Fondue Chef's Recipes

Glühwein

MAKING 1. In a wine bowl mix all ingredients together and heat gently. SERVING 2. Serve very hot without boiling. 3. If used, add lemonade, and reheat just before serving. - 34.7247

Swiss Bread Rosti

MAKING 1. In a bowl add cheese and bread cut into thin slices. 2. Heat milk and water together such that scalding hot and not boiling and pour over cheese and bread. 3. Let it stand for about 30 minutes. 4. In a frying pan, melt butter and saute onion until... - 37.1462

Belgian Parmesan Fondue Cakes

MAKING 1. In a saucepan melt butter and stir flour over a low heat for 2-3 minutes without letting the roux to brown. 2. Add milk and let it boil with constant stirring. 3. Season and simmer for 25 minutes. 4. Remove from heat, take skin off top of milk, mix... - 41.9727

Classic Deviled Cheese Fondue

MAKING 1. In fondue pot melt butter and cheese over a very low heat. 2. Adding beaten egg yolk, cook for a few minutes and remove from heat. 3. Into it, fold in stiffly beaten egg white along with sherry. SERVING 4. Cut French bread into 1 -inch cubes and... - 37.819

Fondue Jeunesse

MAKING 1. In a pan melt butter, add flour, blend and cook for 2-3 minutes. 2. With constant stirring stir in heated wine slowly. 3. When the mixture thickens, add cheese and stir such that smooth. 4. In a bowl or a container beat egg yolks and cream together... - 39.5398

Tartar Sauce With Gherkins

MAKING 1. In a food processor or blender blend all the ingredients together well. SERVING 2. Serve as desired. - 28.9595

Onion Sauce

MAKING 1. Quarter onions and in boiling salted water cook such that tender and drain. 2. To puree, rub through a sieve or puree in electric blender. 3. In a pan combine Bechamel Sauce, onion, cream and nutmeg and reheat gently without boiling. SERVING 4.... - 33.4369

Brandied Apples

MAKING 1. In a chafing dish over direct flame heat butter and saute apple rings gently such that tender. 2. Sprinkle with icing sugar and nuts. 3. In a bowl whip cream and brandy. SERVING 4. In individual dishes serve apples, topped with brandied cream. - 33.3695

Almond Praline Fondue

MAKING 1. Into a small saucepan add castor sugar and vanilla. 2. Leave over a low heat and such that sugar is liquid and golden brown. 3. Add almonds and onto a lightly greased cake tin pour and let it become cold. 4. Preferably with an electric blender grind... - 36.0019

Horseradish Sauce

MAKING 1. Combine all ingredients well. SERVING 2. Serve as desired - 28.2757

Egg And Lemon Sauce

MAKING 1. In a bowl or a container whisk eggs such that thick and gradually beat in the lemon juice. 2. Whisk in the stock, heat very gently, without boiling and season as per taste. SERVING 3. Serve warm. - 27.1847

Tomato Fondue Sauce

MAKING 1. In a saucepan heat oil and butter together and fry onion gently until beginning to brown. 2. Add tomatoes, salt, pepper and garlic and cook very gently such that the liquid has almost disappeared. SERVING 3. To serve add parsley and use as desired. - 33.2747

Cream Fondue

MAKING 1. In a fondue pot, mix 1 1/2 cups cream with icing sugar. 2. On gentle heat gently stir such that the mixture is melted. 3. With the cornflour blend rest of cream and stir to fondue pot such that thickened. SERVING 4. Add essence as per taste and... - 33.3244

Three Cheese Fondue

MAKING 1. Using a fork beat the eggs well. 2. Into a fondue pot pour the beaten eggs and set over a very low heat. 3. As eggs begin to set, add the butter in small pieces and when melted, add the cheese and wine or cream. 4. Season as per taste and stir such... - 36.6754

Swiss Fondue

MAKING 1. Along the inside of the fondue pot, rub with cut clove of garlic. 2. To the pot add the wine, warm slightly and then stir in cheese. 3. Cook over a low heat, with constant stirring such that the cheese is melted and mixture begins to bubble. 4. Add... - 37.7919

Mushroom Sauce

MAKING 1. Prepare mushrooms by washing and cut them into thin slices from stem end. 2. Halve or slice lengthwise and cook in a saucepan, with butter and seasonings very gently for 10 minutes. 3. With constant stirring add flour and milk gradually and let it... - 37.367

Cottage Fondue

MAKING 1. Along the inside of the fondue pot, rub with cut clove of garlic. 2. Over low heat, melt butter, stir in flour and blend for 2-3 minutes. 3. Slowly add milk stir in cheeses and heat until mixture is thick and creamy. 4. Add salt and... - 39.4349

Beef Stroganoff Using Shallot

MAKING 1. Make 2-inches long and 1/4-inch wide pieces out of the meat. 2. In chafing dish over direct flame melt 1/2 oz butter, fry shallots until tender and remove. 3. In the dish heat 2 oz butter, add steak, saute for 3-5 minutes until cooked and season... - 31.728

Cider Fondue

MAKING 1. Along the inside of fondue pot rub with cut clove garlic. 2. In a pot put 1 1/4 cups cider and warm over a low heat. 3. Stir in cheeses such that melted. 4. In a container blend 1/4 cup cider with cornflour, mustard and pepper to taste. 5. Stir into... - 41.599

Cheese Mushroom Fondue

MAKING 1. In a fondue pot melt butter and gently fry mushrooms and onion for 10 minutes. 2. Sprinkle in flour and add milk and bring to the boil, stirring such that thickened. 3. Cook for 2 minutes, add cheese and stir over low heat such that... - 39.0373

Mint Sauce

MAKING 1. In a pan cook vinegar, add sugar and mint stirring for a few minutes such that sugar is dissolved. 2. Add water and let it cool. SERVING 3. Serve as desired. - 29.2844

Fondue Cherie

MAKING 1. Along the inside of the fondue pot, rub and spoon with cut clove of garlic. 2. Carefully heat wine, not allowing it to boil. 3. To the wine stir in cheese such that melted and bubbly. 4. Add seasoning and stir in brandy. SERVING 5. Cut French bread... - 37.4994

Caramel Fondue

MAKING 1. In a fondue pot, place castor sugar and heat very gently such that the sugar is golden brown and liquid. 2. With cornflour blend in cream and stir well to the fondue such that the caramel has dissolved and fondue has thickened. SERVING 3. Serve the... - 28.4046

Capsicum Fondue

MAKING 1. Hold under a hot grill and skin the capsicums on a fork such that the skin chars and comes away. 2. Removing the membranes and seeds cut into matchstick sized pieces. 3. In a saucepan heat oil and butter together and cook capsicum gently such that... - 30.0807

Deep South Fondue

MAKING 1. In a fondue pot place grated chocolate, add cream and spices and blend well. 2. On gentle heat gently stir such that smooth and blended. SERVING 3. Serve the fondue with fresh fruit, cake and biscuits. - 30.0899

Vegetable Fondue

MAKING 1. In a heavy saucepan, place vegetables after chopping finely. 2. Add salt, sugar and butter, cut into small pieces. 3. Over a low heat stir such that the butter is melted and the vegetables are golden brown. 4. Adding stock, cook very slowly stirring... - 38.279

Pheasant Fondue

MAKING 1. In a fondue pot, heat tomato puree with garlic and stir in cheese such that melted. 2. In a cup or a bowl blend cream with cornflour and add to the tomato mixture. 3. Stir such that it thickens and season with pepper and oregano. 4. Cut cabonossi... - 38.888

Blue Ribbon Fondue

MAKING 1. Along the inside of fondue pot rub with cut clove garlic. 2. In a bowl or a container mix together wine and cheese, place in the pot over a medium heat and stir continually such that thick. 3. With the kirsch blend the arrowroot, stir into the... - 35.4909

Paella

MAKING 1. In a chafing dish or large frying pan over direct flame heat oil, fry chicken, onion and garlic such that chicken is browned all over. 2. Adding in half of the stock, simmer for 15 minutes. 3. Then add tomatoes, rice and rest of stock and simmer 5... - 39.7542

Fish Fondue

MAKING 1. Prepare the fish by wipe it, drying well and seasoning. SERVING 2. Let it cook and serve as for Bourguignonne Fondue with fish in place of beef. - 21.5069

Tossed Green Salad

MAKING 1. Preferably in a colander wash lettuce well, drain and chill such that crisp. 2. In a bowl mix salad vegetables together and moisten adding enough French dressing. SERVING 3. Toss salad lightly and serve chilled. - 32.4999

Fondue Marseille

MAKING 1. In a fondue pot, mix cheese with flour and place with milk and seasoning. 2. Over medium heat stir such that smooth and creamy. SERVING 3. For dipping with the Fondue Marseillaise use shrimps. - 33.0359

Chicken Flambe

MAKING 1. Cut chicken into quarters and in a flambee pan in 2 oz butter brown it all over. 2. Lowering the heat cook gently for 30 minutes such that tender. 3. Pour over the calvados and ignite. 4. Let the flames subside, remove chicken, add cream and egg... - 33.748

Curry Fondue

MAKING 1. For preparing the Neuchatel Fondue, blend the curry powder, into the cornflour and kirsch mixture. 2. Cut French bread cut into 1 -inch cubes. SERVING 3. Serve with the bread cubes and spear a piece of mango chutney on the fork behind the bread. - 28.7696

Glazed Pineapple Slices

MAKING 1. Drain pineapple slices. 2. In a chafing dish melt butter and heat pineapple slices through. 3. Sprinkle with brown sugar and rum and ignite. SERVING 4. Let the flames subside and serve with whipped cream. - 32.1449

Thousand Island Sauce

MAKING 1. In a blender or a food processor blend mayonnaise with egg, chilli sauce, olives, onion and parsley. SERVING 2. To serve, stir in cream. - 32.2332

Peter's Fondue

MAKING 1. In a pan melt butter and saute onion gently such that soft. 2. Stir in flour, cook for 2-3 minutes and add milk, pureed chicken livers, cream, tomato paste, Worcestershire sauce, cayenne pepper and salt. 3. Cook gently with cover stirring... - 40.2026

Gloegg

MAKING 1. Into a wine bowl add all ingredients, except sugar and stand for a few hours. 2. In a sugar holder, across wine bowl place sugar loaf or cubes. 3. Over the sugar ladle some of the brandy mixture and ignite. 4. When all sugar has melted put out... - 36.5404

Krambambuli

MAKING 1. Into wine bowl heat wine on a burner without letting it boil and add orange and lemon juice. 2. Placing the sugar holder across the bowl add sugar loaf or cubes. 3. Warm rum, soak the sugar and ignite. 4. Once the flames subside, add more rum. 5.... - 34.1542

Scallops Flambé

MAKING 1. In a pan heat wine and simmer scallops such that they are tender. 2. Prepare mushrooms by washing and slicing them. 3. In a flambee pan melt butter and saute mushrooms such that they are tender just ten minutes before serving. 4. Add prepared,... - 35.703

Spaghetti Marinara

MAKING 1. Cut fish into bite sized pieces, skin them and shell prawns. 2. In chafing dish over direct flame fry garlic in a little hot oil such that softened, cook fish fillets, such that lightly tinted and drain. 3. From the pan pour off any oil left, add... - 39.8243

Quick Tomato Sauce

MAKING 1. Prepare apple and onion by peeling and grating them. 2. In a pan, heat butter, fry onion for a few minutes and then fry apple. 3. Add tomato paste and cornflour, blended with water and seasonings and let it boil stirring such that smooth and... - 39.9211

Mulled Ale

MAKING 1. In a wine bowl mix all ingredients together and heat gently without letting it boil. SERVING 2. Serve in heatproof glasses with fruit slice. - 26.7987

French Dressing

MAKING 1. In a bowl or a container mix all ingredients together thoroughly. 2. Take another bowl and with a fork whisk vigorously or place in a screw-top jar and shake well. 3. The finished dressing should be thick and creamy. SERVING 4. Serve as desired. - 31.8043

Cucumber Sauce

MAKING 1. Prepare the cucumber by peeling, slicing thickly and removing its seeds. 2. In boiling salted water let it simmer such that tender. 3. Drain thoroughly and chop finely. 4. In a pan reheat cucumber, Bechamel Sauce, sugar, nutmeg and cream gently. 5.... - 39.4228

Cheddar Cheese And Beer Fondue

MAKING 1. In the fondue pot cook beer, cheese and garlic over a low heat, with constant stirring, such that the cheese has melted. 2. Stir in butter and blend mustard, cornflour with a little extra beer. 3. Add to fondue and stir such that... - 36.8201

Fresh Tomato Sauce

MAKING 1. In a large heavy, based saucepan heat oil and fry onion, bacon, garlic (if used) and carrot with cover for about 7 minutes shaking pan frequently. 2. Stir in flour then tomatoes and tomato paste and gradually blend in stock or water. 3. With... - 39.9809

Fondue Neuchatel

MAKING 1. Along the inside of fondue pot, rub with a clove of garlic. 2. In the pot heat the wine with the lemon juice carefully. 3. Add the cheese gradually stirring continuously in a figure-of-eight motion. 4. Let the mixture bubble and then add the kirsch... - 39.9838

Piquant Sauce

MAKING 1. In a saucepan place all ingredients except cornflour and heat gently, stirring such that boiling. 2. In a cup mix cornflour to a paste with a little water and add to the pan. SERVING 3. Cook with frequent stirring, for 2 minutes and serve as... - 36.5001

Black Bean Sauce

MAKING 1. Prepare black beans by washing and draining them. 2. With garlic mash beans very well 3. Make 1/2-inch length pieces out of the shallots, mix with soy sauce, sherry, sugar and water. 4. In a pan fry bean mixture in hot oil for 1 -2 minutes. 5. Add... - 47.0211

Fondue De Berne

MAKING 1. Using cut clove garlic, rub the inside of fondue pot heat wine carefully without letting it to boil. 2. Add cheese and stir until smooth. 3. In a container or a bowl beat egg yolks with cream and add to fondue pot. 4. Blend well along with seasoning... - 36.353

Remoulade Sauce With Wine Vinegar

MAKING 1. Cream the yolks of hard-boiled eggs with egg yolk and mustard. 2. Beat in olive oil adding drop by drop, continuously, as for mayonnaise. 3. After adding all of the oil, stir in vinegar and the finely chopped hard-boiled white of egg. SERVING 4.... - 32.7656

Garlic Sauce

MAKING 1. In a bowl soak bread milk and squeeze dry. 2. In the empty bowl, using a wooden spoon, beat to a smooth cream with garlic and egg yolks. 3. Beat thoroughly all the time adding salt and half the oil, drop by drop. 4. Once the sauce thickens add rest... - 40.3148

Sukiyaki

MAKING 1. In 1/2 cup water simmer mushrooms for 2 minutes and drain, reserving the liquor. 2. Make fine slices of mushrooms, bamboo shoots and onion. 3. Chop shallots, leeks and celery and slice beans or spinach and bean curd. 4. Make wafer thin slices out of... - 44.4294

Fondue Princess

MAKING 1. In a pan cover mushrooms caps in boiling water and cook for 5 minutes. 2. Reserve 1/4 cup of liquor, drain the mushrooms and slice thinly. 3. In fondue pot heat champagne slowly without letting it to boil. 4. Mix cheese and flour together, stir into... - 40.3322

Mocha Fondue

MAKING 1. In a bowl or a container, mix chocolate after grating with coffee powder. 2. In a fondue pot add cream, chocolate/coffee mixture and blend. 3. On gentle heat gently stir the mixture such that melted. 4. Optionally add tia maria and... - 32.4008

Swiss Cheese Pancakes

MAKING 1. Into a bowl sieve flour and make a well in centre. 2. In a bowl beat together milk, water, eggs and salt and pour into the well in centre of flour. 3. Around the edge gradually stir in the flour such that all is combined and beat well. 4. Allow the... - 37.9809

Avocado Fondue

MAKING 1. In fondue pot Melt the butter, saute the onion gently such that soft and stir in flour and cook for 2-3 minutes. 2. Remove from heat, stir milk, cream, salt, pepper, lemon juice and avocado and cook for 5 minutes with constant stirring not letting... - 39.6778

Oyster Cheese Fondue

MAKING 1. Along the inside of fondue pot, rub with cut clove of garlic. 2. In a pot place the soup, add milk and whisk such that smooth. 3. Stir in cheese over a low heat such that the cheese melts. 4. Cut French bread into 1 -inch cubes. SERVING 5. Season... - 34.5538

Peach Flambé

MAKING 1. Reserving 1/2 cup syrup drain peach halves well, pour half brandy over peaches and marinate for 1 hour. 2. In a chafing dish over direct flame heat reserved peach syrup with orange rind and reduce liquid by half. 3. Add jelly and stir such that... - 35.1803

Creamy Curry Sauce

MAKING 1. Finely chop the onion and garlic. 2. In a pan melt butter or heat oil, immediately add onion and garlic, sprinkle with curry powder and flour and cook gently but do not allow to brown. 3. Stir in stock such that the sauce becomes smooth and let it... - 39.7644

Cherry Tart

MAKING 1. For making pastry into a bowl sift flour and salt and with your fingertips rub in butter and lard such that mixture resembles fine breadcrumbs. 2. Mix in water gradually with a round bladed knife, to turn into firm dough. 3. Knead lightly, cover and... - 41.142

Oriental Fire Kettle Dinner

MAKING 1. On a large serving platter arrange the meat in overlapping circles attractively. 2. In a pan heat chicken stock to boil, pour it into fire kettle and add green ginger. 3. Throughout the cooking time ensure stock is kept at boiling point. 4. Normally... - 41.4034

Herbed Veal Kidneys Flambes

MAKING 1. Trim kidneys, removing all skin and hard fat and slice them thinly. 2. In a pan heat 1 1/2 oz butter such that very hot and sear slices on both sides. 3. Remove, drain and place it on a heated dish. 4. In a chafing dish heat remaining butter, add... - 32.5291

Milk Chocolate Fondue

MAKING 1. Into a fondue pot add chocolate after grating put with cream. 2. Over gentle heat stir well such that the chocolate is melted. SERVING 3. Blend in kirsch and serve with fresh fruit, cake and biscuits. - 29.8216

Half And Half Fondue

MAKING 1. Along the inside of the fondue pot rub with cut clove garlic. 2. In the pot over low heat add wine and lemon juice and warm. 3. Stir in cheeses such that melted. 4. Blend cornflour and brandy together, stir into the fondue pot, such that the fondue... - 37.522

Innerschweiz Fondue

MAKING 1. In a fondue pot, melt butter, stir in flour and cook, stirring for 1 -2 minutes. 2. Remove from heat and add milk gradually, with constant stirring. 3. Let it boil and cook such that very thick. 4. Add salt as per taste stir in gruyere cheese such... - 40.7477

Tomatoes Vinaigrette

MAKING 1. In serving dish arrange tomatoes after slicing them thinly. 2. Mix capers, olives and parsley well with French dressing. SERVING 3. Pour over tomatoes and let it marinate for 30 minutes before serving. - 29.1797

Baked Chicken Fondue

MAKING 1. In a saucepan, heat milk, stock and butter such that butter is melted. 2. Stir in chicken, breadcrumbs, cheese, seasonings, lemon juice and tarragon. 3. In a bowl beat egg yolks lightly and add to the mixture stirring such that the mixture thickens... - 43.356

Pacific Coleslaw

MAKING 1. In a bowl chill cabbage well and mix with celery, capsicum, pineapple, orange and grapes. 2. Let it chill again until needed. SERVING 3. To serve pour French Dressing over the salad and toss lightly. - 34.8331

Simple Cheddar Fondue

MAKING 1. Along the inside of the fondue pot, rub with cut clove of garlic. 2. In the fondue pot over a very low heat melt the cheese and stir in milk along with seasonings. 3. Add egg yolk and reheat fondue, with constant stirring such that slightly... - 39.0298

Bourguignonne Fondue

MAKING 1. From the meat remove all the sinews and fat and cut into 1 -inch cubes. 2. Into fondue pot heat, oil enough oil to fill it 1/3 to 1/2 full such that very hot to 375°F on a sugar thermometer or such that a dice of bread will brown in less than a... - 33.6097

Cumberland Sauce

MAKING 1. Into a saucepan, mix mustard, sugar, ginger, cayenne pepper and salt into a smooth paste with a little of the wine. 2. Stir in the rest of the wine, add cloves and bring to boil, slowly with constant stirring. 3. Lower heat and let it simmer in... - 42.1758

Veal Piccata

MAKING 1. Between two pieces of plastic pound veal steaks such that very thin, about 1/8-inch thick. 2. Sprinkle with lemon juice, leave for 10 minutes, then season with salt and pepper and coat lightly in flour. 3. In chafing dish over direct flame, heat... - 39.2191

Fried Rice With Barbequed Pork

MAKING 1. In a pan heat 2 tablespoons oil with the garlic clove, remove garlic when browned and discard. 2. Fry almonds gently such that lightly browned and drain. 3. If necessary add a little more oil, pour in egg and when half set, add rice and stir quickly... - 41.8795

Baked Cider Fondue

MAKING 1. In a saucepan scald milk with onion. 2. Add the cider, apple, seasonings, cheese and 2 cups diced bread and stir such that the cheese has melted. 3. In a bowl beat egg yolks and add to the apple mixture. 4. Whisk in egg whites such that stiff and... - 45.3376

Salmon Fondue

MAKING 1. In a pan melt butter and saute onions gently such that soft. 2. Mix in cheese, sauce, Worcestershire sauce, sherry and seasonings and stir constantly such that smooth. 3. Add salmon and blend well. SERVING 4. Cut French bread cut into 1 -inch cubes... - 35.5024

Sweet And Sour Vegetable Sauce

MAKING 1. Make small 1/2-inch squares wedges out of the capsicum and carrot. 2. Cook in boiling salted water for 5 minutes and drain. 3. Cut bamboo shoot into thin strips. 4. In saucepan heat vinegar and sugar stirring such that sugar is dissolved. 5. Add soy... - 43.8618

Easy Garlic Bread

MAKING 1. In the loaf make cuts at 1 to 1 1/2-inch intervals. 2. Without cutting right through, leave 1/4-inch of bread joining the slices together at base. 3. Crush garlic well and beat into butter. 4. Between slices of bread spread a generous amount of... - 33.9036

Mandarin Salad

MAKING 1. From oranges and lychees drain syrup and keep aside. 2. Into a bowl add the lettuce leaves after shredding coarsely, cover and let it chill. 3. In a bowl or a container combine oil, vinegar, sesame seeds, soy sauce, sugar, monosodium glutamate,... - 41.9269

Fondue Saucisson

MAKING 1. Into fondue pot heat, oil enough oil to fill it 1/3 to 1/2 full such that very hot to 375°F on a sugar thermometer or such that a dice of bread will brown in less than a minute and then regulate fondue burner just to maintain the temperature of the... - 27.9138

Fruit Cream Fondue

MAKING 1. In a fondue pot blend all ingredients together and heat, stirring such that smooth and thickened. SERVING 2. Serve with cake or biscuits. - 28.3956

Mulled Cider

MAKING 1. Into a wine bowl add cider, cloves, cinnamon, allspice and sugar, heat until boiling and simmer for 15 minutes. 2. Let it stand for 12 hours, strain and reheat. 3. Decorate with cored and sliced apples and nutmeg. SERVING 4. Serve in heatproof... - 33.0019

Blushing Fondue

MAKING 1. In a fondue pot mix together, cheeses, tomato soup and Worcestershire sauce and heat gently, with constant stirring such that the cheese is melted and mixture is creamy. 2. Stir in the sherry. 3. Cut Continental sausage into 1-inch... - 32.4688

Irish Coffee

MAKING 1. Take Irish coffee glass, warm it, add whisky and if liked, ignite. 2. Stir coffee and sugar as per taste well. 3. Over the glass hold a spoon upside down and pour cream carefully over so that it floats on top of the coffee and does not mix in. 4.... - 34.4087

Salad Nicoise

MAKING 1. In a colander wash and dry lettuce and place into refrigerator to crisp. 2. Cut the French beans into 1/2-inch pieces and mix together with olives and toss in French Dressing. 3. On a bed of lettuce place the beans and arrange tomatoes as well as... - 34.965

Tomato Fondue

MAKING 1. In fondue pot fry onion gently in melted butter such that soft. 2. Stir in garlic, thyme, tomatoes and seasoning cover and simmer for 30 minutes. 3. Add parsley and cheese, stir until thick and smooth. 4. In boiling water cook frankfurters for 2... - 36.1819

Fondue Flambe

MAKING 1. In a fondue pot stir cheese into 1/2 pint of the wine over a low heat such that the cheese is melted and fondue begins to bubble. 2. Quickly add kirsch and alight. SERVING 3. Serve with the flame still burning. 4. Cut French bread into long fingers... - 31.6123

Green Pepper Kebabs

MAKING 1. Make 3/4-inch cubes out of the meat and 3/4-inch squares out of the bacon and de-seeded green peppers. 2. On 6 small skewers alternate meat, bacon and peppers, brush with melted butter and roll in breadcrumbs and season well. 3. In chafing dish over... - 32.4422

Bananas Flambé With Cinnamon

MAKING 1. Into flambee pan heat wine, sugar, orange rind and spices gently, with frequent stirring such that sugar is melted. 2. Peel bananas and sprinkle well with lemon juice. 3. Poach the bananas in syrup gently such that soft and tender. SERVING 4. To... - 38.7055

Crepes Suzette With Red Currant Jelly

MAKING 1. Through a sieve run the flour and salt together. 2. In a bowl or a container gradually beat in eggs, milk and water such that the batter is very smooth. 3. In a crepe pan heat a little butter, cover base of pan with a very thin layer of batter and... - 39.1938

Cherries A La Kirsch

MAKING 1. In a saucepan heat water and sugar stirring such that the sugar is dissolved and syrup boils. 2. Add in cherries and simmer gently for 10 minutes. 3. Removing the cherries carefully and in a serving dish place them. 4. To the saucepan add kirsch and... - 32.0343

Bechamel Sauce

MAKING 1. In a saucepan, bring milk, quartered onion, thickly sliced carrot and thickly sliced celery along with mace, parsley, cloves and peppercorns slowly to a boil with constant stirring. 2. Take the saucepan off heat, cover, let it stand for about 30... - 45.5506

Baked Onion Fondue

MAKING 1. Trim crusts off bread and butter each slice liberally. 2. Make 1 -inch squares out of the bread, place in a buttered casserole sprinkling the cheese evenly on the bread. 3. In a bowl beat together the eggs, milk, seasonings and onion and pour over... - 36.1484

Cherry Sauce

MAKING 1. In a pan simmer all ingredients together for about 15 minutes. SERVING 2. Through a sieve press and serve warm or cold. - 30.4184

Swedish Sauce

MAKING 1. In a food processor or blender blend mayonnaise with an equal quantity apple puree well and stir in horseradish. SERVING 2. Serve as desired. - 28.2714

Honey Almond Fondue

MAKING 1. In fondue pot place chocolate after grating with cream and honey. 2. Let it heat gently, stirring such that smooth and melted. SERVING 3. Stir in almonds and serve with fresh fruit, cake and biscuits. - 29.546

Basic Mayonnaise

MAKING 1. In a warm bowl beat egg yolks, salt, mustard, sugar and 1 tablespoon lemon juice thoroughly. 2. Beating thoroughly all the time add half oil, drop by drop. 3. To the mayonnaise thick as stiffly whipped cream add another tablespoon lemon juice. 4. In... - 38.88

Plum Sauce

MAKING 1. With mango chutney liquid mix plum jam, sieve and keep aside. 2. In a pan, heat vinegar, add sugar and stir such that dissolved. 3. Combine all ingredients and beat well. SERVING 4. Serve as desired. - 29.8099

Lobster Fondue

MAKING 1. In a fondue pot, melt butter and fry mushrooms gently such that cooked. 2. Add the cubed lobster, sherry and seasoning. 3. Beat in egg yolks and stir in cream. 4. Add the other ingredients and stir with the mixture such that smooth. SERVING 5. Cut... - 35.5014

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