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KATERI
Provençal cheese fondue
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Ingredients
Directions
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Rub the cheese fondue pan (caquelon) with the garlic.
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Heat the wine against the boil and melt the cheese in portions with stirring.
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Season with the mustard, rosemary and thyme.
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Tie the fondue with diluted cornstarch and serve with baguette, blanched broccoli florets, carrot and cherry / Christmas.
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25 minMain dishcourgettes, tagliatelle, fresh cream cheese, Pink shrimps, fresh chives, salt and pepper, vinaigrette,tagliatelle with creamy shrimp sauce -
50 minLunchbrown bread mix, white bread mix, butter, margarine, creme fraiche, egg, Brie, cashew nut, Broccoli, honey, young cheese,broccoli brie pie with nuts -
50 minMain dishchicory, shoulder ham, grated mature cheese, crumbly potato, cooking liquid, mustard, bake and fry butter,mustard puree with chicory from the oven -
15 minMain dishpappardelle, traditional olive oil, frozen vegetables, garlic, frozen raw peeled pink shrimps, sieved tomatoes, feta,shrimp-vegetable pappardelle and tomato sauce
Nutrition
875Calories
Sodium0% DV0g
Fat100% DV65g
Protein116% DV58g
Carbs1% DV4g
Fiber0% DV0g
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