A delicious strawberry recipe!
Put the flour in a large enough bowl, make a dent in the middle of the flour mountain. Wrap in the eggs and add a little salt. Mix everything with a wooden spoon and beat until a smooth dough is formed. Cover the dough bowl with plastic wrap and let the dough rest for half an hour.
For the sauerkraut, peel the shallot and chop it. Rinse the apple and finely grate it with the peel. In a saucepan with 1 tbsp butter, sauté the shallots until translucent, add the sauerkraut and apple, pour in the wine. Add vegetable stock powder, bay leaf spice and crushed juniper berries. Season with a little pepper and sugar. Cover and cook for about 15 minutes, maybe after 15 minutes remove the lid and reduce the remaining liquid at high temperature. Season the sauerkraut and take out the bay spice.
Remove the skin from the onion, halve it and cut it into very thin slices. Roast the onion in a frying pan with 1 tbsp. butter until brown.
Preheat the oven to 160 degrees (convection oven 150 degrees ).
For the spätzle, bring a large saucepan of salted water to the boil. Dip a spaetzle board briefly in boiling water, spread about 2 tablespoons of dough on it. Start by spreading the dough evenly with a dampened spatula and then scrape narrow strips into the boiling water. When the sparrows are cooked, they rise to the top. With a