Oct 022011
 

German Cheese Spaetzle are one of my favorites when it comes to local food from the South of Germany or Swabia. This recipes comes from a region named “Allgaeu” but it is popular all around in Swabia. It’s the area before you enter Bavaria and it is famous for its cheese, the milk and milk products, additional it is a very popular German tourism region as well. In winter you can ski, in summer hiking or biking or just relaxing in the green environment. The food is awesome. It just tastes good; it’s food for the soul indeed. Happy Cooking!

1x1.trans German Cheese Spaetzle Recipe

Order your Spaetzle Maker here – it’s very convenient!

Ingredients German Cheese Spaetzle
400 flour
5 eggs
1 TL salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but not processed cheese)
water with some salt
optional: chopped chives
optional:  salt, pepper

Cooking Instructions German Cheese Spaetzle
- Sieve the flour into a bowl; add eggs, salt and water and mix it with a wooden spoon.
- Stir the dough until you can see bubbles. Maybe you have to add some more cold water.
- Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown.
- In a big pot bring water to an boil. By using a wooden board or a Spaetzle maker (ORDER IT HERE) make the Spaetzle. Stir often with a wooden spoon; when the Spaetzle are swimming on the surface, they are done. Take them out with a skimmer and keep them in a warm bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese over them.
- Repeat above step until the whole dough is gone.
- Serve them on warm plates and add fried onions on each portion, sprinkle chopped chives on top.
If you enjoy them as  main dish serve them with lettuce.

1x1.trans German Cheese Spaetzle Recipe

Beautiful Allgaeu landscape with farm

1x1.trans German Cheese Spaetzle Recipe
1x1.trans German Cheese Spaetzle Recipe

Leave a Reply