It's that time of the year again, the Festive Season has begun! This means it's time to switch on your Christmas lights and cuddle up in front of the fire. To welcome 'cozy season' we are sharing some of our favourite warming recipes for the Ski Club season. Our in-house chef Lea Russ has shared some of her secret recipes with us!

The Ibiza Ski Club has grown in size, we managed to expand our team to new locations and Aprés Ski locations. For our new members in Barcelona, don't miss our annual Ski Club Dinner on Saturday, 3rd December.

 

Recipe 1 - Granola Bars (3 Variations)

• (recipe for one trail)
• 200 grams dates
• 300 grams rolled oats or 150 gram oats/150 grams flex seeds
• 150 grams almonds
• 3 table spoons nut butter
• (almond/peanut...)
• 2 table spoons agave syrup (or honey if not vegan)
• a pinch of salt

Options:
Chocolate chips dark/white goji berries
mashed banana/ cinnamon
Heat the oven to 180 degrees.
 Boil hot water and pour it over the dates in a bowl so they can soak with water for easier blending. Roughly chop the almonds and place them with the oats on top of a baking sheet (with some paper under it). Bake it all for approx. 15 minutes. This way everything gets a more elaborate flavour.
While the oats and almonds are baking, pour away the water from the dates and blend them.
Once the oats look nice and toasted add all ingredients in a bowl and mix well with a spoon. Depending which flavour you enjoy, add one of the options. There are no limits!
Press everything on a baking trail in a big square.
Place the trail again for 15 minutes in the oven until roasted golden brown. Let it cool down and cut into bars the size of your skiing jacket pockets.

 

Recipe 2 - Vegan Mac & Cheese Sandwich:

• 2 Sweet Potatoes
• 1 Onion
• 2 garlic cloves
• 2 tbs. nutrional yeast
• 200 mlPck of oat cream
• 200ml vegetable broth
• Olive oil
• Salt Peper
• 2 slices sourdough bread
• Optional:

• Vegan butter
• Vegan grated cheese

Part 1
Chop the sweet potatoes into small cubes and boil them in water until they are tender. (The smaller the cubes, the fast they’re done).
Rinse the potatoes, put them back to the pot and add all ingredients beside the broth. Blend everything and add vegetable broth until its creamy. 
Add salt and pepper until desired flavour.
Part 2
Add sauce to the bread and add the vegan cheese and put the second slice on top. Fry it from both sides in the pan with olive oil and a teaspoon of vegan butter.
Enjoy directly or as a snack during your skiing day.

 

Recipe 3 - Vegan Mushroom, Chestnut and Walnut Spread:

• 100 gramm boiled chestnuts
• 150 gramm champions
• 100 gramm dryed porcini mushrooms 1 onion
• 2 garlic cloves
• 2 hands full of parsley
• 3 tablespoons vegan cream cheese Salt
• Pepper
• Olive oil

Pour boiling water over the the dried mushrooms and let them soak while preparing the rest.
Chop the onion and garlic, fry them in olive oil while chopping the mushrooms and chestnut.
When the onions turn gold add mushrooms and chestnuts. When it is all fried add parsley and put aside until cooled down.
When the mix is at room temperature add cream cheese and blend. Add the water from the dried mushrooms until the spread has a nice consistence.


Vegan Mushroom spread cheese sandwich

Mushroom spread from before Olive oil
2 slices sourdough bread
1 hand full grinded vegan cheese
Spread mushroom cream on one of the bread slices, add vegan cheese and close sandwich with the second half. Fry the sandwich from both side in the pan, cut in two and recover your hangover.

 

 

Recipe 4 - Goat Cheese sandwich w/ Caramelised Red Cabbage & Onion: 

• 1/4 Red Cabbage
• 1 Red Onion
• 6 Slices of Goats Cheese role
• 1tbls Agave Syrup (or honey)
• 1tspn Apple Cider Vinegar
• Salt
• Pepper
• Olive oil
• 2 slices Sourdough Bread

Cut the red cabbage into thin slices and cut the onion into rings.
Fry both in separated pans with olive oil or after each other. When onions get a golden touch add agave sirup and caramelise the onion. Add salt and pepper and put aside. Fry the cabbage, and add agave syrup after a little. Poor apple cider vinegar in and fry until tender consistency.
 Add all ingredients in between the two bread slices and fry in olive oil until the cheese melted and the bread is crispy.

 

Recipe 5 - Portobello & Gruyere Sandwich:

• 1 Portobello mushroom
• 1 red Onion
• 100g grinded Gruyere
• 1 tbls Agave Syrup (or honey)
• Salt
• Pepper
• Olive oil
• 2 slices sourdough bread

Chop up the onion into small cubes and the mushroom into thin slices.
Fry the onions until soft and caramelise them with agave sirup. Put aside and fry mushrooms from both sides. Add all to the ingredients on one side of the bread, put the other half on top and fry from both sides. Enjoy the golden, crispy melted cheese sandwich after hitting the slopes.

Recipe 6 - Warming Vegetable Broth:

• 1 Celery
• 1 Onion
• 4 Carrots
• 3 Garlic Cloves
• 1 Leek
• 3 Bay Leaves
• Salt
• Pepper
• Olive oil.

Cut all the vegetables in rough chunks, but leave a piece of everything aside for garnishing later. Heat olive oil in a large pot and start frying all the vegetables. When everything is roasted add 1.5l of hot water. Add a teaspoon of pepper grains and the bay leaves.

Let it simmer as long as possible. Check once a while, stir and add some water if needed. (Ideally 2-3 hours.) Whenever ready to eat chop the vegetables you left aside in the beginning as small as possible. Strain the broth so its without the vegetables and clear. Add the small chopped raw vegetables, let it boil once.

Let it heat you up from the inside after a long day in the cold.