Fondon’t to Fondue
The winter is drawing in up here in Scotland and quite frankly it’s chanking. In a bid to introduce some heat into our lives I decided to drag the fondue set out and whip up a swiss fondue, and cos it’s like a bit romantic like, innit.
The recipe was pretty simple, or at least it should’ve been. I swirled around a ball of cheese in milky looking water wondering where it had all gone wrong, I tried to hide the unromantic mess from Alex but my folly was uncovered. A re-read of the recipe revealed that I had missed out the cornflour. Alex mixed the ‘paste’ and as soon as it was added the whole mixture magically came together!
I served the fondue with chorizo sauteed in olive oil with parsley, new potatoes quartered and roasted in olive oil and garlic, crusty bread, and there would have been apple if Alex had remembered to buy one, everyone forgets sometimes don’t they? (Grrrrr)
Romantic? Maybe not. Tasty and warm? Absolutely.
I hope your chorizo was as romantic as Alice’s in PA
My chorizo looked *nothing* like Alice’s!
Hmm May have to try this as I have never had it
It was really nice and not that difficult to do, as long as you remember the cornflour