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
-
25 minMain dishwinter roots, peppers, white cheese cubes, fresh rosemary, hazelnuts, olive oil, garlic, ravioli,ravioli with roasted peppers and cheese -
45 minMain dishRed pepper, garlic, oil-based ginger, soy sauce, liquid honey, tofu natural, pandan rice, pak choi,tofu skewers and roasted bok choy -
120 minMain dishchicken, onion, garlic, chorizo, breakfast bacon, traditional olive oil, tap water, chicken broth tablet, dried laurel leaves, risotto rice, lemon juice, fresh coriander,chicken with rice -
30 minMain dishQuinoa, fresh salmon fillet, fresh sugarsnaps, cucumber, head of iceberg lettuce, avocado, fresh dill, creme fraiche,avocado quinoa salad with salmon
Nutrition
390Calories
Sodium24% DV575mg
Fat43% DV28g
Protein46% DV23g
Carbs0% DV1g
Fiber32% DV8g
Loved it