easy, cheap and very tasty recipes

History tells us that the first recipe for fondue it is documented in a cookbook, written in Zurich in 1699, even though it is a type of confection more easily associated with French gastronomy.

Traditionally, fondue is made with the cheeses Gruyère and Emmental, which gives it a strong flavor, which may, in fact, not suit all appetites. Today we show you how to make cheese fondue, but also two other alternatives, with meat It is fish that will surprise even the most voracious appetites.

The trick to a perfect fondue is really the pot you make it in and the réchaud – the container that keeps the fondue always hot. To prepare the cheese fondue, whenever possible, use ceramic pots; for the rest, use good quality copper pans.

Now that you know the tips, check out the recipes.

Cheese fondue

Ingredients

• 200g of gruyere cheese
• 300g of emmental cheese
• 1 clove of garlic
• 1 pinch of nutmeg
• 1 c. corn starch soup
• 1 glass of cognac
• 3/4 of a glass of dry white wine

method of preparation

• Grate the cheeses.
• Dissolve the cornstarch in the white wine and mix with the brandy.
• Add nutmeg.
• Rub the garlic on the sides and bottom of the pan.
• Place the cheeses and the prepared liquid and mix continuously, with the heat at minimum, until the cheese is completely melted and the mass gains a homogeneous consistency, right after it boils.
• If it gets too liquid, dissolve a little more cornstarch in a glass of water and add to the mixture.

Fish and seafood fondue

Ingredients

• 400gr of shrimp
• 300gr diced salmon
• 300gr diced perch
• 1 fresh chilli
• 1 bay leaf
• 1 strip of celery with branch
• 1 clove of garlic
• 1 shallot
• 1 c. soy sauce coffee
• 2 c. olive oil soup
• 100gr of bell pepper
• salt qb
• coriander qb
• Toasts with Sunflower Seeds

method of preparation

• Peel the shrimp, leaving the tail.
• Bring a pan to the boil with water seasoned with salt.
• Add the chilli, bay leaf, coriander, chopped celery, sliced ​​garlic, sliced ​​shallots and soy sauce and simmer for five minutes.
• Transfer to the fondue pot and place over the lighted lamp.
• Heat the oil in a frying pan.
• Add the peppers and sauté.
• Season with salt and reserve.
• Season the fish and shrimp with salt and place on plates.
• Cook the fish and shellfish in the fondue broth and accompany with the peppers, mayonnaise sauce and toast with sunflower seeds.

Beef Fondue

Ingredients

• 1 kg of filet mignon
• 1l of water
• 1 beef bouillon cube
• 1 thread of olive oil
• Garlic, salt, onion to taste
• Aromatic herbs to taste
• Ingredients for the sauce:
• Mayonnaise
• Ketchup
• Mustard
• Garlic and aromatic herbs

method of preparation

• Put a drizzle of olive oil in the pan where the meat fondue will be made.
• Add the garlic, salt and onion and let it braise.
• Add the water.
• Add the herbs and bring to a boil.
• Light the rechaud according to the manufacturer’s instructions.
• Transfer the preparation from the pan to the rechaud.
• Slice the meat into very thin strips and place on a platter.
• Make the sauce by mixing the mayonnaise with the ketchup, mustard, garlic and herbs.