Dutch Cheese Fondue

Name: Dutch Cheese Fondue
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Other
Ingredients: 300ml dry white wine; 2 tbsp cornflour; 400g vegetarian Dutch Gouda, grated; freshly ground pepper to season; 3-6 sundried tomatoes, finely chopped (optional); 5-10 olives, finely chopped; 1 garlic clove, crushed; pinch of herbes de Provence or other mixed herbs; strips of red pepper and blanched celery; plus cubes of bread, to serve

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Quick Make

Know your nutrients

Calories

510 -

Fat

32.9g -

Saturates

22.3g -

Sugars

2.7g -

Salt

2.08g -

Protein

26g -

Carbs

14g -

Fibre

2.6g -

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Ingredients
Method

Ingredients:

300ml dry white wine
2 tbsp cornflour
400g vegetarian Dutch Gouda, grated
freshly ground pepper to season
3-6 sundried tomatoes, finely chopped (optional)
5-10 olives, finely chopped
1 garlic clove, crushed
pinch of herbes de Provence or other mixed herbs
strips of red pepper and blanched celery
plus cubes of bread, to serve

method:

Place the wine in a fondue pan (or a heavy-based saucepan), add the sundried tomatoes, olives, garlic and herbs, and bring to the boil.
While waiting, in a small bowl, blend the cornflour with 75ml cold water to a smooth paste. Reduce the heat under the fondue pan to low and stir in the Gouda cheese and the blended cornflour. Stir constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.
Set the pan over a table burner and, using longhandled forks, dip your chosen accompaniments into the fondue.

Print Recipe www.edam.co.uk