This blog post on Toddler Recipes Australia provides a delicious and nutritious recipe for Speckfleckerl, a traditional Austrian dish. Perfect for picky eaters, this comfort food is made with egg noddles, bacon, and onions and can easily be adapted to a variety of family diets. With a few simple adjustments, parents can create a budget-friendly, kid-friendly meal that is sure to have even picky eaters asking for seconds. Explore this classic European dish and learn how to make a delicious, nutritious, and budget-friendly Speckfleckerl dish that all the toddlers will love!
General Information
- Servings: 4
- Keywords: Speckfleckerl, Austrian, Vermicelli, Egg, Semolina, no salt or sugar
- Calories: 537.86
- Protein: 13.84g
- Carbs: 97.66g
- Fats: 9.84g
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Ingredients
- 250g Vermicelli
- 4 Eggs
- 150g Semolina
- 50g Butter
- 500ml Vegetable stock
- 2-3 tablespoons of olive oil
Directions
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Kids at the dinner table, can you guess what we’re making? Speckfleckerl!
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Start by breaking the vermicelli into small, manageable pieces. These should be bite-size for toddlers, so measure out what you need carefully.
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Now whisk the eggs together until they’re uniformly blended. This can be done by hand or with an electric mixer.
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Now add the semolina to the eggs and whisk or blend until it’s all nicely combined.
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Melt the butter in a medium-sized pot then pour in the stock and bring it to a boil.
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Add the vermicelli to the pot and stir it around until it’s all coated with the liquid.
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Then pour in the egg and semolina mixture and stir to combine.
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Continue stirring for about 12 minutes until the mixture thickens and begins to pull away from the sides of the pot.
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Grease an oven-proof dish with the olive oil and spoon the Speckfleckerl mixture into the dish.
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Bake in a preheated oven at 200C/400F for about 20-25 minutes until the top is golden brown and the Speckfleckerl is cooked through.
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Serve up and enjoy this delicious Austrian dish with your family!
Recommended Sides
Speckfleckerl goes great with some roasted vegetables, such as carrots, brussels sprouts and sweet potatoes. It can also be served with a side salad or some steamed vegetables.
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