Wednesday, January 11, 2012

Kaesespaetzle - Spaetzle baked with aged cheeses

was our dinner tonight. We had plenty of Spaetzle left and this is a great, easy, yummy dish. Served with a big salad - delicious. I used Gruyezer, Emmenthaler our "safe" cheeses and everybody loved their dinner. Let's just say that there are no leftovers.

Both girls helped with cooking today and we had great fun. We needed a little more Spaetzle and Alena made the dough - with my help, and Mia Rose assisted in the assembly. Here is the recipe - just in case :)

Make Spaetzle -
5 eggs; 500 gr flour; 250 ml water; salt
- mix all of the ingredients until you have a heavy dough.
- Bring a large pot of water to a boil
- put dough in the Spaetzlepress - a potato ricer should work too into the boiling water
- once Spaetzle float on top of the water remove them with a slotted spoon. I like to put the
cooked Spaetzle in a flat baking dish to cool
- repeat with the remaining dough

Prepare onion, and cheese
- app. 3 onions cut into fine rings
- heat olive oil in a pan, add onions, and cook until they are soft and well browned

Grate Gruyezer, and Emmenthaler - at least 3 cups total

Preheat oven at 325 F

Assemble Kaesespaetzle
- layer Spaetzle -app.1/3 - in the bottom of a baking dish
- sprinkle with salt, pepper, and paprika
- cover generously with cheese
- repeat at least twice
- cheese should be the last layer, cover cheese with the browned onions
- bake for about 45 minutes until cheese melted



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