Lagrange maybaum RAC 700 Mode D'emploi page 16

GB
– grapes
– 8 morels
– 4 tablespoons of pine nuts
– 4 tablespoons of raisins,
- 4 tablespoons of walnut cores,
- 2 tablespoons of olive oil, salt,
pepper.
Arrange the breakfast bacon and
the duck breast in slices on a plate
and let a spoon of oil drip on it. Put
the nuts, raisins, (washed) grapes
and morels in another receptacle.
Cut the goat cheese in halves and
oil them. Cut the Gouda and Comté
cheese in ribs and arrange on a
plate.
Put all ingredients on the table. The
guests let the cheese melt in the
raclette pans and embellish it with
side dishes of their liking.
APPLE RACLETTE
(For 6 people)
Ingredients: 1.2 kg of raclette
cheese in thin slices; 10 apples of
the « rennet » or « Canada » sort.
Remove the stalk of the apples and
cut them into slices. Let the apple
slices brown in a pan with some
grease. Put 2 or 3 apple slices in the
raclette pans and cover with a slice
of cheese. Let it melt and season
with some cinnamon according to
taste. Enjoy your meal...
COOKING ON THE STONE PLATE
Tips and recipes
Cooking on the stone plate is fully
in line with the current trend of
dietary and light cuisine, which is
healthy and natural because the
foodstuffs maintain both their full
taste and their vitamins. The stone
saves the calories and spreads
them slowly and evenly during the
cooking.
The ingredients for a „Stone eve-
ning" are:
Meat (preferably lean):
Beef: fillet and steaks.
Veal: escalope, fillet.
Poultry: escalope, fillet, chicken or
turkey giblets, duck wings or duck
fillet.
Pork: fillet, joint, chops or bacon.
Fish: all sorts of fish, whether filet
or slices (e.g. salmon)
Crustaceans: spiny lobsters, cray-
fish, scallops, king prawns, etc.
Vegetables: mushrooms in thin sli-
ces, onion rings, courgettes in thin
slices, green or red pepper bells as
a treat for the tongue and the eye,
cocktail tomatoes cut in half, etc.
Side dishes: sauces, mayonnaise, le-
mon, harissa, parsley, garlic, curry,
Provençal herbs, etc.
Fruit: bananas, apples, pears, etc.
Preparation of meat and fish:
Meat: cut the meat into strips that
are about 0.5 to 1 cm thick and 2 to
4 cm wide.
Fish: cut the filets into strips that
are 2 to 4 cm wide.
You can also prepare small skewers
with small wooden sticks. In this
case, cut the meat or fish into small
cubes of about 1.5 cm.