January 29, 2015

Once a year I go on a skiing trip with family and friends [actually I think nobody is skiing – everybody is snowboarding]. We rent a lovely hut on top of the mountain – right in the skiing area! It’s a week of pleasures – powdered snow, sunshine, card games and delicious food. We usually cook ourselves, but two times we go out for food – to get ‘Kaiserschmarrn’ and ‘Käsespätzle’! No winter holiday without it!

For me it is something very special – but it’s actually quite easy and quick to make. That is if you are the proud owner of a ‘Spätzlehobel’ – otherwise it’s kind of a drag.

KÄSESPÄTZLE [for 4 people]

  • 6 eggs
  • pinch salt
  • 350g flour [+ 2 tablespoons]
  • 50ml sparkling water
  • 1+1 tablespoons butter
  • 150g Swiss hard cheese
  • 2 small onions
  • chives


_ cut one onion into thin slices

_ heat one tablespoon butter in a pan

_ coat sliced onion with 2 tablespoons flour

_ fry onion in butter until browned and crispy

_ transfer to a kitchen paper [to soak up the remaining butter]


_ slightly whisk the eggs together [in a large bowl]

_ add salt, sparkling water and flour

_ give this a good beat [with a wooden spoon] for at least 5 minutes

_ heat a large pot with salted water

_ once it boils put a small portion of dough into the ‘Spätzlehobel’


_ move the dough compartment up and down slowly

_ once all dough has dripped into the water and floated to the surface transfer the ‘Spätzle’ to a sieve

_ do the same with the remaining dough

_ quickly rinse ‘Spätzle’ under cold water


_ finely chop the second onion

_ fry in butter until translucent

_ finely grate the cheese

_ add ‘Spätzle’ and cheese to the pan with onion

_ stir until well combined [and all cheese is molten]

_ serve topped with brown roasted onions and sprinkle with chopped chives

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