Cheese spaetzle

Käsespätzle

Cheese Spaetzle

Cheese spaetzle have long since left their shadow existence in Southern Germany and have become a popular specialty with fans all over the world. In Germany itself, in the meantime, you can find this tasty dish on the menus of good restaurants in every city, in all corners of the country.

Preparation:

For homemade cheese spaetzle, if you don’t already have it, you should order your Spaetzle Wonder at least three days, if not a week, before you want to make it.

 Expert tip:  
The flavor of your cheese spaetzle depends heavily on the cheese that you use. The standard European cheeses that you can use are Swiss or Edam; if you'd like it tangier, try a Gruyere or another Alpine cheese. Of course in America, there are hundreds of cheeses you can try out: Monterrey Jack, Cheddar, Colby etc. Your imagination’s the limit. You can also mix cheese leftovers from your fridge and surprise yourself.

All you need to know about cheese spaetzle

  Preparation time: 20 min

  Difficulty: easy

  Spiciness: not spicy

  Cost: low

  Energy value: depending on the cheese, ca. 650 kcal/serving.

Swabian Cheese Spaetzle:

1. Prep work

Grate the cheese. The cheese best suited for Swabian cheese spaetzle is the normal, white, Swiss cheese. If you would like it to be milder, use Gouda or Edam. If you want it really tangy, choose an Alpine cheese like Gruyere, grate it fresh and add a little more. Slice the onions thin or into rings.

Bring at least a gallon of water (4l) to a boil and salt it.

Beat the flour, egg, salt and water together into a viscous spaetzle dough according to the basic recipe. Set aside.

Zutaten für Spätzle

2. Brown the onions

Cheese spaetzle always comes with browned onions. So peel the onions and slice them thin. If you use a mandoline slicer, leave the root end intact so the onion holds together better. As a professional, you, of course, slice the onions by hand. Add ample butter to the pan and heat it; add the onions and brown them, turning them constantly.
Cheese spaetzle always comes with browned onions. So peel the onions and slice them thin. If you use a mandoline slicer, leave the root end intact so the onion holds together better. As a professional, you, of course, slice the onions by hand. Add ample butter to the pan and heat it; add the onions and brown them, turning them constantly.

Zwiebel schneiden

3. Preparing the spaetzle

In the meantime, the water should be boiling. Place the Spaetzle Wonder on the pot and now scrape the first portion (ca. 1/3 of the dough) into the lightly boiling, salted water according to the instructions (in the basic recipe). As soon as the spaetzle (buttons) float to the surface, fish them out and put them in a warmed bowl or casserole dish. Sprinkle a third of the grated cheese over top of the spaetzle. Repeat this process two more times with the rest of the dough and cheese. For the top layer, add the browned onions. Warm, they'll help melt the top layer of cheese and you can also drizzle the remaining onion butter over top. Serve immediately. A fresh, green salad is the perfect accompaniment.
Guten Appetit!

Käsespätzle Pfanne
When I demonstrate my spaetzle colander at trade fairs, I naturally cook a lot of CHEESE SPAETZLE. According to this recipe… In doing so, I have already turned a lot of stubborn, spaetzle skeptics into spaetzle lovers, they can’t get enough and some are now spaetzle addicts. When you make cheese spaetzle fresh at home, your family won’t just eat it, they’ll love it. You can forget about macaroni and cheese out of a box!
Also: Freshly grated cheese tastes better than grated cheese from a bag!



Here are a couple more recipes for original Swabian cheese spaetzle:

The Swabians normally eat their cheese spaetzle on Fridays, accompanied by a green salad. Real, dyed-in-the-wool Swabians also eat a warm potato salad along with it, but like I said, only true Swabians. Naturally, it can’t be served without a glass of Trollinger wine.

Ingredients: 14 oz (400g) flour; 5 to 6 eggs (the Swabians are known for being thrifty, but not when it comes to the eggs for their spaetzle, so this recipe is all eggs with little or no water), a pinch of Muxel’s Spaetzle Dough Seasoning; 10 to 11 oz (300g) Swiss cheese; 3 to 4 onions; 1 oz (30g) butter; 2 tbsp breadcrumbs

Preparation:

For the Swabian cheese spaetzle we naturally start with the dough:
Mix the flour, egg, salt, seasoning and maybe a little liquid anyway (milk or water) into a viscous dough. Swabian spaetzle dough is beaten thoroughly with a wooden spoon or in the real traditional way by hand, so that as much air as possible gets worked in. My tip: Feel free, nevertheless, to use your mixer (dough hooks), I prefer using my hand blender, because no one will be able to tell the difference from the results. Let the dough rest.

Käsesreibe
The Swabian housewife makes her dough in the morning so that it can rest a long time and that means: “Every time when she walks past it, she beats the dough thoroughly for another 5 minutes!"
In my opinion: that's overdoing it or just a little too much of a good thing.
Bring a large pot with at least a gallon of water (4l) to a boil and salt it. In the meantime, grate the cheese. (You can buy grated cheese, but fresh grated cheese has much more aroma). Melt the butter in a pan and add the sliced onion rings. Brown the onions on low heat while stirring constantly. (Be careful—from browned to black happens almost without warning). When they’re done, add the breadcrumbs to the onions, adding some more butter if necessary so they're not dry. Keep warm.
Now scrape the spaetzle by portions through the Spaetzle Wonder into the lightly boiling water; as soon as they float to the surface, take them out with a skimmer and put them in a heated porcelain bowl or casserole dish. Sprinkle a portion of the grated cheese on top of this portion of spaetzle. Repeat this process until you’ve used up all of the dough and the cheese.
Finally, spread the browned onions and the butter over the top.
Now, either you mix it all together or leave it layered, which is the original Swabian way and the right way to serve it, but ask any two Swabians and you'll likely start an argument. Serve a fresh salad on the side and your meatless Friday dinner is ready. Swabian cheese spaetzle or as they pronounce it: “kays-shpatz’n.” It tastes so good that it will also pass for a Sunday meal.

MORE DELICIOUS SPAETZLE RECIPES:



Mit einem Klick auf Gefällt mir helfen Sie mir sehr.
If you liked any of these recipes or you know a few more tips and tricks: I’d be happy to hear your comments.

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