Mastering Authentic Homemade Spaetzle : The LittleGathaus Way #Germancooking #Spaetzle #GermanFood

Homemade Spaetzle
 

 

Indulging in Handmade Spaetzle Prepare to delve into the art of savoring handmade spaetzle. 

In this video, we present an exquisite production that showcases simple and 

easy-to-understand instructions for creating this traditional German delicacy. 

This video guides you through the process of preparing the dough, 

shaping it into delicate noodle, and cooking them to perfection. 

Each step is presented with techniques to ensure your spaetzle turns out light, fluffy,

and infused with abundant flavors. 

The spaetzle are usually lightly fried in a greased pan 

The video brings you closer to the authenticity of the German spaetzle tradition, 

transporting you kitchens and lively family. 

Combination of skill, heritage, and the pleasures of enjoying food created with love.

Mediterranean Meat Cheese, Fleisch Käse, Step by Step Tutorial The Germa...

Today, I will show you how to make your very own Mediterranean meatloaf 

using simple ingredients.

First, let's talk about the versatility of the Mediterranean meatloaf. 

You have the freedom to get creative and choose your own fillings. 

You can add pepperoni, zucchini, rosemary, or parmesan to make it even more flavorful.

However, if you prefer to follow a specific recipe, you can use mine as a guide. 

My recipe includes dried tomatoes, olives, mozzarella, and basil for that true Mediterranean taste.

To start, make sure you have 1 kg of base mixture. You will need 

50% pork neck (500 g),

 20% pork back bacon (200 g), 

15% lean beef (150 g), and 

15% crushed ice (150 g). 

Grind the meat using a meat grinder with a 3 mm plate. 

Repeat the process twice and freeze the meat slightly in between.

Next, let's talk about the spices. 

For every kg of base mass, you will need 

20 g of nitrite curing salt, 

3 g of cutting aid, 

2 g of onion powder, 

2 g of white pepper, 

0.75 g of mace,

 0.5 g of thyme, 

0.5 g of oregano, 

0.5 g of sweet paprika powder,

 0.25 g of cardamom, and 

0.25 g of ginger powder. 

Mix these spices well with the meat.

Now, it's time to add the insert.

This is where you can get really creative. 

I recommend using around 30% extra as an insert. In my recipe, 

I used 

100 g of firm mozzarella, 

75 g of dried tomatoes (oil drained), 

75 g of olives (be mindful of the salt content), and 

25 g of fresh basil. 

Mix these ingredients with the meat mixture.

Now, let's move on to baking.

 Preheat your oven to 180°C and bake the meatloaf for 15 minutes. 

Then reduce the temperature to 120°C and continue baking. 

The baking time will depend on the size of your mold, but as a general rule, it's 1 hour per kg.

 Alternatively, you can measure the core temperature and bake until it reaches 69-72°C.

After baking, let the meatloaf cool for 10 minutes. Then, carefully remove it from the mold and serve.

Now you have your very own delicious Mediterranean meatloaf! Enjoy your meal and feel free to experiment with different ingredients and flavors. 

Thank you for watching and happy cooking!

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