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Bettys Cookery School Tutors share the secrets of Swiss cooking

Bettys Cookery School Tutors share the secrets of Swiss cooking
20 May 2013

Visitors to the recent Malton Food Lovers Festival were treated to a live demonstration from Lisa Bennison and Amy Callin, senior tutors at Bettys Cookery School, who took to the stage to share the secrets of Swiss cookery with the crowds and showcase classic continental recipes, including zürigeschnetzeltes (veal with mushroom & cream sauce) and spätzli (little dumplings). If you weren't lucky enough to be able to attend the festival, we're delighted to be able to share these recipes with you here on Bettys blog.

You'll also find a whole host of tempting recipes to try in A Year of Family Recipes by Lesley Wild, founder of Bettys Cookery School, available to buy at www.bettys.co.uk and from our Yorkshire Cafe Tea Room shops.

Züri Geschnetzeltes

Serves 2

Ingredients
30g butter
Drizzle of oil
300g veal, sliced into very thin strips
Salt and freshly ground black pepper
½ onion, peeled and finely diced
100g mushrooms, sliced
2 tsp lemon juice
75ml white wine
75ml whipping cream
1 tbsp finely chopped parsley

Method

  1. Melt half of the butter in a frying pan over a high heat. Add a drizzle of oil. Brown the veal and sauté for approximately 5 minutes until cooked. Transfer the veal to a plate, season with salt and pepper and keep warm.
  2. Reduce the heat and add the remaining butter. Soften the onions for a few minutes without getting any colour.
  3. Add the mushrooms and lemon juice and cook gently for about 5 minutes, stirring occasionally. Continue cooking until the liquid released from the mushrooms has evaporated.
  4. Add the wine and reduce by three quarters. Add the cream and simmer for 5 minutes or until the cream is of a coating consistency.
  5. Return the veal briefly to the pan to warm through. Check the seasoning. Sprinkle with parsley and serve immediately.


Spätzli (Little dumplings)

Serves 3 - 4

Ingredients
125g plain flour
⅛ tsp salt
1 egg (medium)
75ml semi-skimmed milk
10g butter
Salt and freshly ground black pepper
Special Equipment - Spätzli pan

Method

  1. Mix the flour and salt together in a large bowl. Make a well in the centre.
  2. Whisk the egg and milk together and gradually add to the flour. Mix until you have a thick batter. The quantity of milk needed may vary. To achieve the correct consistency, lift the batter up out of the bowl using a spoon - it should break off the spoon back into the bowl.
  3. Leave to rest for a minimum of 30 minutes. Air bubbles should rise to the surface.
  4. Bring a large pan of water to the boil and add a tablespoon of salt. Place the Spätzli pan over the pan of simmering water and place a spoonful of batter on top of the Spätzli pan. Using a plastic scraper push the batter through the holes of the Spätzli pan. When the Spätzli floats to the top, they are ready, remove with a slotted spoon and store on a tray with a little butter or oil (this will prevent them from sticking together). Do this in batches, do not overfill the pan with Spätzli or they will not cook evenly.

To serve
Place a knob of butter in a frying pan and add the Spätzli. Cook until golden. Season with salt and pepper. Serve immediately.

Posted in: Recipes