I entered a competition a cpl months ago and this is the last round of the competition so I am reaching out to the web to help me get a few extra votes.

there are only 5 days left to vote so I am hoping to rack up some extra votes on a few recipes  I have submitted, on the site they are only in Dutch but to vote it is the red button on the right hand side below are the recipes in English.

Never the less I hope  like the recipes you can vote for one or all 😉 Thanks in advance

Amaretto-mascarpone Fondue


12 ounces mascarpone
2 tablespoon (s) granulated sugar
2 tablespoon (s) amaretto liqueur or espresso
1/2 teaspoon (s) orange extract, optional
1/2 teaspoon (s) ground cinnamon
1/2 teaspoon (s) nutmeg

For grilled fruit: Preheat the grill. Cut fruit into 6-8 pieces and remove pits. Brush lightly with a little melted butter.
Preparation (about 0-15 minutes)
In a Princess Classic fondue pot, heat mascarpone over low heat, stirring constantly, until melted. Stir in the sugar, amaretto and orange extract and heat 1-2 minutes.

Sprinkle with cinnamon and nutmeg. Serve with grilled vegetables.

Grill vegetables over medium hot coals just until warm, 2-3 minutes on each side. Do not allow fruit to get too soft. The fruit can also be roasted 3-4 minutes, turning once.

serving suggestion
For dipping:
Grilled peaches, nectarines and pears


Chilli Chocolate Fondue

12 ounces good quality bitter sweet chocolate, chopped (melts quickly and evenly)
200 ml heavy whipping cream, as needed
1 tablespoon unsalted butter
1 tablespoon sugar, to taste
1 teaspoon vanilla extract (or almond extract, hazelnut extract, orange extract ….)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
1/4 teaspoon red chilli powder, to taste
1 pinch freshly ground nutmeg


For Dipping: fresh strawberries, sliced bananas, fresh coconut pieces, fresh pineapple, fresh apple or pear slices, orange sections, dried apricots, diced cake, marshmallows, butter cookies, biscotti, unsalted pretzels …

Preparation (about 0-15 minutes)

In princess fondue over medium-low heat, add ½ cup heavy cream and bring to the boil. Then remove the pan from the heat and slowly add the chocolate while whisking to combine. Stir the butter with the sugar, vanilla extract and spices (ground cinnamon, ground cardamom powder, red chilli powder and freshly ground nutmeg). Mix well and transfer to a fondue pot and keep warm in a low flame. If the chocolate thickens, add a little cream if necessary. Serve with your favourite dipping sauce ingredients.

serving suggestion
Feel free to have a little freshly grated orange peel add to the melted chocolate. You can also add your favourite liqueurs like Amaretto, raspberry, Kahlua, Grand Marnier, kirsch, chambord, calvados, sambuca ….

If you prefer a non-alcoholic version, just add your favourite Torani syrup, such as almond, hazelnut, vanilla, dulce de leche, vanilla …

You could also add a teaspoon instant espresso or instant coffee to the melted chocolate for a delicious taste. Instead of heavy cream, feel free to thick coconut milk instead of a rich nutty flavour.


Chinese Fondue


250 ml of water
125 ml of red wine
800 ml unreconstructed beef consommé
1 packet onion soup
1 carrot, grated
1/2 onion, thinly sliced
600g  thinly sliced beef or chicken
300 g mixed vegetables (broccoli, cauliflower)


In a pan, put all ingredients except the meat.
Preparation (about 15-30 minutes)
Bring to the boil and simmer over medium heat for 45 minutes.
Pour the mixture into a fondue pot.
Place the fondue pot on fondue burner. Cook the sliced meat in the broth for 1-2 minutes.

serving suggestion
To the broth tastes change, use reconstituted chicken instead of beef broth and white wine instead of red.


Pale Ale Bier Cheese fondue


45 ml chili sauce
250 grams Gouda, diced small
250 grams Medium Cheddar, grated
250g mozzarella, grated
20 grams of corn starch
175 deciliter pale ales
Pepper to taste
50 grams of sliced black olives
2-3 baguettes, diced
500 g cooked chicken, diced


In a bowl, mix cheese and corn starch.
Preparation (about 15-30 minutes)
In a fondue pot pour beer and bring almost to the boil over medium heat, reduce the heat to very low.
Gradually add cheese by the handful, stirring until melted.

Keep heat low, make sure you cook mixture as fondue not respond well to high temperatures.
Stir the mixture in a figure eight motion with a wooden spoon until smooth and creamy.

Mix pepper, chili sauce and olive slices.
Spear bread cubes and chicken with forks, dip in fondue and enjoy!


Cheese fountain fondue


200ml Milk
1 tbs Dijon-style mustard
2 tsp Onion powder
1/4 ts Salt
1/2 tsp Ground black pepper
200 ml Apple juice
50 g All-purpose flour
200 g shredded sharp cheddar cheese
5-6 slices of process burger cheese like singles


In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue fountain, keep warm

Serve with bread, assorted vegetables and or chips
Cocktail sausages
Tortilla Chips
Cubed Smoked Ham
Sliced Sausage
Assorted Breads:
Potato Wedges
Potato Skins
Baby Carrots
Cherry Tomatoes
Broccoli Florets
Celery Stalks
Red, Yellow, Orange & Green Pepper Strips