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Fondue Recipe from Coop@home

It’s that time of year again when we get to break out our fondue pots and watch the snow fall while savoring cheesy goodness. And just in time for fondue season Coop@home brings you an authentic swiss recipe with a modern twist. Bread Bowl Cheese Fondue recipe can be found in the recipe bank at Coop@home.

Ingredients

  • Bread
  • 1 bread, rund (z.B Buurebrot; ca. 450 g)
  • 1 garlic cloves, gepresst
  • 1 tbsp. olive oil
  • Fondue
  • 1 garlic cloves, halbiert
  • 200 g strong Gruyère, grob gerieben
  • 200 g medium aged Gruyère cheese, grob gerieben
  • 200 g milder Emmentaler, grob gerieben
  • 200 g Vacherin Fribourgeois, grob gerieben
  • 4 dl white wine
  • 4 tsp. Maizena cornflour
  • 1 tsp. cherry liquor
  • a little pepper
  • a little nutmeg

To make cooking even easier, at the end of the recipe, all of the ingredient are shown with links to add to your shopping cart. Once you are finished, the groceries will be delivered to your doorstep. Now through Nov. 26 you can get them delivered for free on all chf 200 purchases. This is a service that comes in especially handy this time of year. No one likes pushing and pulling grocery buggies in the snow and slush.

Since having my first fondue cooking lesson, I have been sharing this Swiss tradition with every international guest that graces my door. For good reason- everyone wants to try a traditional Swiss Fondue. So what makes this recipe a little different? The fondue cheese is served in a bread bowl rather than in a hot pot at the table.

First, the instructions require you to hollow out the round of bread in big chunks that can be neatly carved into cubes. This is the most difficult part- of course it taste the same even if it doesn’t look as beautiful as the photos. Next, bake the bread cubes like croutons. Baking the bread cubes after tossing them with olive oil and garlic makes them nice and crunchy on the outside. Baking also makes the cubes easier to coat in gooey cheese without falling off your fork or breaking apart to become one-with-the-cheese-pot. Adding the hollowed bread to the oven also makes it nice and crispy and a warm pot for the melted cheese coming its way.

It is very important to follow the directions carefully for the cheese fondue, every ingredient is important and impacts flavor or consistency.

One more thing worth noting- dont ignore the “Good to know” section at the bottom- “Plan for approximately 200 g of cheese, per person”. The Good to know section helps give you all the right proportions to expand the recipe for more or less guest.

Now that you have the know how- its time to get the ingredients and gather up some friends!

holleethornton@yahoo.com

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