
Instruction Manual
ENGLISH
29
Recipe Suggestions
cheese fondue
4 people
350 g grated Gruyere cheese
350 g grated Emmental cheese
1 garlic glove
300 ml white wine
200 ml Kirsch Schnapps
10 g corn starch
Pepper from the pepper mill
Nutmeg
600 g Baguette (cut into cubes)
Rub the inside of the fondue pot with the garlic glove. Heat up
the white wine and add the cheese bit by bit. Stir constantly
during the melting process.
Mix the Kirsch Schnapps and the corn starch, season it with
the nutmeg and the pepper and add it to the cheese.
Dip the baguette cubes into the cheese and enjoy!
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