A cozy evening in a convivial atmosphere, surrounded by friends or family, and in the middle of the table, a pot full of delicious surprises steams - this is the magic word: fondue! In this article we will explore two unique fondue experiences that let every culinary lover bring the water in the mouth together: the Moitié-Moitié cheese fondue and the tempting chinoise fondue.
Recipe 1: Moitié-Moitié cheese fondue
Ingredients:
- 200g Vacer Fribourgeois, grated
- 200g Gruyère, grated
- 1 clove of garlic, halved
- 300 ml of dry white wine
- 1 teaspoon of corn flour
- 2 tablespoons of cherry fire
- A pinch of nutmeg, ground
- Freshly ground pepper to taste
Directions:
- Mix the Vacer Fribourgeois and the Gruyère well.
- Grate the garlic into the pot and slowly heat the wine in it.
- Gradually add the cheese and constantly stir until it melted.
- Mix the corn flour with the cherry fire and add it to the mixture, continue stirring until the mixture becomes thick and creamy.
- Season with nutmeg and pepper to taste.
Serving suggestions:
- Serve the Moitié-Moitié cheese fondue with fresh bread, jacket potatoes and pickled cucumber.
Recipe 2: Chinoise Fondue
Ingredients:
- 400g beef fillet, cut into thin slices
- 200g chicken breast, cut into thin slices
- Vegetables of your choice (mushrooms, peppers, zucchini, etc.), cut into bite -sized pieces
- Broth (chicken or vegetable broth)
- Dips (e.g. soy sauce, peanut sauce, sweet and acid sauce)
Directions:
- Heat the broth in a fondu pot.
- Every guest can now dip the meat and vegetables into the hot broth with a fondue grinder and cook at will.
- Various dips can be served.
Serving suggestions:
- Serve the chinoise fondue with rice, pasta and a selection of dips.
Now you are ready for an unforgettable fondue experience! Enjoy the cozy atmosphere and the delicious aromas that offer these two fondue variants. Bon appetit!