It had always been a dream of mine to sizzle Schupfnudel as well as the Christmas market over a hot plate on my grill. The whole thing then goes into a bread bag with lots of garlic sauce on top. Wonderfully delicious.
The following kitchen utensils and appliances were used:
Induction hob: amzn.to/46rr8OC
WMF peeler: amzn.to/46IlerV
Twin knife block. amzn.to/3LUuotj
Kettle grill ø50 from Rösle amzn.to/47R8CzX
WMF pressure cooker set amzn.to/3N8izQO
Ingredients for the Schupfnudeln:
1000 grams of potatoes
300 grams of flour
50 grams of cornstarch
Ingredients for the garlic sauce:
150 grams of yogurt of your choice
150 grams of cream cheese or mascarpone
4-5 cloves of garlic
Bunch of flat-leaf parsley
1 teaspoon salt (for crushing the garlic cloves)
1 teaspoon freshly ground pepper
Possibly olive oil
Ingredients for 3 flatbreads/bread pockets:
900 grams of flour (wheat flour type 550 or spelled flour type 630)
500 ml water
15 grams of salt
20 grams of yeast
1 heaped tablespoon of sugar
6 tablespoons olive oil
Ingredients for the sauerkraut:
50 grams of clarified butter
1 heaped tablespoon of sugar
1300 grams of sauerkraut
300ml broth
200ml apple juice
2-3 bay leaves
Later, another grated apple with peel
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15 окт 2024
