{"id":14616,"date":"2020-07-16T07:26:47","date_gmt":"2020-07-16T06:26:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/07\/16\/schinken-eier-suelzli-ham-and-egg-aspic\/"},"modified":"2024-10-24T15:37:35","modified_gmt":"2024-10-24T07:37:35","slug":"schinken-eier-suelzli-ham-and-egg-aspic","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/07\/16\/schinken-eier-suelzli-ham-and-egg-aspic\/","title":{"rendered":"Schinken-Eier Suelzli &#8211; Ham and Egg Aspic"},"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>Eigentlich sind sie mehr als einfach zu machen, alles was man braucht, ist Sulzpulver. Das ist in der Schweiz gut erhaeltlich.&nbsp;Was man dann in das Suelzli rein gibt, ist jedem selbst ueberlassen. Traditionell sind Schinken und gekochte Eier drin, aber man muss sich da nicht aufhalten lassen und kann einfuellen was man gerne mag.&nbsp;<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Suelzli (aspic) is very well known in Switzerland, they are traditionally served to cold cuts or even for breakfast. I remember my father loving to have them to a plate of cold meat in the evening. A change to the &#8220;normal&#8221; dinner.<\/em><br><em>Actually they are very easy to do, you just need the aspic powder, which in Switzerland is easily available.&nbsp;It&#8217;s up to you, what you add to the Suelzli, traditionally in Switzerland there will be cooked ham, cooked egg and pickles. But why not add whatever you like most?<\/em><\/p>\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul14-733x1024.jpg\" alt=\"\" class=\"wp-image-7021\"\/><\/figure><\/div>\n\n\n<p style=\"text-align: center;\">Fuer eine 600-700 ml Cakeform:<br \/>3 gekochte Eier<br \/>1 Karotte<br \/>6 Radieschen<br \/>100 g gekochter Schinken<br \/>8 kleine Cornichons (eingelegte Gurken)<br \/>2 Beutel Sulzpulver\u00a0<br \/><br \/>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. Die 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. Alles 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. En 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 \/><em>3 cooked Eggs<\/em><br \/><em>1 Carrot<\/em><br \/><em>6 small red Radishes<\/em><br \/><em>100 g cooked Ham<\/em><br \/><em>8 small pickled Cucumbers\/Gherkins<\/em><br \/><em>2 Bags of Aspic powder\u00a0<\/em><br \/><br \/><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. Cut the small cucumbers into halves. Cut the eggs into halves. Roll up the ham slices and cut them into stripes. Cook the aspic powder as advised on the packaging. Pour 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. Let cool completely, then wrap into cling-foil and refrigerate over night. Loosen the cake from the sides of the cake dish carefully with a knife, then turn over onto a plate and serve.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul1-1024x735.jpg\" alt=\"\" class=\"wp-image-7023\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/IMG_8835-1024x683.jpg\" alt=\"\" class=\"wp-image-7024\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul4-1024x683.jpg\" alt=\"\" class=\"wp-image-7025\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul6-1024x683.jpg\" alt=\"\" class=\"wp-image-7026\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul7-1024x683.jpg\" alt=\"\" class=\"wp-image-7027\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul10-1024x600.jpg\" alt=\"\" class=\"wp-image-7028\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul15-683x1024.jpg\" alt=\"\" class=\"wp-image-7029\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul17-1024x683.jpg\" alt=\"\" class=\"wp-image-7031\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul18-1024x683.jpg\" alt=\"\" class=\"wp-image-7032\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/sul16-1024x683.jpg\" alt=\"\" class=\"wp-image-7033\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure><\/div>\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":161734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,85,318,1280,124,22,44,98,400,46,77,33,428,64],"tags":[88,127,26,103,126,83],"class_list":{"0":"post-14616","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-eggs","10":"category-pickles","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-karotten","16":"category-ham","17":"category-pork","18":"category-switzerland","19":"category-snack","20":"category-aspic","21":"category-starters","22":"tag-eggs","23":"tag-meat","24":"tag-gemuse","25":"tag-carrot","26":"tag-peperoni","27":"tag-switzerland","28":"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-Eier Suelzli - Ham and Egg Aspic[:] - 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\/2020\/07\/16\/schinken-eier-suelzli-ham-and-egg-aspic\/\" \/>\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-Eier Suelzli - Ham and Egg Aspic\" \/>\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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