We've enjoyed having people over for some authenic German (mostly Bavarian) food lately, and we always make up a batch of Spaetzle. It's been a HIT. I love it myself, and in asking one of our guests, Teena, which recipe she'd like to see on my blog the soonest, she decided on the Spaetzle. So, here ya go, Teena - and everyone else! Enjoy!
Oh, I guess I should tell you that Spaetzle is a type of mini-dumpling. And "Kaese" is cheese (hence, the ginormous hunk of cheese below).
♥ 1 1/2 cups all-purpose flour
♥ 3/4 tsp ground nutmeg
♥ 1/3 tsp salt
♥ 1/8 tsp pepper
♥ 3 eggs
♥ 3/8 cup 2% milk - I add a teeny bit more
♥ 3 TBS butter
♥ 1 Onion (sliced) - I actually use 1/2 onion (diced)
♥ 1 1/2 cups shredded Emmentaler cheese - I use Jarlsburg
♥ 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 throug ha spaetzle press (I used a colander - although I'm sure it must be easier to use the real thing...so, I'm looking into buying one) into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle is floating at the top of th water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
♥ Melt butter in 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.
Apparently, I didn't get any pictures taken until AFTER the Spaetzle was nearly gone!
Recipe adapted from allrecipes.com.
BUT WAIT, THERE'S MORE!