EN
72
EN
73
250 g of mushrooms
150 g finely sliced ham
3 shallots
parsley stem
5 spoons of olive oil
salt and ground black pepper
Preparation:
1. Shred the cheese into a fire-proof bowl and carefully mix with beer, mustard and egg yolks.
2. Insert the bowl into the water bath and constantly stir until the cheese melts; add salt and pepper.
3. Toast the bread and cut in half. Place one half of the toast on each raclette pan and fill with the
cheese mix. Roast until golden.
4. Cut the washed and cleaned mushrooms and mix shallot slices and chopped parsley stem with oil.
5. Put the individual types of mushrooms on the skewer alternatively with the shallot. Add salt,
pepper, spread parsley oil and wrap each skewer with a slice of ham. Grill for 6-10 minutes and
serve with cheese toasts.
Cheese baked sprouts with fried onions
recipe for 4 persons
800 g of Brussels sprouts blanched in boiling water
450 g of sliced Raclette cheese
1 bundle of parsley
3 spoons of butter
8 spoons of fried onions (package) or home fried
grated nutmeg
salt and ground black pepper
Preparation:
1. Clean the Brussels sprouts and cut in half.
2. Wash parsley, melt butter and mix with sprouts, parsley and fried onions.
3. Add salt, pepper and nutmeg.
4. Divide the mixture into raclette pans and cover with slices of cheese.
5. Grill with warmed up grill for 6-8 minutes. Can be served as a side dish, or as a small meal.
Pears with cheese
recipe for 4 persons
8 peeled and shortly cooked pears cut in half
4 cl of pear brandy
100 ml of sweet cream
150 g of blue cheese
Preparation:
1. Cut half of the pears into thin slices, place on raclette pans and drizzle with pear brandy.
2. Heat the cream, add finely cut cheese and constantly stir to form a creamy sauce, used to pour on
pears by the spoon.
3 Bake in raclettes in the pre-heated grill.
