Kasespatzle Food

GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)

Steps:

• Gather the ingredients.
• Start by making the caramelized onions about 1 hour before the casserole needs to go into the oven.
• Heat the butter and oil in a nonstick pan on medium. Turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions .
• Turn off the heat and set the onions aside.
• Gather the ingredients.
• Here is a step-by-step guide to making spätzle with a spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater-like device with a hopper on it called a spätzle maker.
• Place a large pot of water on to boil. You can add salt if you wish.
• To make the dough, whisk together the flour and salt in a medium bowl. In a small bowl or measuring cup, beat the eggs with the water and add to the flour-salt mixture.
• Beat for several minutes or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter (a little thinner than brownie batter).
• Place half of the dough in the hopper of the spätzle maker which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough will be pushed out the other side and drop into the water. They will be fatter and more teardrop-shaped than the spätzle you make with a board.
• The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another 2 or 3 minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside.
• Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top.
• Butter and line a 1 1/2- to 2-quart casserole dish with breadcrumbs .
• When noodles are done, add them to the (cooled) pan with the caramelized onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix.
• Spoon noodles into the casserole, sprinkle with remaining cheese and bake, covered, at 350 F for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes.
• Serve hot.
• Enjoy.

KäSESPäTZLE (GERMAN CHEESE SPAETZLE)

Steps:

• Peel the onion and cut it into thin rings. Heat approximately 2 tablespoons of butter in a medium-sized frying pan. Add the onions and sauté them on medium heat until brown. Stir regularly. Make sure to watch them closely towards the end as they can go from browned to burned quite quickly. If you are unsure, turn down the heat and fry the onions slower.
• Melt the other 2 tablespoons of butter in a large frying pan and add the spaetzle. When the spaetzle are warm, sprinkle a little bit of grated cheese on top and stir. Sprinkle some more cheese on and stir again. Repeat until you have used up all the cheese. Now stir regularly until the cheese has fully melted.
• Add salt and pepper to taste. Garnish the cheesy spaetzle with crispy onions and freshly chopped parsley. Käsespätzle tastes great with a fresh green salad.

KAESE SPAETZLE

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.

KASESPAETZLE (CHEESE SPAETZLE)

Steps:

• Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
• Add the milk and egg and mix together into a batter of sorts.
• Meanwhile, have a wide pan of water with salt boiling.
• Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
• When the Spaetzle float, remove with a slotted spoon and put them into a colander.
• Fry onion in a little oil until very brown and crispy.Set aside.
• In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
• Grate cheese and toss into spaetzle.
• When cheese melts, transfer to large bowl and sprinkle with onion.
• Serve hot.

KAESESPAETZLE (HOMEMADE SPAETZLE NOODLES WITH CHEESE AND CARAMEL

Steps:

• Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
• Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
• Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
• Let Spätzle boil until they rise to the surface.
• Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
• Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
• When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
• (You can omit the oven step and devour the Spätzle right away as well).
• Serve Käsespätzle with mixed or green salad.

KASESPATZLE

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.