Tomato Dumplings with Feta Cheese
Tomato Dumplings with Feta Cheese - Delicious and reasonably-priced cuisine, Mediterranean style
Healthy, because
Even smarter
Nutritional values
Here, cheese provides about a third of the daily calcium for children and even half for adults. The spaetzle also contains a portion of the daily vegetable portion and a thick portion of the vascular-protecting bioactive substance lycopene.
For classic cheese spaetzle: use grated hard cheese (30% F.i.d.); instead of tomatoes and courgettes, cut 2 bunches of spring onions into fine rings and sauté in 1 tablespoon of rapeseed oil before serving.
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 377 mg | (38 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 7 ozs Feta
- 1 bunch Basil
- 9 ozs Pastry flour
- salt
- 3 eggs
- 4 ozs crushed Tomatoes (preferably Tetrapak)
- 2 Tbsps Tomato paste
- 4 small Zucchini (each about 100 grams)
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
Drain the feta cheese, grate coarsely or thinly slice.
Rinse basil, shake dry, pluck leaves and cut into fine strips.
Mix the flour with 1/2 teaspoon salt in a mixing bowl. Add eggs and beat with the dough hook of a hand mixer until combined. Add tomatoes and tomato paste and beat to form a smooth dough.
Fill a large pot 2/3 full of salted water and bring to a boil. Rinse zucchini, pat dry and thinly slice.
Heat the oil in a large skillet. Cook zucchini in small batches until golden brown, seasoning each batch with salt.
Working in batches, press dough through spaetzle maker directly into the pot. Cook until all the noodles float to the surface, and remove with a slotted spoon.
Layer noodles with some of the zucchini, basil and feta cheese in a deep round baking dish (about 20 cm diameter) (approximately 8 inches in diameter). Keep warm in preheated oven at 100°C (fan 80°C, gas: mark 1) (approximately 200°F). Repeat while cooking remaining dough, then finish layering in baking dish with remaining spaetzle, zucchini, basil and feta cheese. Serve hot.
