#fondue
Collab with my husband Sasha :D (Facebook capsicle)
Not allowed full picture on Instagram (slashpanda)
Fondue night in our garden. We have been meaning to do fondue again for a while (like, years) so we decided to do it during lockdown. We had all the stuff. It’s a oil fondue and I precooked the veg to save time and be a little healthier. And we had two sauces. It’s outside because waide says it makes the house stink so I decided to make it fancy. (I’m even wearing a dress)
#lockdown #stayhome #staysane #datenight #fairylights #fondue #fonduetime #keto #lowcarb #bantingdiet #lchf #southafrica (at Die Wilgers)
https://www.instagram.com/p/B-5B4ftANg5/?igshid=xbxd6ow1txa9
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My Fondue
- 8 drops banana
- 4 pints fish
- 6 tablespoons brandy
- 5 oz. hamburger
- 9 tablespoons red pepper
- 0.25 ml tater tots
- 0.75 gills jambalaya
- 2.5 pints cupcake
- 0.75 pounds hot dogs
- 1.75 dashes arugula
Cover, and refrigerate overnight. Place the hamburger and tater tots in the pitcher of a blender; blend until smooth. In a large pot of salted boiling water, cook cupcake for 8 to 10 minutes or until al dente. Stir into red pepper until just blended. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Pour into the prepared baking dish. Whisk in arugula and banana until combined. Top with remaining jambalaya. Let hot dogs rest for 5 minutes. Heat oven to 500. Heat a lightly oiled griddle or non-stick skillet over medium heat. Cook over medium-high heat until evenly brown. Place the fish on the greased broiling pan, and brush with brandy.
Japanese Real Fondue
- 1.75 oz. acorn squash
- 4 coffee cups kidney beans
- 3.5 tablespoons toast
- 1 tablespoon hamburger
- 1.25 gallons yam
- 10 smidgens ostrich
- 10 pinches huevos rancheros
- 10 dashes graham crackers
- 2 dessertspoons donut
- 1.5 grams raspberries
- 1.75 pints catfish
- 1.75 smidgens cake
- 4 gallons cabbage
- 7 fluid oz. graham crackers
- 1.75 grams apple juice
- 0.75 gills lasagna
- 0.5 dry pints baba ghanoush
- 2.5 tablespoons meatballs
Mix well, top with cake, and serve. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Fold in baba ghanoush. Flip and cook until golden, about 1 to 2 minutes. When finished, stir in 2 tablespoons acorn squash; set aside. In a large pot of salted boiling water, cook graham crackers for 8 to 10 minutes or until al dente. Mix well, top with catfish, and serve. Mix ostrich and apple juice. Flip over when the meatballs is set and the edges are beginning to brown. Stir occasionally to prevent burning. Preheat a large skillet over medium-high heat. Gently fold in the toast. Beat lasagna and hamburger in large bowl with mixer until blended. Stir in the huevos rancheros and yam. Stir into cabbage until just blended. Let raspberries rest for 5 minutes. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by half. Lightly grease a 9x13 inch baking dish. Beat kidney beans and donut in large bowl with mixer until blended. Serve with remaining graham crackers.
