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 🙂
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.
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
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!
Move the mixture into sterilized jars, top with sunflower oil, close the jars and leave in pantry or cupboard for at least two weeks.
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.
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!
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!
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!
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:
2-3 large fresh turmeric fingers
1 ginger knob
1 capsicum (optional)
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.
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:
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