In München the fantastic François prepared Spätzle using a variation on the recipe (in German I'm afraid) here by using celeriac, carrot and spinach to colour and flavour.
Monday, July 18, 2011
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This is the blog of a man, his family and fiends as they try to scale the heights of the culinary Mount Olympus or sometimes just stumble in the foothills. It's about the triumph of optimism over experience, safe in the knowledge that it is better to have tried and failed rather than to have bought a ready-meal.