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Raclette twists with tomato dip
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 161
  • Fat about 8g
  • Carbohydrates about 16g
  • Protein about 6g
This is needed
This is needed for 20 pieces
Dough
  • 400 g half-white flour
  • 1 tsp salt
  • 1 tsp dry yeast
  • 150 g plain greek yoghurt
  • 1.25 dl water
  • 30 g butter, melted, left to cool
Cheese twists
  • 40 g butter, melted, left to cool
  • 200 g raclette cheese, coarsely grated
  • 1 garlic clove, squeezed
  • 1.5 tbsp Italian herb mix
Dip
  • 2 tbsp olive oil
  • 1 onions, coarsely chopped
  • 1 tin chopped tomatoes (400 g)
  • 6 dried tomatoes in oil, drained, cut into strips
  • 1 tsp sugar
  • a little pepper
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Dough
Mix the flour, dried yeast and salt in a bowl. Add the yoghurt, water and butter, mix, knead for approx. 10 mins. to form a soft dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Cheese twists
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the cheese over one half of the dough, place the other half on top, press down gently. Cut the dough lengthwise into approx. 2 cm strips, twist the strips and place on a baking tray lined with baking paper. Mix the butter with the garlic and herbs, use to glaze the cheese twists.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
Dip
Heat the oil in a pan. Add the onion and dried tomatoes, sauté for approx. 5 mins. Add the tomatoes and sugar, season and bring to the boil, then reduce the heat and simmer for approx. 10 mins. Allow the sauce to cool slightly, puree. Serve the cheese twists with the dip.