Can it get any better than cheese fondue? This recipe is based on the famous dish from Switzerland which I absoutely love after having it near the Jungfrau Mountains on one of my travelling adventures. This certainly reminds me of this adventure and is great alternative to the normal fondue.

Vegans can minus the cheese here and make it with Nutritional Yeast Flakes and ground cashew sauce. It would turn out very similar in taste and would be just as delicious!

Serves:

• Two

Ingredients:

• 1 tsp garlic mince
• 1 tsp corn flour
• 50 grams mozzarrella finely chopped
• 4 mushrooms, sliced thin
• pinch oregano
• pinch rosemary
• 100 grams spiral pasta boiled and cooled
• cracked pepper
• 1/2 handful grated vegetarian edam cheese
• 1/2 handful grated reggiano
• 1/4 cup moscato or another white wine
• 1 tsp butter
• 1/2 turkish roll roughly chopped

Instructions:

1. Preheat the oven to 180 degrees celsius.
2. In a pot, melt the butter and garlic, mixing in the white wine and corn flour slowly.
3. In a seperate pot, cook the mushrooms until softened
4. Slowly start adding the reggiano and edam cheese making sure it melts in like fondue. Stir until there are no lumps.
5. At this stage, mix in the cracked pepper, oregano and rosemary.
6. Stir in the mushrooms, turkish bread pasta and mozzarella in before pouring the mixture into a baking tray or plate.
7. Place some cheese on top if you like and cook for twenty minutes or until golden brown.