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, no matter the season. Who doesn’t love extra creamy, stretchy 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.
Serving guide
Choose your portion size.
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 same tray, 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 into smaller 4-5cm pieces. Cover and set aside in the fridge.
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 the 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 same tray, 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 into smaller 4-5cm pieces. Cover and set aside in the fridge.
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 the 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 same tray, 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 into smaller 4-5cm pieces. Cover and set aside in the fridge.
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 the 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 same tray, 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 into smaller 4-5cm pieces. Cover and set aside in the fridge.
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 the components with the delicious cheese sauce for dipping. There you have it, Chef, a fondoue-style dinner!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.74
for 4 servings · R56.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Self-raising Flour needs 500 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Baby Potatoes needs 400 gBaby Potatoes 700 g 700 g at R24.99 · 57% of packR14.28
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Ciabatta Rolls needs 4Heat & Eat Ciabatta Rolls 6 pk R52.99 · whole pack (size can't be divided)R52.99
-
Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
-
Cheese needs 280 gGouda Cheese Avg 350 g 350 g at R54.00 · 80% of packR43.20
-
Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- Dried Oregano
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Veggie Fondue-style Dinner?
The preparation time for Veggie Fondue-style Dinner with herby crostini is between 20 and 40 minutes.
What is the total time required to make Veggie Fondue-style Dinner with herby crostini?
The total time required to make Veggie Fondue-style Dinner with herby crostini is between 35 and 55 minutes.
How many servings does Veggie Fondue-style Dinner provide?
4 servings
What are the main ingredients in Veggie Fondue-style Dinner?
Artichoke Quarters, Baby Carrot, Baby Potato, Celery Stalks, Cheese, Ciabatta Roll, Cucumber, Dried Oregano, Low Fat UHT Milk, Pitted Kalamata Olives, Self-raising Flour
What is the nutritional information of 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 Veggie Fondue-style Dinner?
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 the 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. 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. 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 into smaller 4-5cm pieces. Cover and set aside in the fridge. 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 same tray, 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 Veggie Fondue-style Dinner?
Artichoke Quarters, Baby Carrot, Baby Potato, Celery Stalks, Cheese, Ciabatta Roll, Cucumber, Dried Oregano, Low Fat UHT Milk, Pitted Kalamata Olives, Self-raising Flour
How many calories does Veggie Fondue-style Dinner have?
989 calories
How much fat content does Veggie Fondue-style Dinner have?
grams