(Festive) Apéro

By 28. November 2018 From my kitchen, Savoury

Do you remember the famous “Täschler” from Betty Bossi? I remember it clearly as an element of my childhood, right up there with the likes of Nintendo, the walkman and Double Dip. The Täschler was maybe the most prominent, helpful little household gadget of the nineties. Mamas all over the country would use it to help them transfer a dull sheet of puff pastry into presentable little treats – within the blink of an eye! I’d almost say it was toddler approved, ahaha. It was basically a ravioli maker that allowed you to make dumplings of all sorts – “Täschli” or “pockets” – filled with everything from sweet to savory, to your heart’s content. Täschler meant your Apéro, lunch AND dessert for guests were sorted, without really having (or knowing how to, nind) cook! Cook to impress at it’s simplest.

So when Ana from Betty Bossi came up to me, suggesting I try “The New, Revised Täschler” aka “Dumpling Maker”, who was I to say no? Bring it on, nineties…! A walk down childhood memory lane is welcome in my book, anytime.

So I tried this fun little devide that looks a bit like intricate Japanese Origami: two differently sized “flowers”. Unlike it’s bigger brother, which was able to make a dozen or so ravioli or dumplings a time, the new “Teigtaschen Chef” only makes one dumpling at a time. But, let’s be fair, much prettier and sophisticated ones. Whereas the Täschler only made flat ravioli, this one makes intricate, floweresque, artful dumpling shapes. Like little buds. And not just ravioli or dull puff pastry galore. The Teigtaschen Chef also lets you make more intricate dumplings. Think gyoza, momos or even delicate dim sum! Basically all the dumplings we know and love from the food festivals of our times. No complicated shaping involved. Hands up who thinks this is the new Täschler, only better? Now, you can go crazy with just some dough and filling of your choice! E loves a snack with dough, her mama taught her well, haha.

In other news, we started decking the halls…! My favorite time of year. It’s so beautiful to introduce E to all the seasonal highlights. She knows Samichlaus and Santa (calls him “Ho Ho Ho Maa”), can say moose and reindeer and tree, and gets that mama’s christmas tree is not for knocking over – but simply for looking. Her eyes are constantly shining these days. Pure magic. I decided to make a white tree this year. I think it really brings out all the glory of my ornaments collection. E has got an even sweeter and girlier one, held in white, red and pinks, also with a white (mini) tree. This is the season. Now, put on some Rudolph The Red Nose Reindeer and get in the kitchen…

I love the idea of offering guests something a bit intriguing, like a vegetarian version of a minced pie. We used walnuts and cottage cheese for the filling; and they turned out really delicious. Try it!

Vegetarian “Minced” Hand Pies

 

Ingredients:
1 butter puff pastry
200 g cottage cheese
2 eggs
1/2 cup walnuts, finely grated (in a food processor)
1/2 bread crumbs
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 tbsp. olive oil
100 g fresh spinach, finely chopped
1/2 bunch parsley, finely chopped
2 sage leaves, finely chopped
Salt, peper and a little curry and paprika to taste

 

Directions:
Heat the olive oil in a pan, sweat the shallot, garlic and spinach in it. Season and put aside to cool. Combine one egg, the minced nuts, chopped parsley and sage, breadcrumbs and shallot-onion-spinach mixture. Season to taste with salt, pepper, a little curry and paprika.Remove the puff pastry from the fridge and roll out if necessary. Cut into squares. Use the Teigtaschen Chef: put a square of puff pastry onto the opened “flower”. fill with a spoonful of the filling. Press flower “petals” together and voilà, dumpling is ready. Repeat until all of the puff pastry is used up. Brush with egg wash and bake in the oven at 220º C / 420º F for about 20 minutes, or until the dumplings are golden brown. Serve still warm.

 

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Thank you Betty Bossi for sponsoring this post.

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