Filter
Reset
Sort ByRelevance
POLGARA
Fondue of cheddar and gruyère cheese
Cheese fondue of cheddar and Gruyère cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the white wine and let the grated cheese melt with stirring (add the next portion of cheese only when the previous one has melted).
-
Stir in the cornstarch with the lemon juice and water. Stir this through the cheese fondue and let it cook for 2-3 minutes, until it is bound.
-
Slice the sun-dried tomato, the spring onion in thin rings and the cauliflower in small florets. Stir the dried tomato through the cheese fondue.
-
Season with (salt and) pepper. Sprinkle the fondue with spring onions and place it on a hot plate.
-
Dip the pieces of cauliflower, olives, tomatoes and the breadsticks in the fondue.
Blogs that might be interesting
-
25 minMain disholive oil, onion, carrots, vinegar, mustard, cooking cream, green beans, tagliatelle, tilapia fillet, fresh chives,pasta with carrot sauce and tilapia -
15 minMain dishmild olive oil, Dutch beef meatballs, paprika mix, smoked paprika, basmati rice, Heinz tomato frito olive, chicken bouillon, canned corn,Spanish tomato soup with meatballs -
25 minMain dishmandarin, leeks, smoked mackerel fillet, Red pepper, black olive, fish stock of tablet, olive oil,mackerel with leek and pepper from the oven -
55 minMain dishSpaghetti squash, ricotta, traditional olive oil, garlic, rivolo cherry tomatoes, fresh spinach, balsamic vinegar,spaghetti pumpkin with tomatoes, spinach and ricotta
Nutrition
855Calories
Sodium0% DV1.755mg
Fat75% DV49g
Protein86% DV43g
Carbs13% DV40g
Fiber32% DV8g
Loved it