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EN<br />
Raclette from four types of cheeses<br />
recipe for 4 persons<br />
200 g of semi-hard Holland cheese<br />
200 g of Gouda<br />
200 g of Edam<br />
200 g of Swiss cheese<br />
1 kg of potatoes<br />
8 slices of ham<br />
4 slices of pistachio flavoured mortadella<br />
8 very fine slices of prosciutto or other dry meat<br />
2 spoons of mustard<br />
1/2 spoon of ground caraway seed<br />
1/2 spoon of ground paprika<br />
Preparation:<br />
1. Wash potatoes with peels, wrap in aluminium foil and leave to bake in the oven.<br />
2 Dice all types of cheeses. In one bowl, mix mustard and caraway seed and in another bowl, the<br />
remaining mustard and paprika.<br />
3. Roll the slices of prosciutto and ham and put on a plate.<br />
4. Each diner will place several cubes of cheese, which was covered with one of the mustard sauces,<br />
into the raclette pan.<br />
5. The cheese melts within several minutes and served with potatoes, prosciutto and ham.<br />
Lotrine raclette<br />
recipe for 4 persons<br />
600 g of prosciutto<br />
400 g of Swiss cheese<br />
4 eggs<br />
4 spoons of whip cream<br />
1 spoon of chopped parsley<br />
a little bit of grated Parmesan<br />
a pinch of freshly grated nutmeg<br />
salt and freshly ground black pepper<br />
Preparation:<br />
1. Dice the prosciutto and shred the cheese roughly<br />
2. Mix the eggs, cream and nutmeg, add salt, pepper and put into refrigerator<br />
3. Pour the mixture into the raclette pans and sprinkle with Parmesan and chopped parsley.<br />
4. Insert the pans beneath the grill and bake the contents for several minutes until golden.<br />
5. Serve with salad.<br />
Cheese toasts with mushroom skewers<br />
recipe for 4 persons<br />
300 g of hard cheese<br />
4 slices of toast bread<br />
2 egg yolks<br />
5 spoons of beer<br />
1 spoon of spicy mustard<br />
salt and ground white pepper<br />
Ingredients for the mushroom skewer:<br />
250 g of oyster mushrooms<br />
250 g of chanterelles<br />
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