Fondue - these recipes can be conjured up from the left overs

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We'll show you delicious recipe ideas for what you can make from the leftovers:

CHEESE SOUP
A creamy soup with cheese to which you can add various side dishes.

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Ingredients for 4 portions

  • 1 onion (small, finely chopped)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 stock cube (without meat)
  • Cheese croutons
  • Salt and pepper
  • Lovage (washed, chopped)
  • 4-5 pieces of leftover fondue
  • 400 ml cream
  • Chives (washed, in rolls)
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Preparation

To make the cheese soup, sauté the onion in the butter, add the flour and fry until golden brown. Deglaze with about 3/4 l water and bring the cheese to the boil. Add the cream, stock cube, lovage, salt and pepper and mix everything well, crumble the cheese croutons and whisk everything well. Serve the cheese soup with chive rings.


KÄSESPÄTZLE
A delicious cheese spaetzle always works. We show you a delicious recipe.

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Ingredients for 4 portions

  • 1 kg spaetzle
  • 400 ml cream
  • 200g grated leftover fondue
  • ½ bunch of chopped parsley
  • 1 onion, diced
  • Salt and pepper
  • Butter


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Preparation

Sauté the diced onion in a small amount of butter until it shimmers. Pour in the cream, add the chopped parsley and season with salt and pepper. Bring to the boil briefly, then add half the cheese and stir well. Stir in the prepared spaetzle. Pour the mixture into a greased casserole dish and sprinkle with the remaining cheese. Bake at 200 °C (top and bottom heat) for about 20 minutes until the desired browning is achieved.


CHEESE SAUCE WITH VEGETABLES OR PASTA
Whether with chickpeas, broccoli or pasta - you can serve a cheese sauce wherever it tastes good. We show you a delicious recipe with gnocchi and broccoli to make a tasty sauce.

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Ingredients for 4 portions

  • 400 g gnocchi
  • 150 g broccoli florets
  • 400 ml milk
  • 1 shallot (small onion/thinly boned)
  • 1 bay leaf
  • 20 g butter
  • 15 g flour
  • 50 g leftover fondue (grated)
  • 1 teaspoon medium hot mustard
  • 1 pinch of nutmeg
  • Salt
  • Lemon juice
  • 2 tablespoons clarified butter
  • 250 ml fresh cream


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Preparation

For the sauce, bring 250 ml of cream to the boil and melt the cheese in the cream. Add the bay leaf and finely chopped shallot while cooking. You can fry some butter with flour until light brown and then add the sauce through a sieve. Season with salt and nutmeg. In the meantime, divide the broccoli into florets. Cook the gnocchi with the broccoli in a pan for just under 3 minutes. If you prefer the broccoli a little more tender, you can of course cook it a little longer separately from the gnocchi.

DO YOU HAVE ANY OTHER CHEESE RECIPES?