Preparation

Grate the cheeses. Rub the pan with a clove of garlic. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt. Dilute the corn starch with the brandy and add the mixture to the cheese. Bring the fondue to a boil while stirring and add pepper to taste. Place the fondue on a heating element at the table. Serve with bread, celery, ham hock and cherry tomatoes.

Tips

Fondue works better with bread that is a little bit stale. Cut the bread into slices in advance so that it will be a bit drier by the time it is served.

Preparation

1. Grate the cheeses and rub the pan with a clove of garlic.
2. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt.
3. Dilute the corn starch with the sherry and add the mixture to the cheese. Bring the fondue to a boil while stirring and add chili flakes to taste. 
4. Place the fondue pot on a fondue base at the table.
5. Serve with baguette, roasted vegetables and other dippers.

Tips: how to roast vegetables

Preheat the oven to 200° C (400° F) . Drizzle the vegetables all well with olive oil and add some salt and pepper. Spread them on a lightly-oiled baking sheet. Turning the vegetables as they roast helps them to cook evenly. It depends on the type of vegetable when it’s ready: broccoli 15/20 minutes, cauliflower 20 minutes, edible mushrooms 20 minutes and carrots 30 minutes.

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

4. To finish, add a little coarse sea salt to taste. Serve in a Boska Tapas Fondue with sweet and savory dippers.

Preparation

Remove the rind from the goat's cheese and then grate it. Crumble the soft goat's cheese too.

Next, bring a pan containing the wine, thyme and clove of garlic to the boil. Turn down the heat and use a wooden spoon to gradually stir the grated old goat's cheese into the wine. Once all of the cheese has melted, the soft goat's cheese can be added gradually too. As soon as all of the soft cheese has melted too, stir the whipping cream into the mix as well.

Dissolve the cornstarch in two tablespoons of water and mix the resulting paste into the cheese mix. Next, leave the fondue to cook at a low heat for another 2-3 minutes until you have achieved a consistent texture. Finally, season with salt and freshly ground pepper.

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. Melt the cheddar cheese in a Boska Tapas Fondue pot in the microwave, then mix in the crème fraîche and pressed garlic.
2. Add the finely chopped jalapeño to the cheese mixture.
3. If the cheese sauce is too thick, add a splash of milk to thin it out slightly.
4. Serve the nacho cheese dip in the Tapas Fondue. The tea light will keep the dip warm & delicious.

Preparation

1. Beat the cream cheese, vanilla extract and the grated orange rind together in a mixer until the mixture has a creamy consistency.
2. Mix the icing sugar through the cream cheese mix in batches with a spoon or spatula.
3. Add the orange juice and mix until the mixture is smooth.
4. Finally, add the whipping cream and beat for 1-2 minutes, until the mixture is thick and creamy.
5. Serve the fruit dip stylishly in one of our Tapas Fondues and present the dippers on a separate serving board.

Tips

This recipe shows just one of the many taste variations possible for this dip. Why not try making it with blackcurrant juice?