How To make Swabian Pancakes

Swabia - Baking different types of bread, spaetzle and Käsfüßle | At our Neighbour's Table

When Uli Stietz prepares sourdough, it looks like magic: once a week, the master miller mixes bubbling mass with flour and water in his bakery. He prepares different doughs: for wheat-rye-spelt bread, wholemeal bread with grain meal or emmer bread. A machine does some of the kneading, but after that Uli lends a hand himself until the bread has the right shape. Then he puts the breads into the oven.

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Chapters
▷ 0:00 - Intro
▷ 00:31 - At our Neighbour's Table in Swabia

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For more than 100 years, Uli Stietz's family has been running the grain mill in the Rems Valley north of Stuttgart, where the region's grain is milled. On his own fields, Uli grows original cereals himself: spelt and black emmer.
Uli's daughter Thea is also a miller, and her husband Janik has the same profession. Thea provides the family with regional dishes: Spätzle (spaetzle), bread spread made from green spelt grain or Käsfüßle (cheesy feet), a typical Swabian pastry.

At our Neighbour's Table - Paris | Season 2022 - Episode 269
2022 © Licensed by Berlin Producers

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Swabian Onion Cake Recipe

Swabian onion Cake:

Dough:
500g all purpose flour
250g water
75g butter
1 egg
42g fresh yeast
1tsp. Sugar
1/2 tsp.salt

Filling:
1 kg chopped onion
200g creme fraiche
1 tbsp. Flour
1/2 tsp. Salt
1 tsp. Cumin seeds
2 eggs
Additional 150g chopped bacon

Bake at 180 degrees celsius for about 40 min.

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Juicy German Ravioli (Maultaschen) | Cook It Like A German Ep. 4 | German Ravioli Maultaschen Recipe

In the fourth episode of our series Cook it Like a German, things are getting Swabian. DW Food’s chef Felicitas Then is joined by Majid Vafadar of Iran to cook the southern German classic ‘Herrgottsbescheißerle’, known in the rest of Germany as Maultaschen. If want an easy option, you can always call them ‘German ravioli’ – any way you say it, they taste amazing!

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▸Maultaschen Recipe:
(Serves 4, prep and cook time: 1 hour)

▸For the dough:
200 g Flour
1 tbsp. oil
1 Egg
½ tsp. Salt
3-4 tbsp. Water

▸For the filling:
1 stale, white Bread
about 200 ml Milk
1 small Onion
1 tbsp. Butter
200 g ground Pork
100 g ground Beef
Mace
dried Marjoram
2 Eggs
Salt
black Pepper, freshly ground
Parsley
1,5 Liters Beef broth
2 Spanish Onions
4 tbsp. Butter

First, combine 200 g flour, 1 tbsp. Oil, an egg, ½ tsp. salt and a little water and knead to form the dough. Wrap it in plastic wrap ((cling foil)) and let it sit for half an hour. In the meantime, soften the bread in Milk.For the filling, finely chop an onion and saute in 1 tbsp. Butter until soft and transluscent. Next, mix the meat with onion, mace, marjoram, the bread (squeeze out excess milk once softened), an egg, salt, pepper and finely chopped parsley (keep some to serve later). Now, use a pasta maker or a rolling pin and roll out the dough to form a long sheet. Place a spoonful of filling into the middle and and brush the edges with egg. Then fold along the edges, making sure the filling is covered. Using the handle of a wooden spoon, press down the edges to seal and cut into pieces using a pizza cutter.Bring the broth to a low boil and simmer the Maultaschen until they rise to the top.Meanwhile, cut the Spanish Onions into halves, then slice into fine rings and fry in 4 tbsp. butter until browned, then add salt and pepper to taste.Serve the Maultaschen with the fried onions and parsley on top.


#Maultaschen #GermanRavioli #Swabian
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Swabian maultaschen

Ingredients
Servings: 4
250 g flour, 3 eggs (divided), 1 tbsp olive oil (divided), 1 tsp salt, 1 onion, 15 g parsley, 150 g spinach (frozen), 1 bread roll (day-old), 2 tbsp milk, 250 g ground pork, 50 g heavy cream, salt, pepper, nutmeg, flour for dusting, beef stock for serving
Nutrition per serving
Cal 591, Protein 28 g, Fat 28 g, Carb 57 g
Source: Kitchen Stoires