Fondue dips
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp Hot tomato sauce
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON Oil
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 7-10 Tbsp Sambal Oelek or Cayenne pepper
- 7-10 Tbsp Onion confit
- 1 chunky vegetable onion
- 7-10 Tbsp or 500 g onions
- 20 g butter/margarine
- 100 ml Red wine
- 4 TABLESPOONS Balsamic vinegar or red wine vinegar
- 2 tablespoons (approx. 40 g) Sugar
- 7-10 Tbsp Cumberland sauce with green pepper
- 1/2 glass (225 g) redcurrant jelly
- 2 TEASPOONS medium hot mustard
- 2 TABLESPOONS pickled green pepper (glass)
- 7-10 Tbsp Peel and juice of 1 untreated orange
- 1 coated Tsp Cornstarch
- 7-10 Tbsp Olive feta cheese dip
- 50 g black,
- 7-10 Tbsp pitted olives
- 200 g Sheep or feta cheese
- 200 g Soured milk
- 4 TABLESPOONS Oil (e.g. olive oil)
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry mango dip
- 5 tablespoons (150 g) Salad mayonnaise (glass)
- 150 g Mango Chutney (glass)
- 1-2 TEASPOONS Curry
- 7-10 Tbsp Salt
- 7-10 Tbsp Paprika-Tomato-Relish
- 2 red peppers
- 2 medium-sized tomatoes
- 1 big onion
- 1-2 dried chillies
- 2 TABLESPOONS Oil
- 100 g brown or white sugar
- 1/2 TEASPOON Salt
- 1/8 l White wine vinegar
- 7-10 Tbsp Honey mustard sauce
- 150 g Fresh cream
- 3 TABLESPOONS liquid honey
- 2 TABLESPOONS medium hot mustard
- 7-10 Tbsp Salt
- 1 pinch Sugar
Directions
- 1
Hot tomato sauce
- 2
Peel onion and garlic. Chop the onion finely. Press the garlic through a garlic press
- 3
Heat the oil. Sauté onion and garlic in it. Add the tomatoes and simmer for about 10 minutes. Season to taste with salt, pepper, sugar and sambal oelek or cayenne pepper
- 4
Peel and roughly dice the onion. Heat the fat. Fry onion until transparent. Deglaze with red wine and vinegar and bring to the boil
- 5
Add sugar and let everything boil down at low heat for 20-30 minutes until thick. Stir several times. Season to taste
- 6
Cumberland sauce with green pepper
- 7
Warm the jelly in a pot at low heat while stirring. Add mustard, peppercorns, orange peel and juice, except for 2 tbsp. juice. Bring everything briefly to the boil
- 8
Stir the starch and 2 tablespoons of juice until smooth and thicken the sauce. Bring to the boil and allow to swell briefly at low heat. Season to taste with salt. Let cool down
- 9
Olive feta cheese dip
- 10
Chop olives. Finely crumble the cheese. Mix soured milk, cheese and oil. Mix in olives. Season with pepper.
- 11
Curry mango dip
- 12
Mix mayonnaise and chutney with a whisk until smooth. Season to taste with curry and salt
- 13
Paprika-Tomato-Relish
- 14
Clean and wash the peppers and tomatoes. Carve the tomatoes and boil them in boiling water. Peel the skin. Dice the peppers and tomatoes. Peel and chop the onion. Chop the chillies
- 15
Heat the oil in a pot. Sauté the tomatoes, peppers and chilli peppers while turning them
- 16
Add sugar, salt and vinegar and bring everything to the boil. Simmer without lid at medium heat for about 25 minutes. Stir several times and season again
- 17
Honey mustard sauce
- 18
Mix crème fraîche, honey and mustard. Season to taste with salt and sugar
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