Fondue. The glorious bubbling concoction of white goodness scooped up with bits of vegetables and bread. Delicately cut ripe fruits dipped in rich chocolate warmth.

Countless cooking shows and articles later,  I had yet to try it myself.

When I did get to try the chocolate version at a lovely restaurant that I would review about another time, I was not disappointed. This just elevated my yearning for the cheese version.

Remembering that I had a fondue set that was yet to be used, coupled with extreme exhaustion at the thought of cooking up an edible yet nutritious dinner, tonight would be the night.

This recipe might not constitute as an authentic fondue blend but assuming there is no fondue-police on the watch, I can safely say that this would satisfy a craving.

Lazy Daisy Fondue

Do excuse the hastily chopped condition of the poor vegetables and the lack of any form of skill in photography. The most I can do and have the patience to check is to ensure that everything fits into a frame, which I sadly managed to forget in this photograph.

Heat a cup of cooking cream with a tablespoon of garlic butter.

Once it starts to bubble, add 1 cup of grated mild German cheddar cheese mixed with a tablespoon of all-purpose flour. You could use any kind of cheddar or any other cheese that would melt easily, but I found that the mild German cheddar was less salty and had a more subtle taste to suit the delicate palate of my tiny connoisseur who has taken a slight dislike towards cheese.

The moment you start stirring the cheese into the cream, it comes together almost immediately into a gloriously thick cheese sauce that you can pour into a fondue pot and begin spearing away.

Any vegetable or bread would be fine as I live with the strong belief that even chalk would be edible with copious amounts of good quality cheese coating it. We made do with carrots, cucumbers, blanched broccoli florets and boiled baby potatoes. Since there was no bread and it was obviously too late to make some, I told myself the potatoes would provide the quota of carbohydrates.

Although we used a fondue set, I personally felt that it was not a vital aspect since we had to blow out the candle within minutes to avoid scorching our tongues. A heat proof bowl and couple of forks would do the trick.

However, if like me, you are prone to insisting on all the trimmings to simply feel as if you accomplished a good meal/cuisine, go ahead and get yourself a fondue set. You could always use it to burn incense if you ever happen to start disliking cheese or chocolate.

Happy fonduing!