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July 18, 2018

Easy Cheese Fondue with Tempura Broccoli

Posted on June 18, 2018 by in cheese, Uncategorized

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Easy Cheese Fondue

This easy Cheese fondue is such a vast improvement on my early experiences with fondue that it is hard to even find one comparison.

My easy Cheese Fondue is packed with flavor – something our dip-something-in-a-pot-of-oil-fondues never had. Let me explain. When I was at teachers college we had a fondue in my room every Sunday night. Why Sunday nights? Well, because everyone went home for the weekend, so we had loads of food to cremate in the hot oil. Worst is to wake up the next morning with the fried food smell on everything in my room. Needless to say, since then, I was not a fondue kinda girl. Until now…..

Easy Cheese Fondue


This easy cheese fondue is so sublime, the flavor of the hot, creamy cheese dip is hard to compete with, but the tempura broccoli gave the cheese a run for its money. Please follow the easy steps to make, what will most probably go down in history as your best fondue ever!

I used Fairview’s new Cheddar range, specifically the Bobotie flavor. The warm spices, typical to Bobotie was perfect for the cheese fondue.

Easy Cheese Fondue

Easy Cheese Fondue

makes 600 ml

Ingredients

500 ml cream

1 x 100 g Fairview Cheddar Bobotie – grated

2 gratings of nutmeg

Method

Place the cream and grated cheddar in a pot and slowly melt until smooth and creamy, Keep warm.

Tempura Broccoli

Tempura Broccoli

makes enough for 4-6 people

Ingredients

1 head broccoli – broken into florets big enough to pick up with your fingers (finger food) Also use the small leaves

200 ml mazeina or cornflour

5 ml baking powder

1 egg white

ice cold sparkling water

oil for frying

Method

Bring a pot of water to the boil and blanche the broccoli for 2 minutes. Remove from the pot and place in ice cold water to stop the cooking, resulting in crunchy florets. Dry the florets with a clean cloth.

To make the tempura batter – mix the cornflour, baking powder and egg white together. Add cold sparkling water until you have a lumpy batter. Heat the oil in a small pot. Dip the florets in the batter and into the hot oil. Fry until golden brown. Drain on some kitchen towel.

Serve hot with a piping hot Easy Cheese Fondue.

Easy Cheese Fondue

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