Schlagwort: Swabian noodles

Recette Allemande · Recette en Anglais

Linsen mit Spätzle (EN)

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Linsen mit Spätzle, normally accompanied by wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.

Ingredients for the lentils:

  • 400g lentils
  • 2 carrots
  • 1 onion
  • 80g celeriac
  • 200g bacon
  • 2 tsp rapeseed oil

Ingredients for the spaetzle:

  • 4 eggs
  • 400g flour
  • 130ml mineral water
  • 1 tsp salt

Preparation:

Total time: 1 hour

Peel the carrots, onions and celery, then cut the bacon and vegetables into small cubes. Fry the bacon and diced vegetables in a pan with the oil and then add the lentils and vegetable stock to deglaze. Now add a little vinegar and simmer the lentils over a medium heat for half an hour. For the spaetzle, first bring a pan of salted water to the boil. While the pan is boiling, mix the flour with the eggs and a little salt in a mixing bowl to make a thick dough for the spaetzle. When the water is boiling, either press the dough into the water using a spaetzle press and boil for approx. 1 minute until the spaetzle float to the surface or scrape the spaetzle into the water. The side sausages must be warmed up in hot water for approx. 5 minutes.

Utensils:

  • Cutting board
  • Saucepan
  • Wooden spoon
  • Ladle or spoon
  • Lid
  • Large saucepan
  • Bowl
  • Whisk or wooden spoon
  • Spaetzle press
  • Slotted spoon
  • Chef’s knife
Recette Allemande · Recette en Anglais

Kässpätzle(EN)

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Kässpätzle is a traditional dish from the Allgäu and Swabia regions, consisting of homemade spätzle, melted cheese, and crispy fried onions. The combination of creamy cheese and hearty dough makes it a popular comfort food. Often served with a green salad, it is a true classic of southern German cuisine.

Kässpätzle
Kässpätzle

Ingredients (for 4 people):

For the Spätzle:

  • 400 g flour (Type 405)
  • 4 eggs
  • 150 ml water or milk
  • 1 tsp salt
  • A pinch of nutmeg

For the cheese mixture:

  • 250 g strong mountain cheese (e.g., Allgäu mountain cheese or Emmental), grated
  • 100 g strong Romadur or Limburger cheese (optional, for extra flavor)

For the fried onions:

  • 2 large onions
  • 2 tbsp butter or clarified butter
  • 1 tbsp flour
  • Salt & pepper to taste
  • 1 tbsp butter for mixing
  • Fresh parsley or chives for garnish

Preparation:


Total time: 1 hour

Make the Spätzle dough:

  • Put the flour, eggs, salt, and nutmeg in a bowl.
  • Gradually add the water or milk, stirring until a thick dough forms. The dough should bubble when you beat it vigorously.
  • Let the dough rest for about 10 minutes.

Cook the Spätzle:

  • Bring salted water to a boil in a large pot.
  • Press the dough in portions through a Spätzle press or with a Spätzle board into the boiling water.
  • Once the Spätzle float to the surface, remove them with a slotted spoon and rinse them in cold water.

Prepare the fried onions:

  • Slice the onions into thin rings.
  • Heat butter or clarified butter in a pan.
  • Dust the onion rings with a little flour and fry them until golden brown. Let them drain on paper towels.

Layer and gratinate the Kässpätzle:

  • Preheat the oven to 180°C (350°F) (top/bottom heat).
  • Grease a large pan or baking dish with butter.
  • Layer the Spätzle and grated cheese alternately.
  • Top with small pats of butter and melt in the oven for 10 minutes.

Serve:

  • Garnish the hot Kässpätzle with the fried onions and fresh herbs.
  • Serve with a green salad or a cold beer.

Utensils:

For preparing the Spätzle:

  • Large mixing bowl
  • Hand mixer or whisk
  • Spätzle board, Spätzle press, or a scraper board
  • Large cooking pot
  • Slotted spoon or sieve for draining

For the cheese mixture & preparation:

  • Grater for the cheese
  • Large pan or baking dish
  • Wooden spoon or spatula

For the fried onions:

  • Cutting board
  • Sharp knife
  • Pan
  • Spatula or wooden spoon
  • Paper towels for draining

For serving:

  • Plates or serving dish
  • Tablespoon or fork for portioning