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Writer's pictureameliemarmonier

Winter Recepies


Photo Credit : WeHeartIt

Savoyard fondues :

You need:

- Emmental, Comté, Beaufort (or any other cheese you like)

- White wine

- Bread (preferably baguette)

- A pan or a fondue machine

- Wooden spoon

- Iron picks

Preparation:

- Cut the cheeses into small pieces (small cubes)

- Once everything is cut up, put the cheese in a saucepan or in the fondue machine

- Add 1/4 wine per 1 kg of cheese

- Heat for 10 minutes, stirring gently with a spoon (preferably wooden)

- Cut bread into slices

- Then serve with the picks


Raclette:

You will need:

- A raclette machine

- The raclette

- Charcuteries

Preparation:

- Put the cheese in the device

- Let the cheese melt for about 5 minutes (a little more depending on the device at the beginning and if you want grilled cheese)

- Transfer the cheese to the plate with a wooden spatula

- Serve with charcuterie (and/or potatoes)

PS: the recipe for the vercouline is the same, just change the raclette cheese with Vercors blue cheese


Gratin of raviole with blue cheese:

You need:

- Vercors blue cheese

- Frozen raviole

- One or two bricks of soya milk

- pepper

- White wine

Preparation:

- Put a layer of ravioli (previously frozen), then add a layer of blue cheese cut into cubes, then put a layer of ravioli, then blue cheese, etc., but finish with a layer of blue cheese

- Take the brick(s) of soya milk, add pepper and a little white wine (to measure, the wine-milk mixture must cover the final layer of blue cheese)

- Bake in a hot oven at 200°C for about 20 minutes, wait until the dish cools down a bit and then eat.


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