VideoNEW
Podcasts
BlogsGerman Cuisine
Käsespätzle
This is carbohyrdrate heaven - a mix of flour, eggs and semolina that is flicked into boiling water to cook like pasta. In fact the word käsespätzle translates as little cheese sparrows, each piece of pasta a different shape. When cooked it’s mixed while still warm through a mountain of grated cheese and a generous amount of fried onion rings cooked in butter. The result is warm and wicked, full of stretchy cheese. Expatriate Nanna Dorn-Zachertz says while the dish is high in fat, its something that Germans hanker for when they've been away from home for a while. Nanna practiced her recipe on her fellow German expatriates in Sydney to rave reviews.
Ingredients
8 eggs
150 ml water
2 tsp salt
Pinch of pepper
½ tsp nutmeg
1 tsp oil
450g flour
50g semolina
350g grated cheese (half should be Swiss cheese)
100g butter
500g onion, sliced into rings
Preparation
Break the eggs into a large mixing bowl. Add water, salt, pepper, nutmeg and oil.
Beating constantly, slowly add the flour and then the semolina until the mixture is evenly mixed and bubbles appear through the dough. If the dough is too dry add more water or egg yolks. If it is too runny, add more flour. Allow to rest for about half an hour.
Bring water to boil in a large pot and add salt. If it is possible put a wooden board in the pot with the boiling water. Otherwise wet a wooden cutting board in the sink.
Pull a lump of dough from the mixture and place it on the damp wooden board. Hold the board above the pot, slightly inclined and with the back of a knife cut off little portions of the dough and throw them straight into the boiling water. The Spätzle are ready when they rise to the surface of the water.
Remove them from the water with a slotted spoon to drain, place them in a large baking tray and continue with this procedure until all the dough is cooked.
Mix the two cheeses through the hot Spätzle and allow to rest.
Melt the butter in a frying pan and add the onion rings. Fry the rings until they are brown, turning them from time to time.
When the onions are ready take them out of the pan. Pour the remaining butter into the Spätzle and mix through. Serve with the brown onions on top.
German Restaurants
Displaying 10 of 56 German Restaurants.
| Restaurant | Suburb | |
| 1. | German Arms Hotel | Hahndorf |
| 2. | Vienna Restaurant | Kambah |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek |
| 4. | Eiger Swiss Restaurant | Petersham |
| 5. | Hofbrauhaus | Melbourne |
| 6. | Hahndorf Inn Hotel & Cellars | Hahndorf |
| 7. | Harmonie German Club | Narrabundah |
| 8. | Elmar's in the Valley | Henley Brook |
| 9. | Lowenbrau Keller | The Rocks |
| 10. | Duckstein Brewery | Henley Brook |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
SBS FOOD SAFARI SHOP
French Food Safari (Cookbook)
A celebration of the breadth & diversity of French food traditions and a delicious journey into culinary heaven.
