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RACLETTE FONDUE
Prep/Cooking Time: 0-15 Minutes
Printable Version
Ingredients
- 100g Raclette cheese
- 100g Appenzeller
- 100g Abondance
- 180ml White wine
- 10g Butter
- 10g Flour
- 60g Cucumber
- 60g Apple
- 60g Celery
- 100g cooked new potato
- 60g Sourdough bread
Instructions
- Place the butter and flour in a small pan and melt together over a medium heat
- Add to the pan the white wine and bring to the simmer
- Add the grated cheeses and leave to melt together
- Peel the cucumber and celery and cut into chunks
- Cut the cooked new potatoes into bite size pieces
- Core and cut the apple into similar size pieces
- Cut the sourdough into cubes
- When the fondue is ready trasfer to the serving pot
- Serve over a flame with 2 long forks
