As I wrote last Thursday, my boyfriend and I went to Basel for the weekend. I was quite looking forward to the trip but I wasn’t aware it would turn out to be such a memorable moment. Continue reading
We got there on Friday evening and went to the tapas restaurant we always end up going to. We always enjoy it and anyway, we were so hungry that I think anything would have gone down at that point. After dinner we picked up the dog that had stayed at the hotel and went for a walk. We reached the Mittlere Brücke, a place my boyfriend has been fond of since he was still a student there. We stopped there and that’s where he presented me a ring and asked me to marry him! My heart is beating faster even as I’m writing this. I’m so happy that I can’t contain myself. Well, I guess I don’t even need to tell you my response (which I shouted out while by passers looked at me awkwardly). Little after we went to celebrate with yet another bottle but this time it was champagne. We finished that bottle too, left the dog at the hotel and headed to a club where we danced among the students till three o’clock in the morning. The following day we were in a quite pitiful state and during most of the day we walked around like two zombies; sometimes I actually felt like it was the dog taking us for a walk. Our Saturday evening was quieter and after an aperitif with a tarte flambée we went for yet another round of tapas (we are animals of habit). Our Sunday consisted in traveling back home and getting some rest. What could someone expect more from a weekend? I’d say nothing. Soon we’ll start planning the main event, I want to share the experience. Besides posting recipes I also want to use this blog as a diary.
In the Swiss German part of Switzerland, spaetzli is something often eaten in this time of the year with game dishes. I find it’s something which works just as well with chicken or beef or vegetable… Since we were in Basel I though it would be an appropriate recipe to post. I adapted this recipe from the Swiss Cooking book (from Alfred Haefeli).
Recipe for 4-6 as a side dish
Prep time: 15 min
Cook time: 30 min
300 g arugula
400 g flour
1 dl milk and water
0.5 dl water
1 tsp. salt
4 tbsp. dry roasted pine nuts
Grated Sbrinz cheese (alternatively use parmesan)
Place the washed arugula in a pan and cook until they are soft. Place them in a strainer and press to remove excess moisture. Now, either finely chop them or, place in a food processor (like I did).
In a bowl mix and beat the flour, eggs, milk, water and salt with a wooden spatula until small bubbles form then, mix in the arugula. The consistence should be a little like a pancake batter, if it’s thicker just add a little water.
Fill a pan with high sides with salted water and bring to a boil.
If you have a spaetzle make use it by placing the batter on its surface and push down the mass so that it falls into the boiling water. Alternatively use a wooden board and form the spaetzle by scraping the surface with a knife and letting the dough drop into the water. Once the spatzle rise to the surface remove them with a slotted spoon and place in a bowl.
In a non stick pan melt some butter and add the spaetzle to brown on a high heat for a couple of minutes (you might have to do this in more batches). At the end add the pine nuts, toss place in a serving dish and sprinkle with the grated cheese.