Oriental cheese fondue

Total time: 40m
Preparation Time: 40m

For 6 people

Nutritional Information

Contains 841 Kcal, 42g Protein, 42g Carbohydrates, 55g Fat


  • Nut & spice mix
  • 20 g unsalted, shelled pistachios, coarsely chopped
  • 60 g hazelnuts, coarsely chopped
  • 2 tbsp sunflower seeds
  • 1.5 tbsp sesame seeds
  • 1 tsp ground coriander seeds
  • 1 tbsp caraway seeds
  • 1 tsp fennel seeds
  • 0.25 tsp nutmeg
  • 0.5 tsp black pepper, crushed
  • 0.5 tsp sea salt
  • 0.25 tsp ground cumin
  • Fondue
  • 500 g baby potatoes
  • salted water, boiling
  • 1 garlic clove, halved
  • 800 g fondue cheese mix
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 1 tbsp cornflour
  • 100 g dried apricots
  • 100 g pitted prunes
  • 100 g dried figs, halved

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  • Nut & spice mix

    Toast the nuts in a non-stick frying pan for approx. 7 mins. along with all the other ingredients up to and including the nutmeg, stirring constantly. Remove, leave to cool and crush with a mortar and pestle, mix in the fleur de sel.
  • Fondue

    Cook the potatoes in salted water for approx. 15 mins. until soft. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the milky water, pour into the cheese, stir continuously over a medium heat until the cheese has melted. Add the spice mix to the fondue. Place the fondue pot on a burner, serve the fondue with dried fruit and potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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