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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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140 minMain dishRed onion, traditional olive oil, fresh sage leaf, pine nuts, white raisins, Red wine, bread crumb, Pork roast, sprig of rosemary, fennel seed, fresh thyme, garlic, dried laurel leaves, Apple juice, balsamic vinegar,stuffed pork roulade from the oven -
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25 minMain dishcrumbly potatoes, boiled beets, butter, onions, bacon, Greek yoghurt, grated horseradish,grilled kitten bacon with beetroot -
35 minMain dishRed pepper, yellow bell pepper, sweet potato, Red onion, canned chickpeas, dried oregano, traditional olive oil, parsley, mayonnaise, Ketchup, chicken breast cubes, Cherry tomatoes,oven vegetables with sweet potato and chicken
Nutrition
875Calories
Sodium0% DV0g
Fat100% DV65g
Protein116% DV58g
Carbs1% DV4g
Fiber0% DV0g
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