particularly hectic time in the hospitality industry.

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Many people swear that it tastes even more intense after being reheated several times. But kale can do much more: it is also an exciting addition to winter cuisine as a fresh salad . When eaten raw, it not only retains its impressive variety of nutrients (vitamins A, B, C, E, K as well as iron and calcium), but its crunchy consistency also brings an interesting texture to the plate. There are two simple tricks to make raw kale seem less hard: either blanch it briefly in austria phone data hot water or massage it with lemon juice and a little salt. This makes it pleasantly soft and absorbs the flavors better. Combine the kale creatively, e.g. with apple slices, walnuts, pomegranate seeds, feta or grilled chicken. For a special touch, you can also add crispy fried kale chips as a topping. Why not plan a seasonal kale highlight in your menu? Start with a kale salad with apple vinaigrette as a starter, serve classic braised kale with mettenden or vegetarian alternatives as a main course and surprise your guests with innovative kale crêpes or hearty kale muffins for dessert. Christmas can be a

To ensure that the Christmas season is as stress-free as possible for you, your team and your guests, careful preparation and organisation is essential. We have put together seven practical tips to help you offer your guests an unforgettable experience. 2. Kohlrabi schnitzel – the vegetarian winter dish Kohlrabi is one of the classic winter vegetables and is valued for its versatility and mild taste. Although it is available all year round, it is in season during the winter months. It is a great alternative to stronger cabbage varieties and goes well in both hearty dishes and light, low-calorie preparations. But kohlrabi is not only a delicious side dish; thanks to its firm, juicy texture, it can also be used as an excellent base for a vegan or vegetarian schnitzel. How to prepare the kohlrabi schnitzel: Peel the kohlrabi and cut it into slices about 1 cm thick - depending on your preference, the slices can be a little thicker, but you cannot pound them flat like a classic schnitzel. Cook the slices briefly in hot salted water until they are al dente and drain well. Season the kohlrabi to your taste with salt, pepper and optional spices such as paprika powder, garlic powder or a pinch of nutmeg.