Kasespatzle Recipes
KAESE SPAETZLE
A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
Provided by NDBR
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
- Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g
KASESPATZLE
European style soft pasta type blobs with swiss cheese melted into it. Doesn't sound to good but it is definitely comfort food. You need a spatzle grater through which you "grate" the raw dough into the boiling water. This is how it is formed into large pea sized lumps. Although not the "correct way" I use skim milk and 1/2 whole wheat flour and it is still dissappears quickly from the table.
Provided by Matriarch
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put a large pot of water on to boil.
- Grate swiss cheese.
- Mix flour and salt.
- Mix eggs and milk.
- Stir liquid into dry ingredients.
- It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
- Fill spatzle grater with dough and "grate" it directly into the boiling water.
- Cook about 10 minutes at a gentle boil, stirring occasionally.
- The spatzle rise to the top when ready.
- Drain well.
- I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
- Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
- Let stand covered for 5 minutes to melt cheese.
- Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
- This freezes well and can be warmed up in the microwave or oven.
Nutrition Facts : Calories 701.8, Fat 28.4, SaturatedFat 16.4, Cholesterol 234.6, Sodium 815.4, Carbohydrate 77.7, Fiber 2.5, Sugar 1.3, Protein 31.7
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- In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.
- Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.
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