Pickled Eggplant

This is not my recipe and I cannot remember where I have it from.  It is very easy to do and you don’t need to measure anything. Some people asked me to share it so here it is 🙂

Pickled Eggplant

  1. Wash and peel the eggplant. Cut it in about 1 cm or 1/2 inch thick sticks. Place in a colander, sprinkle generously with salt and mix it through with your fingers. Place a plate on top of the eggplant, weight it all down and leave for at least two hours to get the moisture out.
  2. Bring to boil 1:1 water and white! vinegar. Add eggplant in batches and boil for only ONE minute! Take it out and place on a tray lined with a paper towel in one layer only and wait
  3. Cut garlic and chili in small pieces. Combine it all gently in a bowl with eggplant and sunflower oil. Don’t use olive oil or coconut oil as it gets solid by cold temperatures and this is not what you want!
  4. Move the mixture into sterilized jars, top with sunflower oil, close the jars and leave in pantry or cupboard for at least two weeks.
  5. After opening the jar, keep in fridge.
  6. Enjoy!

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Walnuts And Dates Meringue Slice

  • 200g walnuts – cut in smaller chunks
  • 300g dates – cut in smaller chunks
  • 6 egg whites
  • 300g raw sugar

Preheat oven to 220C. Roast the walnuts for about 5 minutes.  Keep an eye on it as they burn easily! Move them onto a cold tray to cool down quicker.

Lower the oven temperature to 160C.

Line a baking tray with a baking paper.

Whisk the egg whites to soft peek, then add the sugar slowly and whisk until the meringue is creamy, thick and stiff.

Add the dates and walnuts into the meringue and fold in gently. Move into the cake tin and bake for about 40-45 minutes.

Tips:

  • add some other dry fruits like cranberries, raisins or others for some delicious twist
  • replace dates with dry figs for a change
  • make sure the mixing bowl is absolutely dry before mixing the egg whites, otherwise the meringue won’t get stiff
  • Serve the slice with some vanilla ice cream on top 🙂
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Yogurt Pancakes Super Quick Easy Delicious


Yogurt Pancakes Super Quick Easy Delicious

  • 3 eggs
  • 3 tablespoon natural Greek yogurt
  • 3 tablespoon wholemeal
  • little dash of salt
  • good dash of baking soda
Combine all ingredients with a whisk or fork. Fry in some olive oil on medium heat for a couple of minutes on both sides until gold.

Enjoy with marmalade, icing sugar or maple syrup on top 🙂

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Christmas Stollen Quick And Easy

Crumbly, moist and delicious. Exactly as it should be. There are many recipes for the traditional German Christmas stollen depends on the region it comes from and some of them require you to store the stollen for many weeks before you can try it. This recipe is for impatient people like me with little time for baking. Try it and you will love it! 

Christmas Stollen Quick And Easy

Set the oven on 250°C on upper and lower heat.

Ingredients:

  • 500g wholemeal
  • 1tsp baking powder
  • 1 dash salt
  • 1tsp rum flavor
  • 1/2 (half)tsp almond flavor
  • 1 fresh and clean lime or lemon cut into smallest pieces including skin!
  • 2 eggs
  • 150g whole almond meal (fresh grind are the best)
  • 175g raw sugar
  • 175g warm (soft) butter
  • 1 dash nutmeg
  • 1/2 (half) tsp vanilla flavor
  • 250g quark (I always take cottage cheese and blend it smooth)
  • 250g raisins or sultanas
  • 1tsp orange zest
Combine all ingredients into nice and smooth dough. Cut in half and form two nice loafs. Please on a baking paper on baking tray or into two baking forms. Turn the oven temperature down to 170°C and bake for about 60 minutes. Take out of the oven when ready, coat immediately with 50g melted butter and thick layer of pure icing sugar on top. Leave on the kitchen bench until cold, then wrap in an aluminum foil and leave over night. Enjoy!
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Sauerpawpaw NOT Sauerkraut Part 2 of 2 – Fermenting Green Pawpaw Papaya …

Easy to prepare, delicious and super healthy. For the first part, check this link: https://youtu.be/BJHwSw1UUl8

Clean your hands and nails before you start to do it. I better say it here at the beginning 🙂

Sauerpawpaw Fermented Pawpaw Papaya The Recipe:

1. Green pawpaw or papaya, skinned, cleaned and shredded on the largest holes of your shredder
2. Salt, 1 flat tablespoon per 1 kg shredded pawpaw
3. Garlic, cleaned and chopped or shredded on the smallest holes of your shredder.

Mix shredded pawpaw with salt and garlic in a large plastic bowl while pressing and squeezing it with each move with your hands. Press to the bottom of the bowl and leave covered for about 30 minutes. Move and press it into a fermenting jar firmly so the entire juice stays on top of the jar. You should have enough juice to cover the shredded pawpaw in the jar. If not, boil one cup of water with one teaspoon of jar, cool down and add to the jar.

Important: No pawpaw pieces should float on top. All your fermenting veggies should always be kept under the juice so they have no air contact.The best is to cover the pawpaw with some clean cabbage or kale leaves. I have once kept it under the fluid with some celery sticks. it works as well!

Let it ferment until ready. It takes about 10-14 days. Keep in fridge from then. Enjoy!

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Green Pawpaw Pickles

Delicious snack, great as a side dish or on a sandwich. Very healthy as an entree. This pickles should are simply something super special. Try it and you will love it straight away 🙂 I will make a video soon of all the steps how I do it but in the meantime, here is the recipe 🙂

Green Pawpaw Pickles

  • 2 kg green pawpaw, cleaned and grated on the largest holes of the grater
  • 1/4 cup salt 
1. Combine, cover the bowl and leave in the fridge over night. 
2. On the next day, place in a cheese cloth or clean tea towel, rinse under clean water and squeeze to get as much fluid out as possible and move back into large bowl. Spread 2 tbsp whole pepper and put aside. 
3. Bring to boil 3 cups of vinegar with 1.5 tsp salt and 1.5 cups raw sugar. Put aside.
4. Clean, grate and add to the prepared pawpaw:
  • 2 carrots
  • 2-3 large fresh turmeric fingers
  • 1 ginger knob
  • 1 capsicum (optional)
and
  • 2 large onions, red or white, cut thinly lengthwise
  • 10 cloves garlic, cut into slices
  • chilies (I leave the amount of chilies up to you), cut into thin strips 
5.  Combine all ingredients except the vinegar brine. 
6.  Move the veggie mix into clean and sterilized jars
7. Pour in the cool vinegar brine and seal the jars.
8. Leave in a fridge for at least 5 days before serving.
9. Enjoy!
You can keep it in fridge up to 2 months.
ENJOY!

If you want to see how I sterilize the jars, see this video here:
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Potato Rosti Pancakes With Mushrooms On Fire Step By Step

Potato Rosti Pancakes With Mushrooms Recipe

For the potato rosti or pancakes you need:

Grated potatoes, one onion, couple of eggs, salt, pepper. Combine all together and set aside for later.

For the mushroom sauce you need:

butter, onion, mushrooms, soy sauce, paprika powder, salt, pepper, pure sour cream (the pure sour cream without any gelatin and co. in it is the best, btw it is the cheapest one at our supermarket), some fresh parsley

Watch the video how its done and enjoy!

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Pineapple Orange Marmalade

Pineapple Orange Marmalade

  • 800g pineapple – peeled and cut into small pieces
  • 400g oranges including skin – cleaned and cut into small pieces
  • 800g raw sugar
  • 2 limes or lemons – only the juice

Cook on a low heat for about one hour or until the mix looks translucent and sticky. I usually use a stick mixer just before the end of the cooking time to smooth it up but this is optional.

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