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Moitié-moitié (lit. half and half) is a traditional Swiss cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic, white wine, potato starch, black pepper, and Kirsch. The fondue pot is rubbed with garlic - the clove is.
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de Nombreuses recettes appellent pour moitié-moitié, une laiterie mélange qui offre un parfait niveau de la graisse lorsque la crème est trop riche, mais l'ensemble de lait n'est pas assez. Alors, qu'est-ce que la moitié et la moitié, et comment le faites-vous si vous avez déjà de la crème et du lait dans le réfrigérateur?
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This amount of sauce will serve 4 people as the main course. If you only intend to have fondue as part of a bigger meal, adjust the amounts accordingly. 1 garlic clove. 50ml / about 1/4 cup kirsh. 2 tsp. cornstarch. 400 g / a bit less than 1 lb Gruyère cheese (aged at least 8 to 12 months), shredded.
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ABOUT THE AUTHOR Amber Selene Turpin Amber Selene Turpin is a freelance food and travel writer based in the Santa Cruz Mountains. She is a regular contributor to The Mercury News, Edible Magazines, 7x7 and the Slow Wine Guide, with work appearing in Civil Eats, EatingWell Magazine, and many other publications over the last fifteen years.
MoiteMoite • Maccenzo Organisation
It's also fifty-fifty in the union. On fait moitié-moitié pour la récompense. We go down middle on the reward. Moitié-moitié, comme tu l'as dit. 50-50. Just like you said. On fera moitié-moitié, comme avant. Split everything fifty-fifty, just like before. Display more examples.
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How it's done. Start cooking view. Add new note. Cut the garlic clove in half, rub it around the pot. Pour the cheese mixture into the fondue pot. Mix the wine with the cornflour and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season.
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Step 1) Cut garlic clove in half and rub bottom of sauté pan. Discard garlic. Step 2) Add diced mushrooms and 1 tablespoon of the wine. Sauté for about 3 minutes, or until mushrooms give up their liquid. Step 3) Add all three cheeses to the pan and melt over low-medium heat with constant stirring. Add the wine, a little at a time, to keep the.
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1 dash of freshly ground pepper Optional: 1 Egg Fondue Time! Prepare: Cut half of the bread into cubes (approx. 2 cm thick) and place in a large serving basket or bowl. Peel the garlic cloves. Grate the cheese if you haven't done so already. Pour the kirsch and corn starch into a glass and whisk together until evenly diluted.
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1. step: Rub the fondue pot with the clove of garlic. 2. step: Mix the Gruyère AOP and the cornflour, add the white wine and lemon juice, then bring to the boil whilst stirring continuously. 3. step: Reduce the heat, add the Vacherin Fribourgeois AOP and mix well until it melts. Pour in the kirsch and season with the pepper.
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Greetings, curious souls! Today, we're embarking on a remarkable journey into the world of Moite, an artist with a heart as big as her talent. Prepare to be captivated by…
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Translation French - English Collins Dictionary moite adj. clammy lesbock913 : sweaty studiozazu : mains moites philipoades : moist, muggy, sticky Collaborative Dictionary French-English *** "moite": examples and translations in context See how "moite " is translated from French to English with more examples in context
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1 clove of garlic, peeled and sliced into two ; 400 g. Gruyère cheese, grated ; 400 g. Vacherin Fribourgeois cheese cut into thin slices ; 3½ dl white wine
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