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Blue Cheese Fondue

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  • 1 garlic clove, split

  • 300 ml dry white wine

  • 250 gm gruyere cheese, grated

  • 250 gm blue cheese, crumbled (not too salty or aged)

  • 1 tspn cornflour

  • a squeeze of fresh lemon juice

  • a selection of your favourite vegies, eg. baby carrots, baby potatoes, beans, asparagus, etc, cleaned & prepared

  • a few radishes, spring (green) onions, etc, cleaned & prepared

  • sea salt


  • 1.

    Rub the inside of a fondue pot (or a large pot) with the garlic and drop it in. Add wine and bring to a simmer.

  • 2.

    Then add the cheeses, little by little, stirring until melted.

  • 3.

    Mix together cornflour with 1 tspn water and add to the cheese mixture, together with lemon juice. Stir until thickened and taste for seasoning. If you have one, transfer the sauce to a fondue pot. (Otherwise, pour into a bowl.)

  • 4.

    While the sauce is cooking, blanch vegies (hardier ones first) in plenty of lightly salted boiling water until crisp-tender. Drain well and arrange on a large plate.

  • 5.

    Serve with little forks on the side and enjoy!

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