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Chilli fondue
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 978
  • Fat about 64g
  • Carbohydrates about 31g
  • Protein about 55g
This is needed
This is needed for 4 people
Chilli paste
  • 80 g Peppadew™ (wild paprika), drained
  • 1 garlic clove
  • 2 tsp chilli flakes
  • 1 tsp peppercorn (e.g. szechuan)
  • 0.5 tsp paprika
  • 600 g baby potatoes
  • salted water, boiling
  • 1 garlic clove, cut in half
  • 800 g fondue cheese mix
  • 1 tbsp Maizena cornflour
  • 4 dl white wine
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And that's how it's done
And that's how it's done
Chilli paste
Puree the Peppadew peppers with all the other ingredients up to and including the paprika until you have a smooth paste.
Cook the potatoes in boiling salted water for approx. 15 mins., drain.
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the wine, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, stir in the chilli paste. Serve with the potatoes.