Created in the 18th century by Swiss families for the cold winter months, this playful and palate-pleasing meal is fun for the whole family. Who doesn’t love extra creamy, strechy cheese sauce that you can dunk an array of food items in, Chef? Pick and choose between olives, celery, smashed baby potato, crispy-coated artichoke, and herby crostini.
Delheim’s Veggie Fondue-style Dinner
Delheim’s Veggie Fondue-style Dinner
with herby crostini
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Artichoke Quarters
- Baby Carrots
- Baby Potatoes
- Celery Stalk/s
- Celery Stalks
- Cheese
- Ciabatta Roll/s
- Ciabatta Rolls
- Cucumber
- Dried Oregano
- Low Fat UHT Milk
- Pitted Kalamata Olives
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Milk (optional)
- Paper Towel
SMASHED BABY POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and spread them on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Place the baby carrots on the tray too, and drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
SOME PREP
Cut the Cucumber into thick matchsticks. Cut the celery stick/s into smaller 4-5cm pieces. Cover and put into the fridge for later.
BEST Cheese SAUCE EVER
Roughly chop or grate the cheeses. Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in 10ml [20ml]|#7DA0D7 of the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 50ml [100ml]|#7DA0D7 of water. Once the milk is incorporated, add the cheddar and brie Cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GARLIC CROSTINI
When the baby potatoes have 5-10 minutes remaining, cut the ciabatta roll/s into thick slices, 4-5 slices per portion. In a small bowl, combine the oregano, a knob of butter or a drizzle of oil and some seasoning. Place the ciabattini on a roasting tray and smear with the herby butter on both sides. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
CRISPY ARTICHOKES
In a bowl, combine the remaining flour with a pinch of salt. Gently whisk in the cold water until smooth (the batter should be like thin pancake batter). Coat the artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
FAB FONDUE FEAST
Plate up the golden battered artichokes, the Cucumber and celery sticks, the baby carrots, the crispy baby potatoes, the olives and the ciabatta crostini - charcuterie board-style. Side all your components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner!
SMASHED BABY POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and spread them on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Place the baby carrots on the tray too, and drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
SOME PREP
Cut the Cucumber into thick matchsticks. Cut the celery stick/s into smaller 4-5cm pieces. Cover and put into the fridge for later.
BEST Cheese SAUCE EVER
Roughly chop or grate the cheeses. Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in 10ml [20ml]|#7DA0D7 of the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 50ml [100ml]|#7DA0D7 of water. Once the milk is incorporated, add the cheddar and brie Cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GARLIC CROSTINI
When the baby potatoes have 5-10 minutes remaining, cut the ciabatta roll/s into thick slices, 4-5 slices per portion. In a small bowl, combine the oregano, a knob of butter or a drizzle of oil and some seasoning. Place the ciabattini on a roasting tray and smear with the herby butter on both sides. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
CRISPY ARTICHOKES
In a bowl, combine the remaining flour with a pinch of salt. Gently whisk in the cold water until smooth (the batter should be like thin pancake batter). Coat the artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
FAB FONDUE FEAST
Plate up the golden battered artichokes, the Cucumber and celery sticks, the baby carrots, the crispy baby potatoes, the olives and the ciabatta crostini - charcuterie board-style. Side all your components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner!
SMASHED BABY POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and spread them on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Place the baby carrots on the tray too, and drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes.
SOME PREP
Cut the Cucumber into thick matchsticks. Cut the celery sticks into smaller 4-5cm pieces. Cover and put into the fridge for later.
BEST Cheese SAUCE EVER
Roughly chop or grate the cheeses. Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the 30ml [40ml]|#7DA0D7 of the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 150ml [200ml]|#7DA0D7 of water. Once the milk is incorporated, add the cheddar and brie Cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GARLIC CROSTINI
When the baby potatoes have 5-10 minutes remaining, cut the ciabatta rolls into thick slices, 4-5 slices per portion. In a small bowl, combine the oregano, a knob of butter or a drizzle of oil and some seasoning. Place the ciabattini on a roasting tray and smear with the herby butter on both sides. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
CRISPY ARTICHOKES
In a bowl, combine the remaining flour with a pinch of salt. Gently whisk in the cold water until smooth (the batter should be like thin pancake batter). Coat the artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
FAB FONDUE FEAST
Plate up the golden battered artichokes, the Cucumber and celery sticks, the baby carrots, the crispy baby potatoes, the olives and the ciabatta crostini - charcuterie board-style. Side all your components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner!
SMASHED BABY POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and spread them on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Place the baby carrots on the tray too, and drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes.
SOME PREP
Cut the Cucumber into thick matchsticks. Cut the celery sticks into smaller 4-5cm pieces. Cover and put into the fridge for later.
BEST Cheese SAUCE EVER
Roughly chop or grate the cheeses. Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the 30ml [40ml]|#7DA0D7 of the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 150ml [200ml]|#7DA0D7 of water. Once the milk is incorporated, add the cheddar and brie Cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GARLIC CROSTINI
When the baby potatoes have 5-10 minutes remaining, cut the ciabatta rolls into thick slices, 4-5 slices per portion. In a small bowl, combine the oregano, a knob of butter or a drizzle of oil and some seasoning. Place the ciabattini on a roasting tray and smear with the herby butter on both sides. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
CRISPY ARTICHOKES
In a bowl, combine the remaining flour with a pinch of salt. Gently whisk in the cold water until smooth (the batter should be like thin pancake batter). Coat the artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
FAB FONDUE FEAST
Plate up the golden battered artichokes, the Cucumber and celery sticks, the baby carrots, the crispy baby potatoes, the olives and the ciabatta crostini - charcuterie board-style. Side all your components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner!
Frequently Asked Questions
What is the preparation time for Delheim’s Veggie Fondue-style Dinner?
The preparation time for Delheim’s Veggie Fondue-style Dinner with herby crostini is between 20 and 40 minutes.
What is the total time required to make Delheim’s Veggie Fondue-style Dinner with herby crostini?
The total time required to make Delheim’s Veggie Fondue-style Dinner with herby crostini is between 35 and 55 minutes.
How many servings does Delheim’s Veggie Fondue-style Dinner provide?
4 servings
What are the main ingredients in Delheim’s Veggie Fondue-style Dinner?
Artichoke Quarters, Baby Carrots, Baby Potatoes, Celery Stalk/s, Celery Stalks, Cheese, Ciabatta Roll/s, Ciabatta Rolls, Cucumber, Dried Oregano, Low Fat UHT Milk, Pitted Kalamata Olives, Self-raising Flour
What is the nutritional information of Delheim’s Veggie Fondue-style Dinner?
Calories: 989, Carbs: 141 grams, Fat: grams, Protein: 38.5 grams, Sugar: 16.9 grams, Salt: 1584 grams
How do I prepare Delheim’s Veggie Fondue-style Dinner?
GARLIC CROSTINI: When the baby potatoes have 5-10 minutes remaining, cut the ciabatta roll/s into thick slices, 4-5 slices per portion. In a small bowl, combine the oregano, a knob of butter or a drizzle of oil and some seasoning. Place the ciabattini on a roasting tray and smear with the herby butter on both sides. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes. FAB FONDUE FEAST: Plate up the golden battered artichokes, the cucumber and celery sticks, the baby carrots, the crispy baby potatoes, the olives and the ciabatta crostini - charcuterie board-style. Side all your components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner! CRISPY ARTICHOKES: In a bowl, combine the remaining flour with a pinch of salt. Gently whisk in the cold water until smooth (the batter should be like thin pancake batter). Coat the artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season. BEST CHEESE SAUCE EVER: Roughly chop or grate the cheeses. Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in 10ml [20ml]|#7DA0D7 of the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 50ml [100ml]|#7DA0D7 of water. Once the milk is incorporated, add the cheddar and brie cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. SOME PREP: Cut the cucumber into thick matchsticks. Cut the celery stick/s into smaller 4-5cm pieces. Cover and put into the fridge for later. SMASHED BABY POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and spread them on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Place the baby carrots on the tray too, and drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
What should be prepared from my kitchen to make Delheim’s Veggie Fondue-style Dinner?
Artichoke Quarters, Baby Carrots, Baby Potatoes, Celery Stalk/s, Celery Stalks, Cheese, Ciabatta Roll/s, Ciabatta Rolls, Cucumber, Dried Oregano, Low Fat UHT Milk, Pitted Kalamata Olives, Self-raising Flour
How many calories does Delheim’s Veggie Fondue-style Dinner have?
989 calories
How much fat content does Delheim’s Veggie Fondue-style Dinner have?
grams
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