🌿 New June menu in the Premium Area
You’re hosting, but don’t you have a life of your own?
This menu has been designed so that most of it can be prepared in advance. On the day itself, all you need to do is put the finishing touches to it at your leisure and enjoy the company of your guests.
Savoyard fondue with tomato (traditional method & Thermomix)
Description
A few years ago, I had the great pleasure of being invited to ski in Spain, at Baqueira. It was a superb experience! Our host took us to a small mountain restaurant where we tasted a marvellous dish: a tomato fondue! Since that day, I've tried it several times. And this version is the one I've adopted without hesitation. Lighter than the classic Savoyard fondue (which I also love - you can find the recipe on the blog), it doesn't need white wine and is served with steamed potatoes rather than bread. Of course, it can also be eaten with bread, but the easiest way is to ladle the potatoes directly onto your plate. The unanimous verdict of my testers: a real killer. A must try again!
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional version
1. Fry the chopped onion in a large saucepan with a little oil until translucent and starting to brown.
2. Add the crushed garlic and fry for a further minute.
3. Pour over the tomato coulis, season with salt and pepper and add the oregano. Bring to the boil and simmer for 5 minutes.
4. Blend to obtain a smooth sauce.
5. Add the grated or chopped cheese. Melt over a low heat, stirring constantly until the mixture is smooth.
6. Serve immediately with steamed potatoes. Everyone at the table can ladle the fondue over their potatoes.Service Tips
Ideal with :
- Steamed potatoes
- Pickled gherkins and onions
- Green salad
Assorted dried hams or grilled vegetablesTHERMOMIX® METHOD
Thermomix version
1. Place in the bowl :
- 200 g Tomme de Savoie cheese, cut into pieces → 8 sec / speed 5 → set aside
- 200 g Comté cheese in pieces → 5 sec / speed 10 → set aside
- 200 g Beaufort cheese in pieces → 5 sec / speed 10 → set aside
2. Place 1 onion cut into 4 and 1 garlic clove in the bowl → 3sec / speed 5
3. Fry → 5 min / 120 °C / speed 1 without measuring cup
4. Add 300 g tomato coulis + 1 tsp oregano + salt + pepper → 5 min / 90 °C / speed 1
5. Blend → 20 sec / speed 8
6. Return to the heat, add the reserved cheeses through the opening in the lid, with the knives running → 6 min / 90 °C / speed 2
7. Pour into a fondue pot or ladle over steamed potatoes.
Service Tips
Ideal with :
- Steamed potatoes
- Pickled gherkins and onions
- Green salad
- Assorted dried hams or grilled vegetables.
