25 Raclette Recipes: Small pans, very big!

It is going to be a party!

How do you prefer your raclette pans - with ham tomato or pear? Or would you prefer chocolate? 25 raclette recipes and ideas.

If prickly encounters ham and olive on tomato, then we can not keep them and look forward to a delicious feast our eyes!

Christmas time is RacletteTime. zusamen family and friends to sit, chat, celebrate and enjoy the evening - a glass of wine and many small delights. Put all of your loved one and feast like a king. Because - it is creative. On the table stuffed tortilla and spicy hash browns come. Our raclette recipes are for connoisseurs!

Prerequisite for a successful raclette evening is the choice of the right raclette grills. Since it is not easy to keep track of the number of different raclette grill, you'll find tips for buying a raclette grill.   

The cheese

25 Raclette Recipes: Small pans, very big!

Those who prefer classic accesses a special Raclette cheese. This is spicy in flavor and creamy in consistency. At least as well suited Sheep and goat cheese as well as the classics Gouda and Camembert.

Small raclette Tip: 150 g to 200 g of cheese per person

If the apartment mieft after raclette cheese: there are tips on how to neutralize the odors.

The ingredients

Everything is allowed. And nothing forbidden! Help yourself to the wide variety of colorful vegetables and colorful fruit. And combine it with tender turkey and tasty beef. Even desserts can be prepared in small pans. Caramelized nuts and golden pancakes are the highlight of every Raclette-Dinners.

25 Raclette Recipes: Small pans, very big! 

Four kinds of raclette pans with beef, mango and feta

Ingredients (4-6 people)

1 ripe mango, 400 g of beef, 4 EL oil, salt, pepper, 200 g of creamy feta, oregano for garnishing

preparation

1. Cut mango flesh from the stone. Peel pulp and cut into thin columns. Wash meat, pat dry and cut into slices. Cut large slices possibly smaller. Oil and meat mix, season with salt and pepper, refrigerate until dinner.

2. fry to eat meat with the marinade on the serving plate of raclette machine in Wenden 3-4 minutes, with mango slices and cheese in chunks in raclette pans layers. bake 4-6 minutes under the hot grill raclette machine. To taste with oregano garnish.

 

Four kinds of raclette pans with potatoes, chorizo ​​and raclette cheese

Ingredients (4-6 people)

400 g waxy potatoes, four fried chorizo ​​sausages (à 100 g), 175 g raclette cheese into slices

preparation

1. Wash potatoes thoroughly, cook in boiling water for about 20 minutes. Drain potatoes, peel and cut into slices.
2. Remove sausage from the Pelle and cut into slices. Cut the rind off the cheese.
3. sausage on the serving plate of raclette appliance baked brown 4-6 minutes, take down, layers of potatoes and cheese in raclette pans. Under the grill of the raclette device scalloped 4-5 minutes brown.

 

Four kinds of raclette pans avocado with tomatoes and goat cheese

Ingredients (4-6 people)

2-3 tomatoes, 3 stems thyme, 1 avocado, 1 tbsp lemon juice, 150 g Fresh goat cheese, pepper, 2-3 EL liquid honey

preparation

1. Wash tomatoes and cut into slices. Wash thyme, shake dry and pluck leaves from the stems. Avocado cut in half, detach stone. solve pulp from the peel, dice or cut as desired in the column. sprinkle with lemon juice. Cheese crumble.

2. Spread the tomato, avocado and goat cheese to the pan, season with pepper. With a little honey drizzle and sprinkle thyme. Approximately cook 3 minutes in the raclette grill.

 

Four kinds of raclette pans Black Forest ham and pear

Ingredients (4-6 people)

20 g walnut kernels, 2 barrels (à 150 g), 1 pack (250 g) Camembert, 1-2 stems parsley, 12 slices (à 10 g) Black Forest ham

preparation

1. Chop nuts coarsely. Wash pears, cut into quarters, cut out cores, cut pears into slices. Camembert cut into slices. Wash the parsley, shake dry and pluck the leaves from the stems.

2. Add pear slices, ham, Camembert and nuts in the pan and cook in raclette grill for about 3 minutes. Garnish with parsley leaf.

25 Raclette Recipes: Small pans, very big! 

Steakpfännchen

Ingredients (4 people)

500 g rump steak, 1 tablespoon oil, salt, pepper, 4 figs, 100 g Gorgonzola cheese

preparation

pat meat dry. Heat the oil in a pan. Meat fry about 1 minute on each side, season, take out with salt and pepper. Wash figs, pat dry, cut stem and cut in figs columns. Cut cheese into slices or crumble. Cut the meat into pieces and place with fig columns in raclette pans. to give cheese and au gratin under the hot raclette.

 

Chorizo ​​pans

Ingredients (4 people)

4 chorizo ​​sausages (80 g), 50 g of pickled peppers, 1 baguette buns, 100 g of creamy feta cheese, creme fraiche EL 1-2

preparation

Sausage peel and cut into slices. Pepperoni, down to the stalk cut into slices. Baguette cubes. Feta and sour cream mix. give chorizo, peppers and baguette in raclette pans. Depending 1 tablespoon feta cream to give and au gratin under the hot raclette.

 

Hash browns pans

Ingredients (4 people)

4 hash browns (à cca. 50 g), 1 tablespoon oil, 2 scallions, 8 cherry tomatoes, 100 g raclette cheese into slices

preparation

cook hash browns according to package directions with oil in the pan, remove it. Clean green onions, wash, pat dry and cut into diagonal rings. Wash the tomatoes, pat dry. Hash browns remove, cut into 4 triangles. Possibly. cut the rind off the cheese. give hash browns, green onions and tomatoes at will in raclette pan, cover with cheese and au gratin under the hot raclette.

25 Raclette Recipes: Small pans, very big! 

Shrimp and pineapple pans

Ingredients (6 persons)

200 g frozen shrimp (blanched, peeled and gutted), 1/4 fresh pineapple, 2 scallions, 200 g butter, cheese

preparation

Defrost 15-20 minutes in cold water first shrimp and pat dry. Peel the pineapple, remove quarters, woody core and cut flesh into slices. Clean green onions, wash and cut into rings. Cut cheese into strips.

occupy the second pan and bake about 10 minutes.

 

Stuffed mushrooms pans

Ingredients (6 pans)

200 g button mushrooms, 75g rocket, 100 g pickled red pepper, salt, pepper, 200g Camembert

preparation

1. Mushrooms clean, clean and break stems careful. Wash arugula, shake dry. Chop peppers, mushroom stems and arugula fine. Season with salt and pepper. Fill mixture into the mushroom caps. Cut cheese into cubes.

occupy the second pan and bake about 10 minutes.

 

Potato blue pans

Ingredients (6 pans)

500 g small potatoes, 100 g Radicciosalat, 100 g blue cheese, 6 slices of Parma ham

preparation

1. Wash potatoes and cook in plenty of boiling water for about 15 minutes. scare under cold water, drain and peel. cleaning lettuce, wash, shake dry and cut into thin strips. Cut cheese into slices.

occupy the second pan with potatoes, salad, ham and cheese.

 

Gnocchi pans

Ingredients (6 persons)

250 g cherry tomatoes, 1 pack (125 g) mozzarella cheese, 250 g of fresh gnocchi (refrigerated), 3 tablespoons pesto

preparation

1. Tomatoes clean, wash and cut in half. Cut cheese into 6 slices.

2. Serve gnocchi, tomato, cheese and pesto in small pan.

 

Mini tortilla wraps

Ingredients (6 persons)

200 g of steak, salt, pepper, 1 tablespoon sunflower oil, red pepper 1/2, 1/2 425 ml can sweet corn, 150 g raclette cheese into slices, tortilla 2, 3 EL onions

preparation

1. Wash meat, pat dry, cut into strips, season with salt and pepper. Heat oil in a frying pan and fry meat vigorously for about 5 minutes, turning. Clean peppers, wash and cut into strips. Pour corn in a colander and drain well. Cut cheese into strips. Cut tortillas into thirds.

occupy the second tortilla third with peppers, meat, corn and onions. To a wrap shape, cover with cheese and baked in pans.

 

Figs and cheese pans

Ingredients (6 persons)

3 figs 1-2 branches rosemary, 3 Fresh goat cheese medallions (à 40 g), 60 g walnut kernels, 3 tablespoons liquid honey

preparation

1. Wash figs, clean and cut into wedges. Wash rosemary, shake dry, pluck needles from the branches. Halve cheese horizontally.

2. pans with nuts, figs and cheese columns halves occupy. Drizzle with honey and sprinkle rosemary.

25 Raclette Recipes: Small pans, very big! 

vegetarian pan

Ingredients (8 persons)

800 g small waxy potatoes, 2 small red-cheeked apples (à 125 g), 2-3 sprigs of rosemary, 300g fresh goat cheese (roll), 150 g of liquid honey, freshly ground black pepper

preparation

1. Wash potatoes thoroughly, cook in boiling water for 20-25 minutes. Drain, rinse, remove peel and potatoes into quarters. Wash apples, dry them, cut into quarters, cut out cores and cut into slices.

2. Wash the rosemary, shake dry and pluck the needles from the stems. Cut cream cheese into slices.

3. Spread potatoes, apple slices, rosemary, goat cheese in pan. Drizzle with honey and sprinkle with pepper. about grilling under the raclette.

 

Mushroom pan

Ingredients (8 pans)

4 chicken fillets (à 175 g), 600 g of small mushrooms, 1 onion, 75 g of smoked bacon, 4 EL oil, salt, pepper, 1/2 EL dried oregano, 250 g of whipped cream, fruit brandy EL 2-3, 100 g mountain cheese, possibly oregano for garnishing

preparation

1. Wash meat and pat dry. Clean mushrooms and cut in half, depending on size. Peel onion and chop finely. Bacon finely. Heat 2 tbsp oil in a pan, fry meat 15-18 minutes in while turning. Season with salt and pepper and remove from the pan.

omit the second bacon in the pan and remove. Pour the remaining oil into the pan, saute mushrooms in it while turning. Onion and oregano add and fry briefly. Add bacon, season with salt and pepper.

3. Deglaze, boil and simmer over low to medium heat for 4-5 minutes with cream and fruit brandy. Meanwhile, grate the cheese finely. Meat cut.

4. Add meat with a little mushroom cream in pan, sprinkle with cheese. Grilling under the raclette grill until the cheese is melt. Maybe garnish with oregano.

 

Mexico steak pans

Ingredients (8 persons)

3 Rumpsteaks (at approx 210 g), 2-3 EL oil, salt, pepper, 1 can (425 ml) of red beans cores 1 can (425 ml) vegetables corn, 1 bottle (250 ml) fiery hot chili sauce, 1 glass (215 g) Jalapenos chilies into slices, 150 grams of cheddar cheese, 300 g creme fraiche

preparation

1. Wash meat and pat dry. Heat oil in a pan. fry meat from each side 2-3 minutes. Remove from pan, place on a baking sheet and bake in preheated oven (electric oven: 150 ° C / convection: 125 ° C / Gas: s manufacturer.) Fry about 8 minutes. Remove from oven, season with salt and pepper and let rest a bit. If the raclette devices have a barbecue, so there may be grilling the steak too.

2. Meanwhile, pour beans into a colander and rinse with cold water, drain. Pour corn in a sieve and let drain too. Mix corn, beans and chili sauce in a bowl.

3. Jalapenos pour into a colander and drain. grate cheese finely. Cheese and sour cream mix. Cut the meat into strips. distribute beans corn mixture, steak strips and cheese-sour cream into the pan and broil until under the raclette grill until the cheese bleeds. serve with jalapenos. To taste taco chips.

25 Raclette Recipes: Small pans, very big! 

Tortilla pan

Ingredients (8 persons)

750 g potatoes, 250 g chorizo, 1 red pepper, 100 g of Manchego cheese, 4 stalks parsley, 200 g of whipped cream, 3 eggs, salt, grated nutmeg

preparation

1. Wash potatoes, cook in boiling water for about 20 minutes. Deter pouring cold and remove the shell. Let cool down. From the sausage, skinned, cut sausage into slices. Halve peppers, clean, wash and cut into cubes. Potatoes into cubes. rub Manchego fine. Wash the parsley, shake dry. Leaves pluck and chop finely.

2. cream and egg whisk, season with salt and nutmeg. distribute potatoes, peppers and sausage portions in the pans. With the egg cream pour and sprinkle with cheese. gratinieren 3-4 minutes under the preheated grill raclette device until the eggs cream is hammered. Parsley sprinkle. process remaining ingredients well. Makes 2-3 pans per person.

 

Scallop pans

Ingredients (8 persons)

1 garlic clove, frâiche 600 g cream, 1 pack (50 g) frozen Provence herbs. Grated zest of 1/2 organic lemon, 2 tablespoons lemon juice, salt, pepper, 80 g of dried soft tomatoes, 6 stalks chives, 500 g scallops

preparation

1. Peel For the sour cream dip garlic and finely chop. Sour cream with garlic, frozen herbs, lemon zest and juice mix. Season with salt and pepper. tomatoes cut into strips. Wash chives, pat dry and cut into rolls. Wash scallops and pat dry and season with salt.

2. mussel meat fry in portions on the hot grill plate of raclette machine for 3-4 minutes, turning one x. distribute portions into the pan with the tomatoes. Season with pepper. Each pour a little dip. gratinieren 2-3 minutes under a preheated grill raclette machine. Remaining dip with chives and serve it. process remaining ingredients well. Makes 2 pans per person.

 

Burger pans

Ingredients (8 persons)

250 g of salad mayonnaise, 250 g of tomato ketchup, few drops Worcestershire sauce, 450 g of minced pork, 2 tablespoons oil, 2 red onions, 200 g cherry tomatoes, 100 g gherkins, 200 g raclette cheese, 16 thin slices of French bread, Rose Paprika

preparation

1. Stir the sauce, mayonnaise and ketchup and season with Worcestershire sauce, chill. Mett from the form 16 small, flat cakes. Heat oil in a large skillet, fry meatballs while turning about 5 minutes. Drain and remove to paper towels.

2. Peel onions and cut or planed into thin rings. Wash tomatoes and cut into slices. Drain gherkins and also cut into slices. entrinden cheese and cut into wide strips.

3. bread portions, put in the pan and toast under the preheated Raclette Grill 2-3 minutes. spread some sauce on the bread with onion, gherkins, tomatoes and meatball show. Top with cheese and drizzle with a little sauce. gratinieren 2-3 minutes under the hot grill raclette machine. Dip remaining sprinkle with paprika and serve with. process remaining ingredients well. Makes 2 pans per person.

 

Turkey gyros pan

Ingredients (8 persons)

600 g Putenschnitzel, 2 TL gyros spice mixture, 2 tablespoons of olive oil, 400 g feta cheese, sour cream 250 g, 5 stems thyme, pepper, 1 small onion (about 300 g), 150 g of green olives (filled with paprika)

preparation

1. Wash meat, pat dry and cut into strips. Gyros and condiment oil stir. mix with the meat in a bowl and place about 1 hour cold. Crumble feta cheese for the sauce. Stir in sour cream. Wash thyme, shake dry. Leaves pluck and, except for some for garnish, chop finely. stir thyme under the cheese and season with pepper.

2. Peel the onion, halved and cut into thin slices. Drain the olives and cut into slices. fry in a hot pan gyros while turning, add onions and fry for 2-3 minutes, remove.

3. Distribute Gyros in portions in the pans. Olives and dip slightly to give. gratinieren 2-3 minutes under a preheated grill raclette machine. Remaining dip with beiseitegestelltem thyme garnish and serve with. process remaining ingredients well. Makes 2-3 pans per person.

 

Burger Sauce

Ingredients (8 persons)

250 g of mayonnaise, 250 g of tomato ketchup, sprinkle some Worcesterhiresauce, Rose paprika

preparation

1. Stir the sauce, mayonnaise and ketchup and season with Worcestershire sauce, refrigerate until ready to serve. Dip sprinkle with paprika.

 

Sheep Cream Cheese

Ingredients (8 persons)

400 g feta cheese, 200 g sour cream, 4-5 stalks of thyme, pepper

preparation

1. Crumble feta cheese and mix with sour cream. Wash thyme, shake dry and pluck off the leaves. stir into the cream cheese. Season with pepper.

25 Raclette Recipes: Small pans, very big! 

Camembert pans

Ingredients (8 persons)

2 small onions, 2 oranges, 750 g of pear, 50 g sugar, 75 ml of white wine vinegar, 1 teaspoon coriander seeds, 1 bay leaf, zest of 1 organic orange, salt, pepper, 750 g potatoes, 4 stalks parsley, 600 g cream Camembert, 200 g Black Forest ham (in thin slices)

preparation

1. Peel For the relish and onions finely. Peel the oranges so that the white skin is completely removed. detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes. Peel the pears, cut into quarters, remove seeds and dice finely. Sugar caramelize in a saucepan, add onion and apply short in it. Pears, orange segments and juice, vinegar, coriander, bay leaf and orange peel admit boil. Simmer for 20-30 minutes over medium heat. Season with salt and pepper and let cool.

2. Wash the potatoes and cook in boiling water for about 20 minutes. Deter pouring cold and remove the shell. Let cool potatoes and cut into slices. Wash the parsley, pat dry and chop finely. Cut cheese into slices. distribute potatoes, cheese and ham in portions in raclette. gratinieren 2-3 minutes under a preheated grill raclette machine. Serve sprinkled with parsley. Serve relish it. process remaining ingredients well. Makes 2-3 pans per person.

 

Bolognese pans

Ingredients (8 persons)

150 g carrot, 1 onion, 1 clove garlic, 2 tablespoons olive oil, 500g mixed minced meat, 1 tablespoon tomato paste, 400 g of chunky tomatoes, salt, pepper, 1 teaspoon dried Italian herbs, 1 pinch of sugar, 250 g mini penne pasta, 125 g mozzarella cheese, basil, for garnish

preparation

1. Wash carrot, peel and cut into fine dice. Peel the onion and garlic and chop finely. Heat oil, Hack fry crumbly therein. add onion and garlic and cook. Add tomato paste and sauté briefly. Add tomatoes, salt, pepper, herbs and sugar to taste. Approximately simmer 30 minutes.

2. Prepare pasta in boiling salted water according to package directions. Drain the mozzarella and dice small. Season sauce again. Drain pasta, rinse with cold water and drain. distribute noodles and sauce portions in raclette pan, sprinkle with cheese. gratinieren 2-3 minutes under a preheated grill raclette machine. Garnish with basil. process remaining ingredients well. Makes 2-3 pans per person.

 

Pear Relish

Ingredients (8 persons)

2 small onions, oranges 2, 750 g of pear, 50 g sugar, 75 ml of white wine vinegar, 1 teaspoon coriander seeds, 1 bay leaf, zest of 1 organic orange, salt, pepper

preparation

1. Peel onions and chop finely. Peel the oranges so that the white skin is completely removed. detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes. Peel the pears, cut into quarters, remove seeds and dice finely.

2. sugar caramelize in a saucepan, add onion and apply short in it. Pears, orange segments and juice, vinegar, coriander, bay leaf and orange peel admit boil. Simmer for 20-30 minutes over medium heat. Season with salt and pepper and let cool.

 

Even more raclette recipes exist here at our colleagues from Lecker.de >>