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As already noted, there are nearly no limitations concerning the choice of ingredients, so the
following recipes are only a small selection of the multitude of possibilities.
Stuffed tomatoes
Ingredients:
3 small tomatoes, 2 button
mushrooms, 1 slice of toasted
bread, 2 tblsp of chopped fresh
basil leafs, 2 tblsp chopped
fresh parsley, 50 g cooked
ham, 2 tblsp of sour cream, 1
tsp of tomato paste, salt,
pepper, 100 g Mozzarella
cheese, butter
Stuffed button mushrooms
Ingredients:
4 large button mushrooms,
1 slice of toast bread, 1 tblsp of
fresh chopped parsley, 1 hard-
boiled egg, 50 g smoked
salmon, 2 tblsp of sour cream,
1 tsp of sweet mustard, ½ tsp
of grated horseraddish, salt,
pepper, 100 g Mozarrella
cheese, butter
Salami paprika
Ingredients:
150 g cooked, peeled potatoes,
100 g grilled marinated papri-
kas, 50 g of Salami in slices,
120 g raclette cheese in ½ cm
slices, paprika powder, butter
Camembert and cranberries
Ingredients:
150 g cooked noodles, 1 tblsp
of cranberries, 100 g soft
Camembert, butter
Tomato basil Crostini
Ingredients:
1 large tomato, 2 tblsp of fresh
basil leafs, 12 green olives, salt,
pepper, 100 g Mozzarella,
6 thin slices of baguette, olive
oil
18
Preparation:
Chop the toasted bread with the mushrooms and ham
with a hand blender. Add basil, parsley, sour cream
and tomato paste, mix and season with salt and
pepper, mix again, then fill the tomatoes with this
mixture. Butter the raclette pans. Place 2 tomato halfs
in each pan, put the sliced Mozzarella on top and
gratinate for 6–8 minutes.
Preparation:
Brush the mushrooms, remove the stalks. Keep the
head aside. Prepare the stalks and all other
ingredients as described for the filled tomatoes. Fill
this mixture into the mushrooms. Butter the raclette
pans. Place 2 mushrooms in each pan, put the sliced
Mozzarella on top and gratinated for 4–6 minutes.
Preparation:
Butter the raclette pans, add some potato slices, cut
the paprika into stripes, add some stripes to the
potatoes, as well as salami and raclette cheese. Cook
about 3–4 minutes, season with some paprika
powder.
Preparation:
Butter the raclette pans, fill some noddles into the
pans, add cranberries and the sliced Camembert,
gratinate for 4–5 minutes.
Preparation:
Chop the tomato, cut the basil into fine stripes and
the olives into rings, roast 1 bread slice on the grill
plate. Oil the raclette pans, lay the bread into the
raclette pans, distribute tomatoes, basil and olives on
the bread, season with salt and pepper, cover the
bread with Mozzarella and gratinate for 4–6 minutes.
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