Description
Fondue is cheese, sometimes chocolate, and the famous British chef Heston Blumenthal has a recipe for tomato fondue. "Why not make pumpkin fondue?" - I thought. Did. Regretted that did little... the Aroma from this simple, very autumnal and cozy meals long hovered around the apartment, creating a "Bright mood".
Ingredients
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Pumpkin
400 g
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Tomato
200 g
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Onion
1 piece
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Garlic
3 tooth
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Cheese
200 g
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Dry white wine
200 ml
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Lemon peel
0.5 piece
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Saffron
0.5 tsp
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Leeks
0.5 piece
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Bay leaf
2 piece
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Parsley
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The Apium graveolens Dulce
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Rosemary
1 piece
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Ketchup
2 Tbsp
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Coriander
0.5 tsp
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Nutmeg
0.5 tsp
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Olive oil
50 ml
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Salt
-
Vinegar
1 Tbsp
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Baguette
Cooking
To prepare the products.
In a saucepan or skillet with a thick bottom, heat olive oil. Onion and leek into small pieces and send in the butter. Until Golden brown not to bring! Onions should become transparent. To the onions add the minced garlic, parsley, rosemary and celery (whole sprigs), Bay leaf and coriander. Simmer over low heat, stirring occasionally, 10-15 minutes.
Pumpkin cut into small cubes and add to the onions. Tomatoes clear from the thin rind (down for a couple of minutes in boiling water).
Peeled tomatoes also cut into small pieces, removing seeds. Send tomatoes to the pot. Add ketchup and a little wine. To cook under a cover on slow heat for 20-30 minutes, stirring occasionally.
Saffron soaked in a small amount of boiling water for 10 minutes.
In a saucepan pour the wine, vinegar, add the nutmeg and lemon zest. (If the wine you sour, then you can do without vinegar).
Cook, stirring, for another 15 minutes. Add saffron. By this time the mass is almost homogeneous.
Remove carefully from fondue sprigs of parsley, celery, rosemary and Bay leaf. If the mass remained nerazvijena slices of pumpkin, you can whip everything in a blender. Grate cheese on a grater and send to vegetables. Constantly stirring, let the cheese melt. Add salt to taste.
Slice the baguette in small cubes. To prepare shrimp, or any other products (small size, but which are conveniently strung on skewers or wooden sticks). Pour pumpkin fondue in a hot ceramic bowl (ideally in cotlon - ceramic bowl with a torch or candle below) and eat immediately, dipping in a pumpkin fondue slices of crispy baguette (and drinking white wine... and there beside me...)! Long live autumn!
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