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Fondue: this is how you limit the calories

  1. Do you want to dine for a long time without having to spend hours behind the pans? Then fondue is a great solution. After some preparations by the hostess or host in the kitchen, everyone at the table can prepare their own snacks. It's not super slim, unless you choose the right version.

  1. Fondue means 'melted' in French. The name originally refers to cheese fondue, Switzerland's national dish where you dip pieces of bread in melted cheese. The name has also been used for many years for other dishes where you dip small pieces of food in a warm or hot liquid, such as meat fondue, Chinese fondue and chocolate fondue.

  2. Fondue means 'melted' in French. The name originally refers to cheese fondue, Switzerland's national dish where you dip pieces of bread in melted cheese. The name has also been used for years for other dishes where you dip small pieces of food in a warm or hot liquid, such as meat fondue, Chinese fondue and chocolate fondue.

Cheese fondue

  1. The classic cheese fondue is made from grated Emmentaler and Gruyère, white wine and a dash of Kirsch. At the table you dip pieces of bread in the melted cheese. With all that cheese, this type of fondue is very high in calories and contains a lot of saturated fat. You can limit the damage a bit by replacing some of the full-fat cheese with 20+ cheese and adding a can of diced tomatoes to the fondue. It is not possible to make fondue from light cheese alone, because it does not melt enough. Besides bread, you can dip all kinds of vegetables in the cheese to make your fondue a bit healthier. For example cauliflower and broccoli florets, cherry tomatoes, radishes, pieces of celery, cucumber, carrot and bell pepper. Pieces of pineapple, pear and grapes also combine well with cheese. Although the white wine that goes into the cheese fondue is of course nice to drink with it, you can also make a pot of tea. The Swiss do that too. The warm tea ensures that the fondue remains liquid in your stomach, making it easier to digest. Cold wine creates a lumpy mass that lies like a stone in your stomach. Moreover, tea contains no calories, so that makes a difference. Add a fresh salad and then such a cheese fondue is okay for once.

  2. The classic cheese fondue is made from grated Emmentaler and Gruyère, white wine and a dash of Kirsch. At the table you dip pieces of bread in the melted cheese. With all that cheese, this type of fondue is very high in calories and contains a lot of saturated fat. You can limit the damage a bit by replacing some of the full-fat cheese with 20+ cheese and adding a can of diced tomatoes to the fondue. Making fondue from light cheese alone is not possible, because it does not melt enough. Besides bread, you can dip all kinds of vegetables in the cheese to make your fondue a bit healthier. For example cauliflower and broccoli florets, cherry tomatoes, radishes, pieces of celery, cucumber, carrot and bell pepper. Pieces of pineapple, pear and grapes also combine well with cheese. Although the white wine that goes into the cheese fondue is of course nice to drink with it, you can also make a pot of tea. The Swiss do that too. The warm tea ensures that the fondue remains liquid in your stomach, making it easier to digest. Cold wine creates a lumpy mass that lies like a stone in your stomach. Moreover, tea contains no calories, so that makes a difference. Add a fresh salad and then such a cheese fondue is okay for once.

Meat fondue

  1. Another well-known fondue is meat fondue. Here you prick pieces of lean meat on a fork, which you then cook in a special pan with oil. Use oil that has a neutral taste and can be heated to high temperatures, such as sunflower, grape seed or peanut oil. Heat the oil to 180 degrees Celsius: at a low temperature the meat absorbs more oil, making it very fatty. You can check whether the temperature is right by immersing a piece of bread in the oil. When it fizzes and turns brown, the temperature is high enough. Do not fry too much meat at the same time, because the oil will cool down a lot. After fondue, let the meat drain briefly on a piece of kitchen paper, so that the paper absorbs a large part of the oil. Meat fondue is usually accompanied by all kinds of sauces and side dishes such as a baguette with herb butter and fries. These extras can easily be replaced by a slim version. For example, red sauces are usually lighter than white sauces, but you can also make low-calorie sauces based on yogurt. Baked or boiled potatoes are a lot slimmer than potatoes from the deep fryer. In addition, serve various salads with a dressing based on low-fat yoghurt or olive oil, vinegar, honey or mustard and fresh herbs. [! 138076 => 1130 = 4!] Broth

  2. Another well-known fondue is meat fondue. You prick pieces of lean meat on a fork, which you then cook in a special pan with oil. Use oil that has a neutral taste and can be heated to high temperatures, such as sunflower, grape seed or peanut oil. Heat the oil to 180 degrees Celsius: at a low temperature the meat absorbs more oil, making it very fatty. You can check whether the temperature is right by immersing a piece of bread in the oil. When it fizzes and turns brown, the temperature is high enough. Do not fry too much meat at the same time, because the oil will cool down a lot. After fondue, let the meat drain briefly on a piece of kitchen paper, so that the paper absorbs a large part of the oil. Meat fondue is usually accompanied by all kinds of sauces and side dishes such as a baguette with herb butter and fries. These extras can easily be replaced by a slim version. For example, red sauces are usually lighter than white sauces, but you can also make low-calorie sauces based on yogurt. Baked or boiled potatoes are a lot slimmer than potatoes from the deep fryer. In addition, serve different salads with a dressing based on low-fat yogurt or olive oil, vinegar, honey or mustard and fresh herbs.

Broth

  1. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, chicken or vegetable stock. If you mainly prepare fish, you can also opt for fish stock. Combine the meat, fish and vegetables with rice, soy sauce, hoisin, oyster and soy sauce. After fondue you can drink the stock according to the Chinese tradition or use it as a base for soup. Since you don't need oil or cheese to heat your food for Chinese fondue, this type of fondue is by far the friendliest on your figure.

  2. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, ki

  3. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, chicken or vegetable stock. If you mainly prepare fish, you can also opt for fish stock. Combine the meat, fish and vegetables with rice, soy sauce, hoisin, oyster and soy sauce. After fondue, you can drink the stock according to Chinese tradition or use it as a base for soup. Since you don't need oil or cheese to heat your food for Chinese fondue, this type of fondue is by far the friendliest on your figure.

  4. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, ki

  5. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, chicken or vegetable stock. If you mainly prepare fish, you can also opt for fish stock. Combine the meat, fish and vegetables with rice, soy sauce, hoisin, oyster and soy sauce. After fondue, you can drink the stock according to Chinese tradition or use it as a base for soup. Since you don't need oil or cheese to heat your food for Chinese fondue, this type of fondue is by far the friendliest on your figure.

  6. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, ki

  7. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, chicken or vegetable stock. If you mainly prepare fish, you can also opt for fish stock. Combine the meat, fish and vegetables with rice, soy sauce, hoisin, oyster and soy sauce. After fondue, you can drink the stock according to Chinese tradition or use it as a base for soup. Since you don't need oil or cheese to heat your food for Chinese fondue, this type of fondue is by far the friendliest on your figure.

  8. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, ki

  9. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, chicken or vegetable stock. If you mainly prepare fish, you can also opt for fish stock. Combine the meat, fish and vegetables with rice, soy sauce, hoisin, oyster and soy sauce. After fondue, you can drink the stock according to Chinese tradition or use it as a base for soup. Since you don't need oil or cheese to heat your food for Chinese fondue, this type of fondue is by far the friendliest on your figure.

  10. The lesser known, but leanest option is fondue in stock. This is also called Chinese or Eastern fondue. With Chinese fondue you prepare meat, fish, tofu, noodles, vegetables and mushrooms in a pan of broth. Anything is possible, but keep in mind that some vegetables and meats need a little longer before they are cooked. Hold the products you want to heat with a fondue fork or put them in a special scoop net. All kinds of strong stock are suitable, such as meat, ki



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