Best 4 Kaese Spaetzle Recipes
**Käsespätzle: A Journey Through Culinary Delight**
Käsespätzle, a beloved dish originating from the Swabian region of Germany, is a symphony of flavors and textures that has captured the hearts of food enthusiasts worldwide. This delectable delicacy, also known as cheese noodles, is a harmonious blend of soft, pillowy spätzle noodles coated in a blanket of melted cheese, resulting in a comforting and indulgent culinary experience. Join us on a culinary adventure as we explore the intricacies of this iconic dish, delving into its history, variations, and the art of crafting the perfect Käsespätzle. Discover the secrets behind the fluffy spätzle, the rich and flavorful cheese sauce, and the techniques that elevate this humble dish to culinary greatness. Whether you're a seasoned chef or a home cook seeking inspiration, let Käsespätzle transport you to a world of culinary delight.
**Embark on a culinary journey through the diverse world of Käsespätzle recipes, each offering a unique twist on this classic dish:**
- **Classic Käsespätzle Recipe:** Experience the timeless tradition of Käsespätzle in its purest form. This recipe captures the essence of the dish, with a focus on simple, high-quality ingredients and a step-by-step guide to creating the perfect spätzle.
- **Käsespätzle with Roasted Vegetables:** Elevate your Käsespätzle with the vibrant flavors of roasted vegetables. This recipe adds a colorful medley of roasted bell peppers, zucchini, and mushrooms, creating a delightful harmony of textures and flavors.
- **Käsespätzle with Bacon and Onions:** Indulge in a hearty and savory variation of Käsespätzle, featuring crispy bacon and caramelized onions. The smoky bacon and sweet onions add a layer of depth and complexity to the classic dish.
- **Käsespätzle with Herbs and Spices:** Explore the aromatic world of herbs and spices in this unique Käsespätzle recipe. A blend of fresh herbs like parsley, chives, and thyme, along with a touch of paprika and nutmeg, transforms the dish into a symphony of flavors.
- **Käsespätzle with Mushrooms and Cream Sauce:** Experience the richness and creaminess of this Käsespätzle variation. Sautéed mushrooms and a velvety cream sauce envelop the spätzle in a luxurious embrace, creating a dish that is both comforting and elegant.
As you embark on this culinary journey, discover the secrets behind the perfect Käsespätzle. Learn how to achieve the ideal texture for your spätzle, the art of creating a smooth and flavorful cheese sauce, and the techniques for assembling and baking the dish to perfection. Whether you choose to savor the classic recipe or explore the creative variations, Käsespätzle promises a delightful and memorable dining experience.
KAESE SPAETZLE (CHEESE SPAETZLE)
My DF spent 5 months in Austria and misses the food terribly. So for our anniversary tonight I decided to take on the challenge of making one of his favorites. I searched and searched and found recipes and was completely lost on cheeses . . . hard to find some of those good European cheeses in the US. Finally I called up an old family friend who called her mother in Germany and came up with this recipe that my DF says is dead on perfect! LOVE LOVE LOVE! Hope you enjoy it too.
Provided by ktenille
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and salt.
- Create well in flour mixture.
- Add beaten eggs and water.
- Mix together and add water until batter is SLIGHTLY sticky.
- Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
- When the noodles float to the top of the water take them out and drain on paper towels.
- Repeat the last two steps until all of your dough is used up.
- Brown your noodles in butter until they just begin to brown around the edges.
- Place your noodles in a casserole with cheeses.
- Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
- Stir and serve.
- Enjoy!
Nutrition Facts : Calories 777.4, Fat 38.4, SaturatedFat 22, Cholesterol 285.6, Sodium 1331.2, Carbohydrate 73.2, Fiber 2.5, Sugar 1.3, Protein 32.7
KAESE SPAETZLE
A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
Provided by NDBR
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g
KäSE SPAETZLE
When my wife and I lived in Austria, this was one of our comfort foods. This recipe is modified from the Culinaria Cookbooks
Provided by Santa Ynez Valley C
Categories German
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Saute onions in butter and set aside.
- Combine the salt and flour in a large bowl or mixer.
- Mix in the eggs.
- Slowly mix in the water a little at a time and mix until you have a sticky, bubbly dough.
- There are two methods for making the Spaetzle but in both cases, they should be prepared in batches: 1) on a small board, spread some of the dough flat and over the boiling water, use a chef's knife to cut thin strips or ribbons and push them into the water. 2) using a potato ricer or spaetzle press, take a portion of dough and extrude the spaetzle into the boiling water.
- With either method, when the spaetzle float to the top, they are done, skim them off, rinse them in cold water and brown for a minute or two in a skillet with some of the sauteed onions.
- In a casserole dish, layer the spaetzle, onion, and cheese as you prepare them.
- Bake at 200-250 until cheese is melted (5-10 minutes).
Nutrition Facts : Calories 522.7, Fat 21.3, SaturatedFat 11.6, Cholesterol 178.9, Sodium 609.6, Carbohydrate 58.4, Fiber 2.4, Sugar 1.5, Protein 22.8
GERMAN KAESE SPAETZLE FOR 1 OR 2
I first tried this for a culture project and it was absolutely fantastic! I make a smaller batch, but that's because I'm a college student, but this can be easily doubled or tripled for more people. I also have no spaetzle maker, so I just spooned a portion of the batter onto a course cheese grater and pressed it through with a spatula. I also wore an oven mitt so my hands weren't burned by the steam as I held the grater over the pot. It's a little tricky at first, but as the batter sits in the grater over the pot, it gets a little thinner and will drip through easily as you press it. Also, I don't have any authentic cheeses, but mine turned out splendedly with grated cheddar and mozzarella.
Provided by TinkerToy
Categories German
Time 1h
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in small bowl and set aside.
- In a medium-sized bowl, beat egg well.
- Alternate adding dry mixture and milk until batter is smooth.
- Let batter stand 30 minutes.
- Boil a pot of lightly salted water.
- Extrude batter either through a spaetzle maker or course cheese grater.
- Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
- Add grated cheese as desired and stir together. Serve immediately.
Nutrition Facts : Calories 323.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 215.8, Sodium 667.7, Carbohydrate 49.9, Fiber 1.8, Sugar 0.7, Protein 13.8
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the Käsespätzle will taste. If possible, use organic eggs, milk, and cheese.
- Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of the Käsespätzle. Use a cheese that melts well, such as Gruyère, Emmental, or Appenzeller.
- Don't overcook the Spätzle: Spätzle should be cooked until it is al dente, or slightly firm to the bite. Overcooked Spätzle will be mushy and unpleasant.
- Use a large skillet: A large skillet will help to ensure that the Spätzle cooks evenly.
- Don't crowd the skillet: When cooking the Spätzle, don't overcrowd the skillet. This will prevent the Spätzle from cooking evenly.
- Season the Spätzle to taste: Once the Spätzle is cooked, season it to taste with salt, pepper, and other spices.
Conclusion:
Käsespätzle is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover cheese. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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