{"id":14664,"date":"2020-10-02T04:35:14","date_gmt":"2020-10-02T03:35:14","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/10\/02\/spinat-bretzeli-spinach-bretzeli-swiss-traditional-thin-cookies\/"},"modified":"2024-10-21T13:49:01","modified_gmt":"2024-10-21T05:49:01","slug":"spinat-bretzeli-spinach-bretzeli-swiss-traditional-thin-cookies","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/10\/02\/spinat-bretzeli-spinach-bretzeli-swiss-traditional-thin-cookies\/","title":{"rendered":"Spinat Bretzeli \u2013 Spinach Bretzeli \u2013 Swiss Traditional thin cookies"},"content":{"rendered":"

Heute bringe ich euch Spinat Bretzeli, ein traditionelles Schweizer Geb\u00e4ck. (Werbung durch Produktnennung) Ich wurde von Oswald<\/a> angefragt, ob ich nicht mit ihnen eine Kooperation eingehe und mit ihren Produkten Rezepte entwerfe. Das mache ich doch sehr gerne, denn Oswald ist eine Schweizer Firma, die bekannt und beliebt ist. Die Gew\u00fcrzmischungen sind sehr bekannt in der Schweiz und gewisse Mischungen sind nicht mehr wegzudenken, wenn man sie mal im Haushalt hat! Es gibt aber nicht nur Gew\u00fcrzmischungen, sondern unz\u00e4hlige andere Produkte, wie Kaffee, Eiscreme, Backzutaten, Br\u00fche\u00a0und vieles mehr. Schaut doch mal bei Oswald<\/a> rein! Ich freue mich sehr auf diese Zusammenarbeit und habe bereits mein erstes Rezept noch in der Schweiz entwickelt. Klar, dass ich nicht abwarten konnte!<\/p>\n

Ich konnte ein Bretzeleisen, typisch schweizerisch, ausleihen und habe mich ans Bretzeli machen gewagt. Nach mehreren s\u00fcssen Varianten, war\u2019s dann doch Zeit f\u00fcr eine deftige! Und hier ist sie! Wer kein solches Bretzeleisen hat, kann die Pl\u00e4tzchen auch im Ofen machen, sie werden aber dicker und deshalb ist die Backzeit auch l\u00e4nger.<\/p>\n

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

(Advertising through product recognition) I have been asked by Oswald<\/a> if I would join them in a cooperation and invent recipes with their products. Of course, I love that, then Oswald is a well-known company in Switzerland. Their seasonings are loved and if you start using them you cannot be without them. They not only develop seasonings but lots of other products, like coffee, ice-cream, baking mixtures, broth and more. If you like to look at Oswald<\/a>, please do so! I am happy to work with those products and I already have developed one recipe when still in Switzerland! Of course, I could not wait!<\/em><\/p>\n

I could borrow an iron for the traditional Bretzeli from Switzerland. After a few sweet tries it was time to develop a salty one. And that I did! The Swiss style of these cookies are pressed in this iron, which will give them a traditional Swiss design. If you don\u2019t have this iron, you can make the cookies slightly thicker in the oven. The cooking time will be longer!<\/em><\/p>\n\n

\n
\"Spinat<\/figure>\n<\/div>\n\n

F\u00fcr ca 50 St\u00fcck:
1 B\u00fcchse weisse Bohnen, abgegossen und gewaschen
50 g frischer Spinat
100 g Zucchini
50 g Reibk\u00e4se
1 Eigelb
3 TL Fuego Gew\u00fcrz von Oswald sch\u00f6n w\u00fcrzig!<\/a>
2 geh\u00e4ufte EL Mehl (ich habe Glutenfreies ben\u00fctzt)
2 EL Maisst\u00e4rke
Etwas Salz nach Belieben<\/p>\n

Die Bohnen, den Spinat und die Zucchini mit dem Eigelb und Reibk\u00e4se p\u00fcrieren. Diese Masse nun mit den Gew\u00fcrzen und der Mehl-Maisstaerke Mischung vermischen.
Das Bretzeleisen aufheizen und mit etwas Butter bestreichen. Nun auf jedes der 4 Bretzel Felder einen geh\u00e4uften Teel\u00f6ffel der Masse legen und das Eisen schliessen, leicht einmal andr\u00fccken. Sobald kein Dampf mehr aus der Maschine kommt, sind die Bretzeli fertig, es lohnt sich aber, einmal reinzugucken, denn je nach Eisen geht es schneller oder l\u00e4nger. Die Bretzeli sorgf\u00e4ltig mit einer Spatula vom Eisen nehmen, neu einbuttern und wiederholen. Die Bretzeli ausk\u00fchlen lassen, dann mit einer Schere voneinander schneiden.<\/p>\n

Wer kein Eisen hat:<\/strong>
Ein Backpapier einfetten und auf ein Backblech legen. Mit einem Essl\u00f6ffel einen Klacks der Masse auf das Papier geben und mit dem Bauch des L\u00f6ffels verstreichen, so dass das Pl\u00e4tzchen d\u00fcnner wird. Im Ofen bei 200 C Grad ca 7-10 Minuten backen.<\/p>\n

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

For approx. 50 pieces:<\/em>
1 can white Butter Beans, drained and rinsed<\/em>
50 g fresh Spinach<\/em>
100 g Zucchini<\/em>
50 g grated Cheese<\/em>
1 Egg-yolk<\/em>
3 tsp Fuego Seasoning from Oswald nice and spicy<\/a><\/em>
2 heaped tbsp Flour (I used gluten-free flour)<\/em>
2 tbsp Cornstarch<\/em>
Some Salt to taste<\/em><\/p>\n

Put the beans, spinach, zucchini with the egg-yolk and grated cheese in a blender and puree. Season with the seasoning and add the flour and cornstarch. Mix well. <\/em>
Heat the bretzel iron up and brush with butter. Then add a heaped tsp of the dough onto each of the 4 bretzel places. Close the iron and push down once. As soon as there is no more steam from the iron, the bretzel should be done. But I recommend to check, as each iron is different, some are hotter some are colder. Carefully remove the bretzel with a spatula and set aside. Brush the iron again with some butter and repeat. When the bretzel have cooled you can cut them apart with sharp scissors.<\/em><\/p>\n

If you don\u2019t have an iron:<\/strong><\/em>
Grease a baking paper on a baking tray. With a tablespoon put some dough onto the baking paper and with the back of the spoon slowly spread it. You will get the cookies thin this way. Bake in the oven at 200 C for 7-10 minutes.<\/em><\/p>\n\n\n

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Heute bringe ich euch Spinat Bretzeli, ein traditionelles Schweizer Geb\u00e4ck. 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