Tuesday, August 30, 2016

Recipe: Spätzle with Emmental & Caramelised Onions (Käsespätzle)

One of my favorite things to eat in Germany is spätzle. It is a type of soft egg noodle, aka German "pasta" and is commonly found in southern Germany. Since we couldn't find it in the German restaurant we visited in Cologne, we decided to try making it at home. And gosh it's so simple to make!

You will be able to find dried spätzle easily in the pasta aisle at the German supermarket. Cook it like you would pasta, in salted boiling water for about 8-10 minutes. We made Käsespätzle, aka spätzle with Emmental cheese and caramelised onions. To be honest, I was very tempted to buy a few packs of dried spätzle back home, but Emmental cheese is pretty expensive in KL, which would prohibit me from making this too often.

Back to my recipe, the onions are caramelised in some butter and then you add in the cooked spätzle as well as cheese. Delicious cheesy goodness, and very comforting too!

Käsespätzle (spatzle with Emmentaler cheese and fried onions)
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 10 minutes
Serves 3-4

250g dried spätzle
100g emmental cheese, shredded
1 large onion, finely chopped
50g Butter
Salt and freshly ground pepper
Parsley (optional)

1. Bring a pot of salted water to the boil. Add the spätzle and cook for about 8-10 minutes, or according to pack instructions.

2 In a frying pan over medium high heat, melt the butter and then add the onions. Cook for about 6-7 minutes, until slightly caramelised.

3. Then, add the cooked spätzle and gradually add in the shredded cheese. Give it a good stir, then season with salt and pepper. Garnish with fresh chopped parsley if desired.

A taste of something new for BabySumoKids

Wine, spatzle and pizza = great night!

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