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That you can enjoy cooking during your holiday our holiday apartment also provides a fully equipped kitchen. From an electrical oven and stove, to a refrigerator, dishwasher up to a modern coffee machine – in this modern kitchen you will find everything to prepare a delicious breakfast, lunch or barbecue.  And because nobody likes to clean dishes during the holidays the kitchen also contains also an electrical dishwasher. Daylight and fresh air gets in through the window – after cooking the kitchen can be ventilated easily.  So that you can prepare culinary in advance to your vacation we have selected classics of the Black Forest cuisine for you to cook and to enjoy:
Ingredients:  400g flour I 3 eggs I approx. 250ml milk I salt I 4 tbsp. oil or butter I 200g grated Emmental cheese I 2 onions I 2 tbsp. chopped fresh parsley Preparation:  1. For the “Spaetzle” noodles stir the flour with the eggs first. Then add as much milk as it is  a creamy dough, which tearing falls from the spoon. Add salt and continue to stir the dough  with the whisk until bubbles emerge from the dough. Let the dough rest for about 10  minutes.  2. Boil water in a large pot and press the Spaetzle portions through a Spaetzle or potato ricer  into the boiling water. Then cook the noodles until they float on the surface. Remove them  from the water and drain them well.  3. Heat now half of the oil or butter in a pan and pan the Spaetzle carefully. Add now the  grated emmental cheese and mix it well with noodles. Peel the onions and slice them into  rings. Pan them with the other half of the oil/butter and arrange them onto the cheese  Spaetzle together with the fresh chopped parsley.
Black Forest Cherry Tartlets 
Ingredients*:  approx. 2 chocolate biscuit cake bases I 1 jar (morello) cherries (about 370g drained net  weight) I 2 tbsp. sugar I 2 tsp. cornstarch I kirsch or cherry brandy I 500g whipped cream I 70g icing sugar I 4 EL chocolate rasps Preparation:  1. Drain the cherries in a sieve and collect the juice in a container under the sieve (about  400ml). Mix the juice with 2 tablespoons of sugar and the mixture of the cornstarch with a  little bit of cold water. Boil the juice, add the cherries, mix everything and let it cool down a  little bit.  2. Cut out small pieces/circles with a glass/dessert cup from the chocolate cake base (2  pieces per glass/serving). Put one piece of the cake base on the bottom of each dessert glass.  Now sprinkle as much cherry brandy on the dough as you like. Then spread half of the cherry  mixture on the biscuit.  3. Whip the cream together with the icing sugar until it stiffs. Give one half of the cream on  the cherries with a pastry bag or spoon. Then repeat to put a piece of biscuit cake base,  cherry brandy, cherries and the cream topping. Last but not least arrange some chocolate  rasps and one or two left cherries as decoration.           *Recipe for approx. 10 servings. 
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