We dive into the bubbling, melty, goodness of this cosy dish in all its glory. 

Welcome to the amazing world of cheese fondue, where bread becomes royalty and vegetables receive VIP treatment – because everything tastes better on a little skewer. Don’t let this fondue deceive you, though: It may seem like a throwback to the 1970s, but this cheesy tradition still endures. Whether you’re hosting your closest friends, organising a date night or simply enjoying the fact that it’s Tuesday and you have a fondue pot (yay you), this dish is sure to make you feel all warm and fuzzy inside.  

Taking it cheesy 

First thing’s first: the cheesy situation  

The melt is where fondue’s true magic happens, and it begins with your cheese mixture. Gruyere and Emmental, a dynamic combination of nutty richness and stretchy deliciousness, are typically used in traditional Swiss fondue. You do you, though. If you’re feeling rebellious, add a splash of sharp Cheddar or a little Fontina for creaminess. Just promise that you won’t use cheese that has already been shredded. The anti-caking compounds that are used to make these products are the last thing you want in your silky-smooth cheese pot.  

Tricks of the trade 

Wine or beer, garlic and a little chemistry are secret weapons. Rub the insideof your pot with a halved garlic clove to get your fondue started. This small step adds depth without being overbearing. It’s like the garlic is whispering sweet nothings to your cheese. Then, the liquor follows. Use a lager beer for a mild to neutral flavour or opt for a crisp Sauvignon Blanc that balances out the richness in the cheese. (A classy white wine also adds a sense of sophistication when you post this step on Instagram.)  

Smooth things out 

To keep your fondue smooth and prevent it from becoming a greasy mess, sprinkle a handful of cheese with a dusting of corn flour before stirring the fondue. Now, this part is important: Stir slowly in a figure-eight motion. Like a slow dance in a Swiss chalet, doing this maintains the structure and velvetiness of the fondue.  

Dipping line-up  

Not just bread (but definitely bread) is in the dipping line-up. Indeed, crispy baguette pieces as well as roasted baby potatoes are essential. But with so many types of delights just ready to be dipped, why stop there? A small health halo is added by lightly steaming cauliflower, broccoli, green beans, carrots and baby corn, which will make you feel less bad about indulging in a handful of cheese. Bring it on! Even hard fruit such as apples or pears dipped in cheesy fondue (yes, you read that correctly!) is revolutionary. The combo of sweet and salty is seriously addictive. Have any leftover meat from the roast you had last night? Cut it up and use fondue to give it a second chance at life. Additionally, if you truly want to be the host with the most, serving fondue with little meatballs or mini sausages will earn you the kind of respect that only true royalty can receive.  

Setting the scene 

Fondue is not a dish to make or enjoy in a rush. This is a leisurely, conversational meal to be shared with loved ones and good conversation. Turn down the lights. Light a few candles. Play those effortlessly charming songs. Fondue is a comfort meal that sparks conversation. Cheese helps people bond — that’s just, science!  

Cheesy tips and tricks  

No fondue pot? Not to worry. A heavy-bottomed pot on low heat or a tea light works well – just swirl occasionally to keep everything smooth and silky. – No one wants their fondue to be burnt, so keep the cheese warm but not boiling. – Stir constantly and add a splash of lemon juice if your fondue begins to split.  

Whether you’re throwing a fondue fête with style or wearing fuzzy socks for a cosy night at home, the following recipes are your golden ticket to decadent, joyful goodness. 

Cauliflower gratin fondue 

Serves 4 

It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish. 

Ingredients

3-4 (300g each) heads cauliflower, quartered
Salt and milled pepper
Glug oil
¼ cup butter
¼ cup flour
2 cups milk
200g Emmental, grated
200g Gruyère, grated
200g mature Cheddar, grated
Grating nutmeg (optional)
Handful sage and thyme, chopped
Crusty bread, for serving 

Method

1. Preheat oven to 200°C.
2. Place cauliflower chunks in a deep oven-proof dish. Season, coat in oil and roast for 20-25 minutes until it starts to brown.
3. Prepare sauce by melting butter in a pot, whisk in the flour and cook for 1 minute.
4. Gradually add milk while whisking. Boil for 3-5 minutes.
5. Add the cheeses, grate in some nutmeg, if using, and mix until the sauce is smooth and velvety.
6. Top the roasted cauliflower with herbs and pour sauce over the roasted cauliflower.
7. Increase oven to 220°C and bake for another 8-12 minutes.
8. Serve warm out of the oven.

Cook’s tip
Top cauliflower gratin fondue with herby breadcrumbs for an added crunch! 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post The low down on cheese fondue  appeared first on MyKitchen.

Inspired by the French upside down Tarte Tartin, these flaky tomato tartlets are the perfect partner to a Camembert fondue.  

Tomato tartlets with Camembert fondue  

Ingredients 

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, halved
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert Basil, for serving  

Method 

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté onions for 10-12 minutes until caramelised. Add garlic, cook 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm thick. Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry discs and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

 Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: Maple bacon beef burgers with Camembert

The post Tomato tartlets with Camembert fondue appeared first on MyKitchen.

What’s more comforting than digging into a bowl of cheese-filled heaven while bundled up during the cold weather? These recipes are sure to make you smile with each mouthful. 

Beer-cheese fondue sauce 

Makes 2 cups 

Swap out the beer for bubbly or white wine. Or simply omit for a booze-free alternative. 

Ingredients

¼ cup butter 
¼ cup flour 
1 ½ cups milk 
½ cup pale ale beer 
1 cup grated mature Cheddar
½ cup grated mozzarella
¼ cup grated Parmesan 
Salt and milled pepper 
Freshly chopped herbs, for serving  

Method

1. Heat butter in a pot over medium heat. 
2. Whisk in flour until smooth and cook for 1 minute. 
3. Gradually whisk in milk, then add beer and cook for 3-4 minutes, whisking continuously.  
4. Add cheese and stir until melted. Season well. 
5. Stir through freshly chopped herbs, such as thyme, rosemary or parsley. 
6. Serve as an appetizer with cured meats, breadsticks and roasted veggies for dipping at your next soirée, to make it a substantial meal.

 Also read: 4 quick and easy party snacks

3-cheese toasties 

Makes 2 

Save costs by swapping out the cheese for regular Cheddar or Gouda.

Ingredients

4 thick slices sourdough or ciabatta 
2 Tbsp softened butter 
2 Tbsp basil pesto 
¼ cup plain cream cheese 
½ cup grated mozzarella 
½ cup grated Gruyere or Swiss Appenzeller 
Salt and milled pepper  

Method

1. Brush one side of each bread slice with butter and place buttered side down on a chopping board. 
2. Spread each slice with the pesto. 
3. Combine cheeses and divide between 2 of the prepared bread slices. Season well and sandwich closed with the remaining slices. 
4. Toast in a hot pan or sandwich press for about 4-6 minutes or until toasted and cheese has melted. Serve immediately.

Cheesy cauliflower gratin 

Serves 4 

Take this meal up a notch by topping with toasted herb breadcrumbs in our Cheat’s lasagne. 

Ingredients

3-4 (300g each) heads cauliflower, quartered 
Salt and milled pepper 
Glug of olive oil blend
¼ cup butter
¼ cup flour 
2 cups milk 
½ cup grated Emmenthal 
½ cup grated Gruyere 
½ cup grated mature Cheddar 
½ tsp ground nutmeg (optional) 
Handful each fresh sage and thyme, leaves picked  

Method

1. Preheat oven to 200°C. 
2. Place cauliflower chunks into a deep ovenproof dish, season and drizzle with oil. 
3. Roast for 25-30 minutes or until lightly golden. 
4. Melt butter in a pot over medium heat, then stir through flour until smooth. Cook for 1 minute. 
5. Gradually add milk while continuously whisking. Cook for 3-5 minutes once all the milk has been added, or until sauce has thickened.  
6. Stir through cheeses and nutmeg (if using) and mix until smooth. Season. 
7. Top roasted cauliflower with cheese sauce and scatter with herbs. 
8. Increase heat to 220°C and bake for another 10-12 minutes. 
9. Serve while hot. 

Compiled by: Chad January
Photographs: Fresh Living Magazine 

Also read: A Mac ‘n Cheese Recipe With a Twist

The post Comforting cheesy recipes perfect for the cold weather appeared first on MyKitchen.

Light the fire and enjoy this fresh new take on your favourite braai staple with a braaibroodjie cheese fondue. You can thank us later!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the braaibroodjies
1 loaf bread, unsliced
4 tbsp butter
½ cup tomato jam
2 garlic cloves, peeled and crushed
1 tsp onion flakes
Pinch cayenne pepper
Salt and black pepper
For the cheese fondue
1 cup white wine
3 tbsp cornflour
240 g Gouda, grated
1 tsp cayenne pepper
1 tsp mustard powder
Pinch nutmeg
Salt and black pepper

METHOD
For the braaibroodjies
1. Slice the loaf of bread into quarters, lengthways.
2. Spread 2 slices with butter and tomato jam.
3. Sprinkle with garlic, onion flakes, cayenne, salt and pepper. Sandwich with the other slices.
4. Braai over hot coals until bread is charred on both sides and filling is heated. Cut into fingers.
For the cheese fondue
1. Make a slurry by mixing a little bit of wine with the cornflour.
2. Bring the rest of the wine to a simmer. Gradually whisk in the cheese, stirring until it is melted.
3. Add the slurry, continuing to whisk until mixture is smooth and thick.
4. Season with cayenne, mustard, nutmeg, salt and pepper. Grab your braaibroodjie fingers and enjoy your braaibroodjie cheese fondue!

Fondue Tip: You’ll need to keep the fondue warm and melty while you’re eating it. An easy way to do this is to prepare it in a slow cooker and serve it straight out of the pot. You can also place a warmer tray on the table.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Still not impressed? How about butterscotch, peanut brittle and Brie braaibroodjies for dessert?

The post Introducing MK’s braaibroodjie cheese fondue appeared first on MyKitchen.