This is how you manage to make the perfect fondue

Migusto’s weekly planner provides variety at the table. also Monday Let’s start with the tomato coconut dal, which is an Indian lentil dish. also Tuesday We revive the tuna polpette on the plate. also Wednesday the whole family will enjoy the chicken enchiladas. also Thursday Omelet in the oven with mushrooms and on the menu plan Friday Let’s end the work week with salmon teriyaki and rice. also Saturday Cheese fans can look forward to fondue and I Sunday cooking together is the order of the day. Grittibänze is twice as delicious when you make it yourself.

Dal is a typical Indian lentil dish. With tomato and coconut milk, cilantro, and crunchy coconut flakes, red lentils become a vegan delicacy. You can find the recipe here.

Fried tuna balls, mashed potatoes, herbs, shallots, parmesan and breadcrumbs are a treat for the whole family and guests. It’s hard to believe, but this tuna polpet is ready in just 25 minutes. Here is the recipe.

Fried chicken. Saute the corn, onion and tomato. Wrap the bread with grated cheese and gratin in the oven. Serve with sour cream. You can also find this recipe at Migusto.

The slightly thicker omelet for four is baked in an ovenproof skillet. It is also baked with cheese and served with mushrooms. Here is the recipe.

Fry the salmon fillet, pour teriyaki marinade and soy sauce, honey and mirin over it and finish cooking. Serve with rice. You can find this recipe at Migusto.

Fondue – so simple but still so good: cheese melted with wine and dipped in bread cubes is a Swiss winter classic. This beautiful fondue is one of Migusto’s many recipes.

These guys are so sweet. Of course, “men with open legs” (that’s how Grittibänze translates) are twice as delicious when homemade. Here’s how to prepare these Grittibänzes.

We hope you enjoy the week and enjoy trying these delicious recipes.