Cheese fondu makes a quick and simple supper. Just add a green salad on the side.
2 Tbsp. margarine
3 Tbsp. flour
2 1/2 cups milk
1 tsp. caraway seeds soaked in hot water for 15 minute (optional)
dash Worcestershire sauce
1 lb. Swiss or cheddar cheese, diced
1 tsp. salt
1 Tbsp. lemon juice
1/8 tsp. nutmeg
Bread cubes (French or rye is very good)
Put caraway seeds on to soak in hot water if using.
Melt margarine in saucepan.
Add flour and stir until blended and bubbly.
Add milk, soaked caraway seeds and Worcestershire sauce, stirring briskly until slightly thickened.
Gradually add cheese and stir until smooth and melted.
Add salt, lemon juice and nutmeg.
Serve over bread cubes or spear bread cubes on fork and dip into cheese sauce. Do the same with raw vegetables such as carrots, celery, broccoli, etc.
A super-quick and fun-to-make lunch. With a few helpers, you can set up an assembly line for maximum efficiency. Alternatively, prepare what needs to be sliced or chopped ahead of time and then have lunch or snack ready in a jiffy.
Despite the number of steps (grate onions, grind seeds for paste, purée tomatoes, steam rice) most can be completed while the fish is marinating. Add another 15 minutes cooking time and your meal is ready. Fish fillets steamed in a thick, spicy tomato gravy. And really good! I am glad I have leftovers; can’t wait to have this again.
A very easy and very delicious curry dish. I love fresh Indian cooking!
And a pleasant surprise. I had some dry curry leaves (not powder) on hand and expected to use them, but on shopping day I saw for the very first time, fresh curry leaves for sale. So now, I have a lot of curry leaves to use.