egg yolk 1

egg, large 1

cream 1 fl cup

plain/all-purpose flour 1½ cups

kosher or sea salt 1 tsp

freshly ground pepper ¼ tsp

unsalted butter, melted ¼ fl cup

olive oil 2 Tbsp

In a small bowl, beat the egg yolk, egg and cream together.

In a medium bowl, combine flour, salt and pepper. Add butter and the egg mixture to the flour mixture and mix by hand until well blended. Do not over mix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

In a large pot, bring 1 qt/1 L of salted water to a simmer. Prepare a bowl of ice water.

Using a colander, force the batter in batches through the holes into the simmering water. The spaetzle will cook in 3 minutes. When they float to the top, use a slotted spoon to scoop the noodles into the bowl of ice water to prevent overcooking. When cold, drain and dry. Add olive oil to prevent spaetzle sticking together. Set aside until needed.



chicken breast 50t (organic, skin on and boneless) 2 whole

unsalted butter ½ cup

shallots 2

fresh chanterelle mushrooms,* washed and dried 4 cups

Tio Pepe** 1 Tbsp

vanilla seeds, 1 pod 1 tsp

crème fraîche ½ cup

Slice the chicken breast into 8 slices per breast. Season with sea salt and pepper.

Using a heavy casserole pan, add half the butter and brown the chicken slices. Remove the chicken and add remaining butter to the pan. Add the shallots and chanterelles and cook until browned slightly. Add the Tio Pepe and the vanilla, cook for 2 minutes, then stir in the crème fraîche.

Reintroduce the chicken slices. Heat to a simmer and add the spaetzle. Toss well, season and serve hot.

  • Or, if unavailable, a selection of field mushrooms.

** This classic bone-dry sherry from Andalucia, Spain enhances the flavour of pure vanilla.

Recipes courtesy of Natasha MacAller and Jonathan Waxman