Spaetzle Batter Variations
July 31, 2015
Spätzle isn’t just eaten plain. Be adventurous and use spice, sweet or savoury. Let your imagination go!
Everything About Spaetzle
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Spätzle isn’t just eaten plain. Be adventurous and use spice, sweet or savoury. Let your imagination go!
This is made with wholemeal spelt flour and has a lovely nutty flavour.
The most popular recipe has to be Käsespätzle or Cheese Spatzle. The equivelant of the American Macaroni Cheese.
Do not use any fresh grated cheese in the mixture because as soon as it hits the boiling water – it will disintegrate. Any tasty hard dried cheese like Parmesan, Pecorino or Asiago is fine.
Mix flours with eggs and spices. Add creamed corn and grated onion. Then add milk so as not to get too watery a consistency. Add milk and then other ingredients.
Pumpkin Spaetzle and Roast Lamb are a good combination. Try adding a little grated ginger and a little sour cream to the gravy to give it a slightly different flavour.
Meat needs to be a large piece, thinly sliced and hammered out. Veal tastes better and doesn’t take as long to cook.
In a saucepan, fry finely diced onion in 2 tblspn olive oil. Add chicken. Fry lightly. Add mushrooms, capsicum, stock cubes, salt & pepper. Cook for 10 minutes with lid on.
Spaetzle can either be served as is, or fry diced onions in butter, add pine nuts and then stir in Spinach Spaetzle. Sprinkle with a little grated cheese and serve.
Mix with spaetzle and pour into casserole dish. Lightly cover with a little extra grated cheese and bread crumbs. Garnish with sliced tomato. Bake in moderate over for 10 mins.
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