Where are the Swabians here? 😋 Today I have another very simple main dish for you that is not complicated and is super easy to make! Have you ever made spaetzle by yourself? I have to admit that my very first attempt with chickpea flour unfortunately went wrong, but with spelt flour it worked out great! 🥰
In addition to valuable protein, spelt also contains a lot of minerals, especially silicic acid, which helps for beautiful skin, hair and nails, but is also important for thinking and concentration. Spelt is also a good source of the amino acid tryptophan, which is responsible for the formation of serotonin (our “feel-good hormone”). Ideally, you should use freshly milled wholemeal spelt flour if you want to enjoy all the minerals and other ingredients. You’ll find more infos below.
Happy Cooking! ♥
One-Pot Spelt Spaetzle
ingredients
For the spaetzle dough:
- 250 g wholemeal spelt flour
- 2 eggs
- 1 pinch of salt
- 125 ml water
- dried herbs of choice
Other:
- 250 g cocktail tomatoes
- 1 onion
- 1-2 garlic cloves
- 100 g mushrooms
- 100 g fresh spinach
- 1 tbsp tomato paste
- 100 g oat cuisine or crème fraiche
- 250 ml vegetable broth
- 1 bunch of basil
- salt & pepper
- dried herbs of choice
instructions
- First prepare the dough for the spaetzle. Put the flour in a bowl and make a swale in the centre. Sprinkle a pinch of salt over the edge of the flour.
- Lightly beat the eggs in a cup and then pour them into the swale. Then mix everything well with a cooking spoon or the hand mixer (dough hook).
- Gradually add the liquid to the flour and egg mixture. Stir until a smooth, thick doughis formed. If the dough is too liquid, add more flour until the desired consistency is reached. Add dried herbs of your choice and mix again.
- Leave the finished spaetzle dough to rest for about 15 minutes. During this time, fill a large pot with 2/3 water and bring to boil. Add a little salt to the boiling water.
- When the water boils, add the spaetzle in portions and cook for a few minutes (about 2-3minutes). When the spaetzle float to the surface, they are done. Use a skimmer to skim off the finished spaetzle and rinse briefly in cold water if necessary.
- Then finely chop the onion and garlic, clean and cut the mushrooms, wash and halve the tomatoes and also wash the spinach.
- Heat some olive oil in a pan or pot and sauté the tomatoes in it and remove.
- Then add the onion and mushrooms to the pan and sauté them as well. Then briefly sauté the garlic and add the spaetzle and stir in.
- Add the tomato paste, deglaze with the oat creme fraiche and vegetable stock and cook for about 5-7 minutes.
- Finely chop the basil and mix into the spaetzle pan with the tomatoes and spinach. Season with salt and pepper and, if desired, dried herbs of your choice and serve with fresh basil.
This recipe is
References:
- https://www.zentrum-der-gesundheit.de/artikel/getreide/dinkel
- Course Book Healthy Nutrition by Ingeborg Münzing-Ruef