Mummy came to veganism quite late. The yoga group was probably to blame. Seitan, no matter how finely marinated, her new companion of her life does not want to eat. Especially not on Christmas Eve. Omi, on the other hand, has long since stopped chewing. The beautifully soft egg noodles in cream sauce are an absolute no-go for daughter Hannah, who already has enough MEGA stress in the university cafeteria. Her half-brother Lukas basically thinks gluten is okay, but makes a giant elbow around all dairy products. His new girlfriend Amelie eats everything - as long as she doesn't have to put a dirty CO footprint in her mouth. Patchwork mess on Christmas Eve.
In many families, Christmas classics are still on the table: sausages with potato salad (one third of those surveyed), roast goose (ten percent), carp (six percent), game, rabbit or rabbit (four percent), or roasts, roulades and fondue (three percent each). However, in 2019 after the birth of Christ, nutrition is the new religion, and each sect adores a different savior.
Kitchen fireworks according to the "hobby cook" type
This does not release us hobby cooks from the obligation to cook anything and to somehow fill up loved ones on Christmas night. As always, no expense or effort is spared. The solution to the problem is: "Raclette Royal", a culinary battle of materials as a modular addition to classic cheese melting. Unlike the original Raclette du Valais, no cheese melted on a fire is scratched onto the loaf of bread. We take the more modern version with Gschwellti (jacket potatoes). Add a few mixed pickles, and most are happy.
We put the rest of the six different mini dishes in their pans and let them cook, melt or at least heat up under the heating spiral of the raclette. That does a lot of work, but it can be completely prepared so that the host can feast instead of cooking all evening. And the leftovers fill you up until the second Christmas day.
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Recipe for Raclette Royal: something on the panVegans look forward to spaghetti alla puttanesca. These "N * nten style" noodles originally come from Naples cathedrals and are - of course - a hot thing. Originally made with us with anchovies and parmesan. If you are serious about veganism, just leave out both and cook like Calamarata All 'Amatriciana. The chorizo tortilla to be baked live with mahon cheese also follows a tried and tested hobby kitchen recipe that is slightly adapted for our raclette.
This also applies to Israel's favorite breakfast, Shakshuka, which of course makes meatlessly happy in the evening. In Tel Aviv, the tomato-egg mixture is usually eaten with cutlery and the rest of the pan is wiped out with a piece of flatbread. We'll add roasted pita bread to the raclette. This favorite Israeli bread only disappears from the bread baskets once a year - during the Passover, when acidified bread is taboo. But that's only around Easter. Our pan hot dogs also taste delicious. The vegetarian mega combination is, however: blue cheese, walnuts and marinated mulberries.
In the last pan we grill a baked apple for dessert - in proper style with cinnamon, almonds and rum raisins. For the children at the table, the raisins can also be marinated in hot apple juice.
If you want to deepen the topic, you can even find a small cookbook that is extremely useful for this purpose: "Je ne RACLETTE rien !: 70 international recipes to melt away" has everything from crepes to tarte flambee, caprese gnocchi or chili con carne to Moussaka and pizza quite a bit on the pan. Enough ideas to include a few Frutarians, Kosher, Pescarier, macrobiotic and Ketans in the Christmas Eve.
In this sense, the hobby cook wishes everyone a happy, peaceful and, above all, delicious Christmas!
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22.12.2019, 02:02 a.m.
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Panzer, Maria
Je ne RACLETTE rien !: 70 international recipes to melt away
Publishing company:
Edition Michael Fischer / EMF Verlag
Pages:
144
Price:
€ 15.00
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