When we were little, there were two meals that used to get us super excited; the first was fajitas - we loved making our own and being in control of what and how much we added to those lovely wraps.
The second was Raclette - hmmm delicious cheesy Raclette!
Now it's time to start our own family traditions but as the children are too little right now, hot raclette isn't possible. Instead, we love to share a fondue.
2 cups shredded Gruyere cheese
1.5 cups shredded a different Swiss cheese such as Emmental or Raclette.
2 tbsp of corn starch
1 cup low sodium vegetable stock*
Squeeze of lemon
2 cloves of crushed garlic
½ teaspoon of nutmeg
Pinch of salt and pepper
- Mix both cheeses together and then mix in corn starch so that the cheese is covered
- In a saucepan, add the vegetable stock, garlic and lemon and bring to simmer.
- Reduce the heat and slowly add the cheese a handful at a time
- Once the cheese has fully melted and starts bubbling, add the remaining spices and take straight to the fondue pot on the table
- Keep the fondue warm with a fondue pot above a flame
- Get the dipping skewers out and start coating your favourite sides in the gooey cheese.
- Pickled onions
- Steamed vegetables – broccoli/carrots and cauliflower
- New potatoes
- Bread, lots of bread
*You can swap the vegetable stock for chicken stock, grape juice or dry white wine depending on who you are catering for.
Please monitor dipping carefully in your house to avoid very hot cheese falling on tiny people's laps!
Serve up on an organic bamboo elephant plate with detachable silicone suction base.