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Cheesy Dip with Bread Cubes

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Cheesy Dip with Bread Cubes
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1063
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,063 kcal(51 %)
Protein52.96 g(54 %)
Fat55.09 g(47 %)
Carbohydrates76.47 g(51 %)
Sugar added0 g(0 %)
Roughage10.86 g(36 %)
Vitamin A1,469.28 mg(183,660 %)
Vitamin D0.57 μg(3 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.29 mg(26 %)
Niacin6.42 mg(54 %)
Vitamin B₆0.15 mg(11 %)
Folate11.3 μg(4 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.16 μg(7 %)
Vitamin B₁₂1.53 μg(51 %)
Vitamin C98.21 mg(103 %)
Potassium171.47 mg(4 %)
Calcium1,868.5 mg(187 %)
Magnesium48.35 mg(16 %)
Iron3.31 mg(22 %)
Zinc3.9 mg(49 %)
Saturated fatty acids32.11 g
Cholesterol155.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
1 tablespoon
2
Butternut squash (cut in half lengthways, seeds and fibres removed)
2 sprigs
thyme (leaves torn off)
For the fondue
2 cups
1
Garlic clove (crushed)
2 ¼ cups
2 ¼ cups
1 tablespoon
cup
sour cherry Brandy
1
small Baguette (diced)

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together the stock and the oil and place the squash halves in a baking dish. Sprinkle with the thyme leaves, season with salt and ground black pepper and pour the stock-oil mixture over the top. Roast for 40 minutes until soft.
3.
To make the fondue, heat the wine in a fondue pot (caquelon) and add the garlic. Gradually add the cheese and allow to melt on a low heat stirring continuously. Once the cheese has melted bring to the boil and then simmer.
4.
Mix together the cornflour and the kirschwasser and add to the cheese. Stir until the mixture is creamy. Keep warm over the stove (rechaud) on a low heat.
5.
To serve, place the squash halves on plates and pour some of the fondue into the hollow. Skewer the bread onto fondue forks and dip it into the fondue. Use a spoon to eat the squash with the fondue.