Fondue recipes: Difference between revisions

(7 intermediate revisions by the same user not shown)

Line 5:

;Basic recipe

: 1 clove garlic

: 400g cheese, coarsely grated - ''300g plenty for 2 adjust quantities accordingly''

:8g cornflour

:150ml white wine

:pinch nutmeg

:''25ml kirsch (optional)''

:salt & pepper

;to serve

:crusty baguette

:crudité

: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

:Mix the cornflour with approx 30ml of the wine until smoothly blended

:Add the grated cheese to the pot, pour in the remaining wine and cornflour mixture.

:Place the pot over low heat, stir frequently. Once the cheese begins to melt stir constantly and add the nutmeg and pepper to taste. As it comes to the boil add the kirsch if using.

:Serve by putting

{| class="wikitable"

Line 11:

Line 31:

! 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 25% Bagnes 25%Vacherin fribourgeois || 35% very dry white wine || ''Classic Cheese Cookery'' - Peter Graham

Line 24:

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 50% Vacherin || 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) ||Cheese by Michel Roux

|-

| Zwitserse Kaasfondue 45+ || Zwitserse harde en halfharde kaas || 50% droge witte wijn || Eriks Delicatessen

|}

@@ Line 5: / Line 5: @@
 <br clear=all>
+;Basic recipe
+: 1 clove garlic
+: 400g cheese, coarsely grated - ''300g plenty for 2 adjust quantities accordingly''
+:8g cornflour
+:150ml white wine
+:pinch nutmeg
+:''25ml kirsch (optional)''
+:salt & pepper
+;to serve
+:crusty baguette
+:crudité
+: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
+:Mix the cornflour with approx 30ml of the wine until smoothly blended
+:Add the grated cheese to the pot, pour in the remaining wine and cornflour mixture.
+:Place the pot over low heat, stir frequently. Once the cheese begins to melt stir constantly and add the nutmeg and pepper to taste. As it comes to the boil add the kirsch if using.
+:Serve by putting
 {| class="wikitable"
@@ Line 11: / Line 31: @@
 ! 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
@@ Line 24: / 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) ||Cheese by Michel Roux</small>
+|-
+| Zwitserse Kaasfondue 45+ || Zwitserse harde en halfharde kaas || 50% droge witte wijn || Eriks Delicatessen
 |}