Spätzle und Schinken mit Käse überbacken

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Spätzle und Schinken mit Käse überbacken
Spätzle und Schinken mit Käse überbacken
Served with peas and tomato chutney
Servings:Serves 2 - or 4 as a starter
Calories per serving:1396
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:16th August 2013
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Straight out of the oven - a little bit of freeze dried chives sprinkled over
Should have used grated cheese but didn't have any
Before adding the cheese - eagle eyed people will notice a few peas in the mixture!!
Mise en place - forgot to put the onion in the photo!!

The name of this recipe translates as noodles and ham with a baked/grilled cheese topping.

This is a fairly typical dish found in both top restaurants and lowly transport-type cafes throughout Germany & Austria.

It's very versatile and almost anything can be added, according to what's in your larder and/or whatever takes your fancy. Very suitable for vegetarian cooking, but also for using up leftover meat.

Furthermore, it's tasty, inexpensive and nutritious, although fairly filling, and is a nice change to pasta. etween 2-4 people, depending on whether it is a starter or main course

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

  • 500g packet of Spätzle
  • About 50g of grated or sliced cheese - any variety
  • A few slices of ham (any variety) cut with with scissors/a sharp knife into cubes or squares (can be omitted if making the vegetarian version)
  • Salt & pepper
  • A handful of fresh/tinned/frozen vegetables of your choice (eg peas, chopped red/yellow/green sweet peppers, sweetcorn, etc)
  • 1 onion, chopped finely or coarsely

Method

  1. Cook the Spätzle in lightly-salted already boiling water according to length of time on the packet instructions (1 minute for fresh, 8 mins for dried usually)
  2. When cooked, drain well in a sieve
  3. Season with salt & pepper
  4. Add the ham (if using), onion and the vegetables
  5. Mix well
  6. Put into an ovenproof dish
  7. Cover with grated cheese or slices
  8. Bake in a hot oven or under a preheated grill until cheese is golden and bubbling
  9. Serve piping hot

Serving suggestions

Serve with a fresh green salad or cooked green beans, baby carrots, asparagus, with a side of Branston or tomato chutney.

Variations

Great for using up leftover meat such as mince, roast beef, pork or lamb.

Try also combining a little bit of cheese sauce into the mixture before topping with the grated cheese and baking.

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