When was the last time you did something for the first time?
I know, I know. I hear you. It’s not my favorite phrase either. It lost its momentum, it lost its spark because it’s simply overused. But that doesn’t mean it also lost its raison d’être. In the end, I do believe that we should never stop learning, never stop trying new things and never stop changing our opinions and taste. I’m not asking you to hop on the next plane and go somewhere exotic because you’ve never been or do skydiving because you have never done that either. I’m talking about the little things. Go to a photography exhibition because you’ve only been to traditional art museums. Visit a coffee shop at the other end of town because you usually hang out in your neighborhood. Or make your own spatzle because you never thought it was that easy.
A couple of weeks ago, I received the long-awaited (literally because Turkish customs aren’t always easy and I had to wait for my mum to visit me from Germany) cookbook by my friend Fanny or also know as Fanny the Foodie. I first met Fanny on Instagram around the same time I started with my own food journey. I always loved her happy, uncomplicated and authentic approach to food. When I visited Zurich last spring I even met her in person and was over the moon excited to hear she was just about to finish working on her first cookbook. A few month later and her cookbook “Seasons – Ein Jahr in Rezepten” (only available in German at the moment) arrived in my kitchen. Each and every recipe comes with gorgeous photos and quick and easy recipe steps. The recipes themselves range from sweet to savory, breakfast to dinner, light to nourishing.
I immediately knew that I wanted to share one of her recipes and even though the choice wasn’t easy I went with Swiss dish. Fanny is from Switzerland and when I visited Zurich earlier this year and oftentimes found it difficult to eat traditional Swiss but vegetarian or even vegan food. So lucky me, Fanny had included a recipe for vegan ‘Spaetzle with Leek’ (page 178). At first I was intimidated by the thought of making my own spaetzle. But sitting at the dinner table merely an hour later, I wondered why I this was my first time making my own spaetzle.
Spaetzle with Leek and Peas
- 150 g / 1 cup white spelt flour
- 1 tsp salt
- 0.125 g saffron (or substitute with 1 tsp turmeric poweder)
- 180 ml / ¾ cup sparkling water
- 60 ml / ¼ cup coconut milk
- 1 tbsp olive oil
- 300 g leek, sliced
- 1 garlic clove, crushed
- 1.5 cup / 225 g frozen peas (Fanny used 3 small carrots in the original recipe)
- 100 ml white vine
- 3 tbsp coconut milk
- 1 lemon, lemon peel and 1 tbsp juice
- In a medium bowl, combine flour, salt and saffron with sparkling water and coconut milk. Whisk until all ingredients are well combined. Cover and let it rest (for at least 15 min).
- In a pan, heat the olive oil and add peas (or carrots), garlic and leek to it. Roast gently and then deglaze with white vine and coconut milk. Cook until the leak and peas are soft. Add salt and pepper to taste as well as the lemon peel and juice.
- Bring a large pot of salt water to boil for the Spaetzle. Now either use two spoons by filling one with dough and using the other one to 'cutting' the dough and let little bits drop into the boil water or use any of the other homemade technics linked to below the recipe.
- Once the Spaetzle raise to the top of the water, it is done
- Remove with a slotted spoon and mix with the vegetables. Cook another 1-2 minutes before serving.