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Hi my name is Natacha Mannhart, today we gonna cook some home made stuffed tomatoes. So what
we did, we opened the tomatoes like that and we emptied it. To cut the tomatoes, we need
to cut the tomatoes that way, and we put away the little top and we took something like
that, a little spoon, round one, and we take something on the side and you start empty
the tomatoes, just like that and when you are done with that what do you have here,
you gonna put over here with onions a little bite of salt pepper and some herbs. So let's
finish to open this one and then I show you it's very simple actually. Hi hi it's always
important to wash your hands because there is a lot of germs, especially on your cell
phone so if you have to reply to a call when you are cooking don't forget to wash your
hands that where is most germs. Alright...so...let's continue the recipe, so we finished to empty
the tomatoes, so has you can see I put six big nice tomatoes for like three peoples,
so each people gonna have two tomatoes, here we go, all empty, nice and clean, put the
rest of the sauce, into that pan and it's gonna cook all together so we gonna put again
a little bite of heat, here we go, and here there is the mix preparation and we gonna
stuff the tomatoes with it, so inside there is some beef, some bacon and some and some
parsley and do not forget two eggs. You can put the yellow and white eggs that fine so
you have to mix it very well together and when it's stick together you gonna put some
salt and pepper again and I add a little bite of paprika. Paprika is very delicious. So
then, do not hesitate you can take your hand or you can do with a spoon. Personally I will
do with the spoon, I think it's more clean but do whatever you want, that's fine. Either
way it's ok. Then you start to stuff the tomatoes like that, here we go. Well you can put a
little bite of extra on that you actually have to stuff six of them. Hello Kitty, I
think the kitty like the meat haha. It is very cute. So there is one, we gonna put the
little top on it, just like that. Then you gonna take the second one. You open it, it's
empty. You put the mix with the beef, the bacon and the herbs together, just like that,
nice and clean then you put the little top on it again and you do the same things for
all of them. So if you have too much meat left do not hesitate you can incorporate it
with the sauce like that and everything gonna cook in the same time. Put a little bit again
some cooking here and wait a few minutes, ok. In the same time you pre-heat the oven
one hundred eighty degrees. It's gonna go for forty five minutes. After that we have
the speciality. It's like a fresh noodle pasta. So you put four eggs for four hundred grams
of flour and then you mix just right like that. The paste should be something like that
and then what we have, you get ready like a big large pan with hot water and you put
a little bite of salt in it inside that is very simple and then when it is very hot there
is a special things to do the Spatzle. So the Spatzle, the speciality from Germany.
Exactly from the Baden-Wurttemberg, so it's very simple you know, there are some little
holes like that. You can also do with an old pan. It's a very simple appareil, machine,
so...here we go and we get it from mom to daughters from generation or grandmother,
to generation to generation. So when the water is hot enough just put the thing like that
and we just gonna wait a few more minutes and then we gonna put the paste, right here
inside the boiling hot water. Ok, your sauce that you are getting ready from a few minutes
again, you gonna just incorporate it into the dish and that's perfectly fine because
everything gonna cook together and the flavors gonna be even better. It's already hot but
that's fine. It's gonna mix perfectly with the rest of the dish...right...make sure you
gonna put some...a little bit of everywhere that's contain the onions actually but the
onions are well done and well cooked. Then you put the tomatoes inside the oven and you
can wait for twenty five minutes then we gonna do the pasta. So...here we go...so now it's
very hot, what we gonna do, we gonna put a little bit of paste like that. Not too much
and turn, it's gonna cut it, here we go and what you get, you get the Spatzle who are
cooking inside and then you wait a few seconds and you do it again. One more time...here
we go...not all, stop it and you continue to turn, just like that, same thing. So has
you can see, inside you can really see the Spatzle getting ready.
Doing again with the last portion. One more, you see the pasta, here we go, slowly, slowly,
slowly, stop it, turn and the same thing. Very Easy, very very simple, after that the
pasta, the Spatzle has to cook for three to four minutes. When you are done, when the
cooking is ready, you wait like two minutes, then you put it the Spatzle inside and you
submerge into a bucket of cold water. It's better if you can put some ice but here in
France we are not crazy too much about ice...but you know. That's the last portion of Spatzle,
of course you do as much as you want, depending on how many peoples are coming to have dinner
with you. We have portions for four peoples but you do as much as possible. So that's
how it's looks like when it is almost ready. You see, then you put something to get then
out. Here we go, look at that how beautiful it is and you reserve into the cold water
again. I would say like this is probably four hundred grams but you know, you can make one
kilogram. Usually I used to do with my family like one kilogram and it is better because
you can have it for a few days you know and reheat it as much or little as you want. It's
very easy, it's very nice to do. It's very simple and of course, it is delicious.