Fondue "Classic"

Description

We offer you a classic recipe for cheese fondue. On own experience made sure to digest this meals the body spends more calories than it receives from them! Thus, information about the severity of this dish and its negative effect on the figures is greatly exaggerated. "Fondue"is French for "melted" or "molten". Get ready and you melt and melt from the pleasure.

Ingredients

Cheese

800 g
Dry white wine

200 ml
Cream

50 g
Garlic

4 tooth
Bread
Cucumber
Onion
Sausages

Cooking

Fondue you must have ceramic or cast iron pandurica complete with metal stand and burner on the bottom. Before you start to do everything described below, preheat the oven to 200 degrees. During the first few steps she needs to warm up. So, go ahead!

Peel garlic. One of the wedges cut in half and RUB the cut inside pandurica.

Pour the cream on the bottom. Their fat content does not matter. We usually take 10 per cent.

Now came the cheese! In this case, the quality of the cheese we took this mix for fondue. It has been prepared cheese with the addition of white wine, which is pressed into briquettes, a kind of "dopey".

Put the contents into pandurica. If you are using cheese, then RUB it on a grater and add half a Cup of hot white wine (detail way of cooking this fondue I will describe in the following recipes)

If pandurica with cold cheese to put on the stand with a burner (which is offered by many recipes), then bottom the cheese will start to burn and the top will remain unmelted. Therefore, the next step is: evenly mix the cheese and put pandurica in the preheated oven.

Meanwhile, fry in vegetable oil finely chopped onion until Golden state. And garlic, which we cleaned up in the beginning, RUB on a small grater. After 10-15 minutes you will see that the cheese in the oven begins to melt. At this point, pull pandurica, pour cheese fried onions, grated garlic, mix everything again and again in the oven.

After another 10 minutes, transfer to fondue burner. After a while you will see how cheese is boiling. This means that you can start! Stick to the fork a piece of bread and "cheat" on it in the melted cheese... mmmmm... cheese do Not bring to a full boil. Perfect when he's just so warm and gooey.

As a complement to the fondue are perfect smoked meat (yeah, that's the sausage and other Goodies), pickles and onion. Be sure to take a good table wine of any color. Note: do not overdo it with the "side dishes"! Fondue is a very rich dish, so everything else on the table should be low, or the feeling of overeating will occur in the first minutes and the whole impression will be spoiled.

And finally, the final touch: after the meal recommend you skip 50 grams Kirsha! This liqueur with cherry stones is the perfect digestif, he will "Samolyot" all the apparent severity and will help to forget about the calories that may be unnecessary.

If you did everything correctly, then at the end of dinner on the table should remain like this:-)))

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