What can we prepare with the leftover white bread from the previous day🤔 well there are several things like Bruschetta, vegetarian Cesar salad and french onion soup, but here I offer you something that in my opinion is almost unknown to most of you.
A traditional dish from the Habsburg Empire, where the cuisine of all member states mixed to form the recipes that are now traditional in Austria and all other, now divided, states.
This recipe is for a variant of Knödel that really comes from the bohemian cuisine. ‘Knödels (pronounced “kneudeul” with the accent on the first syllable) are an Austrian culinary specialty which can also be found in Bavaria, in the south of Poland, in the Czech Republic (under the name of knedlík) and in Luxembourg (under the name of kniddel) ‘(Wikipedia).
Typically, Knödel are round – but as they say: exceptions prove the rule. You may be wondering now why the Serviettenknödel are an exception to the traditional Knödel. From a recipe point of view, Serviettenknödel are very similar to Semmelknödel – only in optics they differ. Both consist of the main ingredient, the bread pieces and are soft, but the Serviettenknödel are served in slices. This has an advantage among other things: Due to the large cutting surface, the Serviettenknödel can absorb sauces well, another being that its quick to prepare for larger gatherings.
And this is where I need to clarify something right away. Semmelknödel or Serviettenknödel absolutely, really absolutely need sauce !!!! It is a magnificent accompaniment for Goulash, stew of all kinds whether it is turkey, mushrooms etc or even for example as an accompaniment to my fabulous roasted marinated pork. It’s original, changes from the eternal rice, potatoes, couscous etc and gets rid of the leftover bread from the night before!
Ingredients for 4 – 6 people
- 500 g white bread, cut into cubes
- 50 g of flour
- 1 vegetable stockcube
- 4 eggs, separated
- 250 ml milk
- 1 tbsp butter
- Parsley, fresh or dried
Mix the bread cubes, flour, parsley, broth cubes and yolks.
Heat the milk and melt 1 tbsp of butter in it. Add this to your preparation and mix.
Beat the egg whites and incorporate them.
For the Semmelknödel form the dough into balls with your water moistened hands so that it does not stick too much and cook them in salted and boiling water over medium heat until they swim to the surface (they descend at the beginning to the bottom of the pan).
For the Serviettenknödel, place the preparation in a clean dish towel, roll it into a sausage shape, closing the ends with a string and cook it for 35 minutes in boiling water over medium heat or in a steamer for the same time.
Serve warm cut into slizes.
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