Salted caramel, vegan & other cheese-free fondues

Preparation

1. Leave the cashew nuts to soak in water for at least 2 hours.
2. Drain the cashew nuts and put them in the food processor. Add the garlic, salt, cayenne pepper, lime juice and nutritional yeast, and process everything to a fine mixture. Scrape the sides of the food processor occasionally to make sure that all the ingredients are thoroughly mixed.
3. Slowly add the oat milk to the cashew mixture with the food processor turned on until you get a creamy fondue.
4. Pour the fondue in a saucepan and put on low heat. Stir the fondue regularly to keep it from burning.
5. Pour the fondue into a Tapas Fondue pan. The tea light keeps the fondue warm for you.
6. This quantity is enough to be able to refill the tapas fondue pan.
7. Serve with vegetables, French bread and nachos.

Preparation

1. Heat the olive oil in a medium-sized pan and fry the onions in it for 3-4 minutes. Add the remaining ingredients excluding the yogurt, and simmer for 5 minutes. Stir constantly until the mixture becomes thicker.
2.Puree the mixture with a stick blender to get a smooth texture.
3. Stir the Greek yogurt through the peanut butter mixture and season with some pepper.
4. Serve in a Boska Tapas Fondue with vegetables and the other side dishes.

Preparation

Marshmallow spread

• Beat the egg white with a mixer until foamy. Slowly add 50 grams of sugar and beat the whole until stiff peaks start to form.
• Put honey, water, salt and 100 grams of sugar into a small saucepan. Bring to the boil on a medium heat, until the syrupy mix reaches a temperature of 110-116 °C.
• Mix the syrupy mix into the beaten egg white. When all of the mix has been added, beat everything until you have glossy peaks. This will take about 6 to 9 minutes at a medium beating speed.
• In the meantime, cut a vanilla pod in half lengthwise and use the back of a knife to scrape the seeds out. Add these seeds in the last minute of whisking. That's it: you're all done!

Red wine Chocolate Fondue & Fluffernutters

• Melt the chocolate as described below (in the microwave or using the au bain-marie method).

Microwave method: put 300 grams of chocolate into the smallest ceramic container in the fondue set. Place the container in the microwave and heat it up for 30 seconds (at about 600W). Repeat the above until all of the chocolate has melted. Make sure that you stir it thoroughly every 30 seconds, so that it melts evenly. Pour the whipping cream and wine into the melted chocolate. Mix everything together thoroughly and then heat the mix one more time for about 20 seconds.

Au bain-marie method: put 300 grams of chocolate into a pan and suspend it over a bigger pan of simmering water. Make sure that no drops of water or steam get into the smaller pan. Melt the chocolate on a medium heat and stir regularly. Next, pour the whipping cream and wine into the melted chocolate. Mix everything together thoroughly and then quickly heat the mix one more time. Finally, pour the melted chocolate into the smallest ceramic container in the fondue set.

• Toast the bread in a toaster or in a frying pan with a little butter.
• Spread some peanut butter on the toasted bread, followed by some marshmallow spread.
• Join the slices of bread together to make two sandwiches and then cut them diagonally twice.
• Fill the biggest ceramic container in the fondue set with 100 ml of hot water (up to the level indicated on the container). Next, suspend the smallest container, with the melted red-wine chocolate in it, over the biggest container.
• Light the tea light to keep the chocolate fondue warm.
• The Fluffernutters are now ready to dip into the Red Wine Chocolate Fondue.

Enjoy!