Fondue recipes - Revision history

Ch at 18:26, 22 February 2025

2025-02-22T18:26:06Z

← Older revision		Revision as of 18:26, 22 February 2025
Line 7:		Line 7:
	;Basic recipe		;Basic recipe
	: 1 clove garlic		: 1 clove garlic
	: 400g cheese, coarsely grated		: 400g cheese, coarsely grated - ''300g plenty for 2 adjust quantities accordingly''
	:8g cornflour		:8g cornflour
	:150ml white wine		:150ml white wine

2025-02-22T13:09:30Z

← Older revision		Revision as of 13:09, 22 February 2025
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	:lightly steamed vegetables, such as brussels sprouts work surprisingly well.		:lightly steamed vegetables, such as brussels sprouts work surprisingly well.

			;method
	:Rub the clove of garlic round the fondue pot. Dip it in salt to help it stick to the surface		:Rub the clove of garlic round the fondue pot. Dip it in salt to help it stick to the surface
	:Mix the cornflour with approx 30ml of the wine until smoothly blended		:Mix the cornflour with approx 30ml of the wine until smoothly blended

2025-02-22T13:09:00Z

@@ Line 5: / Line 5: @@
 <br clear=all>
 {| class="wikitable"
@@ Line 25: / Line 44: @@
 | Fondue du Valais || Gruyere or combination Beaufort, Emmental and Comte || dry white wine, e.g. Fendant || Larousse Gastronomique
 |-
-| Michel Roux’s Gruyère & Vacherin Fondue || 50% Gruyere<br>50% Vacherin || 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) || [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]
+| Michel Roux’s Gruyère & Vacherin Fondue || 50% Gruyere<br>50% Vacherin || 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) ||Cheese by Michel Roux</small>
 |-
 | Zwitserse Kaasfondue 45+ || Zwitserse harde en halfharde kaas || 50% droge witte wijn || Eriks Delicatessen
 |}

2025-02-22T10:22:09Z

← Older revision		Revision as of 10:22, 22 February 2025
(No difference)

2025-02-15T08:33:45Z

← Older revision		Revision as of 08:33, 15 February 2025
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	! Name !! Cheeses !! Wine !! Source		! Name !! Cheeses !! Wine !! Source
	\|-		\|-
	\| Fondue Savoyarde \|\| 100% \|\| 50% dry white wine \|\| ''French Regional Cooking'' - Anne Willan		\| Fondue Savoyarde \|\| 100% Gruyère or Comté \|\| 50% dry white wine \|\| ''French Regional Cooking'' - Anne Willan
	\|-		\|-
	\| Fondue Suisse \|\| 50% Gruyere<br>25% Bagnes<br>25%Vacherin fribourgeois \|\| 35% very dry white wine \|\| ''Classic Cheese Cookery'' - Peter Graham		\| Fondue Suisse \|\| 50% Gruyere<br>25% Bagnes<br>25%Vacherin fribourgeois \|\| 35% very dry white wine \|\| ''Classic Cheese Cookery'' - Peter Graham

2025-01-16T15:16:29Z

← Older revision		Revision as of 15:16, 16 January 2025
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	\| Michel Roux’s Gruyère & Vacherin Fondue \|\| 50% Gruyere<br>50% Vacherin \|\| 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) \|\| [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]		\| Michel Roux’s Gruyère & Vacherin Fondue \|\| 50% Gruyere<br>50% Vacherin \|\| 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) \|\| [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]
	\|-		\|-
	\| Zwitserse Kaasfondue 45+ \|\| Zwitserse harde en halfharde kaas \|\| droge witte wijn \|\| Eriks Delicatessen		\| Zwitserse Kaasfondue 45+ \|\| Zwitserse harde en halfharde kaas \|\| 50% droge witte wijn \|\| Eriks Delicatessen
	\|}		\|}

2025-01-16T15:16:09Z

← Older revision		Revision as of 15:16, 16 January 2025
Line 26:		Line 26:
	\|-		\|-
	\| Michel Roux’s Gruyère & Vacherin Fondue \|\| 50% Gruyere<br>50% Vacherin \|\| 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) \|\| [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]		\| Michel Roux’s Gruyère & Vacherin Fondue \|\| 50% Gruyere<br>50% Vacherin \|\| 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) \|\| [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]
			\|-
			\| Zwitserse Kaasfondue 45+ \|\| Zwitserse harde en halfharde kaas \|\| droge witte wijn \|\| Eriks Delicatessen
	\|}		\|}

2025-01-16T15:11:30Z

← Older revision		Revision as of 15:11, 16 January 2025
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	\|-		\|-
	\| Fondue du Valais \|\| Gruyere or combination Beaufort, Emmental and Comte \|\| dry white wine, e.g. Fendant \|\| Larousse Gastronomique		\| Fondue du Valais \|\| Gruyere or combination Beaufort, Emmental and Comte \|\| dry white wine, e.g. Fendant \|\| Larousse Gastronomique
			\|-
			\| Michel Roux’s Gruyère & Vacherin Fondue \|\| 50% Gruyere<br>50% Vacherin \|\| 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) \|\| [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>]
	\|}		\|}

2025-01-16T14:59:25Z

← Older revision		Revision as of 14:59, 16 January 2025
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	\| Fondue \|\| blend of Gruyere or Emmental with raclette or Appenzell \|\| white wine \|\| ''The Penguin Companion to Food'' - Alan Davidson		\| Fondue \|\| blend of Gruyere or Emmental with raclette or Appenzell \|\| white wine \|\| ''The Penguin Companion to Food'' - Alan Davidson
	\|-		\|-
	\| \|\| \|\| \|\|		\| Fondue Savoyard \|\| 44% Beaufort or Comte<br>44% Emmental<br>11% Vacherin \|\| dry wihite wine \|\| ''Floyd on France'' - Keith Floyd \|\|
	\|-		\|-
	\| \|\| \|\| \|\|		\| Swiss Fondue \|\| 50% Gruyere<br>50% Emmental \|\| 65% dry white wine \|\| ''The Good Housekeeping Step-by-step Cookbook''
	\|-		\|-
	\| \|\| \|\| \|\|		\| Fondue Savoyarde \|\| Beaufort and mature Beaufort \|\| dry white wine \|\| Larousse Gastronomique
	\|-		\|-
	\| \|\| \|\| \|\|		\| Fondue du Valais \|\| Gruyere or combination Beaufort, Emmental and Comte \|\| dry white wine, e.g. Fendant \|\| Larousse Gastronomique
	\|}		\|}

2025-01-16T14:39:53Z

Ch moved page Cheese Fondu recipes to Cheese Fondue recipes without leaving a redirect

← Older revision		Revision as of 14:39, 16 January 2025
(No difference)