MOHN-SPÄTZLE mit KIRSCHKOMPOTT Poppyseed Spät…

MOHN-SPÄTZLE mit KIRSCHKOMPOTT

Poppyseed Spätzle with cherry compote. This generally is not dessert but a full lunch during summertime.

500 g Spätzle (store-bought spaetzle) – Salz (salt) – 1 Glas (720 ml) eingemachte Kirschen, wie z.b. Schattenmorellen (jar of cherries in their own juice) – 1 EL Speisestärke (1 tablespoon starch) – 4 EL Butter (4 tablespoons butter) – 4 EL gemahlener Mohn (4 tablespoon of poppyseed meal) – 4 EL Zucker (4 tablespoons sugar) – Puderzucker (powdered sugar)

Spätzle nach Packungsanweisung in kochendem Salzwasser zubereiten (Cook Spätzle according to directions on package in salt water). Kirschen in ein Sieb gießen, Saft auffangen und Saft bis auf 4 EL aufkochen (Pour cherries into a sieve to catch the juice, reserve 4 tablespoons of it and bring the rest to a boil). Stärke und 4 EL Saft glatt rühren (Stir together the starch and 4 tablespoons of reserved cherry juice). Angerührte Stärke in den kochenden Saft rühren (Stir starch juice mix into the boiling cherry juice). Erneut aufkochen und ca. 2 Minuten köcheln (Bring to a boil again and let simmer for 2 minutes). Kirschen in den Saft geben und unterheben (Place cherries in the boiled juice mix and stir). Je 2 EL Butter in 2 Pfannen schmelzen (Melt 2 tablespoons each in 2 different pans). Mohn und Spätzle in die Pfannen verteilen und ca. 10 Minuten unter Wenden braten (Place poppyseed and spätzle and fry for about 10 mins, stirring). Mit Zucker bestreuen, und weitere ca. 4 Minuten karamellisieren (Sprinkle with sugar and let caramelize for about 4 mins). Nudeln und Kompott anrichten, mit Puderzucker bestäuben (Place spätzle and cherries on plates and sprinkle with powdered sugar). Dazu schmeckt Vanillesoße (Serve with vanilla sauce, if desired.) Guten Appetit!

Regional German Food: Pickert. It’s a flat, fried or baked…

Regional German Food: Pickert. It’s a flat, fried or baked potato dish from Nordrhein-Westfalen, Northwestern Germany, featuring something between a flattened dumpling and a pancake. It comes as a Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The main ingredients are grated potatoes, flour, milk, eggs, yeast, salt, sugar, oil, and often raisins. 3 large potatoes produce 10–15 palm-sized pickerts, enough for 4–5 people.

They’re a specialty of the district of Lippe, where they developed from a traditional meal for the poorer people. In times past, they were eaten as breakfast or lunch by farmers, too, being a cheap but very nourishing dish, as would be required of food for a day’s work in the fields. They are now served spread with sugar beet syrup, butter, plum jam or Leberwurst (liver sausage). A related dish, Lappenpickert, is found in the regions towards Münster and the Ruhr Area. It does not usually contain raisins and yeast, but may have a dash of sweet cream added. There, it’s usually baked in rather thin pancakes on a griddle greased with a side of lard, and eaten with the same spreads as the Lippe Pickerts, or with smoked fish or cold cuts of meat.