Spätzle pan huts "Gaudi"

Ingredients for 4 servings:

• 250 g low-fat quark (cottage cheese)
• 300 g flour, grippy
• 4 eggs
• 1 tsp salt
• pepper
• Nutmeg, freshly grated
• 100 ml milk, lukewarm
• 100 g butter for frying
• 500 g leek, cut into rings
• 250 g apples, cut into cubes
• 5 tbsp oregano, fresh or thyme
• 350 ml sour cream
• 5 tbsp chives
• salt and pepper
• Fenugreek, ground
• Parmesan, sliced

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

typical recipe from the Austrian Alps

For the spaetzle: Whisk the curd cheese, flour, eggs, seasoning, and milk together thoroughly. Let the dough rest for about 15 minutes, then stir well again. The dough should pull away from the wooden spoon without tearing. Bring a large pot of salted water to a boil. Sift the dough through a spaetzle sieve. Bring the spaetzle to a boil briefly and then strain. Roast the butter and leek. Mix in the spaetzle and season well. Stir in the sour cream until smooth and fold in with the apples. Warm the spaetzle pan briefly and serve on plates. Sprinkle the meal with shaved Parmesan cheese.