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Basil spaetzle with sweet corn
Prepare 1 portion of spaetzle (p. 6). Use only 100 g of milk / water mix and add 100 g quark cream
and 3 tablespoons of very finely chopped basil. Keep the prepared spaetzle warm.
2
corn cobs, corn cut away from the cobs
salted water, boiling
80 g
Gottardo cheese, grated
200 g crème fraîche
¾
teaspoon salt
a little pepper
1 portion: 620 kcal, P 20 g, C 66 g, F 30 g
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1. Simmer the sweet corn for approx. 5 minutes
in salted water. Remove and keep warm.
Mix the cheese with the warm spaetzle.
2. Season the crème fraîche, mix with sweet
corn, and serve with the spaetzle.
Spaetzle with apple puree and
breadcrumbs
Prepare 2 portions of spaetzle (p. 6). Keep the prepared spaetzle warm.
500 g apples (e. g. Boskoop),
peeled and cut into pieces
1
tablespoon water
1
tablespoon lemon juice
1
tablespoon sugar
¼
teaspoon cinnamon
100 g butter
80 g
breadcrumbs
1 portion: 979 kcal, P 32 g, C 139 g, F 32 g
1. Gently stew all the ingredients up to and
including the cinnamon until soft and then
blend
2. Heat the butter in a frying pan. Add the
breadcrumbs. Fry over a medium heat until
golden brown. Pour over the spaetzle. Serve
the apple puree as an accompaniment.
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