Spaetzle is a type of German dumpling that’s paired with a cheese sauce. It’s simply comfort food perfection on a cold day and not dissimilar to Mac & Cheese.
Earlier in the summer I was travelling south with my family on our annual camping trip. We needed to find somewhere en-route where we could have a proper lunch stop and feed the family for the long journey ahead of us. We came across Corbie & Cheip in Auchterarder having been recommended to give it a try by a friend.
This wonderful delicatessen and wine bar had a great array of food. However I was intrigued by the German mac and cheese on the menu and knew I had to give it a try. I loved the dish and was lucky enough to talk with the owner who kindly told me how she made it. The photograph below shows the consistency of the batter which is quite thick.
A few you-tube videos once I got home and here you have this dish recreated. It looks like a lot of black of pepper but the dish really does take it so don’t be shy! It’s a difficult process to explain so we’ve attached a video of us making the spaetzle. We think this will aid cooking of the batter, far more so than written instruction.
Spaetzle (German Mac & Cheese)
- 4 large free range eggs
- ⅓ cup whole milk
- 2 tsp salt
- 300 g plain flour
- 90 g unsalted butter
- 1 tsp black pepper
- 90 g comte cheese (grated)
- nutmeg (freshly grated)
- In a large bowl, whisk together eggs, milk and salt. Gradually add in the flour and mix well until you have a smooth batter with no lumps.
- Bring a large pan of salted water to the boil over a high heat. Carefully, using an oven glove hold a flat cheese grater (or use a spaetzle maker if your lucky enough to have one) over the boiling water and pour in a large spoon of the batter. With the back of a wooden spoon push the batter through the grater allowing it to drop directly into the boiling water in small pieces.
- Once the batter rises to the surface, about 3-4 minutes it is cooked. Lift the cooked spaetzle with a slotted spoon into another warm pan. Cook the batter in batches, do not overload the grater, nor the pan. Continue the steps above until all the batter is used.
- To the warmed pan with the cooked spaetzle add a couple of tablespoons of the cooking water, the butter and the grated comte cheese. Mix well until all the cheese is melted through. Season with the black pepper and a grating of fresh nutmeg. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook