Pasta Bake, Onion Cake
- Swabian Spaetzle*, Cheese Spaetzle*, Lentil and Spaetzle* with Vienna Sausages, Pork Fillet with Spaetzle* and Mushroom Cream Sauce
- Filled Pasta Cases, "Schupfnudeln" with Sauerkraut and Bacon, Swabian Mince Meat Sauce
- Beef Roulades, Beef Goulash, Swabian Onion Roast Beef
- Pork Fillet - Bacon - Mushrooms in Puff Pastry, Roast Pork with Crust, Pork Knuckle, Meat Balls or Meat Patties, Smoked Pork Neck
- Swiss Sausage Salad, Pasta Salad, Potato Salad
- Pasta Bake, Onion Cake
- Liver Dumpling Soup, Pancakes (Soup), Sour Tribe Soup, Chicken Soup
- Fish - Pikeperch Fillet, Fish – Trout “Müllerin Art"
- Bee String Cake, Bavarian Plum Cake, Swabian Apple Tart, Blake Forest Cake
*home made South German Noodles
Pasta bake: One of my favorite dishes as a child and still is. Which pasta you use is a matter of taste; I prefer ribbon or spiral pasta.
Ingredients:
- 250 g ribbon pasta
- 200 g cooked ham
- 3 eggs (medium-large)
- 200 g grated Emmental cheese
- 200 ml milk (3.5–3.8% fat)
- Breadcrumbs
- Sauce thickener or cornstarch
- Salt and pepper (sweet paprika if you like)
- Butter
Cook the ribbon pasta and drain in a colander. Meanwhile, finely dice the onions and cooked ham. Sauté the onions and ham together in a pan. Whisk the eggs with the milk, add the spices, and mix in 2 tablespoons of sauce thickener or cornstarch. Preheat the oven to 180°C (350°F).
Grease a medium-sized baking dish with butter. Add 1/3 of the cooked pasta to the dish, then add the onion/ham mixture to the pasta, layer another 1/3 of the pasta, and top with the cheese. Fill the dish with the remaining 1/3 of pasta. Pour the egg/milk mixture into the dish and shake gently to distribute the liquid. Sprinkle butter over the casserole and sprinkle with breadcrumbs. Bake for approximately 35–40 minutes. Let the casserole rest for another 5 minutes.
Onion Cake: Autumn and winter are my favorite times to eat this "cake." When the thought of the aroma of sautéed onions and fried bacon practically compels me to bake an onion cake. I always use vegetable onions, but white or yellow onions also work, of course.
Yeast Dough Ingredients (alternatively, you can also use short crust pastry or puff pastry):
- 250 g flour (Type 405)
- 1/2 a packet of fresh yeast
- 150-200 ml milk (lukewarm)
- 1/4 tsp sugar
- 1 tsp salt
- 2 tbsp rapeseed oil
Filling Ingredients
- 1 kg vegetable onions
- 125 g diced bacon
- 200 g sour cream
- 100 g grated Emmental cheese
- 2 -3 large eggs
- Pepper (normally no salt needed because of the bacon)
- Sweet paprika
- Butter
Preparation:
For the yeast dough, place the flour in the bowl of a stand mixer, make a well in the flour, finely crumble the yeast, and mix with approximately 50 ml of milk. Cover the bowl with a kitchen towel and let it rest for 15 minutes. Then add the remaining milk, salt, sugar, and rapeseed oil. Knead with the stand mixer until all the dough has loosened from the sides of the bowl. Cover the dough again with a kitchen towel and let it rest for another 30-40 minutes.
Meanwhile, dice the onions and fry them with the bacon cubes in a pan with butter until translucent. Whisk the eggs with the sour cream and seasonings. Fold in the grated cheese and mix with the cooled onion and bacon mixture.
Grease a 26 cm springform pan with butter, roll out the dough on a floured surface, and place it in the springform pan, pressing a 4 cm high edge onto the pan. Pour the onion filling into the springform pan and bake in the oven (180°C fan oven for 35–40 minutes). After baking, let the onion tart cool slightly and serve lukewarm.
Source Pictures: own works, H. Rufer
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