24.12.2025 WS Memories and recipes

Thank you very much for joining the Christmas eve event :)

As the year gently comes to a close, we gathered once again for something that has become a beautiful tradition: our international vegan raclette.

Alongside the savory classics, we explored something a little unexpected -grilled tropical fruits 🍍

There was plenty of pineapple and mango, caramelized on the grill and served with an Indian spice mix called chaat masala.

We also grilled some tofu and served it with tandoori masala, proving once again how versatile and satisfying plant-based cooking can be.

In addition to that, we enjoyed mushroom sauté, caramelized celeriac, and yogurt-marinated broccoli, carrots, dips and mulled wine.

Each dish reflected a different culture, spice palette, and personal touch — exactly what makes these gatherings so special.

I’m also sharing a few recipes from my own preparation for the evening

(links attached 😊):

Soy meatballs

Quick Chili Herb Pesto

Ingredients

• 1 tsp cumin seeds (toasted)

• 2 tsp coriander seeds (toasted)

• 6 tsp Chinese chili flake

• 1 tsp salt

• 4 tbsp EV olive oil

• 15 g fresh coriander green (or parsley)

• 4 garlic cloves

• 1tbsp Turkish pepper paste(mild)

Method

1. Grind toasted seeds with chili and salt.

2. Add garlic and fresh coriander.(or parsley)

3. Blend or pound in olive oil until a thick paste forms.

   
   
   
   

   Chimichurri (herb pesto)

   

   
   

4. Tomato chutney

   

5. Orange poppyseed cake

The vegan wine we tried.

These moments around the table remind me how food connects us beyond borders, languages, and traditions.

Thank you to everyone who joined the event and cooked, shared, and celebrated the Christmas vibe together.

I wish you all a happy Christmas holiday, filled with warmth, kindness, and delicious food. May the coming year bring many more shared meals and joyful gatherings. 🎁🌱

Merry Christmas! 🎄✨

My next cooking event will be scheduled for the 3rd of January 2026 :)