Griessbandnudeln

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Don’t worry, I can’t pronounce that either.

In a bowl, use a mixer to combine 3 cups of semolina flour, 3 eggs, 1/2 cup water, and 1 tablespoon olive oil. Mix until the dough comes together, about 2-3 minutes. Continue mixing at a slightly faster speed until the ingredients are thoroughly combined and a tight dough ball forms.

Remove the dough from the bowl, wrap in plastic wrap and let sit at room temperature for one hour.

Fill a large pot with heavily salted water and bring to a rolling boil. Float a couple tablespoons of olive oil on the surface.

Lightly dust a flat surface with semolina flour. Unwrap the dough and divide into four roughly equal portions. Roll one portion to approximately 1/4″ thick. Use a pizza roller or cookie cutter to cut diamonds or shapes out of your dough.

Drop the noodles into the boiling water. Bring up through the olive oil a couple of times, and cook 4-5 minutes or until tender. Drain and serve as desired.

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Chicken Stock

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To a large stock pot add the bones of one chicken, 2 quartered onions, 3 quartered carrots (scrubbed but not peeled), 3 chopped ribs of celery, 1 large leek (quartered with the greens and ends discarded), 2 teaspoons dried thyme leaves, 4 sprigs fresh parsley, 3 small bay leaves, 1 teaspoon peppercorns, 3 cloves peeled garlic and 1 teaspoon kosher salt.

Cover all this goodness with water.

Bring to a boil, then reduce to a simmer. Keep simmering, partially covered, for 8-10 hours. Check in on it often and add water as needed. Pour through a colander and use as you normally use broth.

If you’re in a hurry or don’t want as full a flavor, you can remove the mixture from the heat when it begins to smell and taste like chicken (about three hours). If you do this, I recommend adding another teaspoon of salt.

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Apple Butter

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Kierra, this one’s for you.

Combine 6 large cored, peeled and sliced apples, 3/4 cup packed light brown sugar, 1.5 teaspoons lemon juice, 1.5 teaspoons cinnamon, 1.5 teaspoons ground clove, and 1 teaspoon ground cardamom in a Dutch oven or large pot over medium-high heat. It doesn’t have to be oven safe, just sturdy. Stir together until the sugar coats apples and occasionally over the next few minutes while the sugar melts. Reduce to low heat and cover the pot. Cook 1 hour, stirring occasionally. Remove from heat and mix in 1 teaspoon vanilla extract. If you have an immersion blender, this is a great time to break it out; blend everything together until it has a consistency you like. You can also stir vigorously if you don’t have a stick blender. If, after hand mixing, the consistency isn’t quite what you’d like, wait until the apple butter cools and mix in a sturdy blender or food processor.

Enjoy!

 

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