Käseriebele

Page 25

Cuisine: German/Austrian/Swiss | Course Type: Soups and Stews

(1 review)

Tags: soup broth dumplings soup with dumplings

Recipe Reviews

Nice. I wasn't quite sure how it would work - you're supposed to grate the dough, then let it dry for 30 min, but unfortunately the dough was so sticky that it immediately began to form lumps, but ultimately that wasn't a problem. I think these work best with an unsalted broth as they contain little flavourings other than (salty) cheese.

A big advantage of these is that you can prepare them relatively spontaneously as you'll likely have all ingredients at hand (if you always keep some grated cheese in the freezer, as I do), and they're quick to prepare. As I said, you're supposed to let them dry for 30 min - I popped them into the convection oven for a few minutes at about 30°C.

(0) comment (0) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.