How do you cook for Christmas

What are you cooking for Christmas and New Years Eve?

Are you still looking for dishes with which you can impress your loved ones at Christmas and New Year's Eve? Do you want something special on the holidays? Then our inspirations come in handy! Here you will find completely new ideas from our current cookbooks - for raclette and fondue as well as for a three-course menu with a trendy superfood hidden in every fine course. We wish you a lot of fun cooking, a Merry Christmas and a good start into the new year!

You have never eaten fondue like this!

This year, very special delicacies will be skewered at the fondue - our latest workChristmas for the whole familythank you.

Spicy duck breast fondue

(c) Monika Schürle and Maria Grossmann

Ingredients for 4 persons:
2 duck breast fillets (approx. 800 g)
2 oranges (including 1 organic)
1 tbsp Sichuan pepper
1 piece of fresh ginger (approx. 3 cm long)
3 star anise
2 tbsp soy sauce
pepper
freeze bag
Oil for the fondue pot

Preparation time approx. 20 min.
Marinating time: approx. 6 hours
Approx. 390 kcal per serving

Preparation:
1. Rinse duck breasts with cold water, pat dry and remove the fat. Cut the meat into approx. 4 mm thick slices. Wash and dry the organic orange with hot water, peel off the peel with a zest zipper. Squeeze both oranges.

Crush Sichuan pepper in a mortar, peel the ginger and cut into slices. Put both together with anise, soy sauce, pepper, orange juice and zest in a freezer bag and mix with the meat. Marinate the meat in the refrigerator for about 6 hours, then place in a sieve, remove the ginger and star anise. Pat the meat dry, skewer and cook in the hot fat in the fondue pot.

Orient chicken fondue

(c) Monika Schürle and Maria Grossmann

Ingredients for 4 persons:
1 kg of chicken breast fillet
1 organic lemon
2 cloves of garlic
½ bunch of parsley
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 ½ tsp harissa
5 tablespoons of highly heatable olive oil
Oil for the fondue pot

Preparation time approx. 20 min.
Marinating time: approx. 4 hours
Approx. 515 kcal per serving

Preparation:
1. Rinse the meat with cold water, pat dry and cut into approx. 3 mm thick slices. Wash the lemon with hot water and dry it, finely grate the peel, squeeze out the juice. Peel the garlic cloves. Wash the parsley, shake dry, pluck the leaves and then finely chop.

2. Put the garlic and parsley together with the lemon juice and zest, spices and oil in a large bowl and stir well. Mix the marinade with the meat and cover it in the refrigerator to marinate for approx. 4 hours.

3. Then stir the meat. Skewer a piece of chicken meat on a fondue fork and then cook in hot oil in the fondue pot.

Hot orange aioli

(c) Monika Schürle and Maria Grossmann

Ingredients for 6 people:
2 cloves of garlic
½ organic orange
1 slice of toast bread
2 tbsp aniseed (e.g. Pernod, as desired)
2 fresh egg yolks at room temperature (M)
200 ml of sunflower oil
salt
pepper
2 pinches of chili powder
2 dashes of lemon juice

Preparation time approx. 15 min.
Approx. 330 kcal per serving

Preparation:
1. Peel and roughly chop the garlic. Wash the orange with hot water, dry it, rub the peel and squeeze out the juice. Cut the toast into small pieces and place in a tall mixing bowl. Add Pernod to taste and the orange juice. Add the garlic and finely puree the contents of the cup with the hand blender.

2. Add the orange peel and egg yolks, then gradually pour in the oil. Puree everything to a creamy mayonnaise, moving the hand blender from bottom to top. Season aioli with salt, pepper, chilli and lemon juice and serve with an Orient Chicken fondue, for example.

You have to try these raclette recipes!

The cheese melts, the meat sizzles, everyone is sitting at the table, chatting and waiting eagerly. Who could resist such a culinary highlight? With the dishes from our latest kitchen guide Raclette Now particularly innovative combinations land in the pan and on the grill plate. These dishes will brighten up your Christmas party!

Beef with honey

Ingredients for 4 persons:
1 small panicle of green pepper (alternatively 2 teaspoons of green peppercorns from the glass)
4 stalks of mint
2 cloves of garlic
1 organic lime
1 tbsp liquid honey
2 tbsp olive oil
salt
500 g beef sirloin
500 g young Gouda cheese

25 min. Preparation
Approx. 570 kcal per serving,
64 g E, 32 g F, 6 g KH

Preparation:
1. Wash the pepper pan and remove the grains from the stem (rinse the peppercorns out of the jar in a sieve). Rinse off the mint and shake dry, pluck off the leaves. Peel the garlic. Chop everything very finely.

2. Wash the lime with hot water and dry it, finely grate the peel and squeeze out the juice from one half. Mix both with the pepper and mint mixture, honey and olive oil, salt.

3. Cut the beef sirloin into as narrow strips as possible and mix thoroughly with the seasoning mixture. Debark the Gouda and cut into approx. ½ cm thick slices.

4. Put a little beef in each of the pans and top with a little Gouda cheese. Heat everything in the hot appliance for about 6 minutes, until the cheese is melted and lightly browned.

Salmon and mushroom skewers with ginger butter

Ingredients for 4 persons:
FOR THE BUTTER
1 piece of ginger (2 cm long)
½ organic lemon (peel)
½ bunch of chives
100 g soft butter
salt
pepper

FOR THE SPITES
250 g small mushrooms
600 g salmon fillet (skinless)
½ organic lemon (juice)
4 tbsp olive oil
1 teaspoon of liquid honey
½ teaspoon chilli powder salt

ALSO
12 wooden or metal skewers

35 min. Preparation
Marinate for 30 minutes
Approx. 605 kcal per serving
31 g E, 52 g F, 3 g KH

Preparation:
BUTTER: Peel the ginger and chop very finely. Wash the lemon with hot water and dry it, finely grate half of the peel. Rinse the chives, shake dry and cut into rolls. Mix everything with the butter, season with salt and pepper. Chill until ready to serve.

SKIERS: Rub the mushrooms with a damp paper towel, cut off the ends of the stems. Feel the salmon fillet with your fingers and pull out any bones with a pair of kitchen tweezers. Dice the fillet 2 cm in size.

MARINATE: Squeeze the lemon and mix the juice with the oil, honey, chili powder and salt. Mix half of it with the mushrooms and the rest with the salmon. Cover and let both rest for at least 30 minutes at room temperature.

FINISH: Place the mushrooms and salmon alternately on the wooden or metal skewers. Fry the skewers on the hot grill plate for approx. 12 minutes, until the mushrooms and salmon are cooked through and nicely browned. Serve with the ginger butter. Bread and lettuce also taste particularly good.

Pumpkin and radicchio pans

Ingredients for 4 persons:
500 g nutmeg squash (alternatively butternut squash)
150 g radicchio
salt
6 stalks of mint
pepper
600 g raclette cheese (sliced)

30 min. Preparation
Approx. 545 kcal per serving
36 g E, 42 g F, 5 g KH

Preparation:
1. Peel the pumpkin and remove the seeds together with the fibrous pulp with a tablespoon. Cut the pumpkin into 1 cm cubes. Rinse the radicchio, shake dry and cut into thin strips.

2. Bring water to the boil in a saucepan, season with salt. Cook the pumpkin in it for 1 minute, add the radicchio and just let it collapse. Pour into a sieve, rinse in cold water, drain.

3. Rinse off the mint and shake dry, finely chop the leaves. Mix the mint with the pumpkin and radicchio and season the vegetables with salt and pepper.

4. Put a little pumpkin mixture in each of the pans and top with a little raclette cheese. Heat everything in the hot appliance for about 6 minutes until the cheese is melted and lightly browned, pepper.

Trendy holiday menu - with superfoods

Whether quinoa, sweet potato or matcha - all of these ingredients have caused a sensation due to their healthy ingredients. High time to prove that the all-rounders are not only suitable as a hip trend, but also cut an excellent figure on festive occasions. So why not just add it to the classic starter salad, roast side dish or dessert? Now our ideas are coming out Christmas for the whole family and from the book 365 recipes.

Quinoa salad with snow peas and citrus fruits

Ingredients for 4 people (as a starter):
100 g quinoa
250 ml vegetable stock
1 pink beetroot
1 carrot
50 g sugar snap peas
1 shallot
1 pink grapefruit
1 orange
2 tbsp pistachio nuts
1 teaspoon lime juice
1 tbsp rapeseed oil
1 tbsp light soy sauce
salt
pepper

25 min. Preparation
Approx. 420 kcal per serving

Preparation:
1. Rinse the quinoa in a colander with cold water, bring to the boil with the stock in a saucepan and cover and simmer over a low heat for 15–20 minutes.

2. In the meantime, clean and peel the beetroot and the carrot and cut into strips with a peeler. Clean and wash the snow peas and cut them diagonally into fine strips.

3. Peel the shallot and cut it into fine cubes. Peel the grapefruit and orange with a sharp knife, complete with the white skin. Cut out the grapefruit fillets between the white separating membranes, collecting the juice. Halve or third the fruit fillets. Cut the orange into pieces, removing the stone and collecting the juice. Roughly chop the pistachio nuts.

4. Mix the lime, grapefruit and orange juice with the rapeseed oil, soy sauce and shallot. Season the dressing with salt and pepper. Mix the beetroot, carrot, snow peas, quinoa and citrus fruits in a bowl with the dressing. Sprinkle the salad with pistachio nuts.

Peanut and chilli roast with mashed sweet potatoes

Ingredients for 4 persons:
FOR THE FRY
800 g roast turkey
salt
Cayenne pepper
2 tbsp neutral oil
½ bunch of parsley
1 large red chilli pepper
50 g peanut cream (crunchy)

FOR THE STAMP
1 kg of sweet potatoes
salt
100 ml orange juice
40 g butter
½ teaspoon ground cardamom
Cayenne pepper

ALSO
ovenproof form
Meat thermometer

50 min. Preparation
3 hours of cooking
Approx. 680 kcal per serving

Preparation:
1. Preheat the oven including an ovenproof dish to 80 ° (top and bottom heat). Rinse the meat with cold water, pat dry and season with salt and cayenne pepper. Heat the oil in a pan and fry the roast for 5–6 minutes. Place in the dish and cook in the oven (center) for approx. 3 hours until the core temperature of 70 ° is reached (roasting thermometer!).

2. About 45 minutes before the end of the cooking time for the mash, peel the sweet potatoes and cut into cubes about 2 cm. Cover with water in a saucepan, season with salt and cook covered for approx. 15 minutes until soft. Drain the water and mash the potatoes in the pot with the masher. Then heat again and stir in the orange juice, butter and cardamom. Season the mash with salt and cayenne pepper.

3. For the roast, wash the parsley, shake it dry and chop it finely. Halve the chilli lengthways, remove the core, wash and finely chop. Stir both into the peanut cream. Take the roast out of the oven, raise the oven temperature to 220 °. Brush the roast with the peanut mixture (preferably with your hands) and then cook in the oven (center) for 8-10 minutes. Cut into slices and serve with mashed sweet potatoes.

Stuffed sweet potatoes - as a vegetarian main course alternative

(c) Andrea Kramp & Bernd Gölling

Ingredients for 2 people:
2 medium-sized sweet potatoes (approx. 350 g each)
about 5 tbsp olive oil
salt
2 tbsp pomegranate syrup
2 teaspoons white wine (alternatively 1 teaspoon white wine vinegar)
2 cloves of garlic
Pul Biber (Turkish Chili Flakes)
1 small red onion
3 tomatoes
1 carrot
1 small cucumber
½ bunch of coriander greens

ALSO
2 tbsp yogurt
Lemon juice to drizzle (to taste)

20 min. Preparation
1 hour of baking
Approx. 640 kcal per serving

Preparation:
1. Preheat the oven to 200 °. Line a baking sheet with parchment paper. Brush the sweet potatoes thoroughly under running water, then pat dry. Rub the tubers with 1 tablespoon of olive oil, sprinkle with salt and prick several times with a fork. Place the potatoes on the baking tray and cook very soft in the oven (center) for approx. 1 hour.

2. In the meantime, for the filling, whisk 2 tablespoons of olive oil with pomegranate syrup and wine in a bowl. Peel the garlic and squeeze 1 clove. Season the dressing with salt and Pul Biber.

3. Peel the onion and dice very finely with the remaining clove of garlic. Wash and halve the tomatoes, remove the stalks. Clean and peel the carrot and cucumber. Finely dice tomatoes, carrots and cucumber and add to the dressing with onion and garlic. Mix everything well and let it steep. Just before the sweet potatoes are done, rinse the coriander and shake it dry, pluck the leaves and fold them into the salad.

4. Prick the sweet potatoes with a fork. If the fork slides in without resistance and the sweet potato meat is soft to the touch, the potatoes are done. Otherwise bake a few minutes longer.

5. Remove the cooked sweet potatoes from the oven and cut in half. Prick the potato halves several times with a knife, loosen the pulp and drizzle about 1 teaspoon of olive oil on each. Mash the potato meat with a fork to puree without damaging the skin, then spread the salad on top. As the icing on the cake, spoon some more yogurt over the top. If you like it more sour, sprinkle the sweet potato halves with lemon juice.

Matcha tiramisu

(c) Klaus-Maria Einwanger, cover photo: Jalag / Szczepaniak, Olaf

Ingredients for 4 persons:
1 lime
2 teaspoons of matcha powder
1 tbsp powdered sugar
3 tbsp lemon liqueur (e.g. limoncello)
125 g of sugar
2 egg yolks (M)
250 g mascarpone
150 g crème fraîche
125 g amarettini
1 tbsp pomegranate seeds

ALSO:
Baking dish (approx. 17 × 26 cm)

Preparation approx. 15 min.
Cooling time: approx. 8 hours
Approx. 475 kcal per serving

Preparation:
1. Squeeze the lime. Put the lime juice together with 1 ½ teaspoon matcha powder, the icing sugar, the lemon liqueur and 30 g water in a mixing bowl and stir with the whisk of the hand mixer on a low setting.

2. Put the sugar and egg yolks in a separate mixing bowl and beat until creamy with the whisk of the hand mixer. Add the mascarpone and crème fraîche and fold in.

3. Line the baking dish with half of the amarettini. Drizzle half of the matcha mixture over them, then spread half of the mascarpone cream on top. Repeat this process again in the same way.

4. Cover the tiramisu with cling film and place in the refrigerator for about 8 hours or overnight.

5. Cut a Christmas tree template out of paper for the decoration. Shortly before serving, use the remaining matcha powder to dust a Christmas tree on the tiramisu and "hang" the pomegranate seeds on it as Christmas tree balls.