That was our live cooking show!

With their pleasurable, all-round approach to nutrition, the “Ernährerei”, run by dietitians Sandra Seitner and Viktoria Schwarz, showed that “ healthy ” and “ Christmassy ” are no contradiction.

After all, Christmas biscuits, mulled wine, fruit loaf and the rest taste especially good in wintry temperatures and the run-up to Christmas. With these sweet temptations a balanced diet is often difficult – nobody wants to go without anything, least of all in Advent. But do not worry: the key to healthy eating is individuality and variety – in the end it comes down to a varied mix of different foods and dishes.

Looking for inspiration to enjoy Advent with wintry yet healthy dishes? These recipes from the last live cooking show with the Ernährerei will give you a quick, healthy Christmas menu:

Sheep's cheese mousse on pickled pumpkin with spiced crispbread

Ingredients for 6 servings:

Sheep's cheese mousse

• 250 g sheep's cheese
• 80 g yoghurt
• 1 leaf gelatine
• 250 g whipping cream
• Salt, pepper
• Nutmeg

Pickled pumpkin

• 200 g pumpkin (snake gourd, butternut, muscat, etc.)
• 1 pear
• 500 ml water
• 50 ml vinegar
• 2 cloves
• 2 bay leaves
• 1 cardamom pod
• 3 peppercorns
• 3 tbsp sugar
• 1 pinch salt

Spiced crispbread

• 60 g wheat flour
• 50 g rolled oats
• 40 g mixed seeds (linseed, sesame, buckwheat, etc.)
• 20 g ground nuts
• 1 tbsp gingerbread spice
• 1 tbsp walnut oil (or rapeseed oil)
• 175 ml water

Method:

1. Soak the gelatine in cold water. Purée the sheep's cheese and the yoghurt finely until you have a smooth mixture. Season with salt, pepper and nutmeg. Whip the cream.
2. In a small pan, warm 2 tbsp of the cheese mixture gently (do not boil!) and dissolve the gelatine in it. Stir the contents of the pan into the remaining cheese mixture with a whisk. Then fold in the whipped cream. Chill the mousse for about 2 to 3 hours.
3. Slice the pumpkin finely with a mandoline. Put it into a pan with all the other ingredients and bring to the boil. Simmer the pumpkin gently for a few minutes, depending on how thickly it is sliced. Set aside and leave to steep – the slices should stay crisp. A sliced pear can be added to the lukewarm liquid as well.
4. Mix all the ingredients in a bowl. Leave the mixture to stand for about 10 minutes. Preheat the oven to 170°C fan. Spread the mixture thinly onto a baking tray and bake for 15 minutes. Cut the part-baked crispbread into pieces of any size and bake for a further 40 minutes.

Chicken roulade with parsnip polenta and Brussels sprouts with mushrooms

Ingredients for 4 servings:

Chicken roulade

• 450 g chicken breast
• 150 g bacon
• 70 g sheep's cheese
• Salt, pepper

Parsnip polenta

• 150 g parsnips
• 50 g leek
• 125 g polenta
• 250 ml milk
• 250 ml water
• Salt

Brussels sprouts with mushrooms

• 150 g king oyster mushrooms
• 200 g Brussels sprouts
• 3 sticks of celery (approx. 100 g)
• 1 tbsp rapeseed oil
• Salt, pepper

Method:

1. Halve the chicken breast or fillets at an angle, beat them out carefully until thin, then season with salt and pepper. Lay the bacon rashers closely side by side on baking paper. Place the flattened chicken escalope on top and scatter over the crumbled sheep's cheese. Depending on taste, the filling can be supplemented with chopped mushrooms, garlic, celery, sun-dried tomatoes and so on.
2. Using the baking paper, roll the roulade up tightly, then wrap the roll in foil to keep its shape. Preheat the oven to 180°C fan and put the chicken roulades in for about 25 minutes.
3. Chop the parsnips and the leek small and boil them in salted water until soft. Then blend to a fine purée with a little of the cooking liquid. Bring the milk and water to the boil, stir in the polenta and let it swell for about 10 minutes, stirring constantly. Leave it covered for a further 10 minutes to finish swelling. Finally reheat, stir in the parsnip purée and season to taste.
4. Cut part of the stalk off the Brussels sprouts and peel off the leaves. Quarter or halve the inner part. Bring the cut sprout hearts briefly to the boil in hot salted water. Slice the celery and the mushrooms finely. Fry the mushrooms and celery in a little oil over a high heat, briefly fry the sprout leaves with them and add the cooked sprouts. Finally season with a little salt, pepper and garlic.

Chestnut and quark dumplings

Ingredients for 6 servings:

Chestnut and quark dumplings

• 250 g quark
• 2 eggs
• 30 g chestnuts
• 70 g white sliced bread
• 2 tbsp icing sugar
• 35 g butter
• Grated lemon zest

Nut crumbs

• 150 g breadcrumbs
• 50 g ground nuts
• 2 tbsp flaked almonds
• 50 g butter
• 1 tbsp sugar
• 1 tsp gingerbread spice

Apple and pear compote

• 1 apple
• 1 pear
• 200 ml apple juice
• 1 clove
• 1 cinnamon stick
• 1 tbsp cornflour

Gingerbread espuma

• 100 g mascarpone
• 75 g whipping cream
• 50 ml milk
• 1 tbsp amaretto
• 1 tbsp gingerbread spice
• 1 tbsp raw cane sugar

Method:

1. For the dumplings, cut the bread into small cubes. Mix all the ingredients together. Chill the quark dumpling mixture for about 2 to 3 hours. Bring a pan of water to the boil. With wet hands, shape small dumplings and let them poach in the simmering water for about 10 minutes.
2. For the nut crumbs, melt the butter in a pan and add the breadcrumbs and nuts. Toast over a low heat until golden brown. Finally add the sugar and the gingerbread spice and toast briefly.
3. For the apple and pear compote, dice the fruit with the skin on. Heat the apple juice and the spices and bring the diced fruit to the boil in it. Mix the cornflour with a little cold water and stir it into the hot compote. Take off the heat and leave to cool.
4. For the gingerbread espuma, beat all the ingredients until smooth. Pour the mixture into a 250 ml cream whipper. Insert a cream charger and shake vigorously ten times, chill for about 2 hours and then serve.

More delicious recipes can be found on the Ernährerei website:

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