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
-
20 minMain dishshell paste, beef bratwurst, Red onions, peas, cooking cream, arugula, Dutch goat's cheese, olive oil,creamy pasta with bratwurst -
15 minMain dishfresh tortelloni con formaggio e noci, chilled flour and broccoli florets, cooking cream, capers, gorgonzola, unroasted walnuts, arugula,nut tortelloni in gorgonzola capers sauce -
15 minMain dishscallops, whipped cream, garlic, fish bouillon tablet, pappardelle, ice-cold butter, parsley, capers, sea salt, lemon,pappardelle with scallops -
20 minLunchbasmati rice, green apple, fresh basil, sunflower oil, egg, semi-skimmed milk,gluten-free rice pancakes
Nutrition
390Calories
Sodium24% DV575mg
Fat43% DV28g
Protein46% DV23g
Carbs0% DV1g
Fiber32% DV8g
Loved it