Unold 48735 finesse Bedienungsanleitung Seite 24

on top of the potatoes and cover it with almond
sauce, cook 3-4 minutes.
calf liver with apple and yoghurt sauce
150 g calf liver, 1 apple, ½ onion, 150 g mash-
ed potatoes, 2 tsp. of cranberries, 2 tsp. of oil,
yoghurt sauce
Cut the liver into thin bite-sized pieces, peel the
apple, remove the core and cut it into slices,
peel and and slice the onion. Brush the grill
plate with some oil and grill liver, apple and
onion for 1-2 minutes while turning it. Fill
1-2 tblsp.s of mashed potatoes into the oiled
raclette pans, add a little bit of the liver mixture.
Cover with yoghurt sauce and gratinate for about
3 minutes, serve with cranberries.
smoked salmon with creamy horseraddish sauce
150 g asparagus pieces (precooked), 100 g
smoked salmon, butter
Butter the raclette pans, put also a few asparagus
pieces into the pans, add some smoked salmon
and cover it with cream-horseraddish sauce.
Cook for about 5–7 minutes. Serve with raosted
white bread.
Potatoes, courgettes, ham with pepper sauce
100 g cooked peeled potatoes, 100 g small
courgettes in slices, 100 g cooked ham in strips,
some butter, salt, pepper
Butter the raclette pans, roast courgette slices
on the grill plate for about 2 minutes from both
Raclette variations
As already noted, there are nearly no limitations concerning the choice of ingredients, so the following
recipes are only a small selection.
stuffed tomatoes
3 small tomatoes, 2 button mushrooms, 1 sli-
ce of bread, 2 tblsp. of chopped fresh basil,
2 chopped fresh parsley, 50 g cooked ham,
2 tblsp. of sour cream, 1 tsp. of tomato paste
salt, pepper, 100 g Mozzarella, butter
Roast the toast bread and chop it with the
mushrooms and ham using a hand blender. Add
basil, parsley, sour cream and tomato paste,
mix and season with salt and pepper, mix again,
then stuff the tomatoes with this mixture. Butter
the raclette pans. Place 2 tomato halves in each
pan, put the sliced Mozzarella on top and grati-
nated about 6–8 minutes.
stuffed button mushrooms
4 large button mushrooms, 1 slice of toast
bread, 1 tblsp. of fresh chopped parsley, 1 hard-
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sides, fill some potato and courgette slices into
the raclette pans. Distribute the ham on top,
season it and cover it with pepper sauce, cook
for about 3–4 minutes.
shrimps with tomato sauce
100 g cooked shrimps, 100 g courgettes in
slices, some olive oil, 100 g cooked rice, tomato
sauce
Grill the shrimps and the courgette slices on the
oiled grill plate for 2 minutes while turning from
time to time. Then fill some rice into the buttered
raclette pans some, add some courgettes and
shrimps, cover with tomato sauce and cook for
about 3–4 minutes.
Potatoes with garlic sauce
200 g cooked peeled potatoes, garlic sauce,
butter
Fill the buttered raclette pans half with potato
slices, cover with garlic sauce and cook for
3–4 minutes.
Fruit with sweet sauce – a delicious dessert
150 g fruit of the season, bite-sized, lemon
juice, sweet sauce
Place some fruit pieces into the raclette pans,
season with some lemon juice and cover with
sweet sauce. The cook for about 3–4 minutes.
boiled egg, 50 g smoked salmon, 2 tblsp.s of
sour cream, 1 tsp. of sweet mustard, ½ tsp. of
grated horseraddish, salt, pepper, 100 g Mozz-
arrella, butter
Brush the mushrooms, remove the stalks. Keep
the head aside. Prepare the stalks and all other
ingredients as described for the filled tomatoes.
Stuffl this mixture into the mushrooms. Butter
the raclette pans. Place 2 mushrooms in each
pan, put the sliced Mozzarella on top and
gratinate for about 4–6 minutes.
salami pepper
150 g cooked, peeled potatoes, 100 g grilled
marinated peppers, 50 g of Salami in slices,
120 g raclette cheese slices, paprika powder,
butter
Butter the raclette pans, add some potato slices,
cut the peppers into strips, add some strips to