Prawn Cheese Fondue
Mushroom Cheese Fondue
Sour Cream Cheese Fondue


Prawn Cheese Fondue

2 1/2 tablespoons butter
l clove garlic, minced
2 small onions, chopped
2 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 teaspoons lemon juice
2 cups grated Swiss cheese
2 tablespoons dry sherry
2 lb peeled cooked prawns
French bread, cut into cubes

Melt the butter in a ceramic or earthenware fondue pot and saute the
onions and garlic until soft. Stir in the flour and cook over a low heat
for two minutes. Remove from the heat and slowly add the milk and cream,
stirring constantly. Add the salt, pepper, nutmeg, lemon juice and cheese.
Mix well and cook for about four minutes. Stir in the sherry. Mince half
the prawns and add to the fondue. Cook over a low heat for a few more
minutes. Put a prawn and piece of bread on a fondue fork and dip into the
mixture.
Serves 4.


Mushroom Cheese Fondue

2 tablespoons butter
1/2 lb (250g) fresh mushrooms, finely chopped
1/2 cup minced onions
1 clove garlic, minced
3 tablespoons flour
1 1/4 cups milk
3/4 cup grated Cheddar cheese
1/2 cup grated Swiss cheese
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced chives
French bread, cut into cubes

Melt the butter in a ceramic or earthenware fondue pot. Add the mushrooms,
onions and garlic and cook over a low heat until the onions are soft.
Stir frequently. Sprinkle on the flour and slowly pour on the milk,
stirring continually. Cook for two minutes. Add the cheeses, salt and
pepper and cook over a low heat until the cheeses melt. Stir in the chives
and serve with French bread cubes.


Sour Cream Cheese Fondue

1/2 lb (250g) bacon
1/2 cup minced onions
1 clove garlic, minced
1 tablespoon cornflour
3 cups sour cream
2 cups grated Swiss Cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
4 large cooking apples
Lemon juice
French bread, cubed

Cook the bacon in a frypan until crispy. Drain on absorbent paper and
crumble. Pour two tablespoons of the bacon fat into a ceramic or
earthenware fondue pot. Saute the onions and garlic until soft. Stir in
the cornflour and cook over a low heat for two minutes. Remove from heat
and add the sour cream. Return to the heat and cook, stirring constantly
until thickened. Add the cheese and stir until the cheese is melted. Stir
in the salt and pepper and cook over a low heat for about four minutes.
Cube the apples (peel if you wish) and sprinkle liberally with lemon juice
to prevent them from discolouring. Serve the fondue with the apple cubes
and French bread.


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