Cheese pot from the oven

Name: Cheese pot from the oven
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 300 g small potatoes (triplets); 1 small red and yellow peppers; 100 g cherry tomatoes; 1 glass (212 ml) Corn Veal; 1 glass (212 ml) Cocktail Cornichons; 100 g Grapes; 1 package (400 g) Appenzeller Fondue; 7-10 Tbsp black pepper; 1 Garlic clove; 2 Pretzel Bars

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

300 g small potatoes (triplets)
1 small red and yellow peppers
100 g cherry tomatoes
1 glass (212 ml) Corn Veal
1 glass (212 ml) Cocktail Cornichons
100 g Grapes
1 package (400 g) Appenzeller Fondue
7-10 Tbsp black pepper
1 Garlic clove
2 Pretzel Bars

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean, wash and cut the peppers into strips. Wash the tomatoes. Drain the corn on the veal and the gherkins. Wash the grapes.
2
Hold cheese bag under hot water for 30 seconds. Cut the bag open in its entire width. Put the contents into a pot. Season with pepper. Heat for 4-5 minutes while stirring continuously. Peel garlic. Spread garlic on 2-3 ovenproof dishes and pour in the cheese mixture. Place the ramekins in the preheated oven (electric cooker: 225-250 °C/ convection oven: 200-225 °C/ gas mark 4-5) and bake for about 10 minutes. Cut the pretzel breadsticks into slices. In the meantime, drain, rinse and peel the potatoes.
3
Spread garlic on 2-3 ovenproof dishes and pour in the cheese mixture. Place the ramekins in the preheated oven (electric cooker: 225-250 °C/ convection oven: 200-225 °C/ gas mark 4-5) and bake for about 10 minutes. Cut the pretzel breadsticks into slices. In the meantime, drain, rinse and peel the potatoes. Arrange potatoes, vegetables, grapes and cheese ramekins on plates. Sprinkle cheese with pepper. Add pretzel breadsticks