SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
GERMAN SPAETZLE
Steps:
- Gather the ingredients.
- Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
- Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
- In a small bowl, whisk 1/2 cup of milk with the eggs.
- Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
- Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
- The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
- Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
- At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
- Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
- Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.
Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
SPAETZLE
Steps:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
SPAETZLE
Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes. Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta.
Provided by Bergy
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour eggs & salt together (use your blender).
- Slowly add the water until the dough is smooth, but not stiff.
- (If large eggs are used then use a little less water).
- Continue to blend the dough until it has enlarged in size.
- Heat a pot of salted water to boiling add a tbsp oil.
- Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
- Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
- N>B> If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
- Boil the same as with the spaetzle grater.
- Enjoy.
Nutrition Facts : Calories 408.1, Fat 6.8, SaturatedFat 1.4, Cholesterol 105.8, Sodium 38.1, Carbohydrate 71.7, Fiber 2.5, Sugar 0.5, Protein 12.8
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
More about "spätzle aka spaetzle food"
SPäTZLE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Egg noodles (flour, eggs, salt, water) Place of origin Germany, Central Europe
HOMEMADE GERMAN SPäTZLE RECIPE (SPäTZLE) - CHEERFUL …
From cheerfulcook.com
WHAT IS SPäTZLE (SPAETZLE) AND HOW TO COOK THE PERFECT …
From masterclass.com
SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL TASTES …
From alltastesgerman.com
HOW TO MAKE PERFECT SPäTZLE NOODLES | FOOD | THE …
From theguardian.com
SPAETZLE - THE BEST GERMAN NOODLES – FOOD HOPPING
From foodhopping.us
OMA'S GERMAN SPAETZLE RECIPE ~ EASY HOMEMADE NOODLES
From quick-german-recipes.com
SPAETZLE: 9 RECIPES FOR THIS DELIGHTFUL GERMAN SIDE DISH
From greatist.com
- Cheese Spaetzle. German spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or crisped up with a bit of butter and served with sausage.
- Herb Spaetzle. Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany.
- Green Pea Spaetzle with Smoked Salmon Sauce. Frozen peas are bended up with the liquid (water and eggs) in this recipe, then incorporated into the usual way with the flour.
- Portobello Paprikash with Spaetzle. “My Portobello Paprikash,” writes health blogger Sonali, “is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika.
- Homemade German Spaetzle. Cream of Wheat cereal (i.e., wheat farina) combines with flour to yield spaetzle of exceptional litheness and tenderness. After you’re done making these, you can dry them out and refrigerate.
- Hungarian Goulash with Spaetzle. Traditional Hungarian goulash is flavored with both sweet and smoky paprika, for deep, deep flavor. This recipe calls for canned beef, which saves time and, oddly, provides a long-simmered flavor.
- Spaetzle, Wild Mushrooms, and Broccoli Rabe with Thai Yellow Curry Sauce. The name might give you a double-take, this is such an eclectic recipe. The flavors, though, blend earthy, bitter, spicy and sweet—the perfect complex topping for fresh spaetzle, easier to make than pasta.
- Lemon, Ricotta, and Thyme Spaetzle. The browned butter these light, fresh-tasting, springlike spaetzle are tossed in give lots of complex nutty flavor.
- Spaetzle with Asparagus, Gouda, and Ramp-Hazelnut Pesto. The wild spring treat, ramps, become a rich, fragrant pesto, tossed with asparagus and freshly made spaetzle.
HOW TO MAKE SPAETZLE - GERMAN EGG NOODLES! - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
HOMEMADE GERMAN SPAETZLE RECIPE - CHISEL & FORK
From chiselandfork.com
SPäTZLE (AKA SPAETZLE) | RECIPE | SPäTZLE, FOOD WISHES, SIDE DISH …
From pinterest.co.uk
GERMAN SPAETZLE (SPäTZLE) - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
GERMAN SPAETZLE: COMFORTING DUMPLINGS TO REPLACE WEEKNIGHT …
From cookist.com
GALLERY: HOW TO MAKE SPäTZLE - SERIOUS EATS
From seriouseats.com
SPAETZLE - CULINARY HILL
From culinaryhill.com
DEUTSCHE KüCHE SPäTZLE (SPAETZLE) - ALDITHINGS
From aldithings.com
GERMAN SPAETZLE OR SPäTZLE (SOFT EGG NOODLE): COOKING IN THE …
From acanadianfoodie.com
SPAETZLE RECIPE - FOOD CHANNEL
From foodchannel.com
RECIPES WITH SPAETZLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PRE MADE SPAETZLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
TRADITIONAL GERMAN SPäTZLE RECIPE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
SPAETZLE - KITCHEN DICTIONARY - FOOD.COM
From food.com
LEARN HOW TO MAKE GERMAN SPAETZLE FROM SCRATCH - THE GAZETTE
From thegazette.com
SPAETZLE WITH SOUR CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
SPäTZLE | LOCAL NOODLES FROM GERMANY - TASTEATLAS
From tasteatlas.com
SPAETZLE RECIPE | EATINGWELL
From eatingwell.com
WHAT IS SPAETZLE AND WHAT DOES IT TASTE LIKE? - MASHED
From mashed.com
WHAT IS SPäTZLE? | LOVE STORY FOODS
From lovestoryfoods.com
WHAT TO SERVE WITH SPAETZLE? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FOOD WISHES VIDEO RECIPES: HOW TO MAKE SPäTZLE (AKA …
From foodwishes.blogspot.com
STUTTGARTER SPAETZLE - GERMANFOODS.ORG
From germanfoods.org
SPäTZLE: THE GERMAN LOVE FOR PASTA - I LIKE GERMANY
From ilikegermany.com
SPäTZLE (AKA SPAETZLE) - REVIEW BY FUNWITHFOOD - ALLRECIPES.COM
SPAETZLE OR SPäTZLE - HOW TO MAKE HOMEMADE SPAETZLE - THE …
From the-good-plate.com
SPAETZLE RECIPE #2 RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
TRADITIONAL GERMAN SPAETZLE - RAMSHACKLE PANTRY
From ramshacklepantry.com
HOMEMADE SPAETZLE - GERMANFOODS.ORG
From germanfoods.org
SPAETZLE RECIPE FOR GERMAN NOODLES | THOMAS SIXT FOODBLOG
From thomassixt.de
HOMEMADE GERMAN SPAETZLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love