Raclette at what time of year?
We like vegetarian raclette according to Ayurveda best in summer. As we eat seasonally, the choice in summer is more varied than in winter. It is also a pleasure to sit outside in pleasant company and enjoy the raclette.
As raclette, just like fondue, is particularly fun to eat together, raclette is often eaten at family celebrations such as Christmas or New Year's Eve.
How did the recipe come about?
My husband loves raclette and it's even more fun with guests. While the raclette is sizzling and grilling at the table, you can have a nice chat and think about which ingredients to fill the next bowl with. We like to make raclette in summer to sit outside in a cosy atmosphere. In Ayurvedic cuisine, it is important to pay attention to certain flavour combinations and the combination of ingredients. For example, you should avoid mixing animal proteins so as not to overload the digestive fire. Raclette is often eaten with lots of cheese, meat and/or fish. However, from an Ayurvedic point of view, the combination of cheese and meat/fish is something that should be avoided. I always apply the Ayurvedic philosophy in my cooking and so a Bavarian dumpling becomes an Ayurvedic-Bavarian dumpling with ginger, nettle, turmeric and chilli. The following recipe ‘Vegetarian raclette according to Ayurveda’ is also based on these principles.
What is a raclette?
The first references to raclette preparation date back to the 4th century BC and can be seen as a precursor to the Valais raclette. In addition to the method of preparation, there is also a type of cheese called raclette. Medieval monastic writings tell of a fried cheese as a particularly nutritious dish for the Alpine herdsmen. In the original version, the melted cheese was flavoured with salt and pepper and later sometimes combined with boiled potatoes.
Source: Wikipedia
What should not be missing from a raclette?
Traditionally, of course, cheese and boiled potatoes are a must for raclette. There are no limits to the types of cheese. From the original raclette cheese to mozzarella, goat's cheese, sheep's cheese, Emmental, etc., you can use anything that pleases the palate. As I don't tolerate cow's milk well, I like to use sliced goat's cheese, buffalo mozzarella and feta cheese. Hard-boiled potatoes are the best choice. Of course, tasty sauces are also a must and can be prepared wonderfully according to Ayurveda.
What makes my raclette Ayurvedic?
Ayurveda is a wisdom and knowledge theory that is over 5,000 years old. It is constantly evolving with new knowledge. Particularly important in Ayurveda is the consideration of the elements (air/ether/fire/water/earth) and the flavours (sweet, sour, hot, bitter, tart). It is also important to pay attention to the composition of the ingredients and the consistency of the food. In my vegetarian raclette according to Ayurveda, I deliberately avoid other animal proteins such as meat or fish. The body already has enough to do with the cheese. To strengthen the digestive fire, I prepare specially flavoured sauces. The freshness of the ingredients also plays an important role in Ayurveda, so do not use ready-made sauces or frozen foods.
You can find more information about Ayurveda HERE.
Would you like to try the vegetarian raclette with your friends in my cookery studio? Then enquire about the next date!
What kind of salad goes well with raclette?
This brings us back to the consistencies. Raclette involves a lot of baking and grilling, which means the consistency is rather dry. For this reason, sauces are served to bring the water element into play. I love cucumbers, so in summer a cucumber salad goes wonderfully with raclette on the balcony, terrace or garden. You can find the recipe here HERE.
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