We had the ever-popular Swiss Cooking activity this afternoon.
Claudia had nine students at start of the hour as she took charge of Yvonne’s classic Cheese Fondue recipe. However, by the time I went down to the kitchen to take some photos, there were a lot more students enjoying a dip. Everyone really enjoyed it, even those who’d never tasted fondue before. And DK said that since it contained schapps and wine, nobody would be able to do any homework tonight!
Two of the students took the recipe home so they could make it again at the weekend. And here it is it below in case you want to try it out at home.
600g shredded cheese (50/50 Gruyere and Emmental)
I garlic clove
A third of a bottle of white wine
3 teaspoon of cornflour
3 small glasses kirsch
Ground pepper and nutmeg to taste
Rub a heavy saucepan or fondue pot with the split garlic clove.
Dissolve the cornstarch in the kirsch.
Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
When the cheese is completely melted, add the kirsch and cornflour mixture, stirring vigourously.
Continue to cook and season to taste with pepper and nutmeg.
Serve over an alcohol lamp or candle plate warmer so the cooking can continue on a low heat.
Now enjoy by dipping in small pieces of bread, meat or vegetables speared on a fondue fork.
Keep stirring with your bread as you dip.