Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Raclette with buckwheat crunch
20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 993
  • Fat about 66g
  • Carbohydrates about 38g
  • Protein about 58g
This is needed
This is needed for 4 people
Buckwheat crunch
  • 3 sprigs thyme, leaves torn off
  • 80 g buckwheat, soaked in water for approx. 2 hrs., drained
  • 1 tbsp olive oil
  • 40 g walnut kernels, coarsely chopped
  • 2 pinches sea salt
Raclette
  • 800 g raclette cheese in slices (e.g. cave-aged)
  • 1 tbsp birnel (pear syrup) or runny honey
  • 500 g raclette potatoes
View these products
And that's how it's done
And that's how it's done
Buckwheat crunch
Heat the oil in a frying pan. Fry the buckwheat over a medium heat for approx. 5 mins., stirring occasionally. Add the walnuts and thyme, cook for approx. 5 mins., season with salt. Set aside the buckwheat crunch.
Raclette
Place the cheese slices in the raclette pans, add the buckwheat crunch, drizzle a little pear syrup over the top. Melt the cheese under a raclette grill for approx. 8 mins., serve with the potatoes.