Cheese spaetzle with apple compote

Name: Cheese spaetzle with apple compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 375 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 750 g Apples; 7-10 Tbsp Juice of 1 untreated lemon; 125 g Sugar; 1 Cinnamon stick; 125 g Austrian mountain cheese (e.g. Alma Montafoner); 2 Onions; 20 g Butter or margarine; 7-10 Tbsp Grease; 1/2 bunch Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

375 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
750 g Apples
7-10 Tbsp Juice of 1 untreated lemon
125 g Sugar
1 Cinnamon stick
125 g Austrian mountain cheese (e.g. Alma Montafoner)
2 Onions
20 g Butter or margarine
7-10 Tbsp Grease
1/2 bunch Parsley

Directions

1
For the spaetzle, knead flour, eggs, salt, nutmeg and 100 ml water with the dough hooks of the hand mixer to a firm dough. Let it rest for about 20 minutes. In the meantime wash, peel, quarter and core apples.
2
Cut the apple quarters into small pieces and stew them with lemon juice, sugar and cinnamon stick for about 15 minutes. Let the compote cool down and remove the cinnamon stick. Boil up plenty of salted water. Put the spaetzle dough in small portions on a damp board and scrape it with a damp knife in thin strips into the boiling water.
3
Or press the dough in portions through a spaetzle press into the boiling water. Bring the spaetzle to the boil once, take it out and rinse with cold water. Drain well. Grate cheese finely. Peel onions and cut into rings.
4
Fry in hot fat until golden brown. Grease an ovenproof dish. Pile in spaetzle and cheese, finish with cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
5
Sprinkle cheese noodles with onion rings and chopped parsley. Add apple compote extra.