Spaetzle and cheese spaetzle
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8 ratings
Preparation : 30 min
Cooking : 40 min
Total time : 1 h 10 Rest : 0 minAccessories :
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Equipment
a small wooden board, a knife
4 people
500 g plain flour
1 pinch nutmeg
1 tbsp salt
350 g cheddar cheese, grated
40 ml rapeseed oil
100 ml water
400 g onions
6 eggs
Associated products
RECIPE STEPS
1Put all the ingredients into the metal bowl and run the program.
- 500 g plain flour
- 1 pinch nutmeg
- 100 ml water
- 6 eggs
Expert |
06:00 / 6 / __°C
2Bring 3.5 litres of water to a boil in a saucepan and add 1 tablespoon of salt.
- 1 tbsp salt
3Place a large dollop of the dough onto a wooden board.
Rub the dough out onto the board.
Immerse the board in boiling water to a depth of 2 to 3 cm.
4Use a long sharp knife to quickly cut off strands of dough to form the spaetzle.
5Let the spaetzle dough fall into the water for them to cook.
Continue until there is no dough left.
6When the spaetzle come up to the surface of the water, they are cooked.
7Remove the spaetzle with a skimmer and rinse under cold water.
8If you want to eat the spaetzle without cheese, toss in a frying pan with 30 g of butter.
9Serve as a side dish.
10Fit the midi bowl and the 4mm slicing disc.
Slice the onions by running the program.
- 400 g onions
11Put the sliced onions into the metal bowl with some oil. Run the program.
- 40 ml rapeseed oil
- 400 g onions
Expert |
15:00 / 2A / 125°C
12Make the spaetzle dough and cook one third of it.
13Keep warm.
Put the spaetzle into a buttered casserole dish.
14Sprinkle with one third of cheese and bake in oven until cheese is melted.
- 350 g cheddar cheese, grated
15Meanwhile, make second batch of spaetzle.
16Add to first layer and sprinkle again with cheese to make layers.
- 350 g cheddar cheese, grated
17Repeat a third time.
Do not let the cheese harden.
- 350 g cheddar cheese, grated
18Garnish the spaetzle with onions and serve immediately.
- 400 g onions
© photos Sandra Mahut © 2017 Hachette Livre (Marabout)
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