The recipes that "hang" on my "Desktop":
Raclette with four cheeses
200 g mimolette cheese, 200 g gouda cheese, 200 g raclette cheese, 200 g cotte or friborg cheese, 2 tsp mustard, 1/2 tsp. ground caraway seeds, 1/2 tsp. paprika, 1 kg non-boiling potatoes, 8 slices of pork ham (or raw mountain ham), 4 slices of pork sausage with pistachios, 8 very thin slices of veal
Preparation and Cooking: 30 minutes
• Wash the unpeeled potatoes, wrap them in foil and place them in the oven.
• Cut all cheese into small cubes. Mix half of the mustard and cumin in an appetizer platter, mix the remaining mustard with paprika.
• Spread the meat on top of the raclette, twisting the slices.
• Turn on the raclette on the table; as soon as it warms up, guests put a few pieces of cheese, coated with mustard, into the frying pans and wait for them to melt. Then they take hot potatoes and meat to taste.
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Raclette with savoy cheese
1 circle of country savoy cheese, 1 circle of Swiss cheese, 4 strong peppers, juice of 1 lemon, 2 thin slices of smoked duck fillets, 4 small pieces of pâté, 8 potatoes
Preparation and Cooking: 30 minutes
• Wash the unpeeled potatoes, wrap them in foil and place them in the oven.
• Chop the cheese with a small spoon and melt in the pans.
• Cut the pepper into 4 pieces, remove the stem, seeds and white partitions. Put them in a bowl, pour lemon juice.
• Arrange the duck fillets on a plate after removing the fat, spread the pate on top.
• Turn on the raclette on the table; as soon as it is hot, insert the pans into it and melt the cheese. Try with hot potatoes, peppers, duck and pate.
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Raclette with gorgonzola and celery
1 sprig of leaf celery, 3 carrots, 400 g of gorgonzola, 2 egg yolks, 1 tbsp. l. cognac, 1 pinch of grated nutmeg, 4 slices of cold roast veal, 1 bowl of gherkins.
Preparation and Cooking: 20 minutes
• Wash the leafy celery and cut into thin strips. Peel the carrots and cut into strips.
• Remember with a fork gorgonzola, mix with cognac, nutmeg and yolks.Arrange the blanks in pans.
• Turn on the raclette on the table; Once it is hot, insert the pans into the indentations and melt the gorgonzola.
• Try with a little celery and carrots, raw or steamed, roast veal and gherkins.
o Our tip: You can safely replace the veal roast with any other white meat.
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Raclette with goat cheese
4 thin veal escalopes, 4 slices of Parma ham, 4 sage leaves, 4 rounds of goat cheese, salt, pepper, some extra virgin olive oil
Preparation and Cooking: 20 minutes
• Cut the goat cheese horizontally into three equal circles. Season with salt and pepper to taste and brush with olive oil. Place the cheese in the pans.
• Turn on the raclette; As soon as it is well heated, fry the veal escalopes on top, on which then put the Parma ham and sage leaf in the Italian style.
• Place the pans on the tiles. When the cheese is browned (but not melted), turn it over with a wooden spatula and spread.
o Our tip: This free re-enactment of a famous Italian dish can be prepared with fresh mozzarella or gorgonzola.
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Raclette with mozzarella
600 g fresh mozzarella or buflon, 8 pieces of Parma ham, 4 figs, 4 ripe but firm tomatoes, 2 tbsp. l. olive oil, 2 tbsp. l. chopped basil, salt, pepper
Preparation and Cooking: 15 minutes
• Cut the mozzarella into pan-shaped pieces. Place them on a plate.
• Arrange the pieces of Parma ham on a platter. Wash the tomatoes and cut in half.
• Turn on the raclette maker on the table. Brush the tomatoes with olive oil and place on top of the tile; toast them lightly and sprinkle with chopped basil.
• Put the mozzarella in the pans and insert them into the tile; as soon as the cheese is slightly melted, serve the toasted tomatoes, drizzled with a little oil, lightly salted and peppery. Taste with Parma ham and figs.
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Raclette with smoked fish
4 fillets of smoked trout, 4 slices of smoked salmon, 4 slices of smoked halibut, 1 small smoked eel, cut into thin slices, 250 g sour cream, 1/2 lemon juice, 1 lemon, 600 g of various cheeses (gouda, allen-leller, roquefort, mozzarella), 1 tsp. ground caraway seeds, 1 bunch of young onions, 4 potatoes.
Preparation and Cooking: 20 minutes
• Wash the unpeeled potatoes, cook in the oven wrapped in foil.
• Arrange the smoked fish on a platter so that the pieces touch each other. Drizzle with a little lemon juice.
• Mix leftover lemon juice and sour cream to make it sour. Cut the lemon into quarters and place on top of the fish.
• Cut the cheeses into thin slices and arrange them in separate plates. Place the onion and caraway seeds in bowls.
• Turn on the raclette maker on the table. Place the potatoes on top to keep them warm. Each guest applies cheese, sprinkled with caraway or not, and melts it in a skillet. Then he takes potatoes, smoked fish, onions and sour cream.
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Raclette with seafood
200 g Swiss cheese, 8 king prawns, 8 scallops, 8 oysters, 8 large mussels and other seafood
Sauce: 200 g of olive oil, juice of 1 lemon, ground cumin, 1 clove of garlic, peeled and minced, ground pepper, 400 ml of white wine.
Garnish: 8 champignons (preferably 4 small boletus mushrooms), 4 tomatoes, 4 white young onions, 1 red pepper
Preparation and Cooking: 30 minutes
Sauce: 15 minutes
• Peel the king prawns. Separate the scallop flesh from the shell. Peel the mussels and oysters while retaining their juice. Put all the seafood with juice and marinade products in a salad bowl. Place the salad bowl in a cool place.
• Prepare a side dish: wash the mushrooms and cut off the legs. Pour boiling water over the tomatoes and cut into quarters. Squeeze the juice and seeds out of them. Peel the onion if necessary (optional). Dip the pepper in boiling water for a few seconds, cut it into quarters, remove the stem, seeds and white partitions, then cut into strips.
• Cut the cheese into thin slices.
• Place all ingredients on the table. Turn on the raclette; Melt the cheese in pans. Prepare the seafood by draining the marinade and vegetables on top of the bar, then arrange on plates and pour over the melted cheese.
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Raclette with smoked haddock
2 pieces of haddock, 1 glass of vodka, 1 bowl of bechamel sauce, 2 tbsp. l. sour cream, juice of 1/2 lemon, 1 tbsp. l. freshly chopped coriander, 4 wheat pancakes, oak leaves, salad dressing (vinegar + oil)
Preparation and Cooking: 20 minutes
Marinating time: 1 hour
• Cut the smoked haddock into small cubes and cover with vodka; let it brew for at least 1 hour.
• Combine the bechamel with sour cream, lemon juice and coriander in a large salad bowl. Combine the oak leaf salad and dressing in a separate bowl.
• Drain the fish liquid by pressing lightly with the lid. Add the sauce.
• Turn on the raclette maker and heat the pancakes on top of each other. Insert pans; once they are hot, place in each fish with sauce. Try warm or hot with pancakes and salad.
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Raclette Lorraine
600 g of raw or boiled ham, 400 g of Gruyere cheese (Conte, Appenzeller), 4 eggs, 4 tbsp. l. sour cream, 1 pinch of grated nutmeg, a few pinches of freshly grated Parmesan cheese, 1 tbsp. p. chopped parsley, salt, ground pepper
Preparation and Cooking: 20 minutes
• Cut the ham into small cubes and grate the gruyere, but not too finely.
• Mix eggs, sour cream and nutmeg; salt, pepper, add grated cheese and meat cubes. Place in a cool place.
• Turn on the raclette maker on the table. As soon as it warms up, put the prepared mass in pans, sprinkle with parmesan and parsley. Place the pans in the trays and cook for a few minutes. Serve with a green salad.
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Crab raclette
400 g crab meat, 2 slices of smoked salmon, 200 g Conte cheese, 2 pinches of paprika or curry, 4 eggs, 4 tbsp. l. sour cream, a bunch of fresh coriander (or dill), salt, ground pepper.
Preparation and Cooking: 20 minutes.
• Cut the salmon into thin strips; drain the liquid from the crab meat.
• Chop the coriander (dill) and coarsely grate the Conte.
• Combine eggs, sour cream, paprika (or curry), grated cheese, salmon, crab meat, and herbs. Season with salt and pepper and set aside in the cold.
• Turn on the raclette maker on the table. As soon as it heats up, place the workpiece in the pans and place it inside. Cook for about 5 minutes. Serve with fresh tomato salad.
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Raclette with asparagus and scrambled eggs
1 kg green asparagus, 250 ml water, 1/2 lemon juice, 20 g butter, 3 slices of raw ham, 6 eggs, 3 tbsp. l. milk, 1 tbsp. l. parsley or chopped chervil, salt, ground pepper
Preparation and Cooking: 25 minutes
• Peel the asparagus, if necessary, wash off the soil, dry and divide into 4 bunches. Heat the lemon juice water, add oil and salt, and simmer the asparagus for about 10 minutes. When it's almost ready, drain the water and wrap it in a warm towel.
• Cut the ham into small pieces. Beat eggs, add milk, meat cuts, parsley, salt and pepper.
• Turn on the raclette; Once it's hot, place the asparagus on top. Fill the pans with the cooked mixture and set to cook. Each guest fries his own eggs to taste, turning them over with a wooden spatula, and puts in asparagus.
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Casserole with red berries and apricot
200 g of wild strawberries, 200 g of raspberries, 100 g of red currants (or blueberries) without twigs, 100 g of apricot jelly, 1 tbsp. l. cherry vodka, 1 tbsp. l. honey
Preparation and Cooking: 15 minutes
• In a small saucepan, heat the apricot jam, add the cherry vodka and honey, stir well and leave to cool.
• Turn on the raclette; Once it is hot, cover the bottom of the pan with a thin layer of apricot jelly. Put red berries on top and place in the oven. Bake for a few minutes.
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Casserole with red berries in a creamy sauce
200 g of wild strawberries, 200 g of raspberries, 100 g of red currants (or blueberries) without twigs, 2 eggs, 2 tbsp. l. sour cream, 2 tbsp. l. vanilla sugar, 1 tbsp. l. cherry vodka (or other white alcoholic beverage)
Preparation and Cooking: 15 minutes
• Whisk eggs with sour cream, vanilla sugar and cherry vodka. When the mixture is smooth, place it in a cool place.
• Place the red berries in the skillet and top with the cream sauce. Turn on the stove and cook until the cream thickens slightly. You can sprinkle the fruit with powdered sugar before baking.
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Martinique omelet
4 eggs, 2 tbsp. l. vanilla sugar, 1 tbsp. l. rum, 4 scoops of coconut ice cream, 4 scoops of vanilla ice cream, 1 small pineapple from Martinique or Reunion.
Preparation and Cooking: 25 minutes
• Whisk eggs with vanilla sugar and rum. When the mixture is smooth, place it in the cold.
• Peel the pineapple and cut it into small cubes. Pineapple should not be cored!
• Divide the prepared mass into pans and insert them into the raclette maker. Turn it on and wait for the omelet to thicken.
• As soon as it is ready (juicy or dry - to taste), guests put the omelet in the plates, and on top of the ice cream balls, pineapple cubes and fold the omelet in half.
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Baked tartlets
1 pack of puff pastry, 1 tbsp. l. flour, 20 g ghee, 1 protein, a whisper of salt, 1 tbsp. l. icing sugar, 200 g of raspberry or currant jelly, 200 g of wild strawberries, 200 g of raspberries, 200 g of red currants
Preparation and Cooking: 30 minutes
• Place the puff pastry on a floured surface and use a rolling pin to roll it out as thin as possible. Spread it with melted butter and cut into a skillet shape.
• Whisk the protein white with a pinch of salt, gradually adding the powdered sugar.
• Turn on the raclette maker and place the puff pastry on the pans. Let it rise slightly. You can cook the puff pastry ahead of time in the oven, which will save you time, but it's not that exciting ...
• Once the dough is crispy and golden, pour some jelly over it and spread the berries. Cover with whipped egg white and place the pans in the wells. Cook until the meringues (whites, whipped with powdered or granulated sugar) are firm. But it should remain slightly loose!
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Used materials from Blanche Vergne's book "We Receive Guests"
