{"id":430,"date":"2012-04-03T12:39:53","date_gmt":"2012-04-03T10:39:53","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=430"},"modified":"2013-01-16T22:04:46","modified_gmt":"2013-01-16T21:04:46","slug":"chard-knoedel","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=430","title":{"rendered":"chard knoedel"},"content":{"rendered":"

\"\"<\/a><\/p>\n

knoedel are the very austrian (ok maybe southern german, too) way of dumplings. be aware that the whole german speaking area knows hundreds of dumpling recipes and of course, the one from the home region is the single true one. they are prepared with potato, cooked and mashed, raw and grated, both mixed, in a mix ratio fifty fifty or two thirds and one third or with bretzel or like the austrian ones with semmeln, a kind of rolls. and by the way, depending on the region, the dumplings are named differently.<\/p>\n

personally, my heart passionately beats for the potato mix two thirds cooked and one third raw, but i also fell in love with the austrian knoedel. you can vary it with cheese, bacon or spinach. but you are free to try out other ingredients, as i did with chard, as it is time to empty the freezer for the next season.<\/p>\n

500 g chard
\ntwo good hand full knoedel bread or old toast cut into small cubes
\n160 g parmesan
\n250 g mascarpone
\n3 egg yolks
\n2 tbsp flour
\nmilk
\n125 g butter<\/p>\n

unless you take the pre-prepared chard from your freezer… wash the chard, cut off the stalks and blanch it in cooking water for a few minutes. remove and rinse with cold water. drain and absorbe as much water as possible with kitchen paper or wring the blanched chard out in an old kitchen towel. than chop the chard finely.<\/p>\n

if no knoedel bread is available take some old toast, cubed and dried. mix the knoedel bread with half of the grated parmesan, chard, mascarpone, egg yolk, salt, pepper and a little bit of the milk. let it rest for some minutes and add some more milk if necessary to get a sticky mixture which allows you to form knoedel.<\/p>\n

out of the mixture, form the knoedel. they should be the size of a tennis ball. before cooking, roll the knoedel in some flour. put them in a large pan with a lot of salted water, silently cooking. reduce the heat and so that the knoedel just simmer. they are done after 10 to 12 minutes, than they swim on the top of the water and twist a little bit.<\/p>\n

serve the drained knoedel with melted butter, grated parmesan and some fresh green salad. delicious! mahlzeit.<\/p>\n

********************<\/p>\n

mangoldkn\u00f6del<\/p>\n

500 g mangold
\nzwei gute handvoll kn\u00f6delbrot oder altes toastbrot gew\u00fcrfelt
\n160 g parmesan
\n250 g mascarpone
\n3 eigelb
\n2 el mehl
\nmilch
\n125 g butter<\/p>\n

falls du keinen vorbereiteten mangold aus dem vergangenen sommer aus deinem tiefk\u00fchler verwendest \u2026 mangold waschen, dicke stiele entfernen und in salzwasser wenige minuten blanchieren. abtropfen lassen, abk\u00fchlen und soviel kochwasser wie m\u00f6glich auswringen. dazu gibt man den mangold am besten in ein altes k\u00fcchentuch. den mangold so fein wie m\u00f6glich hacken.<\/p>\n

falls du kein kn\u00f6delbrot hast, nimm altes, etwas angetrocknetes toast und w\u00fcrfle es. mische das kn\u00f6delbrot mit der h\u00e4lfte des parmesans, mangold, mascarpone, eigelb, salz, pfeffer und einem schluck milch. lass es einige minuten stehen und gib etwas milch hinzu falls notwendig. es sollte ein klebriger teig entstehen, aus dem man kn\u00f6del formen kann.<\/p>\n

wenn der teig perfekt ist, forme tennisballgro\u00dfe kn\u00f6del. vorm kochen in etwas mehl w\u00e4lzen. in einen gro\u00dfen topf mit leicht k\u00f6chelndem salzwasser geben. die hitze reduzieren, dass die kn\u00f6del nur noch ganz leicht k\u00f6cheln, bis gar ziehen. sie sind nach 10 bis 12 minuten fertig. sie schwimmen dann an der wasseroberfl\u00e4che und drehen sich leicht.<\/p>\n

serviere die abgetropften kn\u00f6del mit geschmolzener butter, geriebenem parmesan und etwas frischem gr\u00fcnen salat.<\/p>\n

k\u00f6stlich. mahlzeit!<\/p>\n

\n

\n","protected":false},"excerpt":{"rendered":"

knoedel are the very austrian (ok maybe southern german, too) way of dumplings. be aware that the whole german speaking area knows hundreds of dumpling recipes and of course, the one from the home region is the single true one.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[15,27],"class_list":["post-430","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-chard","tag-dumpling","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=430"}],"version-history":[{"count":43,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/430\/revisions"}],"predecessor-version":[{"id":432,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/430\/revisions\/432"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=430"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}