Every country has a version of gluhwein and within every country there are good and bad recipes. Avoid concoctions of cheap red wine, cinnamon and sugar.
For a twist on traditional macaroni cheese, all you need is a mix of cheeses that melt easily, don’t go too stringy and are deliciously artery blocking.
A macaroni style comfort food and cheese feast. Kasespatzle translates as ‘little cheese sparrows’, fear not this dish doesn’t contain any meat!
Vegetarian Grostl is a leftovers fry up with potato and a fried egg on top, Al Murray says this makes it a British dish, but I’ll give it to the Austrians.
South America is known for big, fat juicy steaks and full-bodied red wine. I’ll take the wine, but as a vegetarian I prefer my recipe for vegetarian chilli.
Fladlesuppe is a top veggie meal in Austrian ski resorts. It can use leftover pancakes and left over soup or be made from scratch with this recipe.
Oh, how I love Austria and its dumplings. A particular favourite of mine is the Kaspressknodel; cheese dumpling, squashed and fired; yum!
Even after eating nothing but Aloo Gobi for several days this is still one of my favourite curries; I think curried potato and cauliflower takes some beating.
If the French understood that vegetarians don’t eat ham or bacon, tartiflette could be among the top Veggie Mountain Food available in French Ski Resorts.
If it is feeling a little chilly outside Canederli Dumplings, a specialty in the Dolomites, are truly irresistible. This is Paula’s cheese version.