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Recipes on this page: Cheese Fondue ‘Neuchatel’ ,Swiss Cheese Fondue ,Sun-Dried Tomato Pizza Fondue

Cheese Fondue ‘Neuchatel’
Ingredients:
300g Grated cheese
250ml Dry white wine
Pinch Ground black pepper
Pinch Nutmeg
1 Tsp. Garlic
Dash liquid cream
One tot Kirschwasser
Massina/Cornflour

Method:
Add all ingredients into the fondue pot and heat together. When it comes near to the boil, add massina (mixed with cold water) or alternatively add corn flour. Add a little at a time until you achieve the correct consistency. Add a dash of liquid cream and a tot of Kirschwasser. Serve with Baguette.

Chefs Hints : Complement the meal with tea, dry white wine or Kirschwasser on the side. Do not drink beer with a cheese fondue. Stir the cheese constantly at the table to prevent burning and separation. With a cheese fondue serve Butner Fleisch (air dried beef from a German butcher). You are on your own if you do not use a genuine stone Swiss pot

Ingredients
bullet 1 large clove garlic, peeled and halved
bullet 1kg mixed Gruyere and Emmenthal cheese, grated
bullet 375ml Swiss white wine (or use Moselle)
bullet 1ml white pepper
bullet 1ml nutmeg
bullet 1 shake cayenne pepper
bullet Juice of 1/2 small lemon
bullet 30ml cornflour or potato flour
bullet 2 liquer glasses Kirsch
bullet 1 long crusty French baguette, cut into cubes
Method

Rub the inside of a flame-proof dish all over with cut garlic, discarding left-overs.

Put the cheese, wine, seasoning, lemon juice and cornflour into the dish

Bring to the boil quickly, stirring continuously

Continue to cook and stir until mixture is smooth, well-blended and thick.

Gradually stir in the Kirsch, remove the pot from the stove and place on a spirit burner at the table.

Spear cubes of bread onto fondue forks, dip into cheese and swirl round, then eat immediately

HINT:  If fondue thickens up too much, add one or two pinches bicarb. If it is too thin, add approx. 15ml cornflour mixed to a smooth paste with a little wine.

Sun-Dried Tomato Pizza Fondue

Ingredients:
2 Tablespoons Extra virgin olive oil
1 Medium Onion, chopped
Half Cup Sun-dried tomatoes
1 Clove Garlic, minced
Half Teaspoon Dried Basil
Half Teaspoon Dried oregano
Half Teaspoon Crushed red pepper flakes
1 Cup Dry white wine
3 Cups Shredded mozzarella
4 Ounces Shredded provolone cheese
1 Tablespoon Corn starch
For Dipping: Crusty French or Italian Bread, Focaccia, zucchini wedges or salami cubes.

Method:
Heat the olive oil over medium heat, add onion and stir for four minutes. Add sun-dried tomatoes, garlic, basil, oregano and pepper flakes, stir for one minute. Now, add the wine and bring to a simmer. Next, stir in the cheeses a handful at a time. Wait until the first addition has melted before adding the next. Do not boil the ingredients, let them simmer.