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Blue cheese raclette
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 761
  • Fat about 33g
  • Carbohydrates about 84g
  • Protein about 23g
This is needed
This is needed for 4 people
Raclette
  • 200 g pumpernickel, sliced
  • 400 g blue cheese (e.g. Gorgonzola, St. Agur, Roquefort), cut into pieces
Plum chutney
  • 250 g frozen plums, quartered
  • 2 shallot, cut into thin strips
  • 1 tsp ginger, grated
  • 0.5 dl balsamic vinegar
  • 0.5 dl water
  • 50 g cane sugar
  • a little cayenne pepper
  • 0.25 tsp salt
Port-soaked pears
  • 3 dl light port
  • 2 dl water
  • 100 g cane sugar
  • 1 cinnamon stick
  • 1 star anise
  • 0.5 grapefruit, rinsed with hot water, dabbed dry; use peeled rind only
  • 4 pears, peeled
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And that's how it's done
And that's how it's done
Raclette
Place the pumpernickel in the raclette pans and toast under a raclette grill for approx. 4 mins. Dot the cheese on top and melt under the raclette grill for approx. 5 mins.
Plum chutney
Cook the plums with all the ingredients up to and including salt over a medium heat for approx. 20 mins. until soft, stirring occasionally; leave to cool. Spoon over the melted cheese.
Port-soaked pears
Bring the port with the water and all the ingredients up to and including grapefruit peel to the boil. Add the pears, reduce the heat, cover and simmer for approx. 10 mins. until almost soft. Remove the pears, reduce the juice for approx. 30 mins. to a syrupy consistency. Drizzle over the pears. Serve the pears warm with the raclette.