix them together and bake until caramelized and crumble. It is a great topping for ice creams and other desserts.

Ingredients:

  • About 2 tbsp brown sugar
  • About 1 tbsp water
  • Handful of roasted pistachios, shelled

Method:

  1. Preheat oven to 400 F.
  2. Mix sugar and water to dissolve until a syrupy consistency. Add pistachios and toss to coat.
  3. Spread coated pistachios on a parchment paper lined baking tray. Bake for 3-5 minutes until caramelized.
  4. When cooled, you should get a pistachio studded thin candy bark. Crumble it.
  5. Use candied pistachios as a dessert topping or in other sweet recipes.

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Marmite On Toast

Loathed by some and loved by many, it is often said that there is no middle ground when it comes to Marmite. It is a thick dark paste made from yeast extract which looks like molasses at first sight. The taste however is salty, pungent with notes of umami/savoriness. It’s hard to describe the taste, really. Marmite was made popular in Britain but its popularity has since spread to other Commonwealth countries. In Malaysia, where I grew up, we not only put it on sandwich bread but we also add Marmite to plain rice porridge for flavor and use it as a base sauce for sticky Marmite crabs.

I decided to revisit the use of Marmite but this time, I am making Marmite on buttery toast, something that I don’t grow up eating. It’s makes a really quick lunch – just a thin spread of Marmite on one side of your toast and butter on the other. They complement each other very well. Then again, you have to like Marmite first. If you have not tried them before, get a small jar from a specialty store. Sometimes Whole Foods would have them in stock as well.

Ingredients:

  • Two slices sourdough bread
  • Marmite
  • Butter

Method:

  1. Toast your bread in the oven or the toaster until it is nice and golden.
  2. Spread a thin layer of Marmite on one slice and butter on the other slice.
  3. Put them together like a sandwich. Cut into half, if desired and serve immediately.

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Hi, my name is Kwokmun Lee. Learn more about me and my site here

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