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LA RACLETTE 4 SAISONS
Serves 6
Ingredients: 1.2 kg Raclette cheese;
variety of cold meats (e.g., Grisons
meat, cooked or cured raw ham,
sausage); salad; quail eggs; smoked
lardoons, cubed.
Steam or boil the potatoes in their
skins. Halve the potatoes and place
them on the upper glass tray to keep
warm in a heat-resistant dish contai-
ning enough water to cover the bot-
tom. Heat the cheese in the pans until
it begins to melt and add the smoked
lardoons.
Serve with side dishes depending on
the season:
* Spring: asparagus tips, cherry toma-
toes, carrots, turnips, potatoes...
* Summer: celery stalks, grilled sweet
peppers, basil leaves, pineapple pi-
eces, courgettes, caulifl ower...
* Autumn: sweet corn, nuts, hazelnuts,
raisins, sliced chestnuts, artichoke
hearts, smoked lard, cocktail onions...
* Winter: meatballs, sliced roasted veal
or chitterlings...
Further fecipes ideas:
Provencale tomatoes:
Make a paste of crushed garlic, salt,
chopped parsley and olive oil. Spread
onto halved tomatoes. Place in the
Raclette pans and cook for 10 minutes.
Minted courgettes:
Brush slices of courgette with olive
oil, sprinkle on fi nely chopped mint
and cook in the Raclette pans for 15
minutes.
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