Grilled Camembert With Cranberry Sauce; Raclette From Four Types Of Cheeses; Lotrine Raclette; Cheese Toasts With Mushroom Skewers - Ecg Rg 520 Bedienungsanleitung

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.

Raclette from four types of cheeses

recipe for 4 persons
200 g of semi-hard Holland cheese
200 g of Gouda
200 g of Edam
200 g of Swiss cheese
1 kg of potatoes
8 slices of ham
4 slices of pistachio flavoured mortadella
8 very fine slices of prosciutto or other dry meat
2 spoons of mustard
1/2 spoon of ground caraway seed
1/2 spoon of ground paprika
Preparation:
1. Wash potatoes with peels, wrap in aluminium foil and leave to
bake in the oven.
2 Dice all types of cheeses. In one bowl, mix mustard and
EN
caraway seed and in another bowl, the remaining mustard
and paprika.
3. Roll the slices of prosciutto and ham and put on a plate.
4. Each diner will place several cubes of cheese, which was
covered with one of the mustard sauces, into the raclette pan.
5. The cheese melts within several minutes and served with
potatoes, prosciutto and ham.
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Lotrine raclette

recipe for 4 persons
600 g of prosciutto
400 g of Swiss cheese
4 eggs
4 spoons of whip cream
1 spoon of chopped parsley
a little bit of grated Parmesan
a pinch of freshly grated nutmeg
salt and freshly ground black pepper
Preparation:
1. Dice the prosciutto and shred the cheese roughly
2. Mix the eggs, cream and nutmeg, add salt, pepper and put
into refrigerator
3. Pour the mixture into the raclette pans and sprinkle with
Parmesan and chopped parsley.
4. Insert the pans beneath the grill and bake the contents for
several minutes until golden.
5. Serve with salad.

Cheese toasts with mushroom skewers

recipe for 4 persons
300 g of hard cheese
4 slices of toast bread
2 egg yolks
5 spoons of beer
1 spoon of spicy mustard
salt and ground white pepper
Ingredients for the mushroom skewer:
250 g of oyster mushrooms
250 g of chanterelles
250 g of mushrooms
150 g finely sliced ham
3 shallots
parsley stem
5 spoons of olive oil
salt and ground black pepper
Preparation:
1. Shred the cheese into a fire-proof bowl and carefully mix with
beer, mustard and egg yolks.
2. Insert the bowl into the water bath and constantly stir until
the cheese melts; add salt and pepper.
3. Toast the bread and cut in half. Place one half of the toast
on each raclette pan and fill with the cheese mix. Roast until
golden.
4. Cut the washed and cleaned mushrooms and mix shallot
slices and chopped parsley stem with oil.
5. Put the individual types of mushrooms on the skewer
alternatively with the shallot. Add salt, pepper, spread parsley
oil and wrap each skewer with a slice of ham. Grill for 6–10
minutes and serve with cheese toasts.

Cheese baked sprouts with fried onions

recipe for 4 persons
800 g of Brussels sprouts blanched in boiling water
450 g of sliced Raclette cheese
1 bundle of parsley
3 spoons of butter
8 spoons of fried onions (package) or home fried
grated nutmeg
salt and ground black pepper