:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/HcdDCq1qDpwwjRkd3Yc0/c555ad97dba36ab701a6b66b623712.png "Creamy cheese spaetzle German cuisine")
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Creamy cheese spaetzle German cuisine
A classic of German cuisine that never disappoints is definitely the creamy Käsespätzle. As a native Swabian, I have prepared and refined this recipe countless times since my childhood and can therefore confirm: With the right ingredients and a few tricks up your sleeve, homemade Käsespätzle are irresistibly delicious!
Ingredients
- 250 g flour
- 4 Eggs
- 1 Teaspoon salt
- 75 ml water
- 200 g Emmental cheese
- 2 Onions
- 2 Tablespoon butter
- salt and pepper
- Fresh chives to garnish
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Directions
1st To prepare classic German cheese spaetzle, first mix the flour, eggs and salt in a bowl. Add the water and mix to a smooth dough. Depending on how the eggs turn out, you may need a little more or less water. This is completely normal and is part of the art of making spaetzle dough.
Leave the dough to rest for approx. 20 minutes. Meanwhile, grate the cheese and finely slice the onions.
Heat 1 tablespoon of butter in a pan and fry the onion rings until golden brown. Patience is required here, as only slowly fried onions develop their full flavor.
Bring water to the boil in a large pan and add salt. Scrape or press the dough through a spaetzle sieve or a spaetzle slicer directly into the water. As soon as the spaetzle rise to the surface, they are ready and can be removed with a slotted spoon.
Place the finished spaetzle in a casserole dish and cover with a layer of grated cheese. Continue adding layers of spaetzle and cheese until all the ingredients have been used up. Preheat the oven to 175 °C and bake the casserole dish for about 10 minutes until the cheese is well melted.
Sprinkle the classic cheese spaetzle with the fried onions and fresh chives and serve immediately. Enjoy your meal!
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GretarezepteCreamy cheese spaetzle German cuisine
A classic of German cuisine that never disappoints is definitely the creamy Käsespätzle. As a native Swabian, I have prepared and refined this recipe countless times since my childhood and can therefore confirm: With the right ingredients and a few tricks up your sleeve, homemade Käsespätzle are irresistibly delicious!
1st To prepare classic German cheese spaetzle, first mix the flour, eggs and salt in a bowl. Add the water and mix to a smooth dough. Depending on how the eggs turn out, you may need a little more or less water. This is completely normal and is part of the art of making spaetzle dough.
Leave the dough to rest for approx. 20 minutes. Meanwhile, grate the cheese and finely slice the onions.
Heat 1 tablespoon of butter in a pan and fry the onion rings until golden brown. Patience is required here, as only slowly fried onions develop their full flavor.
Bring water to the boil in a large pan and add salt. Scrape or press the dough through a spaetzle sieve or a spaetzle slicer directly into the water. As soon as the spaetzle rise to the surface, they are ready and can be removed with a slotted spoon.
Place the finished spaetzle in a casserole dish and cover with a layer of grated cheese. Continue adding layers of spaetzle and cheese until all the ingredients have been used up. Preheat the oven to 175 °C and bake the casserole dish for about 10 minutes until the cheese is well melted.
Sprinkle the classic cheese spaetzle with the fried onions and fresh chives and serve immediately. Enjoy your meal!
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