 Poster: A snowHead
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That's one reason why my parents always drive to Italy. Can't get too much Fontina.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I have one question about Selfridges. Do they?
(sorry, the old ones are always the best)
Once brought back 2kg or Roquefort in my suitcase on a school trip to France. Mum wasn't impressed!
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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That tomato/cheese one sounds very nice I might actually try that thanks ise
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Even better tomato cheese and wine ! 
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You'll need to Register first of course.
You'll need to Register first of course.
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This should better, I'd suggest the kirsch is obilgatory though. And, 250g of cheese is a lot if you're having some dried meats etc with it.
CHEESE AND TOMATO FONDUE
Avoid drinking really cold drinks while eating a fondue, this could cause some stomach pain. We Swiss usually drink dry white wine (Fendant, Chasselas) or black or peppermint tea.
Beware of the heater........
- Put 25 grammes of butter with
- 1 small and finely cut onion together with
- 2 smashed cloves of garlic in the hot Caquelon on the kitchen stove
- Remove the skin and the seeds of 4 tomatoes. To remove the skin easily pour the tomatoes shortly about 30 seconds in boiling water, cut them in small bits put the tomatoes in the Caquelon with 2 table spoons tomato concentrate or ketchup.
- Cook a few minutes to get a thick sauce
- Pour 3 dl of dry white wine and the juice of one lemon
- Take off the fire and add the 800 grammes (200 grammes up to 250 grammes per guest) of grated cheese (ideally Fondue mixture) and 2 tea spoons cornstach
- Put on the fire again and turn the mixture with a wooden spoon until the
cheese has melted completely.
You can improve the recipe with a small glass of Cherry brandy (2 cl Kirsch) 1/2 tea spoon of sugar, fresh pepper, and paprika
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Mmmmm... tasty!
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Might have to try this one before the weather becomes too warm. Otherwise it may well be the first one of next year.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Lucie, personally I'm a big fan of the Atkins diet, especially with a good sideorder of potatoes and a healthy wedge of bread in the morning 
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Chris
Yeah, I think it's great apart from the meat & cheese bits
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Attitude to cheese fondue depends entirely upon whose abdomen it's being applied to, and both the means and motive behinds it's removal....
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Right as promised a couple of recipes from The Fondue Cookbook by Gina Steer:
Tuna and Tomato Fondue
450g fresh tuna steak
Fresh basil sprigs
1 tbsp olive oil
1 small onion (chopped)
3 cloves garlic
450g ripe tomatoes
1 tbsp tomato paste
2 tbsp water
120 ml white wine (rest of bottle to drink while you cook!  )
120 ml water (not worth drinking with meal, only for washing in before)
slat and ground black pepper
1 red and 1 yellow pepper deseeded and cubed
Method:
Cut tuna into cubes
Heat oil in pan and saute onion and garlic for 5mins or until soft
Chop tomatoes and add to pan with tomato paste blended wit h2 tbsp water
Cook for 5 mins then add wine water and 2/3 sprigs of basil, then add seasoning to taste
Bring to boil and simmer for 10-15mins or unitl sauce thinkened
Puree in food processor, adjust seasoning and then put into fondue hot pot. HEat the sauce through
Spear tuna and vegetables and cook in sauce.
OR if you're brave
Hot 'n Spicy Turkey fondue
900g turket breast
2-3 chillies (more if you like)
3-4 garlic cloves
2-3 tsp Tabasco sauce
2 tbsp chopped coriander
2 tsp warmed clear honey
3 tbsp lime juice
6 tbsp oil
600ml oil for frying
Tortillas to serve it in!
Method:
Cut turkey into strips
Mix chillies, garlic, tabasco, coriander, honey, lime juice and the 6 tbsps oil and pour over turkey to marinade for AT LEAST 30 mins.
Cook these in the oil in the fondue pot.
Hope someone tries these anyway!!!
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Love the cheese fondue, but hubbie hates it after being rather ill in FLaine the following day). We do have a fondue pot, but use the Tefal raclette/pierrade more often.
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You know it makes sense.
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Annehillskiing, I once had a similar incident after performing a home "chemistry" experiment. Went to the ideal home exhibition and saw a funky new company displaying their "gel burners" - basically a trendy candle holder, together with an ethanol-based gel that burns like hell (contained in some kind of metal holder). Only downside was they cost a hundred quid each.
So I got home and decided to make my own gel. Well, not being a chemist, I couldn't get my hands on ethanol, so I decided to use white spirit. Mixed with caster sugar. In one of those "jig" things you measure cocktail shots in. Only problem was, the mixture was too damn efficient and the whole lot went up in a HUGE ball of flame when I lit it.
Didn't quite last the 40 hours the Ideal Home stuff was supposed to, but was certainly entertaining! Just need to refine the mixture so that it lasts a bit longer now...
And doesn't remove eyebrows.
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Poster: A snowHead
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Michelle. You know I'm a vegetarian. No, I haven't tried the Grizzly House, though I'm quite partial to a bit of grizzled cheese. Hence this thread (mind you, vegetarians don't generally eat Swiss cheese because it usually contains rennet).
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Yes, and he's a self-confessed monoskier & milk-float thief as well. Clearly a lunatic, and not to be trusted.
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You need to Login to know who's really who.
You need to Login to know who's really who.
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I love the stuff but always have too much & spend the next day with a massive cheese ball in my stomach. Guyere & Emmental in white wine is my favourite.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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You'll need to Register first of course.
You'll need to Register first of course.
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| Eeyore wrote: |
| I love the stuff but always have too much & spend the next day with a massive cheese ball in my stomach. Guyere & Emmental in white wine is my favourite. |
I diagnose too little white wine with the meal, take an extra bottle 
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Or belly's too cold. Suggest prewarm belly with whisky prior to meal. And post-meal.
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.....and perhaps a light lowland to go with it?
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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| David Goldsmith wrote: |
| You know I'm a vegetarian. |
Yeh, David... but Jackie would love it
[and they do cheese too!]
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Ahh now then if we're talking pyromaniacal tendancies you can get good results from Potassium Permanganate crystals and...
No I won't post that here it might give people ideas, let's get this back to food and more specifically fondues, what about some more recipes for non cheese fondues ?
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Easy DG we don't want to blow random holes in mountains and houses 
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You know it makes sense.
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Cooking 
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Not at this time of night I hope
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Poster: A snowHead
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Well not tonite
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Well, I'm sure you've all heard of this, but it's one of my favourites. Not because it's fancy (far from it), but it was one of the first things I learnt how to cook as a kid (after Zabaglione - no, don't ask!) and is incredibly simple. Tastes ok as well.
French bread pizza (per person).
Finely chop half a medium onion (or a whole small one) and fry over a low heat with a clove of galic until transparent.
While this is cooking, warm up the grill.
Once cooked, placed onions & garlic into a mixing bowl and add grated cheese (quantity up to you - depends on how much filling you want) and tomato ketchup (again, quantity to taste - try it to determine how much TK you want). Season with pepper BUT NO SALT.
Slice the baguette lengthways and spoon the topping mixture onto the two slices. Stick under the grill until bubbling.
It's so easy and remarkably tasty (given how little actual effort & ingredients go into it). I'm all for cooking and eating fancy food, but sometimes the simple things work well... The best Bolognese sauce in the world is one of the simplest.
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FAQ
