LOCATION: Recipes >> Dips >> Fondue 20
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Fondue 20
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ISRAELI FONDUE
2 avocados, halved and stoned
3 teaspoons of lemon juice
1 clove garlic, halved
185ml (6fl oz / 3/4 cup) dry white wine
375g (12 oz/3 cups) grated Edam cheese
2 teaspoons of cornflour
5 tablespoons smetana or thick sour cream
cubes of sesame-coated French bread and red and green pepper (capsicum)
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 smoothyl with smetana or sour
cream, then add to cheese mixture with mashed avocados. Continue
to cook for 4-5 mintues until thick and smooth, stirring frequently.
Serve with cubes of bread and red and green pepper.
(Serves 4-6)
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