Riederalp Swiss Fondue

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Servings: 6

Nutrients per serving:

Carbohydrates – 9.6 g

Fat – 3.9 g

Protein – 7.5 g

Calories – 302

ingredients:

• 2 cups grated Emmenthaler cheese

• 2 cups of grated Gruyère cheese

• 2 tablespoons cornstarch

• 1 cup of dry white wine

• 1 tablespoon of Kirschwasser

• Sliced apples and cubed bread, serve.

Instructions:

1. In a bowl, mix the two pieces of cheese and cornstarch with a wooden spoon.

2. Pour wine and kirschwasser into a Dutch oven of 2 liters and simmer over medium-low heat.

3. Add the cheese mixture to the liquid, one handle at a time, and mix until all cheese is melted.

4. Serve the fondue in a bowl over the fire. Using a fondue fork, prick an apple slice or a bucket of bread and dive into the melted cheese.


Crunchy Parmesan and Garlic Zucchini

Preparation time: 15 minutes.

Cooking time: 20 minutes.

Servings: 4

Nutrients per serving:

Carbohydrates – 12.2 g

Fat – 8.3 g

Protein – 3.6 g

Calories – 135

ingredients:

3 c. Olive Oil Soup

4-6 small green zucchini, cut in half ½ and then in thirds of spears

Coarse salt and pepper, to taste.

4 cloves of garlic, chopped

1 cup panko breadcrumbs seasoned with salt, pepper and paprika

1 cup of freshly grated Parmesan cheese

instructions:

Preheat the oven to 450 ° F.

Heat the oil in a large Dutch oven over low heat.

Add the zucchini and brown on one side for 3 minutes and turn the pieces. Cook another 3 minutes.

Sprinkle with salt and pepper.

Add the sliced garlic and sauté for 1 minute.

Sprinkle with panko bread crumbs and grated cheese.

Bake until golden and boiling, about 5-10 minutes.


LEAVE A REPLY

Please enter your comment!
Please enter your name here