Kasespatzle Garlic Dumplings With Emmentaler Recipes

KAESE SPAETZLE

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.

KASESPATZLE (GARLIC DUMPLINGS WITH EMMENTALER)

Steps:

• Heat oven to 450 degrees.
• Halve heads of garlic crosswise with a knife and brush with olive oil; wrap in foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
• Add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
• Put flour into a large bowl, forming a well in the center. Slowly pour in the garlic milk mixture, stirring with a fork to form a smooth batter.
• Bring a 5 quart saucepan of salted water to boil over high heat. Working in batches, scrape batter through the holes of a pierced spatula or spatzle maker into water. Cook until dumplings rise to the surface, about 1 minute.
• Using a slotted spoon, transfer dumplings to a baking sheet. Heat 4 tbsp unsalted butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes.
• Meanwhile, heat broiler; put rack 5" from heating element.
• Sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.

KASESPATZLE

Steps:

• Put a large pot of water on to boil.
• Grate swiss cheese.
• Mix flour and salt.
• Mix eggs and milk.
• Stir liquid into dry ingredients.
• It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
• Fill spatzle grater with dough and "grate" it directly into the boiling water.
• Cook about 10 minutes at a gentle boil, stirring occasionally.
• The spatzle rise to the top when ready.
• Drain well.
• I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
• Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
• Let stand covered for 5 minutes to melt cheese.
• Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
• This freezes well and can be warmed up in the microwave or oven.