An unusual recipie from Israel featuring avocado, smetana and edam cheese.

Ingredients:

• 2 avocados, cut in half and stones removed
• 3 teaspoons lemon juice
• 2 teaspoons cornflour
• 45g smetana or thick sour cream
• 1 clove garlic, halved
• 175ml dry white wine
• 3 cups grated Edam cheese
• Cubes of sesame-coated French bread and red and green bell pepper (sweet capsicum) chunks for dippers

Preparation:

• Scoop the flesh from the avocados into a bowl. Sprinkle with lemon juice and mash to a puree.
• Whisk cornstarch and smetana or sour cream until blended. Set aside.
• Rub the inside of a fondue pot with the cut garlic. Add wine to the fondue pot and bring to a boil. Stir in Edam cheese and heat gently until melted.
• Slowly whisk cornstarch mixture into the cheese until smooth, then stir in avocado. Cook for 4 to 5 minutes until thickened, stirring often.
• Serve Israeli fondue with bread cubes and peppers as dippers.