Edition 2 / 2023
Conteserböck with red wine and cinnamon sauce
From Georg & Sonja Buchli-Calörtscher, Buchli Farm
Recipe from the Viamala Fokus issue 2 / 2023.
Every summer, sweet fruit and aromatic herbs thrive on Georg and Sonja Buchli-Calörtscher's suckler cow farm in the hamlet of Brün, high above the Rhine Gorge. The sour cherries, plums, plums, apples and René Claude ripen at 1300 meters above sea level and serve Sonja as the basis for her farm products. The Buchli family has been selling meat products, baked goods and other home-made products at the weekly market in Ilanz for almost 30 years. Sonja processes what cannot be sold fresh into a variety of long-life delicacies. In addition to jams, syrups and teas, preserved vegetables are one of her specialties. She uses organic vegetables from a farm in the region. Here she reveals her recipe for sour-sweet curry courgette.
Recipe to follow
| 2 kg | boiled eggs (at least 5 minutes), peeled and patted dry |
| 150 g | Prepared onions |
| 5 dl | Biona apple cider vinegar |
| 5 dl | Water |
| 500 g | Sugar |
| 50 g | Salt |
| 6 g | Curry hot |
| Pepper |
Preparation
- Place all the ingredients in a tall, large pan and bring to the boil
- Cook over a medium heat for approx. 30 minutes
- Fill into preheated jars and seal airtight
You can also use pumpkin instead of courgette (nutmeg is a good choice).