Vorarlberg Hemp Cheese Spaetzle

The somewhat different version of the traditional Vorarlberg dish

With hemp protein, you add more power, vital substances and a special bite to this Vorarlberg speciality. Our hemp cheese spaetzle owe their greenish-dark colour to the Organic Hemp Protein High Fiber. They are also lower in calories and at the same time higher in fibre and protein than the original spaetzle.

Overview

• Ingredients
• Time expenditure
• Level of difficulty
• Preparation
• Nutritional content

Both the nutty taste of the hemp protein and the peel components give the classic a special touch. Thus the spaetzle are already Hempion's insider tip become.

Of course, the spaetzle are also ideal as a side dish without cheese.

• 400 g spaetzle flour or fine spelt semolina
• 100 g Organic Hemp Protein High Fiber
• 125 ml milk
• 125 ml water
• 3 pcs eggs
• 1 tsp salt
• 500 g spaetzle cheese mix, alternatively mix of 350 g mountain cheese, 150 g Räskäse, 50 g Emmental cheese
• 1 pc onion
• 50 g butter

30 minutes total time.

easy

1. First mix the spaetzle flour evenly with the hemp protein.
2. Then add the eggs, salt, milk and water and mix to a semi-smooth dough.
3. Bring a large saucepan with water and salt to the boil and pass the dough through the spätzle sieve and bring to the boil.
4. Skim the spaetzle with a perforated sieve and place in a bowl.
5. Add the cheese in layers and mix well.
6. Cut the onions into rings, fry in butter until golden brown and garnish the spaetzle with them.

The hemp cheese spaetzle are traditionally served with potato salad. In addition, traditional Vorarlberg restaurants offer cheese spaetzle with apple sauce as an exciting alternative, which tastes particularly delicious.

Also creative cooks with increased protein requirements can the hemp protein High Fiber in the recipe with Organic Hemp Protein Premium Replace 

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