Classic Cheese Fondue - Food Wishes
Cheese fondue is one of those iconic recipes that I’ve never gotten around to filming. One of those reasons was the lack of a proper fondue set, but that changed after a trip to a second hand store. With that excuse gone, I was down to finding an authentic recipe that would be both easy, and foolproof. Enjoy!
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Cheese Fondue by Tarla Dalal
Cheese Fondue, a quick and easy recipe.
Recipe Link :
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Cheese Fondue
Cheese Fondue is a concept that originated in the Swiss, French and Italian communities, but gained popularity all over the world, so much that some countries celebrate a National Cheese Fondue Day! In fact, the phrase ‘melting pot of cultures’ might have originated from the Cheese Fondue custom because it is a potful that brings everybody together. A special sauce of cheese, milk, wine and garlic, the Cheese Fondue is traditionally served in a pot, into which people dip pieces of bread and devour joyfully! However, it is also perfectly suitable to serve it in small bowls as a dip for any finger food.
Preparation Time: 5 minutes.
Cooking Time: 6 minutes.
Makes 1 cup.
½ cup grated processed cheese
1 tbsp butter
½ tsp crushed garlic (lehsun)
1 tbsp plain flour (maida)
1 cup milk
1 tbsp white wine (optional)
Salt and to taste
For serving
Herb bread
Brun pav pieces
1. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
2. Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously.
3. Add the milk, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture thickens and no lumps remain, while stirring continuously.
4. Reduce the flame, add the white wine and cheese, mix well and cook on a slow flame for 3 minutes, while stirring continuously or till the mixture thickens.
5. Add the salt and pepper and mix well.
Serve immediately with herb bread and brun pav pieces.
Restaurant Style Pav Bhaji Cheese Fondue | Easy To Make Recipe | Chetna Patel Recipe
Pav bhaji Cheese Fondue
Ingredients :
Cheese Sauce :
1 tbsp - Butter
2 tsp - Oil
1 tbsp - Garlic Crushed
1/2 tbsp - Ginger Crushed
1 tbsp - Green Chillies Chopped
1 no - Onion Chopped
Saute in High Flame ,till light golden
2 no - Tomato Chopped ( Big )
Salt to taste
Cook till Tomato become Soft in Slow Flame
1/4 tsp - Turmeric Powder
1 tbsp - Red Chilli Powder
1/2 tsp - Chaat Masala
1 tbsp - Pav Bhaji Masala ( Everest )
Cook 2 min and add
1/2 Cup - Water
Mix Properly
1 Cup - Milk
1/2 Cup - Grated Cheese ( Processed )
Boil 2 min and Remove in another Bowl
Churn Little Bit with blender
Take a Pan and add above Churn Mixture and add
1/2 Cup - Milk
2 tbsp - Mozzarella Cheese Grated
Cook little in slow flame
1 tbsp - Corainder Leaves Chopped
1 tbsp - Green Garlic Chopped
1/4 Cup - Fresh Amul Cream
Mix all together and keep aside
Spread ( Flavoured Butter )
Take a small bowl and add
3 tbsp - Butter
1 tsp - Garlic
1 tsp - Pav bhaji Masala
1/4 tsp - Red Chilli Powder
Mix Properly
Take 4 Piece Ladi Pav and Cut from Middle
and apply above Butter
and Roast Both the side Cut them in Square
Take a Fondue Pot and Serve above Cheese Bhaji in Middle ,Garnish with Chopped Bell Peppers,grated Cheese n Corainder Chopped and serve with Flavoured Pav
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How To Make Cheese Fondue By Rachael
Rach shows you how to make fondue the way the Swiss do, with garlic + a touch of brandy.
Steak Fondue at Johnny’s Steak and Grill
Have fun cooking your own prime steaks cut into bite-size pieces! Hear it sizzle as it cooks to perfection right before your very eyes. Grab a friend or two and enjoy a special Steak Fondue at Johnny’s Steak and Grill now!
For reservations, call (02) 990 5000.
Cheese Fondue Recipe | Good Housekeeping UK
The ultimate sharing treat to use up your leftover Christmas cheeses. Remove any rinds before melting, to ensure your fondue is smooth and creamy!
Ingredients:
1 tbsp. cornflour
300 ml (10 fl oz (½ pint)) dry white wine
1 large garlic clove, crushed
300 g (11oz) grated Gruyere cheese
100 g (3 ½oz) stilton, chopped
200 g (7oz) brie, chopped
FOR DIPPING:
Pigs in blankets
Roast potatoes
Crusty bread
Cornichons
Directions
In a fondue pot or heavy bottomed saucepan whisk the cornflour with the white wine and garlic, then cook over medium-low heat.
Add the cheeses, a handful at a time, and whisk in to melt. Bring to a gentle bubble and continue to whisk until smooth and thickened. Transfer to a warmed serving dish or pan and serve with pigs in blankets, potatoes, cornichons and crusty bread on the side for dipping.
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