Home » News » Wanderlust recipe: There’s raclette on New Year’s Eve – here with an original Swiss recipe

Wanderlust recipe: There’s raclette on New Year’s Eve – here with an original Swiss recipe

To melt away: In our wanderlust recipe for the turn of the year you will find out how raclette works in good Swiss style

If you can’t travel to the world, we’ll bring it home. In our series “Hungry for the World” we want to feed your wanderlust. Every week a wonderful travel moment, a recipe, a soundtrack – for a wonderful evening. Or a slightly different break in the home office. But try it yourself …

The anticipation of a trip to Switzerland

That’s what we do when we get there: Take the Rhaetian Railway to Bergün and whiz down the longest illuminated toboggan run in Europe. But beware! Lots of curves, lots of beginners, but lots of fun!

The recipe for Swiss raclette

Cauliflower croquettes: Preparation time 30 minutes including 20 minutes of cooking time. Makes around 15 croquettes. Ingredients: 500 g cauliflower, 1 egg, 40 g breadcrumbs, 40 g grated Parmesan, 1 bunch of chives, 1 teaspoon vegetable stock, salt.

That’s how it’s done: Cut the cauliflower into pieces and cook in water with vegetable stock for about 15 minutes. Then quench the cauliflower pieces with cold water and place in a large bowl. Preheat the oven to 200 degrees. Coarsely mash the cauliflower pieces with a fork. Add the remaining ingredients, salt and mix to a homogeneous mass. Shape croquettes with your hands and place on a parchment-lined baking sheet. Bake in the oven for 20 minutes, turn after ten minutes and continue cooking. Then take croquettes out of the oven. Place a few croquettes on a plate and pour the melted cheese over them. Tip: State breadcrumbs can also be used to cut dry bread into small pieces and grind in a blender.

Onion and beer confectionery: Preparation time 1 hour 20 minutes. Amount for a glass with approx. 250 ml capacity: Ingredients: 500 g onions, 25 g butter, 75 g cane sugar, ½ tbsp honey, 1 tbsp balsamic vinegar, 125 ml red beer.

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That’s how it’s done: Peel the onions and cut them into rings. Melt the butter in a pan. Add onion rings and sauté until translucent. Add vinegar and let thicken for two minutes. Add sugar and honey and stir for two minutes. Then add beer and simmer over low heat for about 1 hour until the onion rings are candied. Remove from heat and pour into a mason jar. Place the melted raclette cheese on a plate with a little onion and beer confectionery. For a raclette grill: Put 1 teaspoon candied onions on a slice of raclette cheese, then melt in the grill.

Tip: In a sterilized mason jar, the onion and beer confectionery will keep for ten to 12 months in a dry, light-protected place. Store in the refrigerator after opening and consume quickly.

The soundtrack to the Swiss original

Stefanie Heinzmann and her most famous song “Would you still love me”. Somehow it fits New Year’s Eve

The recipe comes from the book: Jennifer & Arnaud Favre, Pierre Crepaud, Dorian Rollin: Haute Raclette. The art of Raclettes in 52 recipes to melt away. Helvetiq, 160 pages, 24.50 euros

We want to know what you think: The Augsburger Allgemeine therefore works with the opinion research institute Civey. Read here what the representative surveys are all about and why you should register.


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