Spätzle und Schinken mit Käse überbacken
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
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- 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
- 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)
- When cooked, drain well in a sieve
- Season with salt & pepper
- Add the ham (if using), onion and the vegetables
- Mix well
- Put into an ovenproof dish
- Cover with grated cheese or slices
- Bake in a hot oven or under a preheated grill until cheese is golden and bubbling
- Serve piping hot
Try also combining a little bit of cheese sauce into the mixture before topping with the grated cheese and baking.
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