Spaetzle

Grams/ Weight Measurement
Yield = 4 main course portions, 8 appy portions

200 g Nextjen All Purpose Baking Blend (flour)
2 eggs
150 g milk
5 g grainy mustard (optional)
15 g chopped herbs (optional)
1 pinch baking powder
1 pinch salt
1 pinch ground black pepper

In an electric mixer with a paddle attachment, mix all ingredients together.
Rest batter in the fridge for 20-30 minutes.
Put batter in a colander with large holes (or spaetzle maker) and place over a large pot of boiling salted water.
Scrape the batter back and forth with a sturdy spatula, pushing it through the holes.
Remove the spaetzle from the water with a fine mesh strainer as it floats to the top, draining as much liquid as possible.
Place on a lightly oiled tray to cool.
At this point, the spaetzle may be added to a cheese sauce, added to a soup, or sautéed in butter until golden and served as a side.

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Cups / Imperial Measurement
Yield = 4 main course portions, 8 appy portions

1 1/2 cup Nextjen All Purpose Baking Blend (flour)
2 eggs
3/4 cup milk
1 tsp grainy mustard (optional)
1 tbsp chopped herbs (optional)
1 pinch baking powder
1 pinch salt
1 pinch ground black pepper

In an electric mixer with a paddle attachment, mix all ingredients together.
Rest batter in the fridge for 20-30 minutes.
Put batter in a colander with large holes (or spaetzle maker) and place over a large pot of boiling salted water.
Scrape the batter back and forth with a sturdy spatula, pushing it through the holes.
Remove the spaetzle from the water with a fine mesh strainer as it floats to the top, draining as much liquid as possible.
Place on a lightly oiled tray to cool.
At this point, the spaetzle may be added to a cheese sauce, added to a soup, or sautéed in butter until golden and served as a side.

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