Schupfnudeln - Autumn Soulfood

Schupfnudeln means potato noodles. Here they are served with minced meat, apples and a horseradish-dip.

Schupfnudeln - Autumn Soulfood

October 25th, 2018 | main dishes

“Schupfnudeln” is a typical German dish. We talk about fingershaped dumplings made of potoatoes. This recipe combines these dumplings with minced meat and apples – very simple. But often the simple dishes are the most popular ones. Especially with children. Same with our stir-fried Schupfnudeln with apples. Our son and daughter have been crazy about this dish since childhood. Apple and horseradish anyhow are a perfect pair, endive salad as a vegetable and a quick horseradish dip provide the freshness kick.

Important in the preparation is to fry the apples for a very short time at the end, otherwise they will fall apart. Then, it still tastes good, but it does not look that nice anymore.

Stir-fried Schupfnudeln with apple and minced meat

(serves 4)

3 ts grated horseradish (fresh or out of the glass)

200 g sour cream

salt, pepper from the mill

½ ts sugar

1 ts lemon juice

stir to a dip, season with lemon juice

400 g organic ground beef

3 TS cooking oil

fry the meat in the hot oil

2 onions, chopped

add the onions, fry in about 8-10 minutes until crumbly, spice with salt and pepper

100 ml meat stock (preferably homemade)

deglaze the meat with the broth, keep warm

750 g “Schupfnudeln” fresh potato noodles (homemade or from the cooling counter)

3 TS butter

fry the potato noodles in the butter until golden brown

2 red-skinned apples

cut unpeeled into thin slices and add to the noodles, fry

½ head of endive salad (alternatively romaine lettuce)

cut into fine strips

mix the meat with the dumplings, apples and salad and serve with the horseradish dip

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!