Ingredients
- 250 g of red pepper cut into tiny dice
- 250 g of green pepper cut into tiny dice
- 20 g of fresh thyme chopped
- 20 g of fresh rosemary chopped
- 20 g of fresh oregano chopped
Instructions
- Remove all the stalks from the herbs.
- Combine the herbs with the chopped pepper in the mixer until well amalgamated.
- Freeze in small portions of about 30 ml (about 10 g). Ice cube makers are ideal.
Notes
Thaw and add to the cheese fondue at the point when the fondue has melted but not come to the boil at the rate of two portions per person.
A little story
One of Papounet’s recipes.
He had to recreate the recipe after stealing a cube from Agnès, his sister-in-law… who didn’t want to reveal her secret recipe.