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Basic recipes:
A Classic - Fondue à la Bourguignon
Get off tendons of beef, pork and turkey meat. Cut into bite-size cubes and dry them. Stick the meat
onto the fork and cook it in fat. Place it onto a plate, season it and enjoy it together with a dip. (Attention:
Do not eat it directly from a hot fork)
For the calorie conscious the bouillon fondue:
A heated stock can be used instead of oil. To do this, set the regulator to 100° C. The concentrated
stock can be drunk afterwards. You can skewer various types of meat, waxy fish, prawns and vegetables
such as mushrooms or broccoli and cook them for several minutes. This can be eaten with dips and
white bread.
Dips:
Apple and curry dip:
1 cup of sour cream
•
•
1/2 glasses of yoghurt mayonnaise
•
1 natural yoghurt
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Grated apple
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Splash of lemon juice
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1 tablespoon of horseradish from the jar
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1 tablespoon of raisins
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Season with curry powder, salt and a
pinch of sugar
Balkan dip:
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1 small bottle of ketchup
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1 chopped onion
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1 clove of garlic, pressed
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Finely chopped cockt a il gherkin and
bell pepper
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Chopped capers and parsley
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Season with a little sugar, salt, paprika
and chilli powder
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Egg sauce
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1 jar of light mayonnaise
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1 cup of sour cream
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4 hard-boiled, chopped eggs
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2 tablespoons of chopped
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pickled gherkins
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1 tablespoon of mustard
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1 tablespoon of ketchup
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Cognac (leave out if children are present)
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Paprika powder, curry powder and chives
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Season with salt and pepper
Ready-made sauces
•
such as garlic sauce
•
sweet and sour sauce
•
and curry sauce
can a lso be used, of course.
27.03.15 08:40
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