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Home / Eat Well / Recipes

Easy cheese fondue

for 2 people

Tam West

Jo Elwin
By
Jo Elwin

Food writer and former food magazine editor

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Ingredients

1 cloveGarlic
150 gGruyere cheese, grated (Main)
200 gEmmental cheese, grated (Main)
1 TbspCornflour, mixed with a little water
150 mlWhite wine
2 tspLemon juice
1 loafCrusty bread, as much as required, cut into cubes
2 servingsBaby potatoes, boiled and sliced in half
1Fennel bulb, sliced
1Pear, in slices
2 servingsCauliflower, florets only, blanched
2 servingsPickles, such as cornichons, baby onions and caper berries
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Directions

  1. Peel the garlic and crush slightly with a knife. Add to a heatproof ceramic dish (preferably with a handle) with the cheese, cornflour mix, wine and lemon juice.
  2. Set the ceramic dish over a saucepan of boiling water — water shouldn't touch the bottom of the dish.
  3. Heat, stirring in a figure eight pattern until a smooth consistency is formed and the fondue is hot, but not boiling.
  4. Set it on the table as is. The boiling water in the pot should keep the fondue hot enough but you can have a jug of boiling water on standby to replenish if it gets cool.
  5. Serve with bread, potatoes, fennel, pear, cauliflower and pickles.

Related recipes

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Croque monsieur

Cheese fondue

Cheese fondue

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