Winter snacks: 4 seasonal party recipes

Looks and tastes good: vegetarian beetroot tartar

Beetroot is a classic when it comes to native winter vegetables. With its high density of betanin, the power-packed tuber strengthens the body’s defences. But beetroot isn't only healthy, it also tastes good in combination with crunchy apples as a tartar. And that’s not all: its bright colour makes it a feast for the eyes too.

Serves 6

200g beetroot, steamed and peeled
50g apples, peeled
10g butter
20g onions
30g white wine
80g Philadelphia cream cheese
20g horseradish cream
1 x salt, pepper and lemon juice to taste

Tartar method

1. Finely chop the onions.
2. Cut the beetroot and apple into small dice (approx. 3mm). Do not mix.
3. Heat the butter and sauté the onions.
   
4. Add the diced apple and sauté together.
5. Deglaze with the white wine, reduce until fully absorbed, and leave to cool.
   
6. Mix all the ingredients together and season to taste.
7. Using two spoons, form mounds or arrange in a ring.
   

Quiche – the classic with pears and nuts

Cheese, pears and nuts taste perfect together, which is why the combination is a permanent winner. The best thing about it? Pears are good for gut health and are rich in vitamins, which we can all use in winter.

Serves 6

125g pie pastry
150g Gruyère, grated
150g pears
30g walnuts

For the egg custard:

20g egg yolk, pasteurised
45g full-fat milk
35g full-fat cream
15g white wine
15g white flour
Salt and pepper to taste

Preparation

• Grease the baking tin with butter and sprinkle with flour.
• Cut the pears into 5mm dice and place on kitchen paper to get rid of excess juice. 
• Mix with the Gruyère.Cut up the nuts and add to the Gruyère mixture.
  

For the egg custard:

• Thoroughly mix all the egg custard ingredients except the white flour.
• Add the white flour and stir.
  

Prepare the quiche

1. Roll out the pastry to a thickness of 2mm and use it to line the baking tin.
2. Spread the cheese and pear mixture over the pastry base.
3. Stir the egg custard mixture well and pour over the pastry base too.
4. Bake in the oven on the fan setting at a temperature of 165°C for approx. 25 minutes.
5. Serve warm.

Roasted almonds: a crunchy winter snack

Roasted almonds have rightly earned their popular appeal and create a Christmas market spirit at any party. They also take no time to make. You need:

200g unpeeled almonds
200g sugar
1 pinch of cinnamon
1/2 tsp. vanilla sugar
100g water

Method

1. Put all the ingredients in a stainless steel pan and bring to the boil.
2. Stir and reduce the liquid until the sugar is dry.
3. Continue stirring until the sugar gently melts again and the almonds are glossy.
4. Spread immediately on a baking tray lined with baking paper and leave to cool.

Healthier alternative: the sugar can also be substituted with erythritol. To reach the accustomed level of sweetness, increase the amount by about a quarter.

Pumpkin cappuccino for experimenters

An unusual combination of seasonal foods that turns out to be a real treat: pumpkin, orange and vanilla. This healthy soup is a slightly more unusual version of the classic pumpkin soup. What they have in common is their creamy consistency, delicate taste and bright colour.

Ingredients

15g butter
30g onions, peeled
2 vanilla pods
400g red-fleshed pumpkin, peeled
500g vegetable stock
200g orange juice, freshly pressed
120g full-fat cream
Maizena to thicken
Salt
Pepper, white, freshly ground

Preparation

• Cut the onions into small dice.
• Cut the pumpkin flesh into 1cm dice.
• Split the vanilla pods and scrape out the seeds.
  

Method and finishing touch

1. Heat the butter and sauté the onions.
2. Add the diced pumpkin and sauté together.
3. Add the vanilla pods and briefly sauté too.
4. Pour in the vegetable stock and orange juice.
5. Season to taste and simmer for 45 minutes.
6. Remove the vanilla pods and blend the mixture with a hand mixer.
7. Add the full-fat cream and season to taste. If too liquid, thicken with Maizena.Strain through a pointed sieve.
8. Serve in a cup and decorate with frothed milk.