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
-
45 minMain dishchicken frying sticks natural, sunflower oil, ground coriander, cumin seed, chili powder, garlic, pre-cooked potato wedges, bacon strips, Red onion, vine tomato, jalapeno pepper,tex mex chicken with bacon potatoes and red salad -
30 minMain dishBroccoli, Spaghetti, butter, bacon patches, sugo pasta sauce, Italian spices,spaghetti with bacon in Italian sauce -
15 minMain dishFrankfurters, young cheese, ham, green ketchup, pickles,stuffed sausages -
45 minMain dishredfish fillet, Chicken Masala, onion, garlic, oil, fish stock, sticking potatoes, cabbage, garden peas, celery,fish masala with redfish fillet
Nutrition
390Calories
Sodium24% DV575mg
Fat43% DV28g
Protein46% DV23g
Carbs0% DV1g
Fiber32% DV8g
Loved it