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Paprika Fondue

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Ingredients
  Tomatoes 8
  Green pepper 1
  Butter 1⁄4 Cup (4 tbs)
  Emmenthal cheese 1 1⁄2 Pound, grated
  Black pepper 1⁄2 Teaspoon
  Paprika pepper 1⁄2 Teaspoon
  Dried marjoram 1 Pinch
  Celery salt 1⁄2 Teaspoon
  Tomato paste 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Dry white wine 5 Tablespoon
  Thick white bread slices 16
Directions

Place the tomatoes in boiling water for 30-45 seconds, then peel and halve.
Seed and chop the pepper.
Melt the butter in a fondue pan or flameproof dish placed on the stove and fry the tomatoes for 5 minutes.
Add the pepper and fry for a further 5 minutes.
Add the grated cheese and allow it to melt over a low heat, stirring all the time.
Add the pepper, paprika, marjoram, celery salt, tomato paste and cream.
Stir in the cornstarch dissolved in a little of the wine.
Stir in the remaining wine.
Bring the fondue pan to the table, and place on the spirit burner.
Serve cubes of bread to dip into the fondue.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Melted
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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