Quick ‘fondue’ and bread sticks Grissini

Yesterday there was no sun even for one minute. From dusk till down only rain. Officially we can welcome the Autumn…

A day like that can’t be without something warm and caloric (this year I won’t put my bikini on). Maybe fondue? But quick one! Warm, pouring cheese, sweet cranberries, crunchy breadsticks – perfect lunch set!

Ingredients
For each person one Camembert cheese
2 tbsp cranberry jam
green salad with vinegar sauce
Grissini breadsticks (make about 20), recipe from Sweet Paul:
1 cup warm water
2 teaspoons dry yeast
½ teaspoon honey
2 cups wheat flour ( I added 3 tbsp wholemeal flour)
1 teaspoon salt
2 tbsp oil
(optionally: sesame seeds, poppy seeds, cumin..)


Method
Breadsticks: combine water with yeasts and honey, put aside for 10 min in a warm place, so the yeast will bubble and rise. With all ingredients knead the elastic dough. Cover the bowl with the dough with cling film and put aside in warm place for about 30 min.

Cut the dough into small pieces and roll each one out into long sticks. Place on the parchment and leave to rise for an hour. Bake at 400 F/200 oC for about 15 min. (until golden brown).

Each Camembert cover with aluminium foil. Place in a grill pan (or ordinary Teflon one). Heat up each side for a few minutes until the cheese gets soft.

Ready cheese serve in aluminium foil, cut in half so the inside will flow, eat with Grissini and cranberries.