Camper's Fondue

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

We have camper stoves here in Sweden called Trangia, they are a sturdy spirit burners with pots and pans. This recipe was made to get the most flavors while still being a romantic meal from this little burner. All you need is the best freshest new potatoes you can find, they should be small , then they cook fast and also they are for dipping. You will need a cutting board, a sharp knife a whisk to prepare the meal. For serving all you need is napkins and four forks and 3 good friends. I would serve this with a good bottle of wine. My father always said camping is living in the rough, enjoying the bare flavors of nature and this recipe holds true to that. Perfect evening meal while the sun is setting.

Ingredients

Serves: 4

Metric Cups

For the Potatoes

1 kilogram new potatoes
2 sprigs fresh dill
2½ teaspoons water

For the Fondue

400 grams cheese (grated)
200 millilitres cream
pepper

For the Herb Butter

200 grams butter
100 millilitres fresh dill (chopped)
50 millilitres chopped fresh parsley
50 millilitres fresh chives (chopped)
3 tablespoons warm water

For the Potatoes

2⅕ pounds new potatoes
2 sprigs fresh dill
2½ teaspoons water

For the Fondue

14⅛ ounces cheese (grated)
7 fluid ounces cream
pepper

For the Herb Butter

7 ounces butter
4 fluid ounces fresh dill (chopped)
2 fluid ounces chopped fresh parsley
2 fluid ounces fresh chives (chopped)
3 tablespoons warm water

Method

Camper's Fondue is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean the potatoes of dirt, the peel should be on, it is so thin anyway. Pour water and salt into your biggest pan, make sure there is room for the potatoes, light the burner and put the pot on. While that is reaching a boil prepare the herb butter.

Chop dill, chives and parsely and mix with the butter, use one of the forks.

When the water is boiling, take 3 tablespoon and add to the butter, stir until combine, cover and set aside.

Add the potatoes and the dill and let cook until done, make sure it boils but not violently. When the potatoes are done which can take anything from 10 - 20 minutes depending the size of potatoes, drain off the water, cover and set a side.

Turn the flame down a bit, take a second and smaller pot, heat up cream while wisking, add the cheese and pepper and keep stirring until it melted. Turn the flame down to low, this is just to keep the cheese melted and warm.

Clean the fork you use and ask your 3 friends or family to join you. Start dipping the potatoes in either cheese or herb butter and open a bottle of wine and pass it around.

Chop dill, chives and parsely and mix with the butter, use one of the forks.

When the water is boiling, take 3 tablespoon and add to the butter, stir until combine, cover and set aside.

Clean the fork you use and ask your 3 friends or family to join you. Start dipping the potatoes in either cheese or herb butter and open a bottle of wine and pass it around.

Additional Information

If you don't have a small gas or spirit burner you can use a small pot and a tunacan open in both ends with fours holes and one tealight inside on a plate.- It is bit tricky but it does work.