Fondue Box | Homemade Cheese Fondue with Three Cheeses
with demi-baguettes, fresh veggies & charcuterie | 4 servings
There's nothing nicer than cheese fondue in winter! So get your fondue set out of the cupboard and call over your friends, because with this box you can easily have the tastiest homemade cheese fondue on the table for 4 people. Everything else has been thought of too: from baguettes and baby potatoes to other vegetables and cold cuts. Let's get this party started!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
400 g
Grated emmentaler
(Contains Milk)
300 g
Grated Gruyère DOP
(Contains Milk)
100 g
Grated Gouda
(Contains Milk)
375 milliliters
White wine
(Contains Sulphites)
2 pinch
Nutmeg
1 piece
Garlic
250 g
Chestnut mushrooms
360 g
Broccoli
1 piece
Romano pepper
80 g
Serrano ham
400 g
Baby potatoes
8 slice
Ham
¼ piece
Lemon
½ sachet(s)
Italian seasoning
250 g
Red cherry tomatoes
4 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Boil plenty of water in a lidded pot or saucepan for the baby potatoes and crumble in the stock cube.
- In the meantime, wash the baby potatoes and cut any larger ones in half.
- Transfer to the pot and cook for 12 - 15 minutes, covered. Drain when finished and set aside without the lid.
- Boil plenty of salted water in another lidded pot or saucepan.
- Cut the broccoli into florets, then boil for 4 - 6 minutes, covered.
- Drain and set aside without the lid when finished.
- Heat a drizzle of olive oil in a frying pan over medium-high heat, then fry the mushrooms for 4 - 6 minutes.
- Add the Italian herbs halfway through and season with salt and pepper.
- Put the baguettes in the preheated oven and bake for 5 - 6 minutes, until golden brown and crunchy.
- Crush or mince the garlic.
- Deseed the Romano pepper and cut it into 2 - 3cm chunks (they need to be big enough for your fondue fork).
- Cut the lemon into 4 wedges and juice 1 wedge into a bowl.
- In another bowl, mix the flour with 0.5 tbsp water. Stir well, making sure there are no clumps left. Grate about 2 pinches of nutmeg.
- Heat a drizzle of olive oil in a fondue pan or large saucepan over medium-high heat, then fry the garlic for 1 - 2 minutes.
- Deglaze with the white wine and lemon juice, then bring to a boil. Add the nutmeg.
- Gradually add the cheeses and allow to melt. Stir well throughout using a whisk (see Tip).
- Add the flour mixture and keep stirring. Gently bring to a boil, but turn the heat to low once it starts bubbling. Simmer for 1 - 2 minutes over low heat.
Tip: keep the heat on medium-high while adding the cheese, so that it melts properly.
- Serve the cheese fondue in the pan on the table. Use a tea light or food warmer to keep it warm if you have one (see Tip).
- Serve the broccoli, mushrooms, Romano pepper, cherry tomatoes and baby potatoes in separate bowls.
- Roll up the ham and Serrano ham and arrange on a plate, then slice up the baguettes. Serve with the rest of the lemon wedges.
Tip: if you don't have anything to keep the fondue warm and the cheese starts to set, put the pan back on the heat briefly and warm it up while stirring until the cheese melts.