Since a few month, Cactus is running its #bewosst campagne promoting their sustainable, organic products. Their PR team sends luxembourgish bloggers products of their organic range to test and talk about. For the luxembourgish National Day, which is the 23rd of June, we celebrate our Grand-Duke Henri’s Birthday (even if he was born in April…) and for this occasion Cactus came up with another cool idea. Bloggers and foodies are invited to create a national dish, with or without a little twist and post it on their blog or social media with the hashtag #granddukesbirthdaymeal and #cactuslu. If you know me a little, you know that I love challenges, so I came up with the idea to cook Kniddelen (mix of flour, water, milk and eggs poured spoon by spoon in boiling water) with arrabiata sauce and to decorate it with a light blue hortensia to reproduce the national flag on a plate.

Ingredients for 6:

For the Kniddelen

  • 1200kg flour, I used spelt flour because my diet doesn’t allow the traditionally used wheat flour
  • 6 eggs plus 1 if needed
  • 0,5 l milk, again I didn’t use cow milk as you normally do, I chose soy milk instead
  • 0,5 l water
  • 2 Tbsp of salt

For the Arrabiata sauce

  • 1l of passata
  • 2 pressed garlic cloves
  • 1 shallot
  • 2 Tbsp olive oil
  • 1tsp Pili Pili powder
  • pepper & salt

Mix the flour and the eggs together, I use my Kitchenaid mixer. Then pour the liquids in the mixture, but not all at once, the mixture needs time to absorb it and don’t forget to add the salt. Now the mixture is ready to be poured spoon by spoon in boiling water. When the dough swims on the water surface you can take it out. Usually I use an ice cream scoop to make equal little portions but soy milk is a bitch and I had to keep my spoon in the boiling water in order to get my Kniddelen. Because they didn’t want to thicken immediately, so it took a certain time to make these special diet Kniddelen. Use cow milk if you don’t want to mess up.

The arrabiata sauce is even easier to make than the Kniddelen. Just dice your shallot, press the garlic, add them with the oil in a pan and let it cook on high heat for 2 minutes. Add the passata and the spices. Cook for at least one hour.

Now you only have to mix the Kniddelen with the sauce. I served this dish in my Villeroy & Boch Vieux Luxembourg plates with a glass of Poll Fabaire Brut Champagne – the Let’s Make It Happen Edition because the bottle is simply perfect for National Day. Voilà! Ee Gudden.