A delicious fondue recipe without any alcohol that is perfect for pregnant women and young eaters created by the traditional Dutch company Vandersterre.
Credit for the mouthwatering picture above: Vandersterre, a brand of Vandersterre Holland B.V.
Ingredients (for 4 persons)
- 600 g (21.16 oz.) Monterey Jack, grated
- Spoonful of cornstarch
- 1 garlic clove
- 4 dl (13.53 fl. oz.) grape juice
- 2 tbsp water
- Lemon juice
- Herbs (such as dill, rosemary or basil)
- Salt and pepper
Serve with....
- Breadsticks
- Mini knackwurst
- Seedless grapes (cut in half)
- Cherry tomatoes
- Bread hearts (lightly toasted after cutting out)
- Cucumber stars (cut)
- Prosciutto fans (for children ages 3 and up)
Materials
- BOSKA fondue set
- BOSKA serving board
- Heart-shaped cookie cutter
Preparation
- Start by preparing the dippers for the cheese fondue. Heat the knackworst, slice the cherry tomatoes in half and, instead of cucumber and bread slices, you can cut them into hearts using a heart-shaped cookie cutter. Attractively arrange everything on a serving board and set aside.
- You can now start making the fondue. Cut the garlic clove in half and rub the half clove over the fondue pot. Pour the grape juice into the pot and bring to a boil. Once it starts boiling, lower the heat. While stirring, gradually add the grated cheese until it is completely melted.
- Mix a spoonful of cornstarch with 2 tbsp of water. It should be slightly thick, so if it is too watery, add a little more cornstarch. This will prevent it from clumping. Stir it into the cheese fondue. Keep stirring until the cheese fondue is thick and smooth. Add the herbs and salt and pepper to taste.
- Serve the cheese fondue and enjoy!
Want to prepare the dish for more or fewer people?
- 2 persons: use 300 g (10.58 oz.) cheese, 2 dl (6.76 fl. oz.) grape juice, half a spoonful of cornstarch and 1 tbsp water.
- 8 persons: use 1200 g (42.33 oz.) cheese, 8 dl (27.05 fl. oz.) grape
juice, 2 spoonfuls of cornstarch and 4 tbsp water.
