This is a fun and delicious idea for small pumpkins and leftover scraps of cheese: serving one or two people, the cheese fondue is put in a baked small pumpkin, which is edible as well.
Of course you don't need the pumpkin to enjoy a cheese fondue, but for those who buy the baby pumpkins for decor and end up tossing them out, this is a recipe for you. Side note, some extra mature cheddar and a touch of blue cheese is a wonderful combination.
Ingredients:
1 mini pumpkin
50g cheese
1 tsp cornflour
100ml apple juice
pinch dried chilli flakes
1 small garlic clove, finely grated
1 tsp lemon juice
1 spring onion, finely sliced
Method:
Preheat oven to 400F. Cut the top off the pumpkin and scoop out the insides. Put the pumpkin in a baking dish and roast for about 20 minutes.
Put the cheese in a bowl and mix with the cornflour; set aside. Put 75ml of the apple juice, chilli, garlic and lemon juice in a small saucepan and bring to the boil. Reduce the heat then stir in half the cheese. Once it has melted into the juice, repeat with the rest of the cheese. If it’s getting too thick, add a splash more apple juice. It should be as thick as thick double cream. Add the spring onion. Season to taste.
Pour the mixture into the pumpkin, replace the lid and return to the oven for another 20 minutes.
Serve with chunks of crusty bread. The pumpkin flesh and skin should be tender enough to eat, once you have finished dipping into the fondue.
صحة و عافية
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