Fillet of hake with an olive crust, a delicious mediterranean way of serving fish.
Hake is particularly appreciated in my family: it is a white fish with a firm and meaty flesh, not fat, not oily and its flavor is delicate. Hake can be cooked in an infinity of ways, from sweet and sour, curry sauces, with tomato sauce, etc.
I find that hake is very similar to cod, but more refined. For example, if I were to cook fish balls, I would do them with cod not hake. Another advantage is that hake tends to be cheaper than cod.
Homemade spaetzle pasta with herbs recipe, spaetzle is a free form egg pasta easy to make at home. How to cook spaetzle: the dough is ladled and pushed through a spaetzle maker into boiling water, a colander with large holes can be used too, spaetzle noodles are gathered as soon as rising to the surface, delicious with saucy meats or on its own with your favorite pasta sauce.
Spaetzle are rather served with meats and creamy sauces, but I have read that Germans like to eat them with a schnitzel (a pork Milanese cutlet). I like to serve them in autumn with deer fillets or any cut of game and a red wine sauce.
Classic Plum (mirabelle) tart with hazelnuts, delicious!
A simple fruit tart is always delicious, and plums are a good alternative to apple or pear… At my supermarket, I find them frozen, halved and pitted, ready to use. Isn’t that swell?
If you are using frozen plums, I would advise to let them thaw completely, or else they would release too much water in addition to their juice. Also, it is better to sprinkle your pastry dough with a little flour, and personally I like to add hazelnut flour to absorb the fruit juice.