Recipes with Spätzle noodles
Spätzle noodles with eggs. Serves four.
1 package of spätzle noodles, 4 eggs, 1 onion, oil, salt.
Cook spätzle noodles; briefly sauté one finely minced onion and add four eggs; mix. Add the noodles to the mixture, stir and season with salt according to your taste. Parsley or chives can be added to give the dish a little colour. Serve with a salad or gherkin.
Spätzle noodles with mushrooms. Serves four.
1 package of spätzle noodles, 200 g or more mushrooms, oil, a pinch of caraway, salt and pepper.
Sauce: 100 g blue cheese, 3 dl milk, 1 carton sour cream, 30 g fine flour, 10 peeled almonds, thyme.
Cook spätzle noodles according to the directions. Chop the mushrooms in small pieces; cook in the oil with caraway, salt (and pepper if you wish). In the meantime prepare the sauce: bring milk to a simmer, add flour that has been whisked into the sour cream and cook for 15 minutes. Chop the almonds, crumble the cheese and add both to sauce; simmer. Add thyme if desired. Mix cooked spätzle noodles with mushrooms and add sauce to each portion. Enjoy!
Baked spätzle noodles with cheese and bacon. Serves four.
1 package of spätzle noodles, 300 g Emmental cheese, 2 onions, 15 dkg English bacon, 2 tablespoons butter.
Cook spätzle noodles and butter a baking dish. Chop onions in rings and sauté in a little butter. Add noodles, cheese, onion and bacon to baking pan, leaving the bacon for the top so it will cook to a crisp.
Spätzle noodles with herb béchamel sauce. Serves four.
1 package of spätzle noodles, 100-150 g of Parmesan, Edam cheese for topping, 50 g butter. Sauce: one cup milk, 50 g butter, a tablespoon of medium flour, parsley, chives, a clove (or more) of garlic and salt.
Brown the flour in the butter, add milk and cook until it thickens. Add herbs, pressed garlic and salt. Pour cooked spätzle noodles in bowl and add butter; sprinkle with cheese, and add sauce. Serve.