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Saffron spaetzle with raclette cheese
Prepare 1 portion of spaetzle (p. 6) and add one portion of saffron with the flour.
250 g raclette cheese, sliced
100 g gherkins, halved
50 g
silverskin onions
½
teaspoon paprika
a little pepper
1 portion: 562 kcal, P 31 g, C 56 g, F 23 g
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1. Place the spaetzle in a greased, approx. 2 litre
baking dish. Spread the cheese, gherkins and
silverskin onions over the top.
2. Bake: Approx. 5 minutes at the top of an
oven preheated to 240 degrees. Sprinkle
with paprika and pepper.
Green spaetzle with caramelized
onion and bacon garnish
Prepare 2 portions of spaetzle (p. 6). Finely blend or very finely chop and mix 1 bunch of parsley
with the eggs and milk /water mix. Keep the prepared spaetzle warm.
150 g diced bacon
3
onions, finely sliced
2
garlic cloves, crushed
1 portion: 809 kcal, P 37 g, C 113 g, F 22 g
Slowly cook the bacon in a frying pan until
crispy. Add the onions and garlic and fry until
light brown. Place over the spaetzle.
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