HERBED SPAETZLE
Steps:
- In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
- Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
- Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
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
SWISS CHEESE SPAETZLE
A large portion of Switzerland is highly influenced by German cuisine. Here is a combination of the two! I do recommend that you purchase a spaetzle maker, but you can use a colander or the method listed here. Enjoy!
Provided by Nif_H
Categories German
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot of salted water to a boil.
- Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
- For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
- Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
- Once the dumplings float on the water, take them out as they are done.
- Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
- Season with salt and pepper and sprinkle some parsley on top.
Nutrition Facts : Calories 299.8, Fat 10.6, SaturatedFat 5, Cholesterol 113.8, Sodium 128.4, Carbohydrate 37, Fiber 1.7, Sugar 1.7, Protein 13.1
SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)
Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions...or plain with butter...or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)...or.....
Provided by Artandkitchen
Categories Macaroni And Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a big pot for cooking.
- Meanwhile mix flour, eggs, milk, water and salt together with a blender.
- Let rest 5 to 10 minutes and mix briefly.
- Add salt to the boiling water.
- Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
- When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
- You can prepare colorful spaetzle if you add to the dough:.
- for red some tomato concentrate;.
- for yellow 1 teaspoon turmeric powder;.
- for green 1/2 cup mashed spinach;.
- for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
- And so on....
SPAETZLE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
- Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
- Bake the spaetzle until the cheese is melted, about 30 minutes.
- Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.
SWISS CHEESE SCRAMBLE
A family favorite that can be prepared the day before and baked the next morning.
Provided by JEANIE BEAN
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
- In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 40 minutes. Serve warm.
Nutrition Facts : Calories 1007.5 calories, Carbohydrate 26.4 g, Cholesterol 528.6 mg, Fat 78.5 g, Fiber 1 g, Protein 48.1 g, SaturatedFat 36 g, Sodium 1204.7 mg, Sugar 8.4 g
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