Tag: apricot

Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

 

Ingredients (2 servings):

  • 100 g black forest ham
  • 100 g dried spaetzle
  • 100 g Emmental cheese
  • 4 tablespoons Austrian apricot puree/jam
  • 100 ml Sour cream
  • salt and pepper to taste

Preparation method:

  1. Cut the black forest ham into small slices.
  2. Cook the spaetzle according to the instructions on the package.
  3. Grate thinly the Emmental cheese.
  4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
  5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
  6. Season with salt and freshly ground black pepper.
  7. Add the grated cheese, mix and simmer for another 1-2 minutes.
  8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
  9. Grind some more black pepper on top.

Calamari Ceviche with Apricots – Recipe

Ingredients (4-6 servings):

  • 500 g squid strips
  • 1 red chilli pepper
  • 1 medium red onion
  • 5-6 apricots
  • a bunch of parsley leafs
  • 1 lemon
  • 2 limes
  • 1 grapefruit
  • 1-2 teaspoons fish sauce
  • salt and pepper to taste

Preparation method:

  1. Slice thinly the squid strips.
  2. Chop the red onion.
  3. Chop the chilli pepper.
  4. Halve the apricots, bone them and dice them.
  5. Chop the parsley leaves.
  6. Add to a bowl the calamari, red onion, chilli pepper, apricots and parsley leaves.
  7. Squeeze the juice of the limes, lemon and grapefruit.
  8. Pour over the bowl’s content the citrus juices, mix them well and season with fish sauce, salt and pepper to taste.
  9. Leave the squid mixture to marinate for about an hour.
  10. Serve in small bowls garnished with wedges of apricot, lime and lemon.