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Fabulous fondue

 
Fondues are back! Dust off your set and enjoy this fun menu.
 

Traditional cheese fondue

This easy cheesy fondue is comfort at its best.
 
cheese fondue


Preparation time: 15 minutes
Cooking time: 20 minutes
 
 

Ingredients

 
  • 2
    cloves garlic
  • 350
    ml
    dry white wine
  • 400
    g
    Gruyére cheese
  • 200
    g
    Emmenthal cheese
  • 20
    ml
    cornflour
  • 25
    ml
    Kirsch
  • 5
    ml
    lemon juice
  • grated nutmeg
  • 2
    French loaves
Servings: Change Serving
 
 

Method

 
Rub the inside of a cheese fondue pot with the garlic. Add wine and heat on the stove.
Once the wine is hot but not yet simmering, add cheese, stirring it in a handful at a time. Stir over low heat until cheese is melted.
Mix together the cornflour and Kirsch and stir into the cheese mixture.
Add lemon juice and freshly ground black pepper and nutmeg to taste.
Once mixture is smooth and creamy, transfer the pot to the table and keep it heated over a low flame. Don't let the mixture boil.
If it gets too thick, stir in a little more wine.
Dip cubes of bread into the cheese mixture, stirring them around the bottom of the pot for great flavour and to prevent sticking.
 

Read more on: dairy  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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