Best 4 Kaes Spaetzle Recipes
Kaes spaetzle is a traditional German dish that is made with spaetzle, a type of egg noodle, and cheese. It is a hearty and comforting dish that is perfect for a cold winter day. The spaetzle are typically made with flour, eggs, and milk, and are then cooked in boiling water. Once the spaetzle are cooked, they are tossed with cheese, onions, and sometimes bacon or ham. Kaes spaetzle can be served as a main course or as a side dish, and is often accompanied by a green salad.
Let's cook with our recipes!
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
KAES-SPAETZLE
A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together with a salad in a sour dressing e.g. simple oil & vinegar-dressing!
Provided by Schokolinda
Categories Dumplings
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
- Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.
Nutrition Facts : Calories 733.2 calories, Carbohydrate 51.5 g, Cholesterol 214 mg, Fat 43.9 g, Fiber 2.4 g, Protein 32.8 g, SaturatedFat 18.3 g, Sodium 502.2 mg, Sugar 3.8 g
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
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
Tips:
- Use the right cheese. The best cheese for Käsespätzle is a hard, sharp cheese that melts well, such as Gruyère, Appenzeller, or Emmental.
- Grate the cheese finely. This will help it melt evenly throughout the dish.
- Don't overcook the Spätzle. They should be cooked until they are just tender, but still have a slight bite to them.
- Use a large skillet or griddle. This will help you to cook the Spätzle in a single layer, which will prevent them from sticking together.
- Serve Käsespätzle immediately. It is best when it is hot and gooey.
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 bread. With its simple ingredients and easy preparation, Käsespätzle is a perfect meal for any occasion.
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