~ Wednesday, February 22, 1995 — North Shore News

Nii icli-fest on at Chesa

From page 27

for dessert!)

And now — your own recipe for
niidli to try at home! With the varia-
tions, courtesy of Chef Jurgen
Schulte, with compliments.

Basic recipe for Spitzli (Niidli)
This recipe comes from Chef
Jurgen Schulte’s kitchen at Chesa.
He was kind enough to share the
basic recipe. as well as the varia-
tions.
Be creative with how you serve
your homemade spiitzli at home.
Serves 4.
Chef's tip: Use golden-yolked
eggs, to give the spiitzli a nice color.
Well worth seeking them out.
Available at most of our local North
Shore supermarkets.
-2 large eggs :

4c TE mL) all purpose flour
% ¢. (125 mL) seda water

4 tsp. (2 mL) salt

Beat eggs well. Combine eggs
with the flour, soda water and salt.
Beat well using an electric mixer
outfitted with a “paddle” attach-
ment. The batter should be like a
runny bread dough, should not stick
to your hands, and should be a bit
elastic in texture.

Bring a very large pasta pot filled
with salted water to a boil (as in
cooking pasta).

Drop small bits of the prepared

batter into the boiling water (in -

~ small batches, so as not to crowd the
spiitzli as they float to the top of the
water) either by: (1) Dropping small
.. bits off the tip of a spoon; (2) Using
a pastry bag; (3) Pushing batter
through holes of a metal colander
set right over the water; (4) Using a
metal slide-box “Spiitzli Maker” if
you have one; (5) Setting a flat
metal hand-grater with large holes
fiat over pot,.and push batter
through; (6) Using a metal French
“Mouli” good mill with large holes.

The noodte batter should drop
into the boiling water, in small. 1”
long bits. As soon as the first batch
rises to the surface and floats, give a
quick stir down with a long wooden
spoon to mix them. When the water
resumes boiling, remove the cooked

(poached) noodles from the water.’

with a slotted spoon or sieve.
Spread cooked noodles at once

_onto flat cookie sheets lined with ©

clean cloth towels. Make sure they
are spread out flat. not touching. and
ina single layer. Set to cool.
Continue cooling until batter is all
used up. ”

* They will hold 1-2 hours until
ready to pan-fry and serve.

To serve, heat a large non-stick
skillet with 2 Tbsp. (30 mL) butter
OR olive oil OR rapeseed oil. )*
Less oil if you are frying in two
batches).

Add the cooled noodles, . and
brown quickly, tossing. on all sides.
Color should be golden. Serve at
once.

Use your noodle ... variations

on a theme

Plain Egg Spatzli: Prepare basic
recipe as directed. Season lightly
with freshly grated nutmeg when
pan-frying to golden brown.

Saffron Spitzli: Prepare a saf-
fron “tea” infusion by softening 4

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tsp. (2 mb) saffron threads in 2
Thsp. (30 mL) hot water fron 5 to
10 minutes. Remove threads, and
add the “lea” to the basic recipe
{omitting 2 Tbsp./30 mL of the soda
water from the basic recipe).

Fresh Basil Spiitaliz Select 2
small bunches fresh basil (about |
cup leaves, without stems, loosely
packed). Pureé leaves with | Thsp.
(15 mL) olive oil in a food proces-
sor. Add this to the bitsic recipe.

BC Winter Games &

Logo Design Competition

The North Vancouver 1996 Winter Games Society
requests submissions for the North Varicouver

1996 Winter Games’ logo.

The design guidelines and competition rules are
available from Maureen Jones at the District Hall,
355 West Queens Road, North Vancouver, BC.

Competition closes at 4:00 p.m., March 15, 1996.

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