Quark Spatzle With Cheese Recipes

SPäTZLE

Steps:

• Measure the flour in a large bowl.
• Add eggs, salt and nutmeg.
• Start stirring while slowly adding the milk and water. You can stir with a wooden spoon or an electric mixer. Make sure there are no lumps.
• In a large cooking pot bring about 3 l water to a boil.
• Set up a strainer on top of a bowl.
• Place the Spätzle-Presse on top of the pot and fill with the first portion of dough.
• Slowly press the Spätzle-Presse down but not all at once! Just press it enough to have some dough get into the water and wait a few seconds until it falls of from the Spätzle-Presse on it's own. One can also lift the Spätzle-Presse up and down for more control. Press down further, repeat until the portion is completely in the boiling water.
• You may want to turn down the heat a little bit but make sure it is still boiling.
• After about 3 minutes all the Spätzle will be floating on the surface of the water - time to take them out with a skimmer and move them to a strainer. If you want to keep the Spätzle warm for later, use a pot with hot but not boiling water to keep them warm and separated until they are about to be served. Then proceed with the strainer.
• Continue until the entire dough has turned into delicious Spätzle.
• In a pan heat the butter and let it brown a little bit, then add the Spätzle and turn them in the butter before serving.
• If you don't plan to make Käsespätzle, eat Spätzle as aside with a roast or fried saussages, accompanied by Sauerkraut and a gravy.
• Käsespätzle
• While the Spätzle are made, put the bacon into a large pan and let fry at medium heat. Do not discard the fat, you will need it.
• Peel the onion and cut it into rings.
• Remove the bacon from the pan but leave the fat in the pan.
• Draw some of the fat and add it to the Spätzle - makes it taste even better!
• Add the onions to the pan with the remaining fat and fry until softened and light brown.
• Preheat to oven to 375°F.
• Meanwhile crush or cut the bacon into small pieces.
• In a bowl or directly in the casserole mix the Spätzle with the bacon and the shredded cheese. Mix!
• Fill it into a casserole or iron pan and add the cream. The cream should just cover the bottom up to about 1/3 of the Spätzle height. I recommend to add some salt to the cream before adding it because cream covers the salt taste of dishes.
• Place in the oven and bake for about 15 minutes or until you can see some cream bubbles coming up.
• Stir the casserole and change the oven to "Broil". Let broil for a few minutes and serve hot!
• Käsespätzle is served with fried onions ...
• and a green salad.
• Enjoy while hot!

QUARK (HOMEMADE CHEESE)

Steps:

• Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
• Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

QUARK SPAETZLE

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.

FRESH CHEESE SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Stir in the flour until a smooth, thick, sticky batter forms.
• Spoon the batter into a colander with 1/4-inch holes.
• Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
• Stir the spaetzle once or twice to separate them.
• As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
• Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
• Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
• MAKE AHEAD:.
• The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
• NOTES.
• INSTEAD OF COTTAGE CHEESE: Farmer cheese.
• INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.

QUARK SPATZLE WITH CHEESE

Steps:

• 1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
• 2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
• 3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
• 4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
• 5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
• 6. Serve immediately, garnished with the fried shallots and chives.
• Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.