Germany & Co. – Kaese-Zwiebel-Spaetzle (Spaetzle with Cheese and Onions)

Spätzle or Hungarian nokedli/galuska are a type of egg noodle found in the cuisines of (southern) Germany, Austria, Switzerland, Hungary, Alsace, and South Tyrol (which shows that it’s really hard to trace back a meal’s origin!). Nowadays, spätzle are mostly associated with Germany (i.e. Baden-Württemberg as it’s supposedly a ‘Swabian speciality’).

Recipe for 4 (mains) or 6 (side-dish)

  • 500g flour
  • 6 eggs
  • 200ml milk
  • 20g butter, melted and cooled down
  • some salt

spaetzlePut all ingredients in a bowl and mix well using a wooden spoon (don’t use your hands – the dough is extremely sticky!). Let the dough rest for 5 to 10 minutes.

spaetzle before put in the ovenIn a big pot, bring water to the boil and add salt to it. It’s common for German families to have a ‘Spätzle-maker‘ kind of thing, try this method if you don’t have one which is likely to be the case, or just be creative like me and use e.g. knife and spoon to somehow get the dough into smaller pieces. Simmer the Spätzle in the water until they rise to the surface. Meanwhile prepare in a frying pan fry some onion until half ready, take frying pan off the oven, add some butter and add the Spätzle that are ready, bit by bit, just keep fishing them out of the water as you go. When all Spätzle are cooked and found each other in the frying pan, put half of them in an oven-proof dish, sprinkle with grated cheese, add the other half, add spices (e.g. salt, black, pepper, all-purpose spice, stock) and sprinkle with some more grated cheese. Add some water and then put in the oven at around 160°C for 1/2-1h until the cheese looks the way you like it!

Serve with meat/veggi burgers if you like! You could also add a layer of minced meat in the casserole.

I forgot to take a photo when the meal was ready – too busy eating it coz it was so nice! 🙂


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