QUARK SPAETZLE
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
Provided by flower7
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add about 1 tsp salt.
- While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary - batter should be fairly wet).
- Working with half of the batter at a time, push the batter through the holes of a colander (or spätzle maker) into the boiling water.
- Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
- Using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough.
- Heat a large cast-iron or non-stick skillet over medium heat.
- Add butter, melt, and then add the onions.
- Cook, stirring occasionally, about 5-8 minutes.
- Add the garlic and cook another 2 minutes.
- Raise the heat to medium-high and add the spätzle.
- Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes.
- Season with more fresh grated nutmeg and black pepper, to taste.
- Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
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