Easy cheese fondue

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• Rebecca Riley

  29 November 2010

  Rebecca Riley commented on this recipe

  Making this for dinner tonight

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• flopsypuff

  05 April 2011

  flopsypuff rated this recipe

  

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• Helen

  21 August 2011

  Helen rated and commented on this recipe

  

  Very disappointing cheese separated, very greasy, not saucy as picture suggests. Very unusual as good food recipes normally always work out well. Won't try that again!

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• Morgesupercookie

  01 November 2012

  Morgesupercookie commented on this recipe

  Cheddar and Gruyère do not work together, Cheddar is greasy when melted, e.g. Welsh rarebit or cheese on toast. The cheese will separate if not kept hot and bubbling. What happened to the fondue burner in this recipe??

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Ingredients

FOR THE FONDUE

• 2 tbsp cider vinegar
• 1 tsp cornflour
• 250g cheddar , grated
• 250g Gruyère , grated
• 3 tbsp crème fraîche

SUGGESTIONS FOR DIPPING

• 4 thick slices bread , such as sourdough, chopped into chunks
• 2 tbsp olive oil
• 2 carrots , cut into batons
• 2 peppers , deseeded and cut into strips
• 2 celery sticks, thickly sliced
• 200g pack mini salami or 1 thin salami cut into bite-size chunks

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

Ingredients

FOR THE FONDUE

• 2 tbsp cider vinegar
• 1 tsp cornflour
• 250g cheddar , grated
• 250g Gruyère , grated
• 3 tbsp crème fraîche

SUGGESTIONS FOR DIPPING

• 4 thick slices bread , such as sourdough, chopped into chunks
• 2 tbsp olive oil
• 2 carrots , cut into batons
• 2 peppers , deseeded and cut into strips
• 2 celery sticks, thickly sliced
• 200g pack mini salami or 1 thin salami cut into bite-size chunks

PER SERVING

374 kcalories, protein 22g, carbohydrate 1g, fat 31 g, saturated fat 20g, fibre 0g, salt 1.48 g

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