Recipe review, Helene's Egg Noodles, Spaetzle

[achookwoman]

This recipe is perfect. I made the largest amount and intend to make 2 different noodle dishes.
Helene is a master at getting the recipe amounts exactly right as well as giving very clear instructions.
The only change I made was not to use the Varoma but a dish with large round holes that sat more firmly over the saucepan.
These noodles would be useful where small pasta is required.
Thanks Helene

[Cuilidh]

I made these a couple of weeks ago ... they're really good, aren't they?

[Cornish Cream]

I'll make these one day

[achookwoman]

I'll make these one day

Make them soon. ,!
Marina did you sub the yoghurt and flour?
We had the mushroom and onion version.  Very nice. Tomorrow an Asian Salmon dish with the noodles

[Cuilidh]

I definitely subbed the yoghurt but cannot remember about the flour at the moment.  If I can, I'll get back to you sometime over the weekend and let you know

[judydawn]

Being fascinated by this recipe and not even knowing it existed, I've just been over to Helene's blog to see what this is all about.  Now that Telstra have been kind enough to give me an extra 45 gbs per month for nothing, I now have no excuse not to pop over there more often as it's a great blog and Helene does so many wonderful things in her Thermomix.  Here's the link to this recipe

http://www.superkitchenmachine.com/2015/21708/thermomix-egg-noodles-recipe-spaetzle.html

Thanks for bringing this to our attention Chookie, I will   try it.

[achookwoman]

Judy, thanks for doing the link. Helene's site is certainly worth looking at.

[Cuilidh]

I just checked my recipe notes - I used plain flour and silken tofu in place of the yoghurt.  It was a perfect substitution and the spaetzle tasted great.

[achookwoman]

Thanks Marina. I was just wondering if you could use cashew cream instead of yoghurt.

[Cuilidh]

I forgot to mention, Helene stresses the need to soak / clean everything a soon as you can, and this is good advice.  Make sure you soak everything immediately otherwise it can be very hard to do a quick clean up.  Do read her recipe in Judy's link.  The recipe is so easy and quick, proper clean up prep is no additional hassle.

Chookie, you probably could use cashew cream, but it would have to be medium-thin.  I don't think there would be much taste difference between that and tofu.  I had to use a little more than noted in the recipe.  Yoghurt may give the spaetzle a bit of a different taste, it would depend upon which yoghurt you used.

[achookwoman]

I used my home made Greek yoghurt and it was perfect. Today I am making an Adam Liew Japanese type Salmon  recipe with the last 1/3 of the noodles.
I agree with the cleaning up. I filled the sink with cold water and popped the TMX bowl into this as soon as I had tipped the dough into the pan.
I would like to make the noodles longer. More like the traditional German ones. Will have to play with the recipe a bit.  Will have to wait a bit though as we are a bit noodled out. !

[judydawn]

Has anyone tried freezing some for later rather than having to eat noodles a few times in a week?  I guess you could make half the recipe if you didn't want so many.

[achookwoman]

Judy, Helene gives various amounts.  I made the largest because I wanted to use up the yoghurt that I had. I would say that  this would make 6 generous serves.  I coated mine with evol when cool and think it may freeze well.   Will try it. I think that if it is mixed with other ingredients it would certainly freeze. I am thinking Cookies Chicken and Bacon pasta bake.  Certainly the fritters and the mushroom dish I made would freeze. I haven't mentioned this but the little noodles have a lovely flavor and silky texture. I think they would be nice added to home made chicken broth with a little chicken and Asian greens.

[judydawn]

I don't have such a busy week next week Chookie, I will try and fit a batch in then.  They sound really nice.