This weekend I had two good friends come to stay for a girlie weekend of gossiping and eating (with a little rugby thrown in!) Time to set aside the constant cycle of dieting we all seem to be on! They provided the wine, I provided the food. Dessert was covered with that good old retro favourite Vienetta – what can I say ice cream and chocolate can’t be beaten!
For a starter you just can’t beat try Baked Camembert. The recipe below is so easy and has always been warmly received! I’ve introduced it to numerous friends now.
1 cheese serves 2 – 4 as a starter depending on how hungry you are!
Ingredients:
1 Camembert cheese in a box – make sure you get one where the box has been stapled, not glued or it will fall apart in the oven - be warned!
Rosemary or Thyme – a few sprigs about 1.5 inches long
A glug of wine – rose or white works best
1 Garlic clove- cut into thin slices lengthways
Crudités to serve – Although I always do fresh bread or garlic bread - carb overload!
You will also need a baking dish and some baking parchment or tinfoil. I also serve with some onion chutney or redcurrant jelly if I have it. But it’s just as good alone!
Method:
- Preheat oven to about 160/ 180/ Gas 4-5.
- Take the cheese out of the box and place a layer of parchment or foil in the box. Put cheese back in the box (lid discarded).
- Make a few slits in the top of the cheese skin. Push alternating garlic pieces and rosemary or thyme sprigs in the slits.
- Drizzle over the wine.
- Place on a baking sheet or in a dish and bake in the centre of the oven for about 20 – 25 mins until the cheese is bubbling and melted.
- Serve with crudités or bread of your choosing.
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