Spatzle Au Fromage Swiss Style Dumplings With Cheese Recipes

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)

Steps:

• Heat water in a big pot for cooking.
• Meanwhile mix flour, eggs, milk, water and salt together with a blender.
• Let rest 5 to 10 minutes and mix briefly.
• Add salt to the boiling water.
• Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
• When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
• You can prepare colorful spaetzle if you add to the dough:.
• for red some tomato concentrate;.
• for yellow 1 teaspoon turmeric powder;.
• for green 1/2 cup mashed spinach;.
• for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
• And so on....

SWISS CHEESE SPAETZLE

Steps:

• Fill a large pot of salted water to a boil.
• Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
• For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
• Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
• Once the dumplings float on the water, take them out as they are done.
• Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
• Season with salt and pepper and sprinkle some parsley on top.

SPATZLE AU FROMAGE (SWISS-STYLE DUMPLINGS WITH CHEESE)

Steps:

• Cook the spatzle according to package directions.
• As the spatzle cooks, melt one tablespoon of the butter in a small skillet and add the mushrooms. Cook, shaking the skillet and stirring, until mushrooms give up their liquid. Cook until liquid evaporates.
• Drain the spatzle and add the remaining two tablespoons of butter, the mushrooms and the cream. At the last minute, add the Parmesan cheese. Toss to blend and serve.

SPATZLE

Steps:

• Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl.
• Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve!

GERMAN SPAETZLE WITH CHEESE

Steps:

• •Preheat oven to 325°F.
• •Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
• •Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
• •Top with the sauteed onions.
• •Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.