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  • Ingredients for spelt dumplings

    200 g LAND-LEBEN slept bread cubes
    100 g freshly grated mountain cheese
    200 ml milk
    1 egg
    3 EL flour
    3 EL freshly chopped parsley
    1 EL butter
    1 onion
    1 TL saltz

    Ingredients for creamed spinach

    400 g frozen leaf spinach
    250 g sour cream
    2 garlic cloves
    1 onion
    1 tablespoon neutral oil
    ½ teaspoon salt
    Pinch of nutmeg


    Recipe for 4 portions

    Take the spinach out of the freezer, place it in a colander and leave to defrost. To make the spelt dumplings, place the LAND-LEBEN spelt bread cubes in a large bowl. Peel and finely chop the onions and fry them in butter. Deglaze with milk, pour over the bread cubes and mix carefully. Leave to steep for approx. 10-15 minutes.

    Now add the flour, eggs, salt and fresh chopped parsley and mix together. Form dumplings with wet hands and place them on a lightly floured tea towel. Fill a large pan with salted water and leave the dumplings to steep in there for approx. 20 minutes at a low heat.

    To make the creamed spinach, peel and finely chop the onions and garlic and fry them in oil. Remove the spinach from the colander, squeeze out any excess water and add it to the frying pan. Add salt and a pinch of nutmeg, leave to stew for approx. 10 minutes, stir in the sour cream and continue to stew until the dumplings are cooked.

    Put the creamed spinach and cheese dumplings on a plate, sprinkle with freshly grated mountain cheese and serve.

    Kaeseknoedel © Simone Kemptner, www.cookiteays.at

    TIP: Any remaining dumplings taste great in soups. Cut the cold dumplings into cubes, fry them in a bit of butter and add them to a clear vegetable soup.

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