Bedienungsanleitung Unold 48645 (Seite 16 von 56) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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1. Rub the ceramic saucepan with a half clove

of garlic.

2. Grate the cheese, fill it into the saucepan

and place the saucepan on the heating

plated.

3. Choose a medium temperature setting and

melt the cheese while stirring constantly.

4. As soon as the cheese is melted, reduce the

temperature. The cheese must not boil.

5. The ceramic bowl is always used without

splash protection.

6. Do not immerse the hot saucepan into cold

water after use. It might crack due to the

temperature shock. Always let the saucepan

cool down before cleaning it.

7. Very delicious is the crust at the bottom of

the saucepan, which can be savoured at the

end.

Swiss cheese fondue

for 4-6 portions

1 clove of garlic, 80 ml dry white wine, 200 g

each of grated Emmental and gruyère cheese,

1 tsp starch, white pepper, 1 tbsp kirsch,

baguette

Rub the ceramic saucepan with a half clove of

garlic. The heat the cheese together with the

wine under stirring on medium temperature.

As soon as the cheese is melted and starts to

simmer, mix the starch with the kirsch and add

it to the cheese. Season with pepper.

Cut the baguette into cubes and dip the bread

cubes into the cheese.

Tipp: Serve grapes or raw ham (wrappred around

the bread pieces) in thin slices with the cheese

fondue.

Italian cheese fondue

for 4-6 portions

100 g each Asagio-, Fontina-, Provolone ceese,

100 g mascarpone, approx. 75 ml milk, 1 tbsp

butter, 1 tbsp flour, 75 ml white wine, 2 egg

yolks, Grissini, Parmas ham

Grate the cheese, mix it with mascarpone and

milk and leave it overnight in the refrigerator.

Knead flour and butter. Bring the white wine to

boil, the add the flour/butter mixture and finally

the cheese while stirring. Finally add the beaten

egg yolks. Do not boil the mass any more after

having added the egg yolks to avoid clotting.

Warp the ham around the grissini and dip it into

the cheese.

Serve Italian antipasti with this fondue.

British cheese fondue

for 4-6 portions

250 g Cheddar cheese, 150 g Stilton cheese,

3 tbsp butter, 75 ml cream or milk, 3-4 tbsp

tomato ketchup, 1 tsp starch, 1-2 tbsp light port

wine, white bread / walnut bread, 6-8 stalks of

celery, 3-4 firm pears

Cut the cheese into small cubes and melt it with

butter and cream while constantly stirring. Add

the tomato ketchup. Mix the starch with water or

wine and stir it under the cheese.

Cut the bread and the pears into cubes, the

celery into slices and dip them into the cheese.

CHEESE FONDUE

1. Choose a low to medium temperature posi-

tion.

2. Melt the chocolate in the ceramic saucepan

while stirring, eventually with some milk or

cream. As soon as the chocolate is melted,

reduce the heat to a low position.

3. The chocolate should only be kept liquid,

but must not boil.

Chocolate fondue - Basic receipt

Melt milk chocolate, plain chocolate or white

chocolate, as described above.

Peel fruits of the season and cut it into bit-sized

pieces, e.g. aplles, strawberries, raspberries,

bananas etc. serve the fruit pieces in dishes.

SWEET FONDUE

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