Beets, which are strong and red
I have apologies to make, for being by far too busy for updating my Livejournal. But here I am, giving to you more of the recipes while I am at work.
Of late, it is February, which is the month that drags for a long time. For this, the best thing is beets, and here I am giving you easy recipe for food of nice red color.
Fried Hake with Beets and Spaetzle
The hake, here, can be any of the white fish with firm, thick flesh. This must be dipped in beaten egg and then in breadcrumbs. Then you must fry it, in pan with olive oil and butter. Always there must be butter!
Beets are then peeled and sliced thickly, about half-inch. Steam them with little water until they can be pierced with fork.
The secret, now, is special sauce that goes on top. This is very simple. You take two tablespoons of honey and heat in small saucepan. Drizzle in little balsamic vinegar - not too much! This is very strong. It is Italian. When all is heated, and stirred, pour it over beets. Hake, too, will take the flavor.
Now I will tell you about spaetzle.
Spaetzle is German, little dumplings that are plump and light and friend in butter. Here is what you must do: Take one half-cup flour and mix with good dash of salt, pinch of white pepper, and nutmeg. Then, into it is stirred one egg. Bring a large pot of salted water to boil. Now we must make dumplings. For this special machine is used, but not by Madame Ilyana! I say to special machine, I do not need you. A cheese grater or strainer can be instead the spaetzle maker, if it has large holes. Put your dough into the strainer and press it through, so little noodles fall into boiling water. Boil for five minutes, then drain. Now, you must melt two tablespoons of butter in a large frying pan, and add a tablespoon chopped parsley. This, when hot, you put in spaetzle, and fry it up.
You must use lots of butter and salt, or it will not be so good! I say, sometimes there is need for health, and other times for butter. Here is a time for butter. Share it with your loved ones!
Of late, it is February, which is the month that drags for a long time. For this, the best thing is beets, and here I am giving you easy recipe for food of nice red color.
Fried Hake with Beets and Spaetzle
The hake, here, can be any of the white fish with firm, thick flesh. This must be dipped in beaten egg and then in breadcrumbs. Then you must fry it, in pan with olive oil and butter. Always there must be butter!
Beets are then peeled and sliced thickly, about half-inch. Steam them with little water until they can be pierced with fork.
The secret, now, is special sauce that goes on top. This is very simple. You take two tablespoons of honey and heat in small saucepan. Drizzle in little balsamic vinegar - not too much! This is very strong. It is Italian. When all is heated, and stirred, pour it over beets. Hake, too, will take the flavor.
Now I will tell you about spaetzle.
Spaetzle is German, little dumplings that are plump and light and friend in butter. Here is what you must do: Take one half-cup flour and mix with good dash of salt, pinch of white pepper, and nutmeg. Then, into it is stirred one egg. Bring a large pot of salted water to boil. Now we must make dumplings. For this special machine is used, but not by Madame Ilyana! I say to special machine, I do not need you. A cheese grater or strainer can be instead the spaetzle maker, if it has large holes. Put your dough into the strainer and press it through, so little noodles fall into boiling water. Boil for five minutes, then drain. Now, you must melt two tablespoons of butter in a large frying pan, and add a tablespoon chopped parsley. This, when hot, you put in spaetzle, and fry it up.
You must use lots of butter and salt, or it will not be so good! I say, sometimes there is need for health, and other times for butter. Here is a time for butter. Share it with your loved ones!