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