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time to time. Then fill some rice into the buttered
raclette pans some, add some courgettes and
shrimps, cover with tomato sauce and cook for
about 3–4 minutes.
Potatoes with garlic sauce
200 g cooked peeled potatoes, garlic sauce,
butter
Fill the buttered raclette pans half with potato
slices, cover with garlic sauce and cook for
3–4 minutes.
Fruit with sweet sauce – a delicious dessert
150 g fruit of the season, bite-sized, lemon
juice, sweet sauce
Place some fruit pieces into the raclette pans,
season with some lemon juice and cover with
sweet sauce. The cook for about 3–4 minutes.
Stuffed tomatoes
3 small tomatoes, 2 button mushrooms, 1 sli-
ce of bread, 2 tblsp. of chopped fresh basil,
2 chopped fresh parsley, 50 g cooked ham,
2 tblsp. of sour cream, 1 tsp. of tomato paste
salt, pepper, 100 g Mozzarella, butter
Roast the toast bread and chop it with the
mushrooms and ham using a hand blender. Add
basil, parsley, sour cream and tomato paste,
mix and season with salt and pepper, mix again,
then stuff the tomatoes with this mixture. Butter
the raclette pans. Place 2 tomato halves in each
pan, put the sliced Mozzarella on top and grati-
nated about 6–8 minutes.
Stuffed button mushrooms
4 large button mushrooms, 1 slice of toast
bread, 1 tblsp. of fresh chopped parsley, 1
hard-boiled egg, 50 g smoked salmon, 2 tblsp.s
of sour cream, 1 tsp. of sweet mustard, ½ tsp.
of grated horseradish, salt, pepper, 100 g Mozz-
arrella, butter
Brush the mushrooms, remove the stalks. Keep
the head aside. Prepare the stalks and all other
ingredients as described for the filled tomatoes.
Stuffl this mixture into the mushrooms. Butter
the raclette pans. Place 2 mushrooms in each
pan, put the sliced Mozzarella on top and
gratinate for about 4–6 minutes.
Salami pepper
150 g cooked, peeled potatoes, 100 g grilled
marinated peppers, 50 g of Salami in slices,
120 g raclette cheese slices, paprika powder,
butter
Butter the raclette pans, add some potato slices,
cut the peppers into strips, add some strips to
the potatoes, as well as salami and raclette
cheese. Gratinate for about 3–4 minutes, season
with some paprika powder.
Camembert and cranberries
150 g cooked noodles, 1 tblsp. of cranberries,
100 g soft Camembert, butter
Butter the raclette pans, fill some noddles into
the pans, add cranberries and the sliced Cam-
embert, gratinate for about 4–5 minutes.
Tomato basil Crostini
1 large tomato, 2 tblsp.s of fresh basil 12 green
olives, salt, pepper, 100 g Mozzarella, 6 thin
slices of French white bread, olive oil
Chop the tomato, cut the basil into fine strips
and the olives into rings, roast 1 bread slice on
the grill plate. Oil the raclette pans, lay the bread
Raclette variations
As already noted, there are nearly no limitations concerning the choice of ingredients, so the following
recipes are only a small selection.
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