Plum & Vanilla Jam / Mapo Tofu Ramen / Gruyere Bacon Leek & Sun Dried Tomato Spätzle

Blog Post & Recipe: plum & vanilla jam

Ever since I made this luscious Cherry & Vanilla Jam, I realised vanilla is the most wonderful thing you can add to jam.

Blog Post & Recipe: Mapo Tofu Ramen (Mabo Ramen)

So here’s my version, which involved slightly tweaking my mapo tofu recipe to accommodate the addition of chicken broth and noodles. It’s not quite as thick as the version I had in Yokohama, but you can certainly change that by doubling or tripling the cornstarch-mixed-with-water amount.

Blog Post & Recipe: Gruyere Bacon Leek and Sun Dried Tomato Spätzle

Spätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.