Fondue we’ll ask for!
15
20
6
No
Ingredients
- 1 green pepper, finely diced
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 garlic clove
- 250 ml (1 cup) of blond beer of your choice
- 45 ml (3 tablespoons) of butter
- 1 seeded and diced tomato
- 15 ml (1 tablespoon) of Italian spices
- 15 ml (1 tablespoon) of cornstarch
- 680 g (1 1/2 cups) of grated cheese of your choice (Cantonnier of Warwick, emmental or gruyère or you can also use Kingsey fondue mix)
- Ground pepper
Preparation
Side-by-side mode
- Brown the butter in a fondue pan with pepper and garlic until tender. Then add the beer and tomato. Simmer for 2 to 3 minutes. Add the cheese with a wooden spoon and Italian spices in small quantities at a time.
- When the cheese is well melted, simmer at low heat for a few minutes. Dilute cornstarch with a bit of water and pour the preparation into small quantities until it reaches a great texture that will stick well to bread.
- Enjoy with bread or even vegetables like broccoli, cauliflower and why not beans! You'll feel less guilty, and it's as good as bread!
Chef’s note
A cheese fondue is always easier to serve in an electric fondue pan. The appliance provides better heat control, preventing cheese from sticking to the bottom of the plate.
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