Lagrange Evolution 149 Series User Manual page 41

LA REBLOCHE AUX POMMES
Serves 6
An original recipe combining sweet and salty flavours...
Ingredients: 2 Reblochon de Savoie cheeses – 10 Russet or
similar apples.
Cut the apples into rounds, removing all pieces of core and seeds.
Brown in a lightly greased pan. Transfer the apples to a heat-resistant
dish and place on the upper tray to keep warm.
Slice the Reblochon in two horizontally. Place one piece in each
pan with the cut side facing up. Put the pan on the element and
allow the cheese to heat for several minutes. Remove the pan and
use a spoon to scoop the melted portion of the Reblochon onto a
plate with some of the cooked apple mixture. Sprinkle with a little
cinnamon if desired. Return the pan to heat and continue melting
the remaining cheese.
RECIPES USING RACLETTE PANS
Suggestions: Select a nice Raclette cheese. Plan for approximately
g of cheese per person.
200
Ingredients: 1.2kg Raclette cheese cut into thin slices – 12 potatoes
– variety of cold meats (e.g., cooked ham, cured raw ham, smoked
ham, dried meats, Grisons meat cut into thin strips, sausage) – side
dishes as desired (cocktail onions or other pickles/chutneys).
Cook the potatoes in their skins and then place them on the upper
glass tray in a heat-resistant dish containing enough water to cover
the bottom. Add one or more slices of Raclette cheese to each pan.
Heat the cheese until its surface forms a thin, golden crust.
Serve with the cold meats, salad, cocktail onions, pickles and
chutneys, mushrooms, a dash of ground white pepper on the
cheese, sliced tomatoes or aubergines, etc...
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LA RACLETTE
Serves 6