Oriental cheese fondue

Oriental cheese fondue

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / person: 841 kcal
, Fat: 55 g
, Carbohydrate: 42 g
, Protein: 42 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Nut & spice mix

60g hazelnuts, coarsely chopped
20g unsalted, shelled pistachios, coarsely chopped
2tbsp sunflower seeds
1 ½tbsp sesame seeds
1tbsp caraway seeds
1tsp fennel seeds
1tsp ground coriander seeds
¼tsp ground cumin
½tsp black pepper, crushed
¼tsp nutmeg
½tsp sea salt


500g baby potatoes
salted water, boiling
1 garlic clove, halved
800g fondue cheese mix
1tbsp cornflour
3dl milk water (1/2 milk, 1/2 water)
100g dried apricots
100g dried figs, halved
100g pitted prunes
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How it's done

Nut & spice mix

Toast the nuts in a non-stick frying pan for approx. 7 mins. along with all the other ingredients up to and including the nutmeg, stirring constantly. Remove, leave to cool and crush with a mortar and pestle, mix in the fleur de sel.


Cook the potatoes in salted water for approx. 15 mins. until soft. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the milky water, pour into the cheese, stir continuously over a medium heat until the cheese has melted. Add the spice mix to the fondue. Place the fondue pot on a burner, serve the fondue with dried fruit and potatoes.

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