We love to eat and we love to cook so we will regularly post a featured recipe or recipes.

If you see a recipe you like or think you might enjoy in the future make sure you print it, as after a month it will be replaced with a new tasty treat to try!

Have a favourite recipe you’d like to share? Email







Raclette Fondue

¼ of your total cheese mixture Raclette cheese
¼ of your total cheese mixture Emmentaller cheese
½ of your total cheese mixture Gruyere cheese
1½ oz of dry white wine per 100 grams of cheese
Splash of fresh lemon juice
Corn starch
1 tsp of Kirsch per 100 grams of cheese
Freshly ground pepper
1 tbsp butter

1) Soak dried mushrooms in cold water for 5 minutes then stir into finished fondue
2) Peel, seed and finely dice tomatoes and stir into finished fondue

Preparation and cooking:
Cut cheese into small pieces, slices or grate

Rub the inside of the fondue pot with the clove of garlic

Brush the inside of the pot with butter

Add the cheese and warm water

Place pot over low heat and mash and stir cheese constantly my Swiss customers will tell you to stir in a figure 8 motion

While melting stir in lemon juice

Do not let the mixture bubble

If the fondue becomes too hot mix a little cornstarch with water and stir a small amount at a time into the fondue until smooth

If mixture is too thick add a few spoonfuls of warm water

Season with pepper

Transfer pot to table top burner set on low heat

Serve with bread cubes, cured sausage with casing removed


Spicy Chorizo Chili Raclette:

5 oz or 150 grams cooked or dried chorizo sausage
5 pickled peperoncini (also known as Tuscan peppers, Italian sweet peppers, or golden Greek peppers)
1 small bunch cilantro
1 (16oz) can of chili beans
Salt & Pepper to taste
2 tbsp olive oil
2 garlic cloves or crushed garlic equivalent
1 cup frozen corn
200g sliced sharp cheddar (2 or 3 year!)

Preparation and cooking:

Peel and chop chorizo into small pieces

Cut pickled peppers into rings

Chop Cilantro

Drain beans

Combine all of these ingredients with beans

Add salt and pepper to taste

In small sauce pan heat oil on medium

Add crushed garlic and corn to sauce pan. Braise until garlic softens and corn is warm

Add bean combination to garlic/corn mixture
(This mixture can be done in advance and refrigerated until your guests arrive)

Distribute bean mixture into individual cooking trays and top with cheese.

Cook under cooking element for 8-10 minutes


~It can’t get any easier than this recipe!

12 large prawns
200 grams of Fourme d’Ambert shavings
Curry powder

Preparation and cooking:
Shell the prawns.

Halve lengthways.

Remove the black vein.

Pan-fry the prawns, adding the Fourme shavings.

Add salt and pepper to taste.

Add two pinches of curry powder.

Arrange in a large soupspoon or ramekin.


~Adapted from a Emmanuel Bigliardi recipe

250 grams Fourme d’Ambert
4 chicken thighs
Seasonal vegetables
Salt, pepper

Preparation and Cooking:
Debone the chicken thighs and place skin-side down onto cling film, and season.

Cut the Fourme d’Ambert into 4 sticks. Place inside, and wrap the thigh around the cheese.

Tightly wrap the thighs in cling film. Repeat this process twice more to ensure that the thighs remain firmly enclosed.

Simmer in a pan of water for 45 minutes.

Leave to cool.

Unwrap the thighs. For colour lightly pan sear the thighs.

Use the chicken bones to make gravy.

Serve with your favourite vegetables.


~Adapted from an Arai Tsuyoshi recipe

3 eggs
1 cup sugar
1 ¼ cups flour
¼ cup milk
1/3 cup melted butter
¾ cup raspberry compote (or your favourite)
60 grams Fourme d’Ambert cubed
1/3 cup vanilla ice cream (I use more, much more!!)
Icing sugar for garnish

Preparation and Cooking:
Preheat the oven to 350 F.

Beat the eggs in a bowl.

Add the sugar, and flour.

Gradually add the melted butter and the milk. Mix until smooth

Grease and flour a round stainless steel dish.

Pour in the mixture then add the Fourme d’Ambert.

Bake in the oven for 15 minutes.

Remove from the oven and sprinkle with icing sugar.

Spoon the compote and vanilla ice cream over the flan. (this can be done as served so each person can get their desired servings)



~From “Melt”: The Art of Macaroni and Cheese

6 Granny Smith (or your favourite baking apple), peeled, cored, and cut into ½-inch chunks
2 tbsp lemon juice
1 tsp cinnamon
2 tsp sugar
Pinch of salt
2 cups elbow macaroni
1½ cups milk
5 tbsp butter, divided
3 tbsp flour
½ tsp sea salt
½ tsp freshly ground black pepper
4 tsp chopped fresh thyme leaves
500 grams Montgomery Cheddar, shredded, set aside 1 cup
170 grams Gruyère, shredded
3 cups fresh bread crumbs (corn bread if you can get it)

Preparation and Cooking:
Preheat oven to 375°F.

In a small baking dish, combine apples, lemon juice, cinnamon, sugar, and salt.

Cover the dish with foil and bake for 45 minutes.

While the apples are baking, grease a 9×13” baking dish with a touch of butter.

Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and spread the noodles into the baking dish.

Heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.

Set it aside.

Place 3 Tbsp of butter in a medium saucepan and melt over medium heat. Add the flour and stir with a flat-edge wooden spoon until the roux begins to take on a light brown color, about 3 minutes. Scrape the bottom to prevent burning.

Slowly add the warmed milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon.

Remove from heat and stir in salt, pepper, and thyme. Add cheeses to sauce, reserving 1 cup of the Cheddar, and stir until completely melted.

Stir the noodles in the baking dish to loosen them up.

Pour the cheese sauce over the pasta and toss until all noodles are coated.

Spread a thick layer of bread crumbs over the casserole and dot the top with the remaining butter.

Bake for 30 minutes.

Remove casserole from oven.

Top with the baked apples and remaining shredded Cheddar cheese.

Broil for about one minute or just until the Cheddar on top is melted.