Cheese Fondue

Cheese Fondue

SERVES 8 PREP 15 minutes COOK 15 minutes COST $1.40 a serve


1 cup dry white wine
100g Jarlsberg cheese, grated
120g camembert cheese,
rind removed, chopped
1 cup grated tasty cheese
1 clove garlic, crushed
1 teaspoon mustard powder
3 teaspoons cornflour
Pinch mixed spice
1 bunch red radishes, trimmed,
halved lengthwise
1 bunch baby (Dutch) carrots,
trimmed, scrubbed
200g sugar snap peas, trimmed
16 grissini sticks


1 Place the wine in a medium saucepan;  bring to the boil. Boil for 5 minutes or  until reduced by half. Add cheeses, garlic  and mustard powder. Reduce heat to low;  cook and stir for 5 minutes or until mixture  is melted and combined.
2 Blend the cornflour and 1 tablespoon  water in a small bowl. Stir into cheese  mixture; cook and stir for 2 minutes or  until the mixture boils and thickens. Season  with white pepper. Place cheese mixture  in a heatproof serving bowl (or a fondue  pot). Sprinkle with mixed spice. Serve
fondue with radish, carrots, sugar snap  peas and grissini.


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