German Spätzle Recipe • Buttery Egg Noodle Side! | Club Foody

 

Throughout my life, I’ve tried most cuisines from around the world. One that I wasn’t too fond of was German cuisine. Every time I went to a German restaurant, I found the food bland. After trying it a few times, I realized that it wasn’t for me. As a French lady who always enjoyed different flavors, herbs 🍃, and spices, their food wasn’t my thing until…
 
My destiny gave me an ironic twist to my life…
Over a decade ago, I met David, who became my husband. Guess what his heritage is? That’s right, German! When I moved in 🚛 with him, I was afraid that we’d be eating German food every week. Thank goodness, David has always been willing to try different dishes other than the ones he grew up with. On the other hand, in all fairness, his mother was a foody as well because she was constantly serving meals that weren’t from their culture.
 
Since being with David, it has made me appreciate his heritage and German cuisine. With all honesty, what I’ve been doing is adding my own little touch 🤏, enhancing the dishes by adding more flavor to them. Although most of the time I modified the recipes, there are a few that I barely touched at all, like this one… German Spätzle!
 
This is a lovely side dish and a great comfort food recipe to have on hand! These buttery egg noodles 🍜 are perfect to pair with so many dishes like Zwiebelrostbraten, Schnitzel, Geschnetzeltes, Chicken Paprikash, Hasenpfeffer, Beef Stroganoff, Sauerbraten, Hungarian Beef Goulash, and so on.
 
They can also be added to soups or become the main ingredient for Käsespätzle or a Mac and Cheese… why not! Besides Germany, these egg noodles are a very popular side dish enjoyed in many other countries 🌍 like Austria, Switzerland, Slovenia, Hungary, etc.
 
Making German Spätzle isn’t complicated as long as you pay close attention to the consistency of the batter. After mixing the flour and egg mixture together in the bowl of a food processor, gradually add more milk 🥛, ½ tbsp. at a time, until the batter is smooth, not too thick, and not too runny, mixing after each addition. If yours gets too runny, add more flour, and vice versa; if it’s too thick, add more milk.
 
As you can see in the video 🎥, I use a classic Spätzle press to make them, but you can always use a rotary food mill, flat coarse cheese grater, or even a metal steamer with large holes. If you think you’ll be making this side dish often, then you should definitely invest in a proper press. What I like about mine is that I can also use it to rice potatoes… dual purpose!
 
After they’re cooked, sautéing them in a saucepan with butter 🧈 is definitely a must! From there, this is when the flavor can change from one egg noodle dish to another. It can be enhanced with herbs, spices, and/or cheese. That’s probably why I like this side dish so much; I can play with the ingredients and give it a new taste each time.
 
With a beautiful texture and a wide range of flavors, this German Spätzle is an amazing recipe to have on hand! It can be made 👩‍🍳👨‍🍳 ahead and simply reheated in some melted butter… bonus! It can also be stored in the fridge for a couple of days. Served warm along with your favorite meat dish, this is a delicious comfort food everyone in your family will love!
Bon Appétit!🍽
 
Here are several more German inspired recipes for you to enjoy…😀
– Beef Rouladen
– Pfeffernüsse • German Peppernut Cookies
– Homemade Pretzels
– Black Forest Cake
– Creamy Bacon Potato Salad
– German Plum Cake • Pflaumenkuchen
– German Red Cabbage
– Christmas Stollen
– Kartoffelsuppe • German Potato Soup
– Sweet & Spicy German Mustard
and for even more side dish recipes 🍟🥦, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/german-spatzle/ 😉

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Pasta alla Norma Recipe • A Tasty Sicilian Dish | Club Foody

 

There was certain produce my mother 👱‍♀️ never cooked with, and eggplants were one of them. Known as aubergine in French, this produce wasn’t a typical ingredient found in Québécois cuisine. With massive waves of European immigrants to “La Belle Province” in the 50s and 60s, it rapidly gained popularity.
 
The first time I had eggplants was when I went to a Greek restaurant and ordered Moussaka. I honestly didn’t care for it. It was bland 🥱, lacking in flavor. I gave it a couple more tries, and alas, never been satisfied with the dish. It was later in my 30s that I really acquired a taste for it after eating Baba Ghanoush!
 
From that point on, I cooked 👩‍🍳 and created many recipes using this ‘fruit’ – yes, botanically it’s a fruit, but we treat it as a vegetable. I think of Eggplant Rollatini, Mediterranean Eggplant Casserole, Eggplant Veggie Burgers, Melitzanosalata (Greek Eggplant Dip), Eggplant Beef & Mushroom Pasta Bake, etc.
 
Another one that is added to this delicious list is Pasta alla Norma!
Originating in Catania, Sicily, this dish was named after the famous 1831 opera 🎤 Norma by Catanian composer Vincenzo Bellini! Apparently, upon tasting the local pasta dish, playwright Nino Martoglio shouted “Chista è ’na vera Norma!” meaning “This is a true Norma!”
 
Besides its interesting history, this hearty recipe is bold in flavor. Although meatless, it has a meaty texture, making it very satisfying and vegetarian-friendly. This Mediterranean dish is a warm pasta bowl perfect for enjoying during fall 🍂 and winter.
 
I always try to save time and be efficient when cooking. While the eggplant cubes are sitting in the colander covered with kosher salt 🧂 for half an hour, I do my ‘mise en place’. After rinsing them thoroughly, I make sure they’re well-patted dry because water and oil are not good buddies in the kitchen.
 
The eggplant cubes 🍆 are sautéed in hot oil until brown and almost done – don’t overdo it! They’re set aside while the sauce is made. When all the ingredients are in, the mixture is simmered gently for 15 minutes while the pasta cooks.
 
In the video 🎥, I chose rigatoni, but there are other options. It can be ziti, paccheri, or tortiglioni. One of my girlfriends uses fusilli. Penne rigate (penne with ridges) is probably the most common noodle used for Pasta alla Norma here in North America.
 
When the pasta is almost done, the eggplant cubes are returned to the skillet, and the sauce is cooked for another 5 minutes, long enough to warm them up. About ¼ cup of the reserved pasta water 💦 is added to the sauce as well. It helps to create a smooth, cohesive coating that will cling to the noodles.
 
Traditionally, ricotta salata is the chosen cheese. I go for Parmesan cheese, and here’s the reason why. My supermarket sells it for between $12 and $14 CAD for a 200g piece, which is roughly $28 to $30 per kilogram… it’s quite pricey 💰! Of course, if you can afford it, I suggest you go for the ricotta.
 
The pasta is added to the skillet and stirred until well-coated. I like to sprinkle on some fresh chopped parsley, as it has vitamins, and powerful antioxidants. It’s served immediately on its own or along with a green salad or garlic bread… don’t forget a nice glass of ‘vino rosso’ 🍷!
 
This Pasta alla Norma is a gorgeous dish to try! It has a nice balance of savory and sweet, with a nice salty finish! Using eggplant, this Sicilian classic is a flavorful meatless recipe that is impeccably suited for fall and winter seasons. It’s a great meal your family 👨‍👩‍👧‍👦 will enjoy!
Bon Appétit! 🍽
 
Check out these other tasty pasta recipes… 😀
– Creamy Tortellini Boscaiola
– Meat Lasagna
– Baked Ziti
– Creamy Chicken Alfredo
– Italian Sausage, Spinach & Ricotta Cannelloni
– Duck Ragù with Pappardelle
– Fettuccine alle Vongole – Clam Fettuccine
– Frankie’s Macaroni Casserole
– Spaghetti Aglio e Olio
– Meat Manicotti
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pasta-alla-norma/ 😉

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Pork Schnitzel Recipe • A Delicious German Classic! | Club Foody

 

Everyone has a bucket list. Places to go, things to experience, foods to eat, activities to try – we all have a list 📝. David and I have quite an extensive one, but I won’t elaborate on it except for one event that I’d like to mention today: Oktoberfest!
 
As some of you may know, David’s roots are Germanic. Both of his parents’ sides are German descent. His desire to visit Munich one day during Oktoberfest is quite natural. Me, on the other hand, would be there for the party 🥳! Although I’m not really a beer drinker, I still want to see it, experience it, and be a part of it. Who knows? I might start liking beer!
 
Besides beer 🍺 – and a lot of it -, they serve many of their traditional foods during the celebration, such as Spätzle, Brathendl (roast chicken), Käsespätzle (dumplings with cheese), Brez’n (pretzels), Weißwurst (sausage), Knödel (potato dumplings), Prinzregententorte (seven-layer sponge cake), and much more…
 
Another food item that can be found at this well-known event is Schnitzel. Although I like to make mine with pork, chicken 🐓 or veal is also a tasty option. My version of Pork Schnitzel doesn’t differ much from the traditional recipe, except I use a lot of spices in my flour, making the taste more interesting.
 
Pork Schnitzel is an easy recipe. After pounding the pork loin chops 🐷 down, they are dredged in flour and then cooked to perfection, making the meat moist and juicy.
 
I like to serve mine with David’s German Red Cabbage. If you’re making an Oktoberfest dinner, you might as well go German all the way, right❓ I’m not sure, though, if wearing Lederhosen or a Dirndl is a little too extreme, but go ahead and wear those if you really want to get in the mood, lol!
 
Celebrate this world 🌍 famous event by making my delicious Pork Schnitzel for dinner, and who knows, maybe Germany will end up on your bucket list too!
Bon Appétit and Prost!🍽
 
Check out these other delicious German recipes…😀
– Christmas Stollen
– Creamy Bacon Potato Salad
– Quiche Lorraine
– Black Forest Cake
– German Red Cabbage
– Zwiebelrostbraten
– Beef Rouladen
– German Spätzels
– Sweet & Spicy German Mustard
– German Plum Cake • Pflaumenkuchen
and for even more delicious pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pork-schnitzel/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Tomato Avocado Tartare Recipe • Elegant Appetizer! | Club Foody

 

Like other home gardeners 👩‍🌾👨‍🌾, each year, we have so many tomatoes that need to be used. I make either my Mixed Tomato Salad, Creamy Tomato Basil & Parmesan Soup, use them for Tomato Rosemary Focaccia, add some when I blend my Garden Vegetable Juice, and others.
 
Another recipe I use them in, especially when we’re having our friends over, is my Tomato Avocado Tartare! This appetizer is absolutely stunning! The combination of tomatoes and avocados 🥑 mixed with tasty ingredients gives this dish its unique flavor profile. It’s elegant and takes 10 minutes to prep.
 
I start by making my Spicy Asian Mayo, which takes 2 minutes ⏳ to whip up. Then I move on to the main component… the tartare. Using two different bowls, I stir the tomato mixture in one and the avocado in the other… easy peasy!
 
This Tomato Avocado Tartare is so delicious and uncomplicated! The ingredients that go in are very simple: red onions, toasted sesame seeds, rice seasoning, and ponzu sauce, before seasoning with ground salt 🧂 and freshly ground mixed peppercorns.
 
There’s a condiment I often use, which is rice seasoning, also known as Nori Komi Furikake. Besides this recipe, it can be used as a finishing seasoning or garnish for rice 🍚, udon or ramen noodles, on avocado toast, steamed vegetables, eggs, etc. It gives a lovely umami to dishes with a little crunch to it.
 
Another ingredient I enjoy working with is Ponzu sauce. It has that nice citrusy 🍋 note and complements this appetizer beautifully. There are also toasted sesame seeds, adding that extra nuttiness to the dish, and red onions for a sharp, peppery note.
 
When it’s time to assemble, I use a cookie cutter. I don’t use a fancy stainless-steel ring mold because I have way too much kitchen stuff around. Why spend money 💰 when I can use the cutter? Another reason is the fact that it’s marked halfway, giving me more precision when I layer the ingredients.
 
Whether you use a stainless-steel ring mold or, like me, a cookie cutter, the size I like working with is 3 1/6 inches in diameter by 2 inches 📏 high. It’s wide and tall enough without being too big. It’s the perfect size for an appetizer.
 
The Spicy Asian Mayo wraps this dish up fabulously! The leftovers keep for a week, if they last that long. Besides this recipe, it can be used with sushi and poke, in a crab salad, as a spread for burgers 🍔, or fish tacos, and as a dipping sauce for fries and onion rings.
 
This Tomato Avocado Tartare is perfect to serve at your next dinner party, holidays 🎄, or special occasions. It’s elegant, super easy to make, colorful, and tasty. It makes such a gorgeous presentation! Serve it with tortilla chips, crostini, or crackers…
Bon Appétit! 🍽
 
Check out these other tasty appetizer recipes… 😀
– Fondue Parmesan
– Kentucky Hot Brown Sliders
– Oysters Rockefeller
– Samosas
– Tuna Stuffed Lemons
– Italian-Style Bruschetta
– Clams Casino
– Korean Meatballs
– Escargot con Funghi in Vol-au-vent
and for even more appetizer recipes 🍣🧆, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/tomato-avocado-tartare/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

 

Easy Zucchini Bread Recipe • Flavorful Quick Bread! | Club Foody

 

Who doesn’t like bread❓
Savory or sweet, this is a worldwide 🌎 staple. Just the smell when it’s freshly baked, coming out of the oven, totally entices me! If we focus only on sweet bread, there’s a long list to choose from.
 
Besides the popular Banana Bread, there’s Tsoureki, Stollen, Babka, Challah, Raisin Bread, Maple Bread 🍁, Saffron Buns, Pan de Muerto, Panettone, Spice Bread, and many more.
 
There’s another one that at first doesn’t sound sweet, but with other added ingredients, it turns into a delicious bread that can be enjoyed for breakfast or as a mid-afternoon snack ☕. I’m referring to my Easy Zucchini Bread!
 
This is extremely moist and incredibly flavorful! With chocolate 🍫, walnuts, hints of cinnamon and allspice, plus grated zucchini, which is the star of the dish, this recipe surpasses any of them out there! It takes less than 10 minutes to put the batter together and then bake for 1 hour in the oven.
 
This recipe is uncomplicated, and that’s the reason why I call it Easy Zucchini Bread! What you need is a box grater, a whisk, two bowls, and a tall 9×5-inch loaf pan. It’s so simple that anybody can make it, including the little ones 👧.
 
Some are afraid to make dessert or sweet treats with zucchini because it’s a vegetable. When you think about it, what’s the difference between this veggie and carrots 🥕? Many enjoy Carrot Cake, so it’s basically the same thing using zucchini. Please, don’t stop yourself from making it because of the vegetable.
 
The thing about zucchini 🥒 is it’s the perfect vehicle for other recipes, and its flavor won’t come through unless you bake some Zucchini Sticks or make Turkey Zucchini Boats.
 
I like using some in my Zucchini Pork Penne, Zucchini Noodles, Minestrone Soup, Chilled Leek & Fennel Soup, Asian Peanut Chicken Curry 🐓, Baked Autumn Veggighetti, Vegetable Tian, Pisto Manchego, and many more. Another plus about this summer squash is it’s a good way to sneak vegetables into your picky eater’s diet.
 
What I like about this recipe is I can swap the ingredients to get a different flavor. I add chocolate chips and walnuts, but other times, I use butterscotch and pecans. Once, I used blueberries, and it was quite nice too 😋! Cranberries and raisins are other possibilities.
 
To peel or not to peel?
Contrary to other squashes, the skin of this particular gourd is thin and tender therefore, there’s no need to peel it. It contains the highest levels of antioxidants like lutein and zeaxanthin, both great for eye 👀 protection, as well as vitamins such as A, B-6, and C, and other nutrients. I always leave the skin on for these reasons.
 
The veggie itself has water 💦, and after grating it, there’s no need to blot it because it will create moisture. I use canola oil in the batter, as well as my apple sauce, which helps to cut down on fat, although mashed banana 🍌 is another way to go. Both oil and apple sauce will add moisture to the bread. Feel free to substitute canola for grapeseed oil or any other flavorless oils.
 
I like adding ground cinnamon. Another one that goes in the recipe is allspice. It gives that little “je ne sais quoi” to it. It’s not spicy and adds personality to the bread 🍞. Another alternative is nutmeg or pumpkin pie spice.
 
To store the bread, cover it and leave it on the counter for up to 3 days or in the refrigerator for up to 1 week. It also freezes well for up to 2 months 📆. Make sure to cool the bread completely before wrapping it with cling film and then aluminum foil.
 
Extremely moist and packed with deliciousness, this Easy Zucchini Bread recipe is perfect for breakfast or an after-school snack! It’s a tasty way to enjoy this gourd and its health benefits 💚. This scrumptious bread is a family favorite, and after making it, it will become yours as well…
Bon Appétit! 🍽
 
Check out these other great sweet bread recipes… 😀
– Panettone
– Apple Cinnamon Bread
– Peanut Butter Banana Bread
– Cranberry Eggnog Bread
– Scones
– Sticky Buns
– Hot Cross Buns
– Brioche Bread
– Pumpkin Chai Bread
– Pineapple Banana Bread with Coconut & Macadamia
and for even more bread recipes 🍞, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/easy-zucchini-bread/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube