John Myers
Cheese Fondue: Pepper and Tomato
The perfect cheese fondue: pepper and tomato recipe with a picture and simple step-by-step instructions.
- 2 medium sized Onions
- 50 g Butter
- 1 piece Red pepper
- 3 Toes Garlic
- 2 tbsp Tomato paste
- 2 medium sized Tomatoes
- 1 tsp Salt
- 1 tsp Sweet paprika powder
- 1 tsp Chilli to taste
- 1 tsp Oregano
- 1 leveled tbsp Flour
- 300 ml Milk
- 200 g Blue cheese (of your choice: e.g. Gorgonzola, Bavaria Blue or similar)
- 500 g Strong cheese (e.g. mountain cheese, medieval Gouda ect – can also be mixed
- 2 tbsp Lemon juice
- Finely dice the onion and sauté in butter.
- Finely dice the peppers and add to the onion when it is translucent. Let fry until the onions are colored and the peppers are quite soft. Don’t forget to stir in between!
- Peel the garlic and remove the seedling. Now chop very finely or press through the press and stir into the onion-paprika mixture and let it infuse, stirring, until it no longer smells raw.
- Mix in the tomato paste and the finely diced tomatoes and sauté with the cover closed, stirring occasionally, until the butter settles.
- Mix in the spices.
- Scatter the flour into the pan, stir well and pour in the milk. Mix well and bring to the boil briefly.
- Up to this point you can prepare the fondue the day before, so the flavors have time to combine and you don’t have to do all the work in one piece. Then finish the rest of the preparation shortly before eating.
- Melt the shredded blue cheese in the mixture over medium heat at most.
- Grate the firm cheese, stir in portions into the mixture and let it melt.
- At the very end add the juice of half a lemon and stir in.
Tips and suggestions:
- It is advisable to grate the cheese cold so it does not stick, but it should stand at room temperature for 1 hour before melting so that it melts better.
- This recipe is enough for 4-6 servings, depending on the side dishes.
- Jacket potatoes and toasted bread go very well with this, but also blanched vegetables.
- A little bit longer with milk, it can also be served as a cheese sauce with pasta, for example.
- When the fondue is cold, it is firm and tastes very good as a topping on bread.
Addendum because of the questions:
- Of course, you can use this cheese fondue like any conventional one: keep it hot in a saucepan over a small fire and tap it in. BUT: Since cooked vegetables, which we prefer to eat with them, disintegrate too much, we put them directly on the plate or in an extra bowl. So you don’t have any unsightly leftovers in the pot. But with bread you can dip, dip or whatever you call it.
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