Comments on: Spaetzle with Crab, Lemon and Chilli

By: nadine

nadine — Tue, 14 Jul 2009 21:11:56 +0000

You are my idle.
-Nadine

By: Krista

Krista — Fri, 10 Jul 2009 20:15:33 +0000

After living in Innsbruck, Austria for a year, Kaesespaetzle is one of my favorite dishes. Your mixture is very compelling. Almost makes me want to cook, and you know that’s saying something…

By: tobias cooks!

tobias cooks! — Sun, 05 Jul 2009 01:07:12 +0000

great fusion idea. i had all sorts of spaetzle in my austrian life, but these ones are truly different.

By: BioHuman

BioHuman — Fri, 03 Jul 2009 15:06:02 +0000

Never read that kind of posts at work around 4:30pm. Very bad for your mental health

By: Boo

Boo — Fri, 03 Jul 2009 14:51:11 +0000

This looks great, I’ve never thought of mixing it up and trying other flavours, I first tried this in Munich at Oktoberfest and have since stuck to the cheese and onion variety. Never made it myself though, looks like messy work!

By: Christie @ Fig & Cherry

Christie @ Fig & Cherry — Fri, 03 Jul 2009 11:25:01 +0000

Hungarians have a similar ‘noodle’ called nokedli – it’s served with goulash. My grandfather made my mum a special pan – he blasted loads of holes into it so she could make it. It has the most wonderful texture doesn’t it?

I’ve never made it with something light like crab – sounds great!

By: aforkfulofspaghetti

aforkfulofspaghetti — Fri, 03 Jul 2009 08:54:03 +0000

Sorry for my recent absence – have been on hols!

This looks fab, Helen. I’ve only ever had spaetzle in Austria, years ago – but I’m certainly inclined to give them a try based on your recipe. I love the overall combo with crab as well (lucky for me, I happen to have some in the fridge) – great, summery dish, but with lots of fab flavours. Yum!

By: oysterculture

oysterculture — Thu, 02 Jul 2009 23:24:12 +0000

I love spaetzel my mom would make it for special occasions for us growing up so it always has a special connotation. I am so used to seeing it with German toppings that I love the pairing with the crab et al. It looks delicious and sounds even better.

By: James

James — Wed, 01 Jul 2009 21:56:54 +0000

Nice idea. Almost like fish shop batter scraps…. almost.

I normally just use a colander. No burns – that’s why chefs have long sleeves. You could have it just off the boil.

You don’t have a potato ricer? Come on – get with it!

By: Jenny

Jenny — Wed, 01 Jul 2009 17:33:34 +0000

That looks totally delicious! I tried the colander method once and was moderately successful. I’ve never tried spaetzle made by people who know what they’re doing, so I’ve no idea if mine tasted like it was supposed to…