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Fondue (UK: / ˈ f ɒ n d (j) uː /, US: / f ɒ n ˈ d (j) uː /, [3] [4] French:; Swiss Standard German pronunciation:; Italian: fonduta) is a Swiss [5] dish typically consisting of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other snacks ...
Fondue recipes aren't challenging, so why not try this super creamy fondue recipe? This mouth-watering, indulgent recipe mixes heavy cream, two kinds of cheese and a poached egg. Yum. Please, melt ...
Here are 23 fondue ideas to serve at your next party... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. For premium ...
The fondue backpack is a real thing, and it's available for rent in the Jungfrau region of the Swiss Alps. ... and “fondue bread,” a loaf that was flat like focaccia but lightly perforated ...
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.
Fondues are a group of distinct dishes that can be either savoury or sweet. Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1]
Fouaces angevines. Fouées with rillettes. Fouée, also known as fouace, is an airy bread from western France ( Touraine and Anjou region of the Loire Valley, Poitou, Charente ). It looks somewhat similar to pita or bakpao. It is split and served with pork rillettes, salted butter and mogettes (white beans). [1]
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