Menu
Carnival is an essential and inseparable part of Swiss tradition before Lent. It has been a firm fixture in our family calendar ever since we moved to Switzerland. One of my favourite memories of carnival goes back many years, when I picked up my little daughter Sara to get hold of the sweets that the “Waggis” (participants wearing the traditional carnival masks) handed out during the festivities. Time passes, but every year we still wait for the carnival to arrive…
This year, the Basel Carnival was cancelled due to the global pandemic. We decided to relive some memories of years gone by and still celebrate carnival at home by preparing some great Swiss carnival specialities that we always waited for when carnival time came around.
Basler Mehlsuppe, for example, is the traditional dish and culinary hallmark of the Basel carnival, as it is enjoyed at 3 a.m. on Morgestraich, when the Basel carnival begins.
The soup is very warming and therefore a great dish for the cold winter months. We prepared our version with Fermento Amber Ale beer to add a spicy note that harmonises particularly well with the grated cheese that we used as a topping for the soup.
And for dessert, especially important for Sara, who opted for confectionery, we prepared Fasnachtschüechli, known in Ticino as chiacchiere. These thin, deep-fried biscuits should be enjoyed as crispy as possible! The trick to their extra crispiness is the addition of a little blond beer.
Wenn sie noch warm sind, mit etwas Puderzucker bestreut, harmonieren sie perfekt mit den belgischen Fruchtbieren, z.B. mit Kirsch- oder Himbeergeschmack.
This year’s Basel Fasnacht is unlike any other so far. But I would encourage you to bring back some warm memories of past events and celebrate them by preparing Fasnachtschuecheli at home.
Enjoy your meal!
Ticino chiacchiere with beer (preparation time approx. 30 min)
Ingredients