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Swiss recipes
Nov 30, 2007 @ 02:46
Does anyone have the recipes for (a) malakoff and (b) cheese fondue (seems that a good one is not supermarket-ready to boil kind)! Merci beaucoup.
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Does anyone have the recipes for (a) malakoff and (b) cheese fondue (seems that a good one is not supermarket-ready to boil kind)! Merci beaucoup.
springdayNov 30, 2007 @ 02:46
springdayNov 30, 2007 @ 02:46
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Re: Swiss recipes
Post 1
Nov 30, 2007 @ 10:59
When you buy your cheese for the fondue (not the ready to cook stuff) then the recipe is on the back of the packet.
But here is how I normally make it
Take your Caquelon.
Rub the inside of it with a clove of garlic, then chop what's left and put into caquelon.
Place your cheese (400g)into the caquelon along with 1.5dl of white wine (I like to use a fendant) for more cheese i.e. 800g use 2.5 - 3 dl of white wine, some people also add 1 or 2 teaspoons of cornflour (fecule de mais)
Stir the cheese in a figure of eight pattern as it melts and until it starts to boil
then add salt, pepper and kirsch according to your taste, I also add a bit of nutmeg.
And Enjoy!!!!!
Simon
But here is how I normally make it
Take your Caquelon.
Rub the inside of it with a clove of garlic, then chop what's left and put into caquelon.
Place your cheese (400g)into the caquelon along with 1.5dl of white wine (I like to use a fendant) for more cheese i.e. 800g use 2.5 - 3 dl of white wine, some people also add 1 or 2 teaspoons of cornflour (fecule de mais)
Stir the cheese in a figure of eight pattern as it melts and until it starts to boil
then add salt, pepper and kirsch according to your taste, I also add a bit of nutmeg.
And Enjoy!!!!!
Simon
The text you are quoting:
When you buy your cheese for the fondue (not the ready to cook stuff) then the recipe is on the back of the packet.
But here is how I normally make it
Take your Caquelon.
Rub the inside of it with a clove of garlic, then chop what's left and put into caquelon.
Place your cheese (400g)into the caquelon along with 1.5dl of white wine (I like to use a fendant) for more cheese i.e. 800g use 2.5 - 3 dl of white wine, some people also add 1 or 2 teaspoons of cornflour (fecule de mais)
Stir the cheese in a figure of eight pattern as it melts and until it starts to boil
then add salt, pepper and kirsch according to your taste, I also add a bit of nutmeg.
And Enjoy!!!!!
Simon
DJ_Symcard, Nov 30, 2007 @ 10:59
But here is how I normally make it
Take your Caquelon.
Rub the inside of it with a clove of garlic, then chop what's left and put into caquelon.
Place your cheese (400g)into the caquelon along with 1.5dl of white wine (I like to use a fendant) for more cheese i.e. 800g use 2.5 - 3 dl of white wine, some people also add 1 or 2 teaspoons of cornflour (fecule de mais)
Stir the cheese in a figure of eight pattern as it melts and until it starts to boil
then add salt, pepper and kirsch according to your taste, I also add a bit of nutmeg.
And Enjoy!!!!!
Simon
DJ_Symcard, Nov 30, 2007 @ 10:59
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