The Art of Raclette

Raclette is a dish indigenous to parts of Switzerland and the Savoy region of France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. Traditionally, it is accompanied by small firm potatoes, gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons.

The Tagada Strawberry Cake

Not sure where to find them in the UK, but ask your German or Frenmch friends :-)



200g of strawberries




100g of flour




4 eggs :-)




Melt the strawberries with 5 tablespoons of milk.




Finish the misture adding the eggs and flour




180deg for 25 minutes and tadaaaa :-D



Foooood :-)