preparation method

Fondue Box

Vegan Fondue Box Mr & Mrs Watson plant based cheese fondue plus friends

preparation method

AMUSE-BOUCHE

Amuse: Original spread with gravad carrot and crackers.
Elements: Watson’s Original spread, Gravad carrot, crackers.

Step 1
Place some crackers on a plate

Step 2
Using two wet small tablespoons, form a quenelle. Fill one tablespoon with the Original Spread. Transfer this by sliding the second spoon parallel to the first spoon from back to front. Repeat once or twice until a neat quenelle is formed. Slide the quenelle onto a cracker.

Step 3
Divide the gravad carrot on top of the Watson’s Original Spread. 

MAIN

Main: Cheese fondue in a pain moulin
Elements: Watson’s Aged Fondue, Moulin bread

Step 1
Splash a bit of water over the Moulin bread. The crust can get wet. Place the bread in the oven and bake it for about 8 minutes at 200°C.

Step 2
When the bread is done, take it out of the oven and let it cool down for a few minutes.

Step 3
Empty the jar of fondue in the small sauce pan and add 50ml of white wine. Mix it in well.

Step 4
Heat up the fondue on low heat. Stir regularly to avoid burning the bottom of the pan.

Step 5
Once the fondue has been at a slow boil for approximately 2 minutes, you can take it off the heat.

Step 6
There are two serving options. Pour the fondue into a fondue set and serve the pain moulin on the side. Alternatively, you could serve the cheese fondue inside the bread. For this method cut off the top of the pain moulin taking some of the inside bread and put it aside (to dip it later). Now you can poor the cheese fondue into your bread-bowl.

Step 7
To finish off the fondue, season to taste. For example, with some pepper, sage and/or chives.

Add your favorite vegetables for the Aged Fondue, for example; carrots – bell-peppers – celery

 

PRE-DESSERT

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Pre-Dessert: Watson’s Apricot cumin
Elements: Watson’s Apricot cumin, toast

Step 1
Place the Watson’s Apricot cumin on a plate or cheese board.

Optional: add fruit (for example apple, fresh figs, grapes) or crackers/bread to the cheese platter.

DESSERT

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Dessert: Sticky toffee cake with dulce and strawberry chutney
Elements: Sticky toffee cake, dulce, strawberry chutney

**Preheat the oven at 195°C**

Step 1
Take the dessert container from its sealed bag. Leave the sticky toffee cake in the containers.

Place the container with the cakes inside in the oven for 4 minutes.

Step 2
Take the cakes from the oven after 4 minutes. Leave them to rest for a short amount of time. Place them on the plates. Pour the dulce de leche over the top of the cakes. Finish it by placing a spoon of strawberry chutney on top.

Optional: finish the plate with a “crown” of mint or basil leaves.

MENU

  • Amuse
  • Main course 
  • Beverages
  • Pre-Dessert
  • Dessert

NECESSITIES

  • Oven
  • Baking tray
  • Baking paper
  • Small saucepan
  • Whisk
  • Knife
  • Chopping board
  • 2 Small tablespoons
  • 1 Teaspoon

GOOD TO HAVE

  • Salt & Pepper
  • Optional for the dessert: basil
  • Add: vegetables for the Aged Fondue – For example, carrots –  bell-peppers – celery

 

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