2 avocados, halved and stoned
3 teaspoons of lemon juice
1 clove garlic, halved
185ml (6fl oz / 3/4 cup) dry white wine
375g (12 oz/3 cups) grated Edam cheese
2 teaspoons of cornflour
5 tablespoons smetana or thick sour cream
cubes of sesame-coated French bread and red and
green pepper (capsicum)
Scoop out flesh from avocados into a bowl and mash
until smooth
with lemon juice. Rub the inside of the fondue pot
with cut clove
of garlic, then pour in wine and heat until
bubbling. Over a gentle
heat, stir in cheese and cook until melted,
stirring frequently.
In a small bowl, blend cornflour smoothyl with
smetana or sour
cream, then add to cheese mixture with mashed
avocados. Continue
to cook for 4-5 mintues until thick and smooth,
stirring frequently.
Serve with cubes of bread and red and green pepper.
(Serves
4-6)