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Herb Spaetzle, Sautéed with Rosemary, butter and thyme.

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Ingredients Needed

  • 1 Cup Flour 
  • 1 Tsp salt
  • ½ Tsp Black Pepper
  • ¼  Tsp Grounded Nutmeg
  • 2 eggs
  • ¼ Cup Milk 
  • Minced Garlic
  • Minced Thyme
  • Minced Rosemary
  • Butter.

Method

  • In a large bowl, combine the flour, salt, pepper, and nutmeg.
  • In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 5 to 10 minutes.
  • Bring 2 quarts of salted water to a boil in a large pot, and then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
  • Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
  • Dump the spaetzle into a colander and give it a quick rinse with cool water.
  • Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat.
  • Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the minced thyme, rosemary and season with salt and pepper before serving.

 

Fresh Piquant Mango Salsa

Ingredients Needed

  • 1 Large Julie Mango  - cut in ½ inch dices
    1 Tsp. Minced Jalapeno Pepper
    4 Tbsp of  Finely chopped cilantro leaves or Chadon Beni
    1 ½  Tbsp  Fresh squeezed lime juice
    2 Tbsp - Fresh squeezed orange juice
    2 Tbsp of  Red bell pepper Fine diced
    3 Tbsp of Purple onion, Fine diced
  • 1 Oz. Shaved Radishes
  • 1 Oz. Finely Julienned Carrots
    Salt and freshly ground black pepper to taste
  • Store Bought Plantain Chips For Garnish
  • Alfalfa Sprouts For Garnish

 

Method

Place all ingredients in mixing bowl; gently fold together until evenly mixed. Refrigerate and let sit for 5 Minutes before use.