A classic and very popular dish amongst Swiss items is the classic fondue. This one is made with 4 cheeses that not only adds an extra punch to the dish but it is also packed with flavours. This recipe also makes use of some exotic vegetables to give a healthy twist to the classic cheese flavours and is served with baby corn, zucchini, Broccoli, etc.
Cooking Time 10 Minutes
Prep Time- 10 Minutes
1 long loaf French bread of good quality
2 cloves garlic crushed, 1 tsp garlic
1 cup white wine
2 tbsp Cherry Liquor or Schnapps (Peach/Pear/cherry) – If you don’t want to or the liquor is not available, do not add it to the dish
1 Cup Each 3 types of Cheese (Cheddar, Emmenthal & Gruyere)
1 tsp each cornflour & celery, butter, olive oil
¼ tsp pepper & herbs (parsley, basil, oregano, red chilli flakes
Vegs (Zucchini, mushrooms (sautéed), babycorn, carrot, baby potato, etc.
Rub the garlic inside & around a large bowl (Fondue Serving pot). You can also use a regular pot and serve it in a glass bowl if you don’t have on.e Discard the garlic. Heat a pan. Add little butter & olive oil. Add 1 tsp each garlic & celery & sauté it. Pour the wine in the pan & heat little. Do not boil.
In the meanwhile prepare your vegetables. Here you would need to slice zucchini, carrot and baby corns in long shapes keeping them thick enough to enjoy the coating of cheese. If you are using baby potatoes then it is best to roast them in an OTG or other girl for at least an hour to have a nice char and smokey flavour.
Gradually add the diff varieties of cheese 1 by 1 stirring well after each addition so that no lumps are formed. Keep stirring the pan. Mix cornflour in a little milk / schnapps to a smooth paste. Add it to the cheese mixture stirring it continuously. Season it with pepper & herbs. As the cheese is salty if only reqd taste and then add salt otherwise do not add extra salt.
Cover & cook for 5-6 mins. Stir till the sauce is smooth. Cut the French bread into cubes. Toast it / as it’s hard can take raw bread too. Cut vegs into batton slices / florets. Keep the fondue warm over spirit lamp. Dip in bread & vegs. If French bread is not available, take unsliced bread / normal bread, cut into thin pcs. Leave it outside for the day. Use it the next day as it leaves the moisture and becomes hard.