Käs Spätzle

Käs Spätzle Recipe - Traditional Vegetarian Dish from Germany and Switzerland

Region / culture: Germany, Switzerland | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Käs Spätzle is a traditional German dish that consists of homemade egg noodles, melted Swiss cheese, and caramelized onions. This hearty and comforting dish is perfect for a cozy night in or a gathering with friends and family.

History

Spätzle, which means "little sparrows" in German, is a type of egg noodle that originated in Swabia, a region in southern Germany. It is believed to have been created in the 18th century and has since become a staple in German cuisine. Käs Spätzle, which translates to "cheese noodles," is a popular variation of this dish that is enjoyed throughout Germany and beyond.

Ingredients

2 cups of all-purpose flour
6 – 8 eggs (or 6 jumbo eggs)
2 tsp of salt
10 oz (283 g) of grated swiss cheese
1 medium onion
3 tbsp of butter

How to prepare

In a large bowl, mix together one pound of flour, 6 – 8 eggs, and 1 tsp of salt. Use a wooden spoon to whip and stir the mixture until a paste forms bubbles. This may take some time.
Depending on the size of the eggs, you may need to add some water until the paste reaches a semi-pasty consistency.
Boil a large pot of water and add a teaspoon of salt and a touch of oil.
To make the noodles, it is best to use a spätzle hobel. However, a large-holed colander will also work.
Pour the dough into the hobel and move it back and forth so that the noodles drop into the boiling water.
Once all the dough has been turned into noodles, stir the boiling water for 1-2 minutes.
As the spätzle noodles rise to the top, use a skimmer or a holed spoon to remove them and place them in a large bowl.
Do not rinse the spätzle.
As you place the spätzle in the bowl, create layers by alternating between spätzle and Swiss cheese. Repeat until all the cheese and noodles are in the bowl.
Take a large spoon and stir the cheese and spätzle together.
Cover the bowl with a lid.
To add onions, chop up a medium-sized onion.
Heat 3 tbsp of butter and cook the onions until they turn brown.
Pour the onions over the käs spätzle and cover the bowl with a lid.
The dish is now ready to be served.
To warm the dish, place it in the oven at 320°F (160°C) for 15 minutes.

Variations

Add crispy bacon or ham for a meaty twist.
Mix in sautéed mushrooms or spinach for added flavor and nutrients.
Use different types of cheese, such as Gruyère or cheddar, for a unique taste.

Cooking Tips & Tricks

Be patient when mixing the dough for the spätzle noodles, as it may take some time to reach the right consistency.

- Use a spätzle hobel or a large-holed colander to form the noodles and drop them into the boiling water.

- Do not rinse the spätzle after cooking, as this will wash away the starch that helps the cheese stick to the noodles.

- Layer the cooked spätzle with Swiss cheese to ensure that each bite is filled with cheesy goodness.

- Caramelize the onions in butter for added flavor and sweetness before adding them to the dish.

Serving Suggestions

Käs Spätzle can be served as a main dish with a side salad or steamed vegetables. It pairs well with a crisp white wine or a cold beer.

Cooking Techniques

Boil the spätzle noodles until they rise to the top of the water.

- Caramelize the onions in butter for a sweet and savory flavor.

- Bake the dish in the oven to melt the cheese and warm it through.

Ingredient Substitutions

Use whole wheat flour for a healthier alternative.

- Substitute the Swiss cheese with another type of cheese, such as mozzarella or provolone.

- Use vegetable oil instead of butter for a dairy-free option.

Make Ahead Tips

Prepare the spätzle noodles ahead of time and store them in the refrigerator until ready to use.

- Caramelize the onions in advance and keep them in an airtight container until needed.

- Assemble the dish up to a day ahead and bake it just before serving.

Presentation Ideas

Serve Käs Spätzle in individual ramekins for a stylish presentation. - Garnish with fresh herbs, such as parsley or chives, for a pop of color. - Serve the dish in a cast iron skillet for a rustic look.

Pairing Recommendations

Pair Käs Spätzle with a crisp Riesling or a light lager.

- Serve with a side of pickles or sauerkraut for a traditional German meal.

- Enjoy with a side of crusty bread or pretzels for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat Käs Spätzle in the oven at 320°F (160°C) for 15 minutes or until warmed through.

- Alternatively, reheat individual portions in the microwave for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of Käs Spätzle contains approximately 400 calories.

Carbohydrates

Each serving of Käs Spätzle contains approximately 45 grams of carbohydrates.

Fats

Each serving of Käs Spätzle contains approximately 20 grams of fats.

Proteins

Each serving of Käs Spätzle contains approximately 15 grams of proteins.

Vitamins and minerals

Käs Spätzle is a good source of calcium, vitamin A, and iron.

Alergens

Käs Spätzle contains gluten, eggs, and dairy.

Summary

Käs Spätzle is a rich and indulgent dish that is high in carbohydrates and fats. It is a good source of proteins and provides essential vitamins and minerals.

Summary

Käs Spätzle is a delicious and comforting dish that combines homemade egg noodles, melted Swiss cheese, and caramelized onions. This traditional German recipe is perfect for a cozy night in or a gathering with friends and family. Enjoy the rich and indulgent flavors of Käs Spätzle with a side salad, a glass of wine, and good company.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a rainy afternoon and I was flipping through an old cookbook that I had found tucked away in the back of my pantry. The title of the recipe was "Käs Spätzle" and the description promised a deliciously cheesy and comforting dish that hailed from the Bavarian region of Germany.

I had never heard of Käs Spätzle before, but the ingredients were simple enough - flour, eggs, milk, cheese, and butter. As I read through the instructions, I could almost taste the rich and creamy dish in my mind. I knew I had to give it a try.

I decided to visit my dear friend Greta, who was of German descent, to see if she had any tips on making Käs Spätzle. Greta was a wonderful cook and always had a treasure trove of recipes passed down from her own grandmother. When I showed her the recipe, her eyes lit up with recognition.

"Oh, Käs Spätzle!" she exclaimed. "That's a classic German dish. My oma used to make it for us when we were children. I can teach you how to make it."

Greta and I spent the afternoon in her cozy kitchen, mixing the dough for the spätzle and grating the cheese for the sauce. As the dish baked in the oven, the kitchen filled with the most mouth-watering aroma. When it was finally ready, we sat down at the table and dug in.

The first bite of Käs Spätzle was pure bliss. The spätzle was tender and chewy, the cheese sauce creamy and rich. It was comfort food at its finest - a dish that warmed the soul and filled the belly. Greta and I shared stories of our childhoods as we ate, savoring every bite.

From that day on, Käs Spätzle became a regular dish in my rotation. I made it for family gatherings, potlucks, and quiet nights at home. It was a dish that brought people together, evoking memories of shared meals and laughter.

Over the years, I continued to refine my recipe for Käs Spätzle, adding a pinch of nutmeg here, a handful of fresh herbs there. I learned that the key to a truly delicious dish was using high-quality ingredients and taking the time to prepare them with care.

I also discovered that Käs Spätzle was a versatile dish that could be customized to suit any taste. I experimented with different types of cheese, adding smoked gouda for a rich and smoky flavor, or sharp cheddar for a tangy kick. I also tried adding crispy bacon or sautéed mushrooms for extra depth of flavor.

As I honed my skills in making Käs Spätzle, I began to share the recipe with friends and family. They all raved about the dish, begging for seconds and asking for the recipe. I felt a sense of pride knowing that I had mastered a traditional German dish and could pass it on to others.

In the end, Käs Spätzle became more than just a recipe to me. It was a connection to my heritage, a link to the past. It was a dish that brought people together, creating memories that would last a lifetime.

And so, whenever I make Käs Spätzle now, I think of Greta and the rainy afternoon we spent in her kitchen, cooking and laughing together. I think of the warm and comforting dish that has become a staple in my home, a reminder of the power of good food and good company.

And as I take a bite of the creamy, cheesy spätzle, I am transported back to that first moment of discovery, when I knew that this recipe would become a cherished part of my culinary repertoire.