Ingredients for 4 portions

• 2 onions 
• 300 g potatoes
• 200 g champignons
• 200 g leftover cheese 
• Salt and pepper
• ½ tsp paprika powder
• 1 Tomato market
• Sherry or apple juice

Preparation

You can use your favorite vegetables here. Cut the vegetables into small pieces, sauté and deglaze with sherry or apple juice. Add tomato puree and water (1-2 cups). After 5 minutes of cooking, season generously with salt, pepper and paprika powder. Reduce everything until a thick sauce is formed, slice the potatoes and place in a greased baking dish. Spread the vegetables on top and cover with cheese. Bake in a preheated oven at 175 degrees for about 20 minutes.

Ingredients for 4 portions

• Tortillas (as many as you like)
• 3-4 raclette cheese slices per tortilla
• Vegetables of your choice
• Dip of your choice

Preparation

Spread the tortillas with homemade or store-bought dip. Top with vegetables (e.g. peppers, sweetcorn, zucchinis) and add 3-4 raclette slices per tortilla. Place a second tortilla on top. Place the quesadillas one by one in a dry frying pan. Fry for 1-2 minutes over a medium heat, then turn and fry the other side in the same way until the cheese melts.

Ingredients for 4 portions

• 850 g paprika 
• 750 g cauliflower or broccoli, coarsely grated
• 100 g onion
• 2 chopped garlic cloves 
• 150 g frozen peas
• 250 g raclette cheese
• 15 ml olive oil
• Spices of your choice 

Preparation

Preheat the oven to 180 degrees fan. Cut the peppers in half and stuff with cauliflower, broccoli and peas. Heat the olive oil with the onions and garlic and pour over the peppers. Top with raclette cheese, season and bake in the oven for 20-35 minutes.