Filter
Reset
Sort ByRelevance
Jeffrey Mehlhorn
Rosé fondue
A tasty recipe. The vegetarian main course contains the following ingredients: cheese fondue (400 g), rosé, tomato juice, black olives (kalamata, finely chopped), fresh parsley ((bag of 30 g) and finely chopped).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the contents of the cheese fondue pouch in a fondue pan or other refractory dish for 10-15 minutes on medium heat.
-
Stir in the rosé and tomato juice as the fondue boils.
-
Bring back to the boil.
-
Stir in the olives and parsley before serving.
-
Delicious with (Italian) breadsticks..
Blogs that might be interesting
-
55 minMain dishfrozen wild salmon fillet, frozen broccoli florets, cocktail tomato, ricotta, grated mature cheese, forest outing, fresh basil, fresh lasagne sheets, olive oil,lasagne with broccoli and salmon -
35 minMain dishbutter, stew vegetables, crumbly potato, Meat bouillon, beef bratwurst,stew with beef fry sausages -
20 minMain dishrun through bovine rag, flour, olive oil, onion, garlic, mace, sage, tomato cubes, Beef broth, pumpkin, Spanish white beans,pumpkin stew with beef and sage -
285 minMain dishhampen, veal steaks, onion, garlic, thyme, half-to-half-chopped, dry white wine, brandy, salt and freshly ground pepper, bacon,meat pie
Nutrition
390Calories
Sodium24% DV575mg
Fat43% DV28g
Protein46% DV23g
Carbs0% DV1g
Fiber32% DV8g
Loved it