Spaetzle

"I serve these with sauerkraut and weisswurst or beef stroganoff."
 
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Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Fill a large saucepan with water, add oil and bring to the boil.
  • Sift the flour and salt and make a well in the centre.
  • Beat the eggs, and water together adding to the flour and beat until you have a smooth mixture.
  • The dough is then pushed through a spaetzle press into the boiling water. I don't have a spaetzle press but use a potato ricer with a large holed disc and swirl it over the pan of water. This works better than if you hold the ricer still.
  • The spaetzle float to the top when cooked, lift out and drain before placing into a warmed dish.
  • Melt the butter and pour over the spaetzle.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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