Keeping It Cheesy – Fondue Friday

FONDUE TIME (4)

I know some people tend to shy away from high calorie food when January comes around, and I did intend to do the same. However, when Chris came back from his parents house after Christmas with a fondue set, we just had to give it a whirl.

We’ve been off skiing in previous years, as January’s quite a cheap time to go. So it seemed fitting to get a fondue fix in on a chilly Friday night. We’d never made fondue before, but it’s really easy especially with this Beper fondue kit.

Ingredients you’ll need for a classic Swiss cheese fondue:

1 clove garlic

250ml dry white wine

15 ml lemon juice

250g Gruyère

250g Emmental

Pinch of pepper

Pinch of Nutmeg

And chop various bits and bobs for dipping, we went for chorizo, peppers and crusty bread.

FONDUE INGREDIENTS (5)FONDUE INGREDIENTS (6)

Method:

Turn your pan on a low heat and rub the garlic clove around the inside of the pan and discard.

Add the white wine and lemon juice and heat to a gentle simmer.

FONDUE INGREDIENTS (1)

Grate your Gruyère and Emmental and then add slowly bit by bit to the wine. Stirring gently in a figure of 8 as you add it. Continue until all the cheese has been added, then add the pepper and nutmeg. Give it a final stir.

 

Transfer to the table, we kept our fondue set plugged in so the fondue would keep the same consistency and heat. I ‘d recommend doing this if you can. And let the fondue feast commence!

 

Caution: Fondue face may take hold when excessive consumption occurs.

 

How do you fondue? To be honest we probably made too much for just 2 people, this amount would probably be suitable for 4. Tag me on Instagram with your fondue face!

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