I have had lots of fun making spaetzle for my boys. What is spaetzle, you might ask? Read on for my recipe, and a special free giveaway of two spaetzle makers courtesy of Spaetzle Recipes valued at $45.95 each.
Spaetzle is type of noodle like dish, sort of like cross between pasta and pancakes. I love it in a comfort food way that only home-cooked food can achieve. It is popular in southern Germany and Austria. When I was in High School I went on a student exchange to Germany and went schooling with my homestay sisters to Austria. There I discovered spaetzle. Drenched in icing sugar it was a treat to look forward to after a day on the ski slops. Yum! I became hooked.
I always thought that spaetzle was incredibly fiddly and tricky to make, so I had never gotten up the courage to try. But I have discovered that using the right equipment, in this case a Silit Profi spaetzle maker, it is quite easy. Well, it did take me a minute or so to get the knack of the technique but spaetzle is forgiving. My technique here in this quick video is not perfect, but you get the idea. (Thanks to my Dad for taking the video.)
Little A just loved eating spaetzle. I joked that he was eating little worms. He ate it all up, with cheese on top. I made a more adult version for myself and my Dad.
3 cups flour
2 tablespoons milk powder
1 1/4 cups water (approximately)
1 tablespoon oil (for cooking)
1 tablespoon butter
1 onion, chopped
1 chorizo sausage, finley chopped
3-4 shiitake mushrooms, soaked in water and chopped
3 tablespoons yoghurt
parsley or other herbs
- Put the flour and milk powder into a bowl. Add the eggs, and then gradually add the water. The aim is to create a firm batter. It will kind of look like a pancake butter, but it will be thicker. An ideal spaetzle batter will have ‘holes’ in it, i.e. air pockets you can see as you mix it. You want something that is just right: too thin and the batter will fall through the holes without enough shape, too much and it won’t push through at all. (It is easier than it might sound to get right.)
- Leave the batter to rest for at least 20 minutes before using. This step will help to thicken the batter and make it much easier to form nice pasta-like shapes.
- To cook, bring a medium sized saucepan full of water, a generous spoon of salt and one tablespoon of oil to the boil. The size you want is the size you would usually use for cooking pasta.
- Put the spaetzle maker onto one side of the saucepan, and dollop a generous spoon of batter. Working from the outside in, squeeze the batter through the holes using the spatula provided.
- Work in batches. The spaetzle cooks quickly, and is ready when it floats to the top. Remove with a slotted spoon and either serve immediately or put aside until needed. (You can use cold spaetzle in this recipe but fresh is nicer.)
- To make the sauce, fry the onion, mushrooms and sausages in butter until cooked through.
- Add the spaetzle, stir to combined and then stir through the yoghurt and cook for a further minute or two. Shortly before serving stir through the parsley.
Cost (all prices based on ALDI products):
Milk powder: 30c
Chorizo sausage: $1.50
Yoghurt (homemade): 15c
Herbs (homegrown, free)
FREE GIVE AWAY!!!
Ms Frugal Ears has two Silit Profi spaetzle makers to give away valued at $45.95, courtesy of spaetzlereciples.com. Made in Germany, the Silit Profi is stainless steel, sturdy, easy to clean, easy to use, and will have you making spaetzle a regular part of your family’s food repertoire in no time.
To win a Silit Profi spaetzle maker, simply leave a comment on this blog post about you would cook spaetzle.
SHARING IS CARING
I hope you enjoyed this recipe. I would love to see pictures of spaetzle. Please share on Instagram @msfrugalears, Facebook https://www.facebook.com/weekendparent or Twitter @msfrugal ears.