Spätzle

Amateur Dramatics

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Swiss Chris Recipes

Spätzle

Feeds 4 (or 2 meals for 2)

3 eggs

8 oz (225gm) Flour (Plain or self raising)

¼ tspoon salt

¼ tspoon Aromat

¼ tspoon grated nutmeg

1 ½ flOz 40mL Milk

Method

Sieve the flour onto the scales. Then add salt, Aromat (a Swiss Seasoning) and grated nutmeg. Break 3 eggs into the mixing bowl and start beating them. Add the flour mix to the bowl. Add milk to slightly thin the mix. It will be very thick, then leave in the covered bowl for ½ - 1 hour. Originally I used to spoon the mix onto a board then chop it into boiling salted water for about 2 minutes, but these days I use a special grater available from Amazon. When the Spätzle are done they will float to the surface. Scoop them out, leave them to drain and rinse under cold water. When you’re ready to cook them, fry them in butter until they are golden brown.

Over the years I have found that they go well with Calf’s liver, Pot Roast and Ox-tails as they take up the gravy / sauce. They will freeze and when thawed fry again until heated.

I have found that adding an egg to the mix, does make them lighter in texture. I have calibrated mine over the years by returning to the Brune Mutz. Unfortunately, they no longer have Spätzle on their menu.

This is a German style dumpling. Quite small and is more like a very thick Yorkshire pudding mix. It is also known as Knopfle. I had it for the very first time in 1981 at the Brune Mutz in Basel (see website) and loved it so much that I had 2 helpings. My appetite was bigger in those days, as was my stomach. We had it with Calf’s liver in Madeira sauce. To me the two together were the Nectar of the Gods. My late father found recipes for both, and as special occasions, or when he just felt like it, he used to make it. I just wish that he hadn’t turned on the mixer at 5 AM though. When he passed away in 2007, it fell upon me to try and make it. I’ve now got it right and this the recipe I use.