It really does seem to be autumn now - even though the leaves are resolutely staying on the trees there is a definite nip in the air that says winter is on the way. This is JUST what I have been waiting for - to share with you a few recipes over the coming months from my gorgeous new book Winter Cabin Cooking
I so hope you will all click the link above and head to Amazon and thinkabout buying my little book to add warmth and nourishment to help you through the winter months. Not just abook for skiers but for everyone who loves a recipe to make them feel cosy in the darking days of Autumn and winter.
There is no better place to start my series of Winter Cabin comfort food than with a classic dish that takes no time to put together so ideal for a Friday night!
If you like mac n cheese you will LOVE my Käsespätzle - An Austrian version of macaroni cheese which translate as little cheese sparrows. You can buy special spätzle makers, I have a beautiful vintage one that my husbands Austrian granny gave me, but you can use anything with holes such as a colander or box grater to make these tasty little morsels. Although this is perfectly delicous as a simple supper, I served these as a side with lemony roast chicken and it made for a gorgeous Sunday lunch! You can try adding little pancetta or bacon bits into your onion as you fry for extra flavour. . The addition of crispy fried onions really sets this dish apart form the simple macaroni version! I'd love to know what you think!
Käsespätzle
Serves 4 as a main or 6 as a side
400g plain flour
good pinch of salt
good grating of nutmeg
5 free range eggs
125ml water
2tbsp of vegetable oil
100g unsalted butter
3 large onions, finely sliced
200g grated Alpine melty cheeses such as a mix of gruyere and emental
Sift the flour into a bowl with the salt and nutmeg. Make a well in the centre and add the eggs. Gradually stir, incorporating the flour, adding the water gradually. You should have a soft dough, almost like a thick batter. Keep beating until bubbles start to appear in the dough. Set aside to rest for about 30 minutes.
Melt 75g of the butter and the oil in a large pan and add the onions. Cook over a low heat for 15-20 minutes, stirring regularly until they are an even golden brown. Remove with a slotted spoon and set aside.
Bring a large pan of salted water to the boil. Take dollops of the dough and push through a spatzle maker, colander or large holes of grater or potato ricer into the water. You should end up with little wiggles of pasta in the water. They will all end up different shapes but that is how they should be.
Once they rise to the surface they are cooked, scoop out with a slotted spoon into a warm dish and continue cooking the rest of the dough. Once you have cooked all the spaetzle, empty the pan and return the cooked spatlze to it and toss them with the rest of the butter and the cheese over a low heat until the cheese is melted. Season with plenty of black pepper and tip back into the serving dish. Serve scattered with the golden fried onions.