Sunday, 17 June 2012

Spätzle Bake

Wandering around Lidl yesterday, I came across a packet of dried spätzle on special offer. Although I have heard of spätzle, I have never tasted it and was unsure of what to do with it. Internet searches suggested it is mostly used as a side dish to meat dishes, but I wanted something a little more than that and I noticed a dish of spätzle baked with vegetables and cheese. As I had lots of leftover vegetables to use up, and a tub of Low Low cheese in the fridge, that seemed ideal.

Similar in texture to regular pasta, spätzle is a German speciality food which differs in that it is normally scraped off a board or pressed through a grater to create irregular shapes. It seems to fluff up more when boiled.

Serves 2
Syn Free on Extra Easy

a couple of handfuls of spätzle
leftover vegetables such as onions, shallots, Broccoli, red pepper and tomatoes
a few leaves of fresh basil
Low Low cheese

Cook the spätzle according to packet instructions – usually 15 minutes. Fry the onion and red pepper in a little Fry Light until slightly softened, then add the rest of the vegetables and cook for a few more minutes. Soften the cheese for 30 seconds in the microwave, then add to the mix with a little water from the spätzle if necessary. Place in a shallow ovenproof dish and bake on a high heat for 5-7 minutes until nicely browned. Serve with a side salad of your choice. 

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