Sunday, 14 April 2013

Raclette Galette .... Mood : La vie en France

Today i managed to find a guy who was able to help me recover my hard drive from my old computer and saved almost 10,000 photos i had taken from 3-4 years ago while is was experimenting with recipes for Baity Kitchen. I remember a raclette Baguette that i ate in a coffee shop that i almost fell off my chair while eating it, and decided to make something similar but a little more refined.

When my family used to holiday in South of France, we used to go to this lovely little restaurant called La Canna Suisse. It was run by twin sisters and 2 Dalmatians, which my whole family were scared of, but for some strange reason we kept going back. This place was simple, only had one thing on the menu, as far as i knew, and was so scrumptious and delicious even for a child at the young age of 10.

Raclette is a wonderful soft cheese that i placed under and grill till it starts bubbling and then scraped onto your plate served with boiled new potatoes, cornichons, and pickled onions. I LOVE this dish and always cook dishes that remind of good times. Now that my family are all over the world i try to recreate the dishes that remind me of the unity we once had, together, ALWAYS.

This dish is a perfect combination of memories, good flavour and comfort. It tastes divine and looks great and a little more refined that the traditional way of serving raclette. Although i would not reject the original for sure.

For the pastry:

500g Plain flour
250 g Butter
1 large pinch of salt
2 whole eggs
2-3 T water


200g Raclette cheese
1 red chili chopped
20 gherkins
15 pickled cocktail onions
100 g new potatoes


  • Begin with making the pastry. Mix the flour with the butter and salt till you get a lumpy crumble consistency. 
  • Add the two eggs and mix well. Add 2T of water to combine and a little more if you need it. But don't go crazy. You want it to just combine and not be wet. Once combined cut into 4 small pieces of 3 larger pieces. Flatten and place in the  fridge wrapped in cling film for up to half an hour.
  • Boil the potatoes in salted water till half cooked let them cool down and then slice them.
  • Slice the cheese, chili and 90% of the cornichons and onions.
  • Mix them together and season with salt and pepper.
  • Get the pastry out and roll it out into a thickness of a 50p piece. fill in the centre with the mix trying to make sure the cheese is mainly on the top. To make the edges of the galette, take a piece and fold in then take another piece and fold in again till you get all the way round.
  • Add the egg wash and cook in the oven at 190-200 degrees.
  • Once finished cooking add the remaining chopped gherkins, chili and onions on top and serve.

Best eaten warm not hot as you wont be able to taste anything. And also you will burn your mouth as my room mate is letting me know.

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