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Fondue Suisse - moitié-moitié
Fondue Suisse - moitié-moitié

Before you jump to Fondue Suisse - moitié-moitié recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been trained to think that “comfort” foods are bad for the body and need to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. At times, comfort foods can be utterly healthy and good for us to consume. Some foods actually do improve your mood when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Some grains are truly great for driving away bad moods. Quinoa, millet, teff and barley are all actually great for helping boost your happiness levels. They help you feel full too which can actually help to improve your mood. Feeling famished can be terrible! The reason these grains help your mood so much is that they are easy for your stomach to digest. You digest these foods more quickly than other things which can help boost your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to fondue suisse - moitié-moitié recipe. To make fondue suisse - moitié-moitié you only need 6 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Fondue Suisse - moitié-moitié:
  1. Prepare Grurère and Vacherin Fribourgeois in equal amounts
  2. Prepare Garlic to rub in the Caquelon
  3. Provide Fendant wine - Some for the cheese
  4. Prepare Bread (one day old)
  5. Provide Cornichon and pickled onions
  6. Provide Spices - cumin, raclette spice, and garlic are good
Steps to make Fondue Suisse - moitié-moitié:
  1. Rub the inside of the Caquelon with garlic for taste, and to stop the cheese sticking. Warm the cheese over gas in the kitchen.
  2. Set the plates.
  3. Ignite the gel in the burner. Place caquelon on top. Adjust the flame by sliding the metal lid.
  4. Serve with ice cold Fendant. Tip - Immerse and twizzle the cheese - frantic stirring is frowned upon. :-) The aroma from the gel combined with the bubbling cheese is quite unique.
  5. Fondue comes in different price ranges. Boxed supermarket type (still good) to cut from a cheese wheel at a high end Fromagerie.
  6. At the end of the meal you will see the base cheese has hardened up into a toughened crisp. Of course this is also quite delicious, and is normally shared between people.

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