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Recipes from the slopes

Recipes from the slopes

A selection of vegetarian recipes to update your festive meals.

Created by the official Ski Club Chef. 


Artichoke with vinaigrette

3 Artichokes

2 teaspoons Dijon Mustard
1 teaspoon Coarse Mustard
1 teaspoon Honey/Agave Syrup 2 teaspoons White wine vine- gar
8 teaspoons Olive Oil
1⁄2 of a lemon pressed Salt/Pepper

Cut off the stem from the arti- chokes and cut also the first 2 cms of the flower.
If you couldn’t cut a bit from each leaf make sure to use scissors and cut off a little from each leaf one by one.

Boil them in hot water with a plate on top of the artichokes to make sure they stay under the water.

After 10 minutes exchange the water you’re boiling the articho- kes in so you eliminate all the bitterness.

For the dressing mix the mus- tard together with honey/vine- gar/ lemon juice/ salt/pepper. When everything is well stirred, add the olive oil while continu- ing stirring. Add only more oil, when everything seems well blended.


Lambs Lettuce

with poached egg

Lamb ́s Lettuce with poached egg: (4people)

2 packs of Lamb‘s Lettuce Salad
4 Eggs
1 Shallot

A bit of Parsley Salt/Pepper

2 teaspoons Dijon Mustard 1 teaspoon Coarse Mustard 1 teaspoon Honey/Agave Sirup
2 teaspoons White wine vi- negar
8 teaspoons Olive Oil
1⁄2 of a lemon pressed Salt/Pepper

Rinse the salad well so there is no sand left in between the lea- ves. Take off the small roots of the branches. Chop the shallot onions into small chunks and throw them in a bowl with the salad.

For the dressing mix the mus- tard together with honey/vine- gar/ lemon juice/ salt/pepper. When everything is well stirred, add olive oil while continuing to stir until you receive a thick well blended and liquid consistency.

For the poached eggs add a teaspoon of white wine vinegar to simmering water.

Start stirring the water until you have a little swirl in the middle of the pot. Now gently let the egg drop into the middle of the boil. It helps to crack open the egg in a glas before putting it into the water. Let the egg sim- mer in the water for 6 minutes.

Add the dressing to the salad and make sure every leaf is covered in dressing. Place the poached egg on top of the sa- lad and mix everything.

( Make sure the egg yolk flows over all the salad. )


Chestnut Soup

Chestnut Soup

(4 people)

2 Carrots
1 Leak
1 Celery
2 Cloves garlic 1 Onion

250 grams Champignons
250 grams of Chestnuts fresh/ pre cooked
100ml White wine
Olive Oil
Hand full of parsley Salt/Pepper

For the vegetable broth, which is the base of the soup, peel the carrots, onion and garlic to chop them into rough pieces and add it to a big pot with hot olive oil. Chop the celery nto rough chunks too and add it to the pot. When everything is nicely glazed add 1 Liter of hot water.

If you bought fresh chestnuts cut a little cross into each chestnut (1x1cm). Boil them in a pot of hot water for 25 minutes. Let them cool and peal them. (If you bought pre cooked chest- nuts you can leave this part out)

Let everything simmer for at least 1 hour. The longer you let it on the stove the more intense the taste will be. Add another 500ml if you let it cook for

longer than an hour.

As soon as you want to conti- nue with the soup separate the liquid from the vegetables.

Cut the champignons into quarters and fry them in a bit of olive oil in a big pot. As soon as they are well fried from all sides add the white wine and pour the vegetable broth on top.
Add the chestnuts to the soup and let it simmer for another 30 minutes.

Blend everything with a mixer and sparkle some parsley on top.


Swiss Cheese Fondue

Swiss Cheese Fondue

(4-6 people)

300 grams of Emmentaler 300 grams of Greyezer 330 grams of Appenzeller 350ml Dry white wine 50ml Kirschwasser

2 Cloves of Garlic Grinded muskat Salt/Pepper
1 Bread loaf

Peel the garlic and wipe the fondue pot with it. Use a garlic press now and add the press garlic to the grinded cheese. Heat the mixture on the stove while adding the white wine. Stir the cheese mixture constantly.

Add the Kirschwasser and heat the mixture again.

When everything melted add the mixture to the fondue pot on the table ( with heating below the pot).

Cut the bread in rough chunks to easily dipp it into the fondue.



Vegan Semmelknödel

with red cabbage and brussels sprouts

Vegan Semmelknödel with red cabbage and brussels sprouts

Vegan Semmelknödel: 400 grams of old bread 300ml of plant based milk 1 onion
One hand full of parsley Muskat

Red Cabbage:
1⁄2 Red Cabbage
1 Sour apple
100ml Red WIne
3 Table spoons of apple vine- gar
Juice of 1 Lemon
250ml Apple Juice
1 Cinnamon Stick
1 Teaspoon Cardamom
1 Teaspoon Anis
1 Teaspoon cloves Salt/Pepper

Brussels Sprouts:
250 grams Brussels Sprouts 1 Tsp ground Paprika powder 3 Tablespoons Olive Oil Salt/Pepper

Vegan Bratensauce:

1 Onion
3 Carrots
1 Celery
3 Garlic Cloves
1 Celery Root
1 Leak
250 gr Champignons

200 ml red wine
300 ml Vegetable broth
1 Tablespoon mustard
3 Tablespoons Tomato Paste 3 Tablespoons of mustard 100ml Vegan cream (optional) Salt/Pepper

This seems like quite a lot of work, but just prep the red cab- bage, the Semmelknödel and the sauce the night before. Then you only have to heat the cabbage and the sauce, make the brussels sprouts a la minu- te and fry the Semmelknödel slices.


Red Cabbage:

For the Semmelknödel
break the bread into smaller chunks. Heat the milk and pour it over the dry bread. Let it soak for at least 15 minutes. In case the bread is really dry add another 50ml of milk.

Chop the onion into small cu- bes and fry them in vegetable oil. Add them to the bread mixture together with the cut parsley, salt, pepper and a bit of grinded muskat.

Mix everything with your hands very well together. Take a tablespoon to portion the dough and roll balls out of it.

Fill a big pot with simmering water ( make sure it is not boiling, this would damage the knödel). Add the knödel carefully to the water and let them simmer for 10-15 minu- tes.

Let them cool for at least 1h, or the day before.

Now cut them into slices and fry them in a pan with a little vegetable oil until golden- brown on the sides.

Recommended to start the first step one night before.

1.Grind red cabbage and apple on a medium sized grinder. Add oil or vegan butter to a big pot and start frying the cabbage and apple, when everything is hot add the tomato paste and deglaze everything with the wine. Let everything boil for 2 minutes and add the apple juice.Add vinegar and lemon juice, salt and pepper. Lower the heat. Add all spices to a tea strainer and put them into the pot with the cabbage.

Let it simmer for 2h on low temperature. Let it sit for one night.

2.Heat everything again And add some more juice if ne- cessary. Check the taste and depending on it add some more sweetness with agave sirup/honey or salt and pep- per.

Everything is supposed to be soft textured when served.

Brussels Sprouts:

Preheat the oven on 180 degrees.

Wash the brussels sprouts and cut off the ends. Cut them in the middle and place the halves on a baling trail.

Mix the oil together with the paprika powder, salt and pepper. Poor everything over the baking trail and mix all together.

Put the baking trail to the oven and leave it in there 15-20 minutes. ( They should be soft inside and crunchy on the outside).

Vegan Bratensauce:
Begin this one night before dining or the morning, but make sure it has at least 5 hours.

Chop all the vegetables into rough chunks. Use a big pot, heat olive oil, and as soon as it is hot add all the vegeta- bles to the pot. Add tomato paste and fry everything until it starts to get a little roasted everywhere.

When everything is well ro- asted deglaze everything

with the wine and vegetable broth. Let it simmer as long as possible, the longer it sim- mers, the more intense the taste.

When everything is really melted down and you can easily smash a carrot with
a spoon pour everything through a sieve to collect
the essence. Use a spoon to press the last liquid out of the veggies.

In a seperate bowl mix mus- tard with flour, add little by little so you can make sure everything blends well ( use a whisk).

Use 3-5 tablespoons of the essence and add it to the mustard/flour mixture to make it more liquid. You can now heat the essence and slowly pour the mustard mix into the essence, this thi- ckens up the sauce.

When all 4 components are ready, place the red cabbage on the bottom of a plate,
add the semmelknödel on top and place the brussels sprouts. Pour the sauce on top of it and enjoy it.


Jacques hot apple dessert with vanilla sauce

Jaques hot apple dessert with vanilla sauce

4 Peeled apples
1 Juice from one Orange Orange zest
150 grams of sugar
4 dried cloves
1 cinnamon stick
100 grams of sugar

Vanilla Sauce
1 Vanilla Pod 200 grams sugar 3 egg yolks 150ml milk 150ml whip

Cut the apples into rough chunks , add the orange juice and zest and a dash of water. Start boiling everything up and then put it down so it is only simmering.
Add one cinnamon stick, the sugar and add a little more water.

The mixture has to simmer for at least 3h so the apple starts to fall apart.
The longer you let it simmer the more intense the taste will be. Make sure the mixture is very thick when you want to serve it.

For the vanilla sauce add the vanilla, milk, cream and sugar to the pod. Boil it up once and let it cool down a little.

Heat it again and add the egg yolks while you are stiring it. Make sure to not make it to hot. Otherwise the egg will separate from the rest of the sauce.

Add the apple mixture to a bowl and float it with vanilla sauce on the table.


Creamy Mont d ́or and a selection of cheese

Creamy Mont d ́or
and a selection of cheese

(4-6 people)

1 Mont d ́or cheese 100ml White Wine 2 Garlic cloves
1 Baguette

150gr Comté 150gr Morbier 150gr Gorgonzola 150gr Tomé

50gr Butter
Grapes, nuts & honey

This simple, traditional yet heavy dish will make you and everyone around very happy.

Make several small cuts into the top of a Mont d ́or cheese, from your favorite French chee- se dealer, while leaving it in its package. Push the two garlic cloves into the cheese and pour the wine over the cheese.

Place it in an oven at 160oC for 20 - 30mins or until the cheese is melted quite completely. Meanwhile dress a board with the other cheeses, butter and some extras like grapes and nuts

Remove from the oven and enjoy immediately with slices of fresh baguette or a strong sourdough bread.


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