Pickled aubergines

Pickled aubergines  -Three cans; two in oil and one in vinegar

What you need

3-4 Aubergines (click the link to see health benefits)

Bell peppers, Italian sweet peppers, chili peppers

Ginger (click the link to see health benefits)

Garlic

Parsley

Dried red chili pepper

Turmeric (click the link to see health benefits)

White pepper

White wine vinegar

Water

Olive oil

Salt

3 glass jars with popping lids

How to do it

Chop the aubergines, peppers, ginger, and garlic and boil in batches in 1: vinegar and 1: water mixture for about 10-15 minutes

Drain (keep the vinegar mixture)

...Wash and sterilize the jars by boiling for at least 10 minutes...

Cut the parsley 

Mix the freshly cut parsley and the spices with the olive oil and the remaining vinegar

Once the jars and vegetables have cooled down to room temperature, fill the jars, leave empty space at the top, pour oil into two jars, and vinegar-water mix into one jar. Stir gently so that any air bubbles come out

Put on the lids and boil the cans for at least 10 minutes

They must be totally immersed in boiling water

Add towels/cloth so the jars won't break when they boil

Let them cool off and check that the lids have an inward bump in the middle. If not, repeat the boiling

Refrigerate for at least a week. When opening, make sure you hear a popping sound. Then you know that vacuum was kept and the pickle is not spoiled

(All this hassle with boiling and popping is necessary, because of botulism)

The botulinum toxin is something you should never, ever ingest (unless you want to die). You may opt to have it injected on your forehead when reaching 40+ -but only by a plastic surgeon with an excellent reputation

Eat as is or serve with Falafels. The oily pickle is lovely with pasta.

Chopped vegetable fry

What you need

Carrots

Bell peppers

Mushrooms

Baby spinach

Aubergines

Pak choi

Ginger

Cherry tomatoes

Pea pods

Ramson (= wild garlic)

Fresh coriander

1-2 red chilies

1-2 garlic cloves

Cayenne pepper

Soybean sauce

Vegetable oil for cooking

How to do it

Chop

And chop

I had help from this one

(it was excellent for the carrots and ginger and OK

for the aubergine and bell peppers)

Rule of thumb: The stronger taste or the 

harder texture; the smaller pieces. Soft and mild 

veggies can be chopped in a more relaxed manner

Fry the cut veggies in oil (frying pan, casserole, or

wok pan)

Watch your hard chopping work shrink before your

eyes

Serve as is

Or serve with rice, pasta or noodles

I used mie noodles

The opportunities are endless, a vegetarian who wants to add protein will fry some tofu cubes and an omnivore can add fried slices of chicken breast or minced meat. 

PS. The carrots and mushrooms used today were tiny and not as plump and pretty as in most food blogs. I am in Wallis, Switzerland, and opted for local ingredients. 

Aubergines in the oven

This is a tasty stand-alone dish and also extendable with for example polenta, pasta or meat.

What you need

2-3 aubergines (click the link to see health benefits)

3-4 cloves of garlic

4-5 tomatoes

Mushrooms

Buffalo mozzarella cheese

Fresh oregano

White wine vinegar

Olive oil

Turmeric (click the link to see health benefits)

Black pepper

Salt

How to do it

Start by chopping the garlic -put aside

Slice the aubergines and pour some olive oil on top 

bake in 200C oven for about half an hour

Fry the mushrooms

Cook the tomatoes together with garlic, turmeric, oregano and a tablespoon of white wine vinegar

then puree with a hand blender

Once the aubergine slices look a little brown around the edges

pour on the tomato puree and the fried mushrooms. Return into the oven for 5-10 minutes

Add the chopped mozzarella

and place back into the oven for about 10 minutes, until the cheese has melted

Serve

Zürcher Geschnetzeltes made in Basel

Zürcher Geschnetzeltes is a Swiss traditional food from Zürich. 

It first appeared in a Swiss cookbook in 1947.

Traditionally, it is served with Rösti, but this version will be accompanied by Spätzli. 

Spätzli has long traditions. The dish was born in the medieval Duchy of Swabia, which included Baden, the Alsace area (=Elsass) and most of the German-speaking Swiss areas.

For the Zürcher Geschnetzeltes you need

Veal 

Butter

Onions
Mushrooms
Parsley
Lemon
Cream
White wine
White flour

How to do it

Cut the veal and fry it in hot butter

The Zürich way is to remove the meat at
this stage, but I decided to go for the relaxed Basel way and left it in


Add the chopped onions and mushrooms

Sprinkle a tablespoon of flour on top, mix.


Add about 2 dl of white wine, let it 

boil softly, then add 2 dl cream and let it 

bubble on it's own.

Now it's time for the Spätzli

There are two ways:

1. You buy it

2. Or you make it 

If you decide to make it, you need


Milk

Knöpfliflour 


Eggs


A spätzli device

Mix milk, eggs and flour, beat hard until

smooth.



When the dough starts to make tiny

bubbles...

leave it for half an hour. 




Ready to go:

Pour dough into the cart and push it back

and forth

This one worked nicely, but my dough 

was too thick.


Instead of Spätzli I got Knöpfli (which 

is OK, and probably more Swiss)

The other device was messy, but produced the same outcome

Here the little Knöpflis go into cold water (this is not mandatory, but a simple way to save time):

drain the Knöpflis and fry in butter

Decorate with nüsslisalat and parsley

En guete!