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Oriental cheese fondue
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 841
  • Fat about 55g
  • Carbohydrates about 42g
  • Protein about 42g
This is needed
This is needed for 6 people
Nut & spice mix
  • 20 g unsalted, shelled pistachios, coarsely chopped
  • 60 g hazelnuts, coarsely chopped
  • 2 tbsp sunflower seeds
  • 1.5 tbsp sesame seeds
  • 1 tbsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp ground coriander seeds
  • 0.25 tsp ground cumin
  • 0.5 tsp black pepper, crushed
  • 0.25 tsp nutmeg
  • 0.5 tsp sea salt
  • 500 g baby potatoes
  • 800 g fondue cheese mix
  • salted water, boiling
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 1 tbsp Maizena cornflour
  • 1 garlic clove, cut in half
  • 100 g dried apricots
  • 100 g pitted prunes
  • 100 g dried figs, cut in half
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And that's how it's done
And that's how it's done
Nut & spice mix
Toast the nuts in a non-stick frying pan for approx. 7 mins. along with all the other ingredients up to and including the nutmeg, stirring constantly. Remove, leave to cool and crush with a mortar and pestle, mix in the fleur de sel.
Cook the potatoes in salted water for approx. 15 mins. until soft. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the milky water, pour into the cheese, stir continuously over a medium heat until the cheese has melted. Add the spice mix to the fondue. Place the fondue pot on a burner, serve the fondue with dried fruit and potatoes.