Käseknöpfle

• Although Liechtenstein is too small to have developed an extensive national

cuisine, it does have some distinctive regional dishes. Käsknöfle consists of
noodles made by squeezing a mixture of flour, water, and eggs through a
perforated board. The noodles are then baked with grated cheese and a layer of
fried onions and are often served with applesauce or a salad. Hafaläb, another
favorite, is a dish made with a corn- and wheat-flour dough formed into small
loaves. These are then boiled, left out to dry, sliced, and then fried. Corn flour is
the principal ingredient of Törkarebl, made from porridge that is then fried to
create a dump-linglike dish often served with elderberry jam.

Liechtensteiners eat three meals a day. Coffee and bread with jam are commonly
eaten for breakfast (called Zmorga). Zmittag, eaten at midday, is the main meal of
the day and typically includes a main dish, soup, salad, and dessert. A lighter meal
(Znacht) is eaten at dinnertime, often consisting of an open-faced sandwich made
with various kinds of meat and cheese.

Here are 2 recipes:

Recipe for käsknöpfle (tiny cheese dumplings):

4 servings:

300 grams flour

1-1/2 teaspoons salt
3 eggs
15 ml water
1 large onion
150 grams mixed grated cheeses (use sharp cheese such as Gruyere, mild cheese
such as Emmental and, if possible, add sour cheese)

Preparation:
Place flour and salt in a mixing bowl. Mix eggs and water in a separate bowl and
then add to the dry ingredients. Mix until bubbles rise in the batter. The batter is
the correct consistency when it is thick. Cover the batter with a cloth and let stand
for approx. 30 minutes.

Bring salted water to a boil in a large pot. Drop small bits of the batter into the
simmering water or put through a sliding cutter or colander. When the dumplings
come to the surface, remove and drain them with a sieve. Place them on a plate
and mix with the grated cheese. Garnish the cheese dumplings with toasted onions
and serve with salad or applesauce.

Recipe for ribel (traditional semolina dish):

4 servings:
500 grams ribel corn
3 dl milk
3 dl water
1 level tablespoon salt
rapeseed oil
25 - 50 grams butter

Preparation:
Bring milk, water and salt to a boil, then add ribel corn. Soak covered for at least
3 hours. Heat rapeseed oil in a frying pan, add the ribel corn, cook on medium
heat stirring frequently. Let stand covered for a few minutes from time to time, so
that the ribel remains moist. Gradually add butter and continue to cook for
approximately 20 more minutes or until golden brown crumbs form. Sprinkle the
ribel with sugar and serve with coffee and fruit compote.