Help- 70's revival recipie needed!

[Hippychick]

I have a huge glut of purple sprouting broc that I really would like to make the most of.  We watched a programe a couple of years ago where it was used to dip in a cheese fondue.  My friend bought me fondu set, but have no idea what to do  now!!  I'd really like to have a go to make the mosyt of this lovely veg.  Any help at all on the subject would be gratefully recieved :)

[Hippychick]

[Doris_Pinks]

Hi Hippychick, I do have a recipe but as we are on the verge of moving it is packed away!
But this is pretty much the same!
http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0402098-r01.asp
(Or you can really cheat and buy the packaged stuff from the supermarket which is pretty good!)
I would blanch your purple sprouting for a min so it isn't completely raw.
We also dip in new pots, cauli, and carrots, any veg that goes with cheese really, and it has now become a tradition in our house to have it Christmas Eve with a meat one, no real cooking involved!!

[moonbells]

we use quartered mushrooms as well!

moonbells (cheese addict)

[littlegem]

why not have it raw? you have cauli raw as dips! although not eaten it myself!

hope your not thinking of doing a chocolate fondue, broccoli and chocolate. wierd!

[Hippychick]

Not though of it before but anything with chocolate has got to be worth a try!!  Seriously though, raw cauli is much better than cooked, we often have it in salads, even my 4 yr old prefers it raw.

Doris, thanks for the link, couldn't get it to come up this morning, probably down to my old computer so will try again later on.

[Doris_Pinks]

Here is the recipe without the blurb incase you can't get to it!

Serves 4

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
1 clove garlic, halved
350ml dry white wine, such as Sauvignon Blanc
300g Gruyère cheese, grated
300g Emmental cheese, grated
3 tsp cornflour
2-3 tbsp Kirsch
Freshly ground black pepper

To serve
1 large baguette, cut into bite-sized cubes

Instructions
Rub the cut side of the garlic clove around the inside of your fondue pot. Discard the garlic.

Add the wine and bring it to the boil on a medium heat on the stove. Turn the heat down and add the cheese in handfuls, stirring until it melts.

Mix the cornflour with the Kirsch, and stir into the cheese. Cook for 2-3 minutes, stirring, until it is thick and creamy, then remove from the heat. Add pepper to taste.

Fondue should have a smooth, thick-sauce texture. If it is too thin, add more cheese, or stir in a little more cornflour, blended with wine. If it's too thick, stir in warmed white wine. If the fondue separates, keep stirring and it should recover. If not, add a squeeze of lemon juice or a teaspoon of cornflour dissolved in wine.

Move the pot to a burner on the table. Stirring often to keep the fondue smooth, spear the bread on fondue forks and dunk into the cheese.

[Mrs Ava]

yum, I want a fondoooooooooooooo set!

[Doris_Pinks]

Check E-Bay!!!! ;D  ;D  ;D  ;D

[Mrs Ava]

Well madam...next time we come to yours, you know what to do us for dindins!  8)

[Doris_Pinks]

Not a prob, so long as we have moved as me fondue stuff is in me mum's loft at the mo! ;D

[Jill]

Can lay my hands on a genuine 1970s Black Forest Cherry Cake recipe so can I come too, please DP and EJ?

[Doris_Pinks]

Of course Jill, and we could have Frozen Melon Balls and or Prawn Cocktail for starters!! ;D
See what you have started Hippychick ;D  ;D  ;D