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Alice is

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Spaetzle with Peas and Brown Butter

Spaetzle with Peas and Brown Butter

Preparation Time:15mins Cooking Time: 15mins

You will need: For the spaetzle 140g plain flour 1 egg 180ml milk a good grating of nutmeg For the brown butter peas: 50g unsalted butter a handful of frozen peas 2 spring onions, finely chopped a lot of Parmesan or pecorino a smattering of chopped dill or parsley 1/2 lemon, zested and juiced Make it!

Season the flour generously with salt, pepper and nutmeg. Make a well in the centre, break the egg in and mix it into the flour, adding the milk little by little, beating it all so you get a smooth batter. Hold your colander (preferably with large holes) over a pan of salty boiling water, and push the batter through with a spatula to help you, so it drops in the water. Cook the dumplings for no more than two minutes, then drain. Heat a pan with the butter and, stirring constantly, allow the butter to become a light brown colour. Transfer the browned butter to a heatproof dish and add another small nob of butter back to the pan. Throw in your spaetzle and fry until they have a bit of colour. Throw in the peas, chopped spring onion and lemon zest. Season with salt and pepper before returning the browned butter to the pan with a squeeze of lemon juice. Remove from the heat and stir in the cheese and herbs.

These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!