BIELMEIER BHG 193 Mode D'emploi page 19

REZEPTE
SouTH TYRolEaN kaSNoCkEN
Ingredients:

500 g bread cubes
(dried white bread rolls cut into small cubes)

500 g onions

½ l milk

250 g Alpine cheese (Bergkäse)

2 eggs

oil

salt, pepper, nutmeg
Cut onion into thin strips and roast with 3 tbsp.
oil until golden brown.
Dice the cheese.
Mix milk with approx. 8 fl oz of water, season with
1 tbsp. salt, pepper and a dash of nutmeg and
bring to a boil.
Add fried onions and milk to the bread cubes and
mix well. If all bread cubes are not moistened,
add some hot water. Add cheese and eggs, mix
again and let stand for 10 minutes.
Mix again briefly and use a large tablespoon and
wet hands to form small dumplings.
Cook in the BHG 193 in the bottom steaming box
for 15 minutes.
Serve with grated parmesan cheese and brown
butter.
TYRolEaN DuMPlINGS
Ingredients:

500 g bread cubes
(dried white bread rolls cut into small cubes)

250 g smoked bacon

200 g onions

½ l milk

2 eggs

oil

salt, pepper, nutmeg

chopped parsley
Finely chop the onions and dice the smoked ba-
con.
Mix milk with approx. 8 fl oz of water, season with
1 tbsp. salt, pepper and a dash of nutmeg and
bring to a boil.
Add onions, parsley and milk to the bread cubes
and mix well. If all bread cubes are not moiste-
ned, add some hot water. Add smoked bacon
and eggs, mix again and let stand for 10 minutes.
Mix again briefly and use a large tablespoon and
wet hands to form small dumplings.
Cook in the BHG 193 in the bottom steaming box
for 15 minutes.
Can be added to beef broth to make soup, or
served with sauerkraut, mushroom sauce, etc.
GB
19