Published on: Saturday, 13 October 2012 21:03:00.
The story of the "Fake Swabians" begins with a disaster. Our friend Birgit - a native of the Swabian region of southwestern Germany - was coming to visit and we hoped to serve her our first low-carb spaetzle, a type of egg noodles that are a Swabian specialty. I'm cautious and like to be prepared, so I decided to test the recipe a week before she came. I also needed to practice scraping spaetzle (traditionally, they're formed by scraping dough off a wooden cutting board). So I began our first - and as it turned out, last - attempt at low-carb spaetzle. The consistency of the dough was perfect, so with a proud heart and a brand new cutting board, I got to work. The scraping went wonderfully. I put them on to boil, but then - trouble! - they didn't float back to the surface like they were supposed to. I waited for five minutes and then tried to rescue them with a slotted spoon. The beautiful spaetzle had disintegrated! Thank goodness I hadn't used very much dough, because my wife was hungry. So I decided to make a virtue of necessity and fried the dough instead. It ended up being delicious.
So far I haven't dared to try the spaetle again, but I have refined my attempts to turn spaetzle dough into a tasty new dish. We named the result "Fake Swabians," in honor of Birgit and because the taste is very close to spaetzle. Like many low-carb dishes, our Fake Swabians are rich in protein, making them very filling. So don't worry if the portion size looks a little small.
Fake Swabians as a side dish for 4:
|75 g_(3 oz)||almond flour|
|75 g_(3 oz)||soy flour|
|75 g_(3 oz)||gluten|
|400 ml_(2 cup)||water|
Stuffed Peppers with White Sauce to serve 4:
|4||medium bell peppers|
|600 g_(24 oz)||ground beef|
|5 tbsp||almond flour|
|1||clove of garlic|
|100 ml_(1/2 cup)||dry white wine|
|200 ml_(1 cup)||cream|
|1/2 dsp||guar gum|
Remove the peppers from the baking dish. Refine the sauce with cream, and use guar gum to thicken it a little.
Ready to serve!
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