Colourful raclette

Name: Colourful raclette
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 250 g Spring onions; 500 g Mushrooms; 250 g cooked ham in thick slices; 1 can(s) (425 ml/ 250 g stripping) kidney beans; 300 g medieval Gouda cheese; 1 piece(s) Parmesan cheese (80-100 g); 900 g Raclette cheese (already cut into slices); 300 g pasta, e.g. gnocchi; 7-10 Tbsp Salt; 150 g Crème-fraîche; 7-10 Tbsp post-mill pepper; 7-10 Tbsp Rose peppers; 7-10 Tbsp dried thyme; 7-10 Tbsp Chili sauce

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

250 g Spring onions
500 g Mushrooms
250 g cooked ham in thick slices
1 can(s) (425 ml/ 250 g stripping) kidney beans
300 g medieval Gouda cheese
1 piece(s) Parmesan cheese (80-100 g)
900 g Raclette cheese (already cut into slices)
300 g pasta, e.g. gnocchi
7-10 Tbsp Salt
150 g Crème-fraîche
7-10 Tbsp post-mill pepper
7-10 Tbsp Rose peppers
7-10 Tbsp dried thyme
7-10 Tbsp Chili sauce

Directions

1
Clean and wash spring onions and mushrooms and drain well. Cut spring onions diagonally into thin rings, halve mushrooms. Dice ham. Put beans on a sieve, rinse under cold water and drain. Grate Gouda roughly and arrange on a plate with Parmesan and Raclette cheese. Put the noodles in plenty of boiling salted water and cook for about 9 minutes.
2
Stir the crème fraîche until smooth and place in a bowl. Divide the remaining ingredients into small bowls as well. Pour the noodles onto a sieve, rinse with cold water and drain. Also put them into a bowl and keep warm on the raclette machine if necessary. Add spices and herbs, e.g. salt, pepper, paprika powder and thyme, or some chilli sauce for the bean pan to the raclette.
3
Preparation time approx. 30 minutes