Israeli fondue

Yield: 4 Servings

Measure Ingredient
2 Avocados, halved and stoned
3 teaspoons Lemon juice
1 Clove garlic, halved
6 fluid ounce Dry white wine
12 ounces Grated Edam cheese
2 teaspoons Cornflour
5 tablespoons Smetana or thick sour cream
Cubes of sesame-coated French bread and red and green pepper (capsicum) to serve

Method:

Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4-5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.

(Serves 4-6)

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