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

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

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

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

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

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.

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.