Idiomas disponibles
Idiomas disponibles
the peel can also be eaten if desired. Place in a pot with salt and
caraway, cover with water, and boil covered over medium heat until soft.
Preheat the device, cutting the Raclette cheese into slices in the meantime,
and arrange on a plate. Place the cocktail gherkins, pearl onions and
baby corn in bowls and place these on the table. Drain the boiled
potatoes, serve, and keep warm, if possible. dd the cheese to the pans
and allow it to melt; season with salt and pepper and eat with the
potatoes, cocktail gherkins, pearl onions and baby corn.
Variant: dd chopped up bacon, which is then cooked with the cheese
in the pans!
OLIVE R CLETTE for 4 servings
Ingredients: approx. 60 - 80 Spanish olives stuffed with pimentos
approx. 2 tsp. paprika
approx. 6 – 8 tablespoons of Cognac
approx. 10 – 12 pcs. firm potatoes or 10 – 12 slices French
white bread
approx. 600-800 g Raclette cheese
Preparation: Cut the olives in half and douse with cognac. llow to infuse
for approx. 1 hour while repeatedly and carefully turning. Then drain
and warm slightly in a pan without oil. dd 10 halved olives per portion
to the pans, allow the cheese to melt over this, place on the plates, and
dust slightly with some paprika.
Serve with potatoes or white bread – depending on preference.
S LMON WITH HERB CHEESE for 4 servings
Ingredients: approx. 600 g fresh salmon, in thin slices
salt and pepper
lemon juice
fresh parsley
approx. 350 – 500 g lpine herb cheese
Preparation: Preheat the device and distribute the salmon slices in the
pans. Salt and pepper lightly and sprinkle with some lemon juice. Wash
the parsley, shake dry, pick off leaves, and chop finely. Place the herb
cheese on the salmon as a garnish and heat in the raclette device for
about 10 minutes, until the cheese melts. Sprinkle with parsley.
Serve with boiled potatoes or warm baguette.
S LMON CUTLET, grilled for 4 servings
Ingredients: 4 small salmon cutlets
For the vinaigrette:
1 finely chopped shallot
2 tbsp grainy mustard
2 tbsp honey
½ bunch of finely chopped dill
2 tbsp vinegar
3 tbsp oil
2 tbsp water
Preparation: Mix all ingredients for the vinaigrette. Brush the salmon
cutlets with some oil, season with pepper and grill on the hot plate for
approx. 2 minutes per side. Serve with the vinaigrette.
D G B
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