
"Schweinebraten," Steffi exclaims in her wonderful Bavarian accent when I explain my project and then happily begins to record to procedure for this Southeast-German specialty.
Traditionally eaten on Sundays, Schweinebraten is a dish of roasted pork that CHARACTERISES the time after church.
"My mom puts it in in the morning and then we go to church."
"Or actually I go out rollerskiing (a form of training that Steffie practices over the Summer to stay in shape for her competition season) and my mom cleans the house or something," she confesses with a laugh.
Having finished recording the recipe for this Bavarian specialty, she hands the notebook to Laura who, after a moment's pause puts her pen to the paper and begins to write out the ingredients for Käsespätzle.
Käsespätzle is one of many varieties of this traditional Black Forest fare. Käse is the German word for “cheese” so it is fitting that the addition of finely-grated cheese to the egg-noodle base is what distinguishes Käsespätzle from the other forms of this South-German specialty. But the Rombach family also embellishes the basic Spätzle recipe with Muskatnuss (nutmeg) and Speck (bacon).
To taste these German specialties for yourself, follow the recipes below.
--Schweinebraten & Semmelknödeln
Ingredients:
Ikg pork roast
Onions
Carrots
Potatoes
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Day-old bread
3 eggs
Salt
Pepper
Procedure:
Cut onions, carrots and potatoes into small slices
Place in pan with pork roast
Roast in oven for 3 hours at 200˚C or 4 hours at 375˚F
Baste occasionally with liquids from the bottom of the pan
To make the Semmelknödlen, cut bread into small pieces
Mix in bowl with eggs, onions, salt and pepper
Roll into dumplings
Place in boiling water for 20 minutes
Enjoy Schweinebacken & Semmelknödeln with red-cabbage sauerkraut.
--Käsespätzle
Ingredients:
1kg flour
5 eggs
Salt
Nutmeg
500g Mineral-water
Different sorts of cheese (e.g. Gouda, Emmentaler, Bergkäse, etc...)
Bacon
Procedure:
Mix flour, eggs, salt, nutmeg and mineral-water
Once the dough is smooth, beat until it has bubbles
Put through a Spätzleschaber (or a potato ricer or a large-holed colander) and drop into boiling water
Cook for about 3 minutes or until the dough is tender but still firm
Remove from water with a slotted spoon
Place in a pan and mix with cheese and bacon
Bake at 190˚C/375˚F for 20 minutes
Enjoy with a bottle of Hefeweizen