A wonderful home date to have with your hubby is a fondue! There are many types of fondues – our favourite ones are cheese fondue, meat & vegetable fondue and carob fondue!
Cheese Fondue
This one is rather heavy so we like to have lots of raw food beforehand. That way we eat less of the actual fondue and also don’t feel so awful after eating it. We’ll usually start with a simple side plate starter followed by a variation of a large salad and then the fondue.
To make a cheese fondue from scratch: combine 2 parts grated emmenthaler cheese (preferably swiss) with 1 part grated Gruyere cheese and 1 part red grape juice.
Melt slowly in a fondue pot on a low heat stirring continually until well blended just below boiling point. Make sure it is really well mixed – if the cheese wont mix with the juice its probably not hot enough. If the cheese is like rubber then it has probably boiled too much and unfortunately won’t recover – so watch it carefully! The cheese should be soft and almost liquid when ready.
Chop a loaf of french bread or ciabatta into bite sized pieces, grab some fondue forks, dip and enjoy!
Meat and Vegetable Fondue
Often with a meat fondue the meat is deep fried in a pot of oil – but this is not very healthy and can be rather dangerous!
We like to use a simple broth or vegetable stock in the pot to cook the meat. Simply grab a fondue pot and add some water and vegetable stock and bring to the boil. Chop meat and vegetables into bite size pieces and place on fondue fork in broth to cook.
Even simpler and yummier:
Pre-cook your strips of chicken or other meat in a wok with some coconut oil, a little soy sauce or sesame oil and coconut oil before hand and lightly steam your vegetables so they are firm not squishy.
Bring the bite-sized pieces of cooked meat and lightly steamed vegetables (broccoli, sliced carrots, brussel sprouts, baby potatoes, etc.) to your fondue table an just dip into the sauce!
We like to use a cheesy sauce or a white sauce or mushroom sauce and a napolitana sauce – tastes delicious dipped in both.
Carob Fondue
Boil some water and fill a small bowl 3/4 full with the carob chunks in a larger bowl on top – the water shouldn’t touch the bowl above but should heat it so that the carob melts nice and slowly – stir regularly.
A warm ceramic dish on a hot mat is the best way to keep the carob warm for a while.
Chop up bite sized pieces of your favourite fruit to dip into the carob with fondue forks – our favourites are apple, pear, strawberries and banana.
Have a plate ready to catch the drips as you eat – yummy!
“He brought me to the banqueting house, and his banner over me [was] love.” Song of Solomon 2 v 4
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