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Raclette hawaïenne
6 tranches de petits ananas
300 g de fromage à raclette
150 g de champignons de Paris
400g d’escalope de dinde
1,5 c. à soupe d’huile d’olive
2 c. à soupe de sauce soja
1 c. à soupe de curry
Couper l’escalope de dinde en fines tranches. Mariner les tranches de dinde dans
l’huile d’olive, la sauce soja, le curry et les faire cuire sur la plaque en fonte.
Couper les ananas et les champignons en petits morceaux, les verser dans les
petites poêles et les cuire avec le fromage dans l’appareil.
Raclette végétarienne
8 grosses pommes de terre en robe des champs
150g de poivrons
250g de tomates
300 g de fromage à raclette
Thym
Ail
Paprika (doux)
Laisser refroidir les pommes de terre et les râper grossièrement. Cuire brièvement
les tomates dans l’eau bouillante, les passer à l’eau froide et les éplucher. Couper
les poivrons et les tomates en petits morceaux. Mélanger les pommes de terre,
les poivrons et les tomates, épicer selon les préférences avec du thym et de l’ail.
Verser le mélange dans les petites poêles et cuire avec le fromage dans l’appareil.
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