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Die nächsten Messen
| Garen Sie mit dem Spätzlewunder plus Dampfgarhaube nicht nur Gemüse, sondern auch Fisch, jede Art von Meeresfrüchte und vieles Andere |
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Garzeiten |
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Tress Feinste Nudeltradition
Basic Recipe Recipe for Spaetzle Recipe for Steaming
Hints and Tricks Spaetzle Knoepfle
A culinary travel through the world of Spaetzle
| should also embrace this lovely village. Blaubeuren is known well all over Europe for its Blautopf spring. With a depth of 21 meters it is among the largest springs of Europe. Even more fascinating should be the gigantic cave, home to impressing dripstones which can be found in it and beyond the watersurface. Inside the Blautopfhaus building, a documentary tells of the adventures of a Pforzheim scientist, who dived 1250 meters into the enormous cave. |  |
| Historic Blacksmith's Shop |
| Recipes for cooking and enjoying in Swabia roast is among the most exquisit dishes. It comes first place if one prepares dishes for red-letter days. A Swabian roast is naturally served with handmade Spaetzle, buying them would be iniquity. Along with some red wine, Trollinger of course, and live is heaven to every Swabian. In contrast to the commonly held belief, that Swabians are economical, if not greedy, he would never be stingy, if it comes to roast. For me, I visit the bio butcher and look for a splendid chop of marbled roast or rumpsteak. As the meat is the most important part of this dish, choose your butcher carefully. Opinions may diverge on this, put I always store my meat in a porcelain bowl inside the fridge for at least one day. But without any extras like olive oil and the like. |
| Ingredients for 4 persons |  |
| For the roast 4 well hung rumpsteaks 200 gr each Good olive or rape oil Black Pepper from a pepper mill Salt | For the Sauce 0,2 lt dry red wine Roast veal fond 2 – 3 ts Madeira wine 1 sprig thyme Fresh ground pepper Salt |
| To prepare the onions 4 – 6 mid-sized onions 3 ts butter oil Pepper and salz | To prepare Spaetzle 400 g flour; 4 - 5 eggs Some water or milk Curcuma and nutmeg Salt |
| One lettuce (alternatively Endive salad or iceberg lettuce) |
| Preparation Before cooking, please take out the meat from the fridge and leave it on the table for about half an hour. It should have room temperature. We start off with the Spaetzle-dough. Open the eggs and put them in a bowl along wit curcuma, nutmeg and salt. If you don't have them we recommend our Spaetzle-dough spicer. Not too much though, curcuma will give your Spaetzle a nice tasty yellow. But you can leave curcuma out, if your eggs came from happy chicken. Add flour bit by bit and keep on stiring the dough till it gets stiffer. Depending on the size of the eggs and how many you used, you add water or milk till the whole flour is spent. The result should be a viscous dough. Now let the dough rest. In the next step you should boil 4-5 litres of salted water. Then preheat the oven to 90 C.Now for the roast sauce. A real Swabian would literally drown his meat and Spaetzle in the sauce, but you can use less. Add the Fond to 3/4 water and let it disintegrate. Let the wine and the thyme boil down to about half and Fond. Then boil it down to about half a liter again. Now you can let the rest, too. Go on by heating butter oil in the frying pan and add onion slices. Salt it and slowly saute till they turn crispy brown. Beware, onions tend to darken after the frying. Remove the onions and put it on kitchen towel paper. Excessiv fat will be absorbed. Than put the onions onto a plate and keep them warm. Don't clean the pan since the remaining butter oil will flavour the roast. By now the oven should be preheated. Press the rumpsteaks with the back of your hand, and cut the fat-verge at multiple places, so the meat won't arch. Add plenty of oliveoil to the pan and boil it well. Fry the rumpsteaks only for 3 minutes each side. Take them out and put them on a plate. Then shove them into the oven. Then let them cook gently for about 15-20 minutes in the oven. During the cooking, we prepare Spaetzle and salad. Our Spaetzlewater should be cooking by now, but please don't let it boil too much. Put the dough onto our Spaetzle-Wonder and rub into the water. For Swabian roast Spaetzle should be a little longer, so rub on the curves. Of course we offer a close description about how to prepare long Spaetzle on our site. As soon as the Spaetzle come up to the surface again, take them out. Then quench them shortly and keep them warm. Dress the salad. Last steps: Fry the onions shortly in the pan again, take them out, scratch the roast-dregs out with a wooden spoon and add the fond. Season to taste. Take the meat out of the oven and spice it well with pepper and salt. Eventually add the roast-juice to the sauce and thicken the sauce with cold butter. Put the onions on the roasr and serve it with Spaetzle and salad. Enjoy !!! |
Self-made!
If you really mastered the Art of „Spaetzle Preparation“, then you prepare Spaetzle by yourself and fresh. For sure you may tell your guests about it, because they will be impressed by your self-made Spaetzle.
In the old times cooking Spaetzle was laborious, but today it is easy , using our Spaetzle-Wonder. Buy your own Spaetzle-Wonder here.
Buddy websites:
The heavenly way of cooking and enjoying
Now that you have heard so much good things about the Spaetzle 5in1 Set it is about time to see it in action. In the following pages we will introduce you to the tastiest Spaetzle and Steaming recipes. You will notice: Once started, the list of your favorite recipes, and those of your family will grow rapidly within minutes. So, what are you waiting for: