King's Cheese Spätzle

Ingredients for 1 servings:

• 1 shot of milk
• 150 g flour, type 405
• 3 pinches of salt
• 1 egg(s)
• n. B. Water mixed with milk, approx. 2/3-1/3
• 200 g mushrooms
• 200 g bacon, streaky
• 4 small onions
• 1 garlic clove(s)
• 300 g grated cheese of your choice, e.g. mountain cheese
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

royal spaetzle recipe

For the dough, mix the flour, egg, salt, and a dash of milk together, then add enough water/milk mixture to form a thick, runny dough. Stir thoroughly to avoid lumps. When the dough is ready, transfer the mixture to a spaetzle board and scrape it into boiling salted water. The spaetzle are ready when they float to the top. Remove the spaetzle with a slotted spoon and place it in a casserole dish. After a few batches, add more water and add more salt. Only continue cooking when the water is boiling again. For the topping, dice the bacon and fry it with the rind over medium heat. Meanwhile, clean and slice the onions and mushrooms, and chop the garlic. Remove the rinds, add the onions to the pan, and sauté. Then add the garlic and mushrooms. Sauté everything until the mushrooms have browned and the kitchen smells good! In the casserole dish, add a thick layer of spaetzle, then a layer of topping, sprinkle with cheese. Then add another layer of spaetzle, topping, and cheese. Bake the whole thing in the oven at 180°C (350°F) until the cheese is nicely browned. Serve with a fresh salad and a glass of white wine spritzer. If it’s a bit dry for someone, you can serve it with cheese sauce. Note: This recipe is a lumberjack’s meal; they had to work hard. It might even serve two.