RG 520

EN
Preparation:
1. Cut mozzarella into slices the size of the raclette pans and place them on a plate.
2. Put the slices of ham on another plate.
3. Wash the tomatoes and cut in half. Drizzle the tomatoes with olive oil and place them on the stone
plate. Grill slightly and sprinkle with basil.
4. Place the mozzarella slices into the raclette pans and beginning heating. When the cheese is
properly melted, put it on the roasted tomatoes, drizzle with olive oil, add salt and seasoning.
Serve with ham and figs.
Raclette from Valois
recipe for 8 persons
600 g of semi-hard cheese (e.g. Edam)
200 g of prosciutto sliced very finely
8 potatoes
8 slices of ham
sour pickles
onions pickled in vinegar
salt and ground black pepper
Preparation:
1. Wash potatoes with peels, wrap in aluminium foil and leave to bake in the oven.
2. Cut the cheese into slices of the same size as the raclette pans and place them on top of each other
on a plate.
3. Put the sliced prosciutto, ham, pickles and onions into separate bowls.
4. Put the raclette pans with cheese into the grill, place the potatoes without aluminium foil onto the
stone plate.
5. Everyone shall first of all place one potato on his/her plate, pour melted cheese over the potato
(add pepper as necessary) and eats the dish along with prosciutto, ham, pickles and onions as
finger food.
Grilled Camembert with cranberry sauce
recipe for 4 persons
4 Camembert cheeses
4 spoons of currant jam
200 ml of canned cranberries
olive oil
wine vinegar
salt and freshly ground pepper
Preparation:
1. Insert Camembert cheeses smeared with olive oil into the raclette pans, grill both sides for 5
minutes, until the cheese turns brown.
2. Flip the cheese to prevent it from spilling
3. In the mean time, under constant stirring, heat the marmalade, cranberries, wine vinegar, salt and
pepper.
4. Boil shortly, stir well to avoid the sauce from burning.
5. Pour the hot sauce over the grilled Camembert and serve.
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