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
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs. Whisk in water, nutmeg, oil, and salt. Add 2 cups flour. Using your hands, mix until combined. Add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. It may not be necessary to add all of the flour. Continue using your hands to beat the dough to remove any air pockets that may have formed. Let rest for 15 minutes.
- Bring a large pot of water to a boil; add salt. Prepare an ice bath; set aside. Using an offset spatula, spread a small wooden cutting board thinly with rested dough. Cut the dough crosswise into thin pieces with the edge of the spatula, and slide into the boiling water. Alternatively, you can use a spaetzle maker. When the spaetzle begins to float, use a slotted spoon to remove and transfer to ice bath. When completely cooled, drain well, and transfer to a large bowl. Drizzle with enough oil to prevent it from sticking; toss to combine. The spaetzle may be made up to this point, 1 hour in advance.
- Heat clarified butter in a large skillet over medium heat. Add spaetzle, and cook until heated through. Season with salt and nutmeg. Serve immediately.
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
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
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
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.
MUSHROOM AND MUSTARD SPAETZLE
Make and share this Mushroom and Mustard Spaetzle recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Spaetzle:.
- 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, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater 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. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
- Sauce:.
- Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
Nutrition Facts : Calories 593.1, Fat 35.9, SaturatedFat 17.9, Cholesterol 168.6, Sodium 775.4, Carbohydrate 54, Fiber 3.6, Sugar 3.4, Protein 18.2
More about "brewmasters spaetzle recipes"
SPAETZLE WITH MUSHROOMS AND SWISS SAUCE - DETECTIVE …
From detectivekate.com
EASY SPAETZLE RECIPE: HOW TO MAKE GERMAN EGG …
From kenarry.com
10 BEST SPAETZLE NOODLES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE PERFECT SPäTZLE NOODLES | FOOD | THE …
From theguardian.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.
TRADITIONAL GERMAN SPAETZLE - RAMSHACKLE PANTRY
From ramshacklepantry.com
BREWMASTER'S SPAETZLE
From radicio.com
CREAMY SPAETZLE WITH CREAM SAUCE - BOSSKITCHEN
From bosskitchen.com
CLASSIC BUTTERED SPAETZLE – LA BOîTE
From laboiteny.com
5 INGREDIENT SPAETZLE RECIPE | BERLY'S KITCHEN
From berlyskitchen.com
SPAETZLE – LAUREN GROVEMAN
From laurengroveman.com
GERMAN SPAETZLE OR SPäTZLE (SOFT EGG NOODLE): COOKING IN THE …
From acanadianfoodie.com
PERFECT HOMEMADE SPAETZLE RECIPE - CHEF BILLY PARISI
From billyparisi.com
EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BREWMASTER'S SPAETZLE - RADICIO.COM
From radicio.com
HOMEMADE SPAETZLE - JO COOKS
From jocooks.com
MADAME HERMé'S SPAETZLE RECIPE - FOOD & WINE
From foodandwine.com
HOMEMADE GERMAN SPAETZLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE GERMAN SPäTZLE RECIPE (SPäTZLE) - CHEERFUL COOK
From cheerfulcook.com
GERMAN SPAETZLE WITH MUSHROOM SAUCE - JäGERSPäTZLE
From savorynothings.com
HOMEMADE SPAETZLE RECIPE – NO NEED TO GO GERMANY IN LOCKDOWN
From charlietrotters.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
SPAETZLE (FRESH NOODLES) | RICARDO
From ricardocuisine.com
HOMEMADE GERMAN SPAETLZE RECIPE - ONLINE CUISINE STORE
From mdscuisine.com
AUTHENTIC GERMAN SPAETZLE RECIPE - CHENGUINS
From chenguins.com
COLE COOKS: GERMAN SPAETZLE RECIPE - FUN DIEGO FAMILY
From fundiegofamily.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
BREWMASTER'S SPAETZLE RECIPE - FOOD.COM
From pinterest.com
AUTHENTIC GERMAN SPAETZLE - STARVING BEAR RECIPE SHARING
From starvingbear.com
SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL TASTES …
From alltastesgerman.com
RECIPES - SPAETZLE RECIPES
From spaetzlerecipes.com
SPAETZLE - CULINARY HILL
From culinaryhill.com
HOW TO MAKE HOMEMADE SPAETZLE - TRADITIONAL GERMAN RECIPE
From supermomnocape.com
EASY SPAETZLE RECIPE - COOK WHAT YOU LOVE
From cookwhatyoulove.com
HOMEMADE SPAETZLE RECIPE - MASHED.COM
From mashed.com
CLASSIC SPäTZLE RECIPE - CHEF'S TABLE BY HOME BREW CHEF
From chefs-table.homebrewchef.com
HOW TO MAKE SPAETZLE - GERMAN EGG NOODLES! - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
CHEF OLAF'S SPAETZLE BAKE - GERMANFOODS.ORG
From germanfoods.org
HOMEMADE SPAETZLE - THE RELUCTANT GOURMET
From reluctantgourmet.com
BREWMASTER S SPAETZLE RECIPE - WEBETUTORIAL
From webetutorial.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