“Käsespätzle”
Ingredients:
400g flour I 3 eggs I approx. 250ml milk I salt I
4 tbsp. oil or butter I 200g grated Emmental cheese I 2 onions I 2 tbsp. chopped fresh parsley
Preparation:
1. For the “Spaetzle” noodles stir the flour with the eggs first. Then add as much milk as it is
a creamy dough, which tearing falls from the spoon. Add salt and continue to stir the dough
with the whisk until bubbles emerge from the dough. Let the dough rest for about 10
minutes.
2. Boil water in a large pot and press the Spaetzle portions through a Spaetzle or potato ricer
into the boiling water. Then cook the noodles until they float on the surface. Remove them
from the water and drain them well.
3. Heat now half of the oil or butter in a pan and pan the Spaetzle carefully. Add now the
grated emmental cheese and mix it well with noodles. Peel the onions and slice them into
rings. Pan them with the other half of the oil/butter and arrange them onto the cheese
Spaetzle together with the fresh chopped parsley.
400g flour I 3 eggs I approx. 250ml milk I salt I
4 tbsp. oil or butter I 200g grated Emmental cheese I 2 onions I 2 tbsp. chopped fresh parsley
Preparation:
1. For the “Spaetzle” noodles stir the flour with the eggs first. Then add as much milk as it is
a creamy dough, which tearing falls from the spoon. Add salt and continue to stir the dough
with the whisk until bubbles emerge from the dough. Let the dough rest for about 10
minutes.
2. Boil water in a large pot and press the Spaetzle portions through a Spaetzle or potato ricer
into the boiling water. Then cook the noodles until they float on the surface. Remove them
from the water and drain them well.
3. Heat now half of the oil or butter in a pan and pan the Spaetzle carefully. Add now the
grated emmental cheese and mix it well with noodles. Peel the onions and slice them into
rings. Pan them with the other half of the oil/butter and arrange them onto the cheese
Spaetzle together with the fresh chopped parsley.
Black Forest Cherry Tartlets
Ingredients*:
approx. 2 chocolate biscuit cake bases I 1 jar (morello) cherries (about 370g drained net
weight) I 2 tbsp. sugar I 2 tsp. cornstarch I kirsch or cherry brandy I 500g whipped cream I 70g
icing sugar I 4 EL chocolate rasps
Preparation:
1. Drain the cherries in a sieve and collect the juice in a container under the sieve (about
400ml). Mix the juice with 2 tablespoons of sugar and the mixture of the cornstarch with a
little bit of cold water. Boil the juice, add the cherries, mix everything and let it cool down a
little bit.
2. Cut out small pieces/circles with a glass/dessert cup from the chocolate cake base (2
pieces per glass/serving). Put one piece of the cake base on the bottom of each dessert glass.
Now sprinkle as much cherry brandy on the dough as you like. Then spread half of the cherry
mixture on the biscuit.
3. Whip the cream together with the icing sugar until it stiffs. Give one half of the cream on
the cherries with a pastry bag or spoon. Then repeat to put a piece of biscuit cake base,
cherry brandy, cherries and the cream topping. Last but not least arrange some chocolate
rasps and one or two left cherries as decoration.
*Recipe for approx. 10 servings.
approx. 2 chocolate biscuit cake bases I 1 jar (morello) cherries (about 370g drained net
weight) I 2 tbsp. sugar I 2 tsp. cornstarch I kirsch or cherry brandy I 500g whipped cream I 70g
icing sugar I 4 EL chocolate rasps
Preparation:
1. Drain the cherries in a sieve and collect the juice in a container under the sieve (about
400ml). Mix the juice with 2 tablespoons of sugar and the mixture of the cornstarch with a
little bit of cold water. Boil the juice, add the cherries, mix everything and let it cool down a
little bit.
2. Cut out small pieces/circles with a glass/dessert cup from the chocolate cake base (2
pieces per glass/serving). Put one piece of the cake base on the bottom of each dessert glass.
Now sprinkle as much cherry brandy on the dough as you like. Then spread half of the cherry
mixture on the biscuit.
3. Whip the cream together with the icing sugar until it stiffs. Give one half of the cream on
the cherries with a pastry bag or spoon. Then repeat to put a piece of biscuit cake base,
cherry brandy, cherries and the cream topping. Last but not least arrange some chocolate
rasps and one or two left cherries as decoration.
*Recipe for approx. 10 servings.
