These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.
The principal ingredients of traditional fondue are cheese, white wine, kirsch and garlic. This one not only has all the classic flavours but also additional depth from Gorgonzola cheese. Serve with dippers listed below.
Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.
Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
This cake-and-berry combo makes a fabulous finale with a scoop of vanilla ice cream.
Swiss cheese and ham are natural partners, as in this ramekin, the Swiss name for a baked dish of bread, cheese and eggs (similar to a strata), that originated in the French-speaking canton of Vaud. Serve it for brunch or for a light family dinner with a green salad.
Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.
