EN
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EN
73
Raclette from four types of cheeses
recipe for 4 persons
200 g of semi-hard Holland cheese
200 g of Gouda
200 g of Edam
200 g of Swiss cheese
1 kg of potatoes
8 slices of ham
4 slices of pistachio flavoured mortadella
8 very fine slices of prosciutto or other dry meat
2 spoons of mustard
1/2 spoon of ground caraway seed
1/2 spoon of ground paprika
Preparation:
1. Wash potatoes with peels, wrap in aluminium foil and leave to bake in the oven.
2 Dice all types of cheeses. In one bowl, mix mustard and caraway seed and in another bowl, the
remaining mustard and paprika.
3. Roll the slices of prosciutto and ham and put on a plate.
4. Each diner will place several cubes of cheese, which was covered with one of the mustard sauces,
into the raclette pan.
5. The cheese melts within several minutes and served with potatoes, prosciutto and ham.
Lotrine raclette
recipe for 4 persons
600 g of prosciutto
400 g of Swiss cheese
4 eggs
4 spoons of whip cream
1 spoon of chopped parsley
a little bit of grated Parmesan
a pinch of freshly grated nutmeg
salt and freshly ground black pepper
Preparation:
1. Dice the prosciutto and shred the cheese roughly
2. Mix the eggs, cream and nutmeg, add salt, pepper and put into refrigerator
3. Pour the mixture into the raclette pans and sprinkle with Parmesan and chopped parsley.
4. Insert the pans beneath the grill and bake the contents for several minutes until golden.
5. Serve with salad.
Cheese toasts with mushroom skewers
recipe for 4 persons
300 g of hard cheese
4 slices of toast bread
2 egg yolks
5 spoons of beer
1 spoon of spicy mustard
salt and ground white pepper
Ingredients for the mushroom skewer:
250 g of oyster mushrooms
250 g of chanterelles
