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Homemade Nutella

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

There’s something so wonderfully addictive about Nutella. I’m not sure what it is, really, maybe the aroma of the hazelnuts mixed with the soft texture of the chocolate, and the knowledge that you can spread it on your favorite foods and call it breakfast the way the Europeans do. Clearly, the Europeans are very intelligent when it comes to breakfast.

When I saw this recipe for homemade Nutella from Elana’s Pantry, I loved the simplicity of the ingredients that she used. It also, quite honestly, looked good for you!

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

She uses agave instead of refined sugar, simple unsweetened cocoa powder and protein rich nuts. So I thought I would give it a whirl. Literally.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

You begin by laying the hazelnuts out on a sheet tray or roasting pan and roasting them in the oven for 8-10 minutes. The idea is that you want to accentuate their nuttiness but not make them so dark that they become bitter.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

When they are ready they will be slightly darker and their skins will crack.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

This is good because you now will need to rub the skins off with a paper towel. This isn’t the easiest thing to do, but just do your best. Some skins just want to stay on. If most of the skins are off, that works, since you’re just trying to take away any extra bitterness that the skins add.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Then transfer the nuts to a food processor …

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

And blend away. You are going to begin to make a nut butter and as it blends it will start to become creamy.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

This is what it looks like when it is halfway there.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

You’ll want to scrape down the sides several times along the way so that it blends well.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

It will look something like this when it is ready. You can see the oil from the nuts have begun to release.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Now you add the cocoa …

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

The vanilla …

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

The salt …

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

The agave …

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

And the hazelnut oil. Hazelnut oil is a bit tricky to find in some places. I found this at a health food store, but you would be fine without it if it’s not something you have available.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

After another good blend you’ll have a nice chocolaty mixture. It will be a bit denser than the store-bought Nutella, but still chocolaty, nutty and delicious.

 
 
 
Tasty Kitchen Blog: Homemade Nutella. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

You can serve it with so many things, for breakfast, dessert, or an afternoon snack. It’s so versatile. And this version is pretty guilt-free, too.

Thank you to Elana for the tasty and healthy recipe! Check out her wonderful blog Elana’s Pantry—she has a new book out as well featuring delectable cupcakes!

 
 

Printable Recipe

Homemade Nutella

See post on elanaspantry’s site!
4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Difficulty: Intermediate

Servings: 6

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I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then, we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times—what a great idea! And the perfect starting point for a version of my own.

Ingredients

  • 1 cup Hazelnuts
  • ¼ cups Cocoa Powder
  • 5 Tablespoons Agave Nectar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Hazelnut Oil
  • 1 pinch Celtic Sea Salt

Preparation Instructions

Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

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Lemon Cream Granola Parfaits

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

It’s funny how our bodies crave certain things at different times of the year isn’t it? As soon as the temperature rises—and it has risen indeed, my friends—my taste buds crave all things citrus. So when this Lemon Cream Fruit Dip from The Suzzzz was recently added to Tasty Kitchen, I didn’t waste any time trying it out.

This dip, like many other scrumptious findings here at Tasty Kitchen, combines well with other recipes. There’s a whole list of sauces, dips and dressings, sweet and savory, that can round out or pull together an otherwise ordinary dish. I decided to combine this Lemon Cream Dip with Three Many Cooks’ lovely Great Granola recipe and some fresh blueberries for a parfait perfectly perfect for a light warm weather treat.

The Lemon Cream Fruit Dip and Great Granola can both be made ahead, which makes for easy assembling of the parfaits closer to serving time.

Let’s walk through the Lemon Cream Fruit Dip recipe process.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

You’ll need some basic ingredients to get started: granulated sugar, flour, lemon juice, lemon zest, an egg, boiling water, heavy cream and powdered sugar. For the full list of ingredient measurements, be sure to check the link at the end of this post.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Begin by combining the sugar, flour and lemon juice in a double boiler over low heat. I don’t own a double boiler, so I improvise with a glass (heat safe of course) bowl over a saucepan. It works just fine.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Next, add the lemon zest. Don’t you just love the fresh fragrance of lemon zest? So perky!

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Beat the egg yolk and stir a little at a time into the lemon mixture. You want to just add a tad at a time so as not to scramble the egg yolk. And be sure to stir as you’re adding it in.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Beat the egg white until stiff. Then fold it into the lemon mixture.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Add the boiling water and cook in the double boiler until it thickens, stirring occasionally. It should take about 10-15 minutes. Remove from heat when the mixture has thickened and let cool. (I covered it and stuck it in the fridge, because I had to run and pick my kids up.)

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

In a mixing bowl, whip the cream and the powdered sugar until soft peaks form.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Fold the whipped cream into the lemon mixture. Don’t over mix.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Gently fold it in until combined. It should be light and fluffy. And such a pretty pale yellow color. Now, you can stop here and just use it as a dip with fruit (or your finger), but we’re moving onward to the parfait.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

Again, the granola recipe used here is the Great Granola from Three Many Cooks. It’s easy to put together, and oh so tasty. Great granola for sure! The recipe makes a good amount, so you’ll have plenty to use for the parfaits and some leftover for snacking. Or add some milk for a mighty fine bowl of cereal. The full recipe link is at the end of this post.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

When you’re ready to assemble the parfaits, simply layer the berries (I chose blueberry, but any berry or fruit will do) with the Lemon Cream Fruit Dip, then top it off with the crunchy granola.

 
 
 
Tasty Kitchen Blog: Lemon Cream Granola Parfait. Guest post by Amy Johnson of She Wears Many Hats. Lemon Cream recipe submitted by TK member The Suzzzz of Nachista's Nest, Great Granola recipe from TK member Three Many Cooks.

An excellent flavor and texture combination. And easy to make ahead, too! Wouldn’t they be perfect for a picnic or poolside party, in small mason jars?

A big thanks to The Suzzzz and Three Many Cooks for sharing your recipes with us all. I don’t know about you, but I can think of all sorts of parfait combinations that this Lemon Cream Fruit Dip and Great Granola could complete.

 

Printable Recipe

Lemon Cream Fruit Dip

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Intermediate

Servings: 20

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Light, fluffy summer dip to serve with cut fruit, melons, angel food cake, or doughnut holes.

Ingredients

  • ½ cups Granulated Sugar
  • 1 Tablespoon Flour
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 1 whole Egg, Separated
  • ½ cups Boiling Water
  • 1 cup Heavy Cream
  • ¼ cups Powdered Sugar

Preparation Instructions

In a double boiler over low heat, dissolve sugar, flour, and lemon juice. Stir in zest. Beat egg yolk and slowly stir in to the lemon mixture. Beat egg white until stiff and fold into the lemon mixture. Add boiling water and cook in the double boiler until glossy and thick (about 10-15 minutes). Remove from heat and allow to thoroughly cool. Whip cream and powdered sugar until soft peaks form. Fold into the lemon sauce.

 

Printable Recipe

Great Granola with Cherries and Almonds

See post on ThreeManyCooks’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 12

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Described by many as “the best granola … ever.” Need we say more?

Ingredients

  • 2 cups Old Fashioned Oats
  • ½ cups Wheat Germ
  • ¼ teaspoons Salt
  • ⅓ cups Sliced Almonds
  • ⅓ cups Sweetened, Flaked Coconut
  • ¼ cups Maple Syrup
  • 3 Tablespoons Flavorless Oil (such As Vegetable Or Canola)
  • 2 Tablespoons Warm Water
  • ¾ teaspoons Almond Extract
  • ⅓ cups Dried Cherries

Preparation Instructions

Adjust oven rack to middle position and heat oven to 275 degrees. Mix oats, wheat germ, salt, almonds and coconut in a medium bowl. Heat syrup, oil, water, and almond extract to a simmer in a small saucepan over medium heat. Drizzle over oat mixture and stir to combine. Pour mixture into a 13-by 9-inch pan coated with vegetable cooking spray. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in cherries. Continue to bake until golden brown, about 20 to 25 minutes longer. Let cool and serve. (Can be stored in an airtight tin for 1 month.)

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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The Theme Is … Potato Salad!

Posted by in The Theme Is...

Tasty Kitchen Blog: The Theme is Potato Salad!

 
Summer is fast approaching, and you know what that means—barbecues, cookouts, picnics, and potlucks.

When it comes to outdoor, casual get-togethers, the grill usually gets all the love. Okay, maybe the grill and the cooler. Burgers and hotdogs and all the fixings will be planned carefully, ribs will be marinated overnight, and someone who knows what he’s doing will be put in charge of the drinks. But the sides? Sometimes the sides are simply store-bought, or even forgotten altogether.

Potato salad is probably the most popular summer side dish, but it’s not surprising that many people can just take it or leave it. After all, it’s hard to get excited about something that’s delegated to giant machines dishing out tub after tub of this poor, maligned salad.

We’re changing that today. Right now. It’s time the potato salad got its fair share of summer fare love.

Let’s start with the basics. To the traditionalist, potato salad has to be creamy, simply seasoned, with nothing detracting from the potatoes. Yep, we’ve got some of that.
 

Tasty Kitchen Blog: The Theme is Potato Salad! (Traditional)Clockwise from top left: The Best American-Style Potato Salad from ThreeManyCooks, Perfect Potato Salad from Mel’s Kitchen Cafe, Deviled Potato Salad from anediblemosaic, Creamy Potato Salad from Ursala’s Tried-N-True, Mom’s Potato Salad from lizzygoesdutch, and Ree’s Potato Salad.

 
 
 
If you’re feeling slightly more adventurous (but only slightly), sometimes the simple addition of dill can do wonders for your potato salad. Ah, dill. I love you with salmon and with pickles, but oh, what you do to potato salad.
 

Tasty Kitchen Blog: The Theme is Potato Salad! (With Dill)Clockwise from left: Dilled Potato & Pickled Cucumber Salad from theparsleythief, Dill Potato Salad from bunkycooks, and Dilled Potato Salad from Food for My Family.

 
 
 
Want more adventure? Let’s load up that potato salad, shall we? Bacon, cheese, sour cream … or keep it light with green beans and almonds. No more Plain Jane salad, that’s for sure.
 

Tasty Kitchen Blog: The Theme is Potato Salad! (Loaded)Clockwise from top left: Bacon Ranch Potato Salad from Laurie @SimplyScratch, Baked Potato Salad from Karly Campbell, Not Another Boring Potato Salad from KeepItSimpleFoods, and Loaded Potato Salad from D’anne.

 
 
 
And if you’re a rebel like me (or German), you’ll toss the cream altogether. The advantage of skipping the mayo or creamy dressing is that it’ll hold up to the outdoors a little better. From roasted potatoes to sweet potatoes to grilled potatoes with vegetables, try one of these non-traditional potato salads and steal some of the burger’s thunder.
 

Tasty Kitchen Blog: The Theme is Potato Salad! (No Cream or Mayo)Clockwise from top left: Warm Roasted Potato Salad from runningwithtweezers, Roasted Sweet Potato and Black Bean Salad from The Red Spoon, Lemony Potato Salad with Basil and Mint from Recipe for Delicious, Warm Chorizo and New Potato Salad from londonbakes, Grilled Red Pepper Potato Salad from GrillGrrrl, and Festive Grilled Zucchini and Sweet Potato Salad from Natalie (Perrys’ Plate).

 
 
There you have it! These are just some of the many ways to jazz up the usually-ordinary potato salad. Give one a go! Or maybe you have a family favorite you’d like to share. Do tell! I love it when the underdog shines.

 
Have a great weekend, everyone!

 
 

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Homemade Spaetzle

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

I love spaetzle. It’s so comforting and German. It’s pasta with a twist, with some crunch, with some extra butter, and some herbs when you feel like it. This recipe from TK member Candi reminded me how great and versatile spaetzle can be.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

One of the things I like about her recipe is that it is 4-ingredient cooking, and they were all things that I had on hand. I of course couldn’t help myself and made it 5-ingredient cooking. I added mustard powder for a little extra flair and color. But you don’t have to.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Begin by adding the flour to a large bowl.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

To that add the salt …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And the mustard powder …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And mix it all together.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Next come the wet ingredients. Beat the eggs …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And add them to your mixture.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Then add the water.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Begin to stir it all together and work out all of the lumps.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

It will be the consistency of a batter, slightly elastic but able to pour easily.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Bring some water or stock to a rolling boil. Add a bit of salt if your liquid is salt-free.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Have a colander and a pastry scraper or spatula ready. You could also use a spaetzle maker but I didn’t have one so I used a colander with large holes.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Pour the dough into the colander. You’ll want to keep it above the steam so that it doesn’t cook before it gets pushed through the holes.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Press it through the colander with the pastry scraper or a spatula. Drops will fall into the water and cook instantly.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Let it boil for about 3-4 minutes so that the flour cooks well.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

You’ll then remove the spaetzle from the water and strain it into a bowl.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

This is what it will look like when fully boiled.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

You could serve it like this tossed with a bit of olive oil.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Or you could take it one step further, which I like to do.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

I toss the spaetzle in the pan and brown it in some olive oil or butter. It gives it a nice texture and flavor.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Fresh herbs are also a bonus. Parsley would be great but I had sage so that’s what I used.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

Chop it up finely …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And just as the spaetzle is browned how you’d like it, add a bit of butter to help loosen it from the pan.

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

A little pepper …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And the herbs …

 
 
 
Tasty Kitchen Blog: Homemade Spaetzle. Guest post by Georgia Pellegrini, recipe submitted by TK member Candi of All Day Night.

And there you have it!

Crunchy, flavorful spaetzle. Thanks to Candi for this great recipe! Go check out her blog, All Day Night, to see more of her recipes and read about the adventures of the Carson family.

Also check out the great spaetzle recipes by these other TK members:
 

 
 

Printable Recipe

Homemade Spaetzle

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Tasty little dumplings! Serve in place of noodles, rice, or potatoes.

Ingredients

  • 2 whole Eggs, Beaten
  • ¾ cups Water
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 1 cube Bouillon (I Used Chicken)
  • Butter, To Taste
  • Parsley, To Taste
  • Salt To Taste

Preparation Instructions

Combine eggs, water, flour and salt, beating until smooth.

Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker and place over the pot of boiling water.

Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface.

Do not put too much batter into water at a time or it will not cook properly.

Use a slotted spoon to strain them and place in a colander.

Gently shake off excess water and place into a large covered bowl.

Repeat the process until all of the dough is used.

Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes. In the picture above, I served it with my honey balsamic chicken.

I’ve never tried making this without my spaetzle maker, but I’ve heard you can use a rubber spatula to press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, etc….

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.