Basler Carnival

Today started the three special and historical days in Basel (City). It's Carnival time. A time I really don't like and always avoid the city during these days. And on Monday early (4 a.m.) starts the carnival in the dark while all light turned off and right at 5 a.m. the light of the laterns go one and a huge amounth of people taking part walking down a small road down to the center city. I'd never taken part of it and probably never will do so, though everone said as a citizien you must have seen it, it must be a special moment. Too many people, overcrowded, too loud - defently not mine. And for many people it's fun and they drink to much alcohol.

 

Through these three days the serve some special food called "floursoup", "Schenkeli" (sweet), Carnivalcakes (Fasnachtschüechli) (sweet), "Fastewähe" (a special bread with cumin on it, not bad), onion-, and cheesepie, etc. etc.

Some of the recipe I will post here

 



Basler Mehlsuppe (Floursoup)

 

 

For 4 persons

 

Ingredients and preparation:

 

Add 5 Tablespoons of flour in the stew pot with good heat, roast, stirring till lightly getting brown, cool slightly

Add 60 g butter into the flour mix, add 1 onion into strips, and steam a few minutes

Giving 1 litre vegetable broth, cold, boil while stirring.

Simmer for 20 minutes, stirring occasionally

100 g cheese such as Gruyère rub

 

Preparing:

Prepare the soup the day before, cool down. Store covered in the refrigerator. Carefully reheat.

 

Serving:

Spread soup into pre-warmed plates, sprinkle cheese discretion in or serve separately.

 

Note:
Well it's not really a vegan recipe, but can easly made so. It's taste is just not really mine, but for those who are curious, try it out.

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«Ziibelewaije» (Onionpie)

 

Ingredients (for 4 pieces of onion Flans)

for the dough:

190 g organic flour

20 g organic yeast

Half TEASPOON sugar

Organic whole milk 5 TABLESPOONS pasteurized (tempered)

2 TBSP oil

a pinch of salt

for the topping:

little oil

500 g onion

80 g Bacon from the region (in fine diced)

 

for the topping:

2 not too large eggs (of Swiss organic)

150 g organic sour cream

freshly ground black pepper

1 Pinch cayenne pepper

little salt

noble sweet paprika powder

little cumin seeds (pound)

and also:

round baking pan

 

Preparation:

Sift the flour into a bowl. Dig a little deeper into the flour. Stir the yeast with the sugar and the tempered milk and pass them into the recess. Mix the contents of well with some flour, knead but still no dough with the rest of the flour in the bowl. Places you now the Bowl covered in a warm place and let your dough good 10 minutes go up.

 

Now add the oil and the salt and mix your dough with flour in the bowl. Knead the whole well until a smooth dough is formed. Let rise again covered for a good 30 minutes in a warm place the dough.

 

Red light district from the dough on a surface sprinkled with flour and then put it in a round baking sheet lined with parchment paper.

 

Peel the onions, cut them and cut the onions then thinly sliced. They heat little oil in a frying pan, stir the Diced Bacon and tightening them briefly, before they admit the onions. Drag the onions just until translucent (warning: not yellow or even Brown will surely make!).

 

Whisk the sour cream with the egg to form a piece and season them with freshly ground black pepper, a pinch of cayenne pepper, little salt (watch out for the saltiness of the bacon!), noble sweet paprika and some crushed cumin seeds.

 

Distribute the onion / Bacon mixture on the dough and pour the cast about. Bake your onion Quiche in the lower half of the oven preheated to 220 ° C for around 35 minutes. Perfect your onion Quiche tastes, if you serve them still warm!

 

 

Fastewähe: (special bread with cumin on top)