{"id":14360,"date":"2019-07-15T10:47:11","date_gmt":"2019-07-15T09:47:11","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/07\/15\/schinken-suelzli-schweizer-spezialitaet-ham-in-aspic-swiss-specialty\/"},"modified":"2024-11-12T15:22:59","modified_gmt":"2024-11-12T07:22:59","slug":"schinken-suelzli-schweizer-spezialitaet-ham-in-aspic-swiss-specialty","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/07\/15\/schinken-suelzli-schweizer-spezialitaet-ham-in-aspic-swiss-specialty\/","title":{"rendered":"Schinken-Suelzli ~ Schweizer Spezialitaet &#8211; Ham in Aspic ~ Swiss Specialty"},"content":{"rendered":"<p style=\"text-align: center;\">Suelzli sind sehr bekannt in der Schweiz, sie sind eine Tradition zum kalten Buffet oder gar Fruehstueck. Ich erinnere mich, dass mein Vater die sehr gerne zur kalten Fleischplatte ass, eine Abwechslung zum &#8220;normalen&#8221; Abendbrot.<br \/>\nEigentlich sind sie mehr als einfach zu machen, alles was man braucht, ist Sulzpulver. Das ist von Knorr ueberall in der Schweiz erhaeltlich, manchmal auch in Asien. Ich habe noch nie Suelze selbstgemacht, ist es doch ein laengerer Vorgang, aber ich denke, wie so vieles, das Selbstgemacht ist, schmeckt die hundertmal besser, als das gekaufte Sulzpulver! Was man dann in das Suelzli rein gibt, ist jedem selbst ueberlassen. Traditionell sind Schinken und gekochte Eier drin.\u00a0Selbstverstaendlich kann man die Zutaten aendern, z.B. koennte man Zungenwurst, statt Schinken nehmen, oder nur leicht blanchierte Gemuese, das schmeckt auch wunderbar!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Aspic is quite well known in Switzerland, it&#8217;s a tradition to serve them with cold meat platters or even for breakfast. I remember my Dad loving them for dinner, just with some fresh bread.<\/em><br \/>\n<em>They are actually done very quickly and easily, all you need is the aspic powder. Knorr has that and you can buy it in the supermarkets. I myself have never made my own aspic, it&#8217;s quite some work. But I know, as it is with everything you make yourself, homemade is so much better than the store bought one! What you add to the aspic is up to you! Traditionally the Swiss add cooked ham and cooked eggs to it. You can change the ingredients as you like, try cooked ox tongue for a change, or blanched vegetables. It&#8217;s very delicious too!\u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3132 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul16-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\">Fuer eine 600-700 ml Cakeform:<br \/>\n3 gekochte Eier<br \/>\n1 Karotte<br \/>\n6 Radieschen<br \/>\n100 g gekochter Schinken<br \/>\n8 kleine Cornichons (eingelegte Gurken)<br \/>\n2 Beutel Sulzpulver von Knorr<\/p>\n<p style=\"text-align: center;\">Die Karotte schaehlen und in kleine Wuerfel schneiden. In kochendem Salzwasser 3 Minuten kochen und dann abgiessen und mit kaltem Wasser uebergiessen. Die Radieschen halbieren, dann in Scheiben und in Stifte schneiden.<br \/>\nDie Guerkchen halbieren. Die gekochten Eier halbieren. Den Schinken zusammen aufrollen und in Streifen schneiden. Das Sulzpulver nach Packungsanleitung kochen. 4 EL des Sulzpulvers in die Cakeform giessen. Die halbierten Eier mit der Schnittseite nach unten reinlagen. Die restlichen Zutaten mit der Sulze mischen und darueber giessen.<br \/>\nAlles gut erkalten lassen, dann in Klarsichtfolie wickeln und im Kuehlschrank fest werden lassen (ueber Nacht). Den Sulzcake mit einem Messer auf allen Seiten der Cakeform loesen und auf einen Teller stuelpen. Kalt servieren.<br \/>\nMan kann einzelne Suelzliportiojnen ganz einfach in Ramekins machen, so wird es zu einem kleinen Snack.<br \/>\nEn Guete!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For a 600-700 ml Cake dish:<\/em><br \/>\n<em>3 cooked Eggs<\/em><br \/>\n<em>1 Carrot<\/em><br \/>\n<em>6 small red Radishes<\/em><br \/>\n<em>100 g cooked Ham<\/em><br \/>\n<em>8 small pickled Cucumbers\/Cornichons<\/em><br \/>\n<em>2 Bags of Aspic powder from Knorr<\/em><\/p>\n<p style=\"text-align: center;\"><em>Peel the carrot and dice it. Cook it in boiling salted water for 3 minutes, drain and rinse with cold water. Cut the radishes into halves, slice them and cut the slices into sticks.\u00a0Cut the small cucumbers into halves.\u00a0Cut the eggs into halves.\u00a0Roll up the ham slices and cut them into stripes.\u00a0Cook the aspic powder as advised on the packaging.\u00a0Pour 4 tbsp of the cooked aspic into the cake dish. Put the egg halves cut side down into the dish. Mix all other ingredients with the aspic and pour over the eggs.\u00a0<\/em><br \/>\n<em>Let cool completely, then wrap into cling-foil and refrigerate over night.\u00a0Loosen the cake from the sides of the cake dish carefully with a knife, then turn over onto a plate and serve. Serve cold. En Guete!<\/em><br \/>\n<em>You can also make individual portions in ramekins, so you can serve them as snack!<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3135 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul1-1024x735.jpg\" alt=\"\" width=\"1024\" height=\"735\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3137 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul3-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3138 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul4-1024x555.jpg\" alt=\"\" width=\"1024\" height=\"555\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3139 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul6-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3140 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul7-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3143 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul15-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3141 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul10-1024x600.jpg\" alt=\"\" width=\"1024\" height=\"600\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3144 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul18-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3145 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul19-1024x921.jpg\" alt=\"\" width=\"1024\" height=\"921\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3134 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul23-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3133 size-large\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/07\/sul11-740x1024.jpg\" alt=\"\" width=\"740\" height=\"1024\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-72\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" width=\"138\" height=\"66\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suelzli sind sehr bekannt in der Schweiz, sie sind eine Tradition zum kalten Buffet oder gar Fruehstueck. Ich erinnere mich, dass mein&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[116,639,76,85,1280,124,93,22,44,98,46,77,33,64],"tags":[127,26,104,484,83,1503],"class_list":{"0":"post-14360","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-appetizer","8":"category-from-around-the-world","9":"category-side-dish","10":"category-eggs","11":"category-europa","12":"category-meat","13":"category-breakfast","14":"category-vegetables","15":"category-main-dishes","16":"category-karotten","17":"category-pork","18":"category-switzerland","19":"category-snack","20":"category-starters","21":"tag-meat","22":"tag-gemuse","23":"tag-herbs","24":"tag-ham","25":"tag-switzerland","26":"tag-sulz","27":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Schinken-Suelzli ~ Schweizer Spezialitaet - Ham in Aspic ~ Swiss Specialty[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/07\/15\/schinken-suelzli-schweizer-spezialitaet-ham-in-aspic-swiss-specialty\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schinken-Suelzli ~ Schweizer Spezialitaet - Ham in Aspic ~ Swiss Specialty\" \/>\n<meta property=\"og:description\" content=\"Suelzli sind sehr bekannt in der Schweiz, sie sind eine Tradition zum kalten Buffet oder gar Fruehstueck. 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