Cheese fondue (Part 2)

Cheese fondue (Part 2)

Fondue with three Italian cheeses
Requirements:

* Half clove of garlic
* 300 ml milk
* 250 g mozzarella
* 250g dolce latte
* 50 g grated Parmesan or pecorino cheese
* Cornstarch
* 3 tablespoons dry white wine


Preparation:
Rub the pan with the garlic and add the milk. Let it boil and add the cheeses added.
Add the cornstarch and wine and continue stirring until it has thickened!

Serve with a fresh green salad (with olives, cherry tomatoes, peppers and bread ,...).

Fondue on his Greek
Requirements:

* 150 ml dry white wine
* 1 clove crushed garlic
* 450 g Emmental
* 2 tablespoons Ouzo
* 50 g pitted black olives, finely chopped
* 50 g roasted peppers, finely chopped
* Oregano or basil
* 50 g feta


Preparation:
Add the wine and the garlic in the pan and let it boil. Add the cheese and ouzo, olives, oregano or basil and feta.
Serve with pita bread and cherry tomatoes.

Mediterranean Fondue
Requirements:

* Pasta sauce
* Mozzarella
* 150 ml red wine
* Basil
* 3 tablespoons grated cheese


Preparation:
Add the sauce, basil, cheese and wine. Let simmer and serve delicious!

Cheese fondue with bacon
Requirements:

* 2 tablespoons vegetable oil
* Bits bacon
* 1 onion
* 100 grams champignong
* 1 clove garlic
* 1 tablespoon cornstarch
* 300 ml milk
* 600 grams cheddar
* 1 teaspoon Worcestershire sauce
* 1 teaspoon mustard powder
* 1 teaspoon hot chili sauce


Preparation:
Heat the oil and fry the bacon. Add the onion, garlic and mushrooms in a pan and fry them. Add the cornstarch and chili and cheese with. Add the Worcestershire sauce, mustard powder and chilli sauce with.
Garnish with bacon.

Israeli fondue
Requirements:

* Half clove garlic
* 175 ml dry wine
* 2 advocados
* Edam, approximately 300 grams
* 2 teaspoons cornstarch
* 150 ml sour cream


Preparation:
Rub the pan with the garlic and let it cook in the wine. Stir through the cheese and mashed advocados. Mix the cornstarch with the sour cream and let simmer.
Serve with salami and paprika.