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Making chocolate surprise eggs for children
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Wild garlic spaetzle

5 Liked
 

delicious wild garlic spaetzle

Still have enough wild garlic left? Then definitely try this delicious wild garlic spaetzle! Spätzle originally come from the Swabian region, but are widely known and loved. You can combine a lot of things with spaetzle, as they are ideal both as a side dish and as a filling main course. Spätzle is best with a bit of flavour and what could be better at this time of year than wild garlic, which can be harvested from March to May? We have made some delicious wild garlic dumplings here. These Chnöpfli are guaranteed to taste good and are also very healthy. It's definitely worth trying this dish!

Preparation time

10 min.

Preparation time

15 min.

Cooking time

5-8 min.

Portions

4 persons

Spaetzli

Ingredients:

250 g white flour

150 g dumpling flour

5 g wild garlic powder (003640)

1 tsp salt

100 ml water

100 ml milk

4 pcs. Eggs

60 g low-fat quark

50 g wild garlic fresh, washed & finely chopped or 25 g wild garlic dried (003639)

This is how it works: The production

  • First mix the flours, wild garlic powder and salt in a bowl.

  • Pour the milk and water together and mix. Now make a well in the centre of the previously mixed pile of flour.

  • Beat the eggs and drop the contents into the well. Then add the milk water to the eggs in the well.

  • Now mix the ingredients carefully and gradually. Then slowly start beating the batter. Beat it until you see small air bubbles coming out.

  • The batter is ready when it flows from the spoon with a thick consistency.

  • Then put a pan of salted water on and bring the water to the boil. Now there are different ways to get the dough into a spaetzle shape. It depends on how much effort you want to put in or how you prefer your spaetzle.

  • On the one hand, there is the method of scraping the spaetzle. However, this option is a little more difficult. On the other hand, the spaetzle will be a little longer in the mould.

  • With the second method, you can rub the dough through a coarser sieve or grater. The spaetzle will then be smaller, like buttons. Of course, there are many other methods with the right technique and utensils, but these are the most common ones for now.

  • In any case, rub/beat the dough directly into the boiled water so that the spaetzle retain their original shape.

  • After a short time, scoop the spaetzle out of the water and fry them in a pan with butter.

  • Finally, you can add a little salt and parmesan if you like.

Wild garlic

Wild garlic is a highly valued and versatile plant. It is very healthy, has a detoxifying effect and is even said to help with spring fatigue and many other ailments. Wild garlic can be found in moist, humus-rich deciduous forests and is harvested between March and May. It can be recognised by its soft, elongated stem, which grows from a slender bulb, and its shiny, lanceolate leaves. But beware of confusion! The lily of the valley and the autumn crocus look very similar to wild garlic, but are extremely poisonous! It is therefore very important to pay attention to small details, a good distinguishing feature here is the garlic odour, which is only present in wild garlic. But if you pay attention to everything, wild garlic is an absolute enrichment for the kitchen!

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Thank you very much!

Your miniSchoggi Team!

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Nutrition declaration per 100 g

Energy value in kJ: 815 kJ | Energy value in kcal: 195 kcal | Fat: 4 g, of which saturates: 1 g | Carbohydrates: 32 g, of which sugars: 1 g | Protein: 8 g | Salt: 0.64 g

 
Posted in: Cooking, Main courses, Seasonal recipe ideas, Spring & Easter

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