Friday, 28 January 2011

Cheddar Cheese & Tomato Fondue

I was first introduced to Fondue by my father some 30 years. After that first taste, I was totally hooked! Fondue boasts it's origins from the Swiss Mountains where many varieties of cheese were in abundance. Fondues are perfect dipped with day-old bread, sausages, dried meat & vegetables. There are so may variations of fondues. My favourite is this Tomato Fondue. The sourness of tomatoes balances so beautifully with the richness & creaminess of cheese.

1 1/2 cups of cheddar cheese, grated
1/2 cup of swiss cheese, grated
1 tbsp chicken stock
1 tbsp flour
1 tsp worcestershire sauce
1/2 cup milk
2 tomatoes, blended coarsely
1 onions, chopped & sauteed with butter till transparent
Day-old French Loaf, cut into large cubes
Continental sausages, cut into 1/2 inch lengths

1. Put the cheeses, tomato, stock, milk, onions & flour and worcestershire sauce in a fondue pot.
2. Mix everything together.
3. Put on low gentle heat.
4. Stir constantly until cheese is melted & mixture is creamy.
5. When fondue bubbles gently, dip with french bread or sausages.
6. The fondue needs to be constantly stirred whilst you are dipping it to prevent burning.

* I sometimes substitute the tomato, mushroom, seafood or chicken stock.

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authorMarina Mustafa. Author of ten cookbooks.

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