Bedienungsanleitung Unold 48795 (Seite 34 von 108) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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Stand 6.3.2020

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.

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-boiled egg, 50 g smoked salmon, 2 tblsp.s

of sour cream, 1 tsp. of sweet mustard, ½ tsp.

of grated horseradish, salt, pepper, 100 g

Mozzarella, butter

Brush the mushrooms, remove the stalks. Keep

the head aside. Prepare the stalks and all other

ingredients as described for the filled tomatoes.

Stuff 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

the potatoes, as well as salami and raclette

cheese. Gratinate for about 3–4 minutes, season

with some paprika powder.

Camembert and cranberries

150 g cooked noodles, 1 tblsp. of cranberries,

100 g soft Camembert, butter

Butter the raclette pans, fill some noddles into

the pans, add cranberries and the sliced Cam-

embert, gratinate for about 4–5 minutes.

Raclette variations

As already noted, there are nearly no limitations concerning the choice of ingredients, so the following

recipes are only a small selection.

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Unold 48795 Seite 34

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