Small Bavarian cheese fondue

Name: Small Bavarian cheese fondue
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g baby potatoes; 2 Garlic cloves; 600 g Raclette cheese; 150 g Soft cheese with blue mould; 2 coated Tsp Cornstarch; 300 ml dry white wine; 1 can(s) (432 ml; separation weight: 260 g) Pineapple; 1 glass (370 ml; separation weight 190 g) Cornichons; 200 g small mushrooms; 1 Pear (e.g. trout); 3 thick slices of mixed rye bread; 100 g Baguette bread; 100 g Tyrolean bacon, in thin slices; 150 g cooked ham, sliced; 2 Pretzels; 1 Pretzel breadstick

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g baby potatoes
2 Garlic cloves
600 g Raclette cheese
150 g Soft cheese with blue mould
2 coated Tsp Cornstarch
300 ml dry white wine
1 can(s) (432 ml; separation weight: 260 g) Pineapple
1 glass (370 ml; separation weight 190 g) Cornichons
200 g small mushrooms
1 Pear (e.g. trout)
3 thick slices of mixed rye bread
100 g Baguette bread
100 g Tyrolean bacon, in thin slices
150 g cooked ham, sliced
2 Pretzels
1 Pretzel breadstick

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water and peel. Peel garlic, cut in half and rub 4 ovenproof bowls (approx. 350-400 ml content) with it, put aside.
2
Coarsely grate the raclette cheese. Set 100 g aside. Cut the edge off the soft cheese. Cut or pluck the cheese into small pieces. Put starch in a pot and stir with wine until smooth. Heat while stirring, bring to the boil once.
3
Reduce heat. Gradually stir the cheese into the wine mixture. When the cheese has melted, bring to the boil briefly. Spread the cheese mixture into the 4 bowls. Sprinkle with the cheese set aside.
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Drain pineapple and cucumber. Clean and shine the mushrooms. Wash, quarter and core the pear, cut into pieces.
5
Cut bread into cubes. Cut pineapple into pieces. Arrange prepared ingredients with ham and lye pastry. Skewer on forks and dip into the cheese fondue.