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Spätzle pasta, mushroom sauce

Spätzle are pasta found in eastern France, in Alsace. "Spätzle" is a Swabian word, diminutive of Spatzen ("sparrows"). The name is owed to the fact that, when spätzle is cooked and put on a plate, it sounds like a sparrow's nest.

Spätzle

Ingredients (Serve 3)

Traditional recipe

- 300g flour

- 3 eggs

- 70ml to 100ml of water

- 1 teaspoon of salt

- Butter for grilling

Vegan recipe

- 300g of flour

-3 tablespoons of tapioca flour

- 3 tablespoons of water

- ½ teaspoon of turmeric

- 240ml of water

- 1 teaspoon of salt

- Olive oil for grilling

Directions

Traditional recipe

Combine flour, eggs, water and salt with a wooden spatula to obtain a "flowing" paste, not too thick.

Vegan recipe

- Mix the tapioca flour, 3 tablespoons of water and turmeric.

- Add the 240 ml of water.

- Mix the salt with a wooden spatula with the flour to obtain a "flowing" paste, not too thick.

- Add water if necessary.

- Put in a socket pocket and run into boiling salted water.

- Remove water with a skimmer as soon as it rises to the surface of the water.

- Rinse with cold water to stop cooking

- Sauté them in butter / olive oil.

Sauce

Ingredients (Serve 3)

Traditional recipe

- 600g of chicken fillets

- 250ml of liquid cream

- 300g button mushrooms

- 1 onion

- 2 tablespoons of Traditionnal Dijon Mustard (Maille)

- ½ glass of white wine (example Sauvignon)

- Olive oil to cook the ingredients

- Salt and pepper

Vegan recipe

- 250ml of soya cream

- 300g button mushrooms

-1 onion

- 2 tablespoons of Traditionnal Dijon Mustard (Maille)

- ½ glass of white wine (example Sauvignon)

- Olive oil to cook the ingredients

- Salt and pepper

Directions

Traditional recipe

Grill chicken cutlets 

Vegan recipe

In a pan,

- Brown onions and sliced ​​mushrooms

- Add the cream and mustard, cook without boiling

- Add the white wine

- Salt and pepper

- Serve with Spätzle