| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Israeli |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Avocados, halved and stoned |
| 3 |
ts |
Lemon juice |
| 1 |
|
Clove garlic, halved |
| 6 |
fl |
Dry white wine |
| 12 |
oz |
Grated Edam cheese |
| 2 |
ts |
Cornflour |
| 5 |
tb |
Smetana or thick sour cream |
|
|
Cubes of sesame-coated French bread and red and green pepper (capsicum) to serve |
INSTRUCTIONS
Method:
Scoop out flesh from avocados into a bowl and mash until smooth with lemon
juice. Rub the inside of the fondue pot with cut clove of garlic, then pour
in wine and heat until bubbling. Over a gentle heat, stir in cheese and
cook until melted, stirring frequently. In a small bowl, blend cornflour
smoothly with smetana or sour cream, then add to cheese mixture with mashed
avocados. Continue to cook for 4-5 minutes until thick and smooth, stirring
frequently. Serve with cubes of bread and red and green pepper.
(Serves 4-6)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”