RECIPE - PUMPKIN CHEESE FONDUE

October 22, 2018

One of the nicest streets to go shopping in London is Marylebone High Street. I love to wonder around in the Conran Shop, look at the travel section of the beautiful Daunt Books or buy some tea at Kusmi Tea. And when you are shopping you also need some lunch. Our favourite place is La Fromagerie. The name itself already reveals a lot. First of all it is a cheese shop with a special cheese room! They also sell cured hams, jams, wines and organic vegetables. In between these goods you can also have lunch. I already made the celeriac salad that they always serve with the cheese boards. 

La Fromagerie, Marylebone London

 

It goes without saying that La Fromagerie offers different kind of cheese platters, raclette and…cheese fondue. During the season I once got it served in a pumpkin. With the many pumpkins now everywhere, this dish gave me the inspiration to make it myself. It looks great for dinner parties to give each of your guests their personal cheese fondue in a pumpkin. 

La Fromagerie, Marylebone London

 

To get the best cheese fondue, ask your cheese shop to make a true Swiss mix. This means without emmentaler but more strong Swiss cheeses. If you live in the Hague area, my best recommendation is the cheese shop Ed Boele at the Fahrenheitstraat. They offer an amazing amount of different cheeses and they make different kinds of fondue mixes especially for you. When I am there to buy my fondue, Mister Ed Boele himself asks me if I also want an accompanying wine with the fondue. They offer different kinds of wines all imported by Droom-Wijnen. Ed Boele advises me to drink a dry Sauvignon Blanc from the Languedoc. It’s from the Gallician estate. 

Ed Boele kaas, The Hague

 

 

Ingredients (serves one)

  • 1 small pumpkin (Hokkaido pumpkin)

  • 1 garlic clove

  • 200-250 grams of grated Swiss cheese 

  • 150 ml dry white wine

  • 1 tablespoon cornflour

How to

  • Preheat the oven at 180 degrees Celcius

  • Chop of the top of the pumpkin and put in the preheated oven for 15 minutes

  • Leave to cool

  • Remove the seeds and the middle of the pumpkin

  • Take a saucepan and warm two third of the white wine with the garlic clove. 

  • Gradually add the grated cheese. Do not add new cheese until the prior batch is melted

  • Make a mix of the cornflour with the rest of the wine. Make sure all the cornflour is dissolved. 

  • Add some the cornflour mix to the fondue gradually. If the fondue is thick enough stop adding. If it’s getting too thick, add some wine (without cornflour) if it’s still too thin, make some more cornflour-wine mix and add. The good thing with cornflour, it can’t go wrong. 

  • Put the fondue in the hollow pumpkin and serve immediately as the pumpkin can’t be heated while eating as with a normal cheese fondue pan. 

Serve it with bread, mushrooms, cherry tomatoes, pineapple, cauliflower and/ or cucumber.

Enjoy! 

 

La Fromagerie London

2-6 Moxon Street

Marylebone, London

www.lafromagerie.co.uk

 

Ed Boele Kaas speciaalzaak

Fahrenheitstraat 625

The Hague

www.kaasspeciaalzaak.nl

 

 

 

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