International Community Odense Odense International Cookbook | Page 55

Käsespätzle Germany Tip: Best with a blend of different cheeses. Ingredients: Steps: 500 g wheat flour or 1:1 wheat flour/durum 1 tsp salt 5 eggs or ~200 ml water 220 ml water 300 g cheese (Emmentaler, Gouda or similar) 6 onions Salt Pepper 1. Put flour, salt, eggs and water into a bowl. Beat dough until air bubbles are created. Let the dough rest for 10 min and beat it once more. 2. Boil 2,5 l of salted water in a pot. 3. Put some dough in a potato ricer and press it into the boiling water. If it is not working well add more water to the dough. When the “Spätzle” are swimming on the surface they are ready. 4. Take them out with a slotted spoon and place them in a sieve. Continue the procedure until all the dough is used up. 5. Peal the onions and cut them into rings. 6. Heat a pan with oil and put the onions in. 7. Add a pinch of salt. fry the onions until they are brown. 8. Grind the cheese. 9. Heat another pan with oil. Fry the “Spätzle” slowly in it. 10. Season with salt and pepper. Add the cheese and let it melt. 11. Serve with the fried brown onions on top. 48