Have I ever mentioned one of my most favorite foods here on my blog? Probably not, since it’s a typical German recipe, but I thought why not sharing with you. Maybe you are interested in learning more about the German cuisine or you already know this kind of food and you’re want to learn how to make it at home. That’s why I want to show you how to make German spaetzle. And if you’re not familiar with it, spaetzle are a kind of fresh egg noodles which are typically served as a side dish or on its own with a lot of melted cheese. And today I show you a healthier recipe for German spaetzle with cheese. So, let’s dive right into it.jump to recipe
High Protein Wholegrain Spaetzle
The nice thing about this recipe for German spaetzle is that you only need four ingredients for it. These are whole wheat flour, low-fat Greek yogurt, eggs, and salt. And beside the fact that we are adding Greek yogurt to your spaetzle dough the preparation is the same as for the original recipe for German spaetzle. The advantage, however, is that due to their high protein content and the whole grain flour, they are better and longer filling than the classic spaetzle.
Nevertheless, you will need a little bit of equipment for this recipe for German spaetzle. In order to scrape spaetzle, you need either a spaetzle board, a spaetzle press or a plane. None of the three alternatives is expensive or takes up much space in the kitchen. Therefore, I think they are all worth the investment. Personally, I have a simple spaetzle plane that takes up hardly any space and is very reasonably priced.
Recipe For German Spaetzle
You can start by bringing a large pot of water to a boil. Then grab a mixing bowl and add the flour, salt, eggs, low fat Greek yogurt and a tablespoon of water. Try to mix the dough with a wooden spoon until it is lump-free.
Once the water is boiling, you can rinse your spaetzle plane with cold water and then place it on your pot. Then add about half of the dough and keep moving the slicer back and forth until the dough is all the way through. Cooking spaetzle is a quick process. As soon as they float on the top of the water, they are cooked. Therefore, place a large colander in a second large bowl and use a ladle to remove the spaetzle from the water and place them in the colander. Repeat the process once again until all the dough has been used up. Isn’t this recipe for German spaetzle super easy?
German Spaetzle With Cheese – A Healthier Recipe
As soon as the spaetzle are ready, you can start with this delicious and simple spaetzle bake. By the way, you can also simply use store-bought spaetzle for this. However, with my healthier recipe for German spaetzle, the meal is a lot richer in protein and fiber and hens satiates longer.
For two large or three smaller portions of spaetzle bake require the following ingredients:
- two servings of my healthy recipe for German spaetzle
- one teaspoon of olive oil
- 350 grams or 12.5 oz of mushrooms
- one leek
- 50 grams or ¼ cup of fat-reduced cream cheese
- 100 milliliters or 1/3 cup and two tablespoons of unsweetened nondairy milk
- 100 grams or 3.5 oz of fat reduced nondairy cooking cream
- 60 grams or 2 oz (½ cup) of fat reduced grated cheese
- salt and pepper
First preheat your oven to 400°F (200°C). Next put two pans on the stove and heat both over medium-high heat. Put the oil and the spaetzle in one of the two pans and fry them over medium heat for about 10 minutes, stirring occasionally.
Meanwhile, clean the mushrooms, slice them thinly and fry them without any oil in the second pan. Cut the leek in half, remove the outside layer, and wash it thoroughly. Then cut it into thin strips and add them to the mushrooms. As soon as they are nicely sauteed, you can salt the vegetables and the spaetzle once and put both in a large baking dish.
For the sauce, you can now mix the cream cheese with the milk and nondairy cooking cream until smooth. Then add half of the cheese, salt and pepper and spread it over the vegetable spaetzle mixture. Stir well and then spread the remaining cheese on top of the spaetzle bake and pop it in the oven for 20 minutes.
Easy Peasy German Egg Noodle Bake
This recipe for German spaetzle is an easy and healthier twist on the original recipe. However, we’ve just added a single ingredient and they still taste just as good as any other German spaetzle. You can use this part of today’s recipe to serve the spaetzle with other typical German dishes like goulash or sauerbraten. Or you can make this easy spaetzle bake with cheese.
However, you can also make the second part of this recipe, the casserole, without making the spaetzle by your own. Instead, you can use some store-bought spaetzle or my guess is that gnocchi will work as well.
Anyway, I hope you like this recipe and give it a try. If so, I would love to here from you either via the comment section, a recipe ration or by tagging me on Instagram (@julesbalancedrecipes)
Have fun trying it out and bon appétit,
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Healthy German Spaetzle With Cheese
- spaetzle plane
- large pot
- two coated pans
- oven proof dish
- 140 g whole wheat flour (5 oz or ~1 cup)
- 150 g low fat greek yogurt (0-0.2% fat) (5.3 oz or ~⅔ cups)
- 3 medium sized eggs
- ¼ tsp salt
- 1 tbsp water
- 1 tsp olive oil
- 350 g mushrooms (12.5 oz)
- 1 leek
- 50 g fat-reduced cream cheese (xx oz or ¼ cup)
- 100 ml unsweetened nondairy milk (e.g. almond) (~⅓ cup + 2 tbsp)
- 100 g fat reduced nondairy cooking cream (e.g. soy or oat based) (3.5 oz)
- 60 g fat reduced grated cheese (2 oz or ½ cup)
- salt, pepper
- Fill a large pot three-quarters full with water and bring to a boil. Meanwhile, mix flour, salt, eggs, and Greek yogurt with a wooden spoon, add water and stir until dough is free of lumps.
- Salt boiling water, turn heat down a little, rinse the plane with water and place on pot. Pour in half of the dough and scrape into the water. Remove spaetzle from water with a ladle as soon as they swim to top of the water and place in a large colander to drain. Repeat process with remaining dough.
- Preheat oven to 400°F (200°C). Heat two frying pans. Add oil to one pan, spread and add spaetzle. Sauté over medium heat for about 10 minutes, stirring occasionally. Meanwhile, clean mushrooms and slice thinly. Sauté in the second pan over medium-high heat without oil for about 5 minutes. Cut leeks in half lengthwise, rinse thoroughly and cut into thin strips, add to mushrooms, sauté for another two minutes.
- Turn off stove, transfer spaetzle and vegetables to baking dish. Mix milk with cream cheese and vegan cooking cream, season with salt and pepper and add half of the cheese. Spread sauce over spaetzle, stir well and spread remaining cheese on top. Bake in oven for 20 minutes.
- calories: 520 kcal
- fats: 16 g
- carbohydrates: 49 g
- protein: 39 g