KASPRESSKNÖDL

January 26, 2015

Since I’m little I take hiking trips with my father. Some short afternoon hikes – some a few days long. I love the feeling when you reach the top after a long days hike. It’s cold and windy – but it’s like standing on top of the world – with the whole mountain to yourself!

If the weather is bad or we are just in the mood for a shorter hike we go up our local mountain – ‘Schöckel’. It’s only like one hour up / half an hour down. And here the goal is not the top of the mountain – but the hut that sells ‘Kaspressknödlsuppn’ :D This gives you the energy to climb the mountain at least another 3 times – but I just love it.

The Knödl are super easy to make and are great in soup – or as a side dish. The recipe below makes a good 18 to 20 Knödl. You probably won’t manage to eat more than one or two – so just freeze the rest! They are perfect for freezing! Just let them defrost in the fridge over night and pop them in the oven for a couple of minutes [of fry them in a pan] to get them nice and crispy again.

Getting dry bread cubes outside of Austria might be tricky. Just let some white bread get dry and cut it into 1cm cubes – works just as well!

KASPRESSKNÖDL

  • 360g dry bread cubes
  • 3 eggs
  • 750ml milk
  • 250g mountain cheese
  • parsley
  • 85g butter
  • 1 onion

_ cut cheese into small cubes

_ combine bread cubes, eggs, milk, cheese and chopped parsley

_ finely chop onion

_ heat butter in a pan

_ sauté onion in butter until translucent

_ add onion to the bread cube mixture

_ mix well [just use your hands]

_ let sit for 30 minutes

_ preheat oven to 180°C

_ form little flat balls of dough and place them on baking paper

_ bake for 20 to 30 minutes [until crispy and slightly browned on the outside]

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