Baked Camembert

For all my cheese lovers, here is a treat for you. This super easy oven-baked recipe melts the camembert into a hot cheesy dip. Scoop it up with some fresh toasted baguette and add some caramelized onion chutney for a heavenly bite.

Ok let’s not ignore the elephant in the room… we all know that Camembert stinks and if you leave it in your fridge for one day the smell takes over your whole kitchen BUUUUUUT its deep and rich flavour makes it all worth it and the funky smell disappears when you bake it.

It makes the perfect weekend night splurge for two or you can have it as a starter for four. It’s incredibly easy to make and will definitely impress your guests. I also love to serve it on my cheese boards but I have noticed that no one pays attention to the other cheese options when there is a baked Camembert around.

Have you tried this before? What did you think?  Let me know in the comments below, Bon Shabétit!

Baked Camembert

Cheesy, gooey oven baked cheese that's ready in less than 20 minutes.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer
Servings 2 or if you really want to fight for it... 4

Ingredients
  

  • 250 g Camembert
  • 1 tsp dried Thyme - You can use fresh as well
  • 1 Garlic clove
  • 1 tbsp Honey
  • 1 tsp Olive oil

Serve

  • Caramalized Red Onion Chutney
  • Fresh Baguette - Or your preference

Instructions
 

  • Heat oven to 200C.
  • Unwrap the cheese and put it back in the wooden box with a non-stick paper (optional).
  • Slash the cheese and cut the garlic and squeeze them in.
  • Top it up with some dried thyme and sprinkle some honey and olive oil on it.
  • Bake it in the middle of the oven for approximately 20 min. 
  • Serve with fresh toasted bread and some caramalized onion chutney.
Keyword Baked Cheese, Hot, Starter

 

 

Stuffed Peppers

Stuffed peppers or as I like to call them – Mary Poppins bag. Ok I have never called them that but that’s what they remind me of – stuffed with endless of magic and necessities in life.

I think this has been my best stuffing to date and it’s all because of the cinnamon. The mixture was so tasty and had so much flavour – I was almost ready to ditch the peppers and eat it plain.

This is one of those throw what you have in the fridge type of recipes. Use my portions and ingredients as guidelines but definitely feel free to experiment.

Ingredients

4 big peppers
3 dl rice
250g minced meat
1 big yellow onion, chopped
7-8 medium sized mushrooms
3 cloves garlic, crushed
a bunch of coriander, chopped
3 handfuls of spinach
1 tablespoon butter
2 teaspoon turmeric
3 teaspoons chilli flakes
4 teaspoons cinnamon
1 tablespoon parsley
2 teaspoons cumin
4 tablespoons cheddar cheese
salt after taste
pepper after taste

For sauce

1 vegetable stock
4 tablespoons boiled water
2 teaspoon tomato purée
3 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon chopped coriander

Method

  1. Heat the oven to 200°C
  2. Cook your rice and put it aside.
  3. Cook the mushroom in a pan and add 1 tablespoon butter and 1 clove of crushed garlic and 1 pinch of salt. Once the water has evaporated, and the mushroom has start to soften – add the spinach and cook and stir until the it’s wilted.
  4. Fry the chopped onion in another pan and add turmeric, chili flakes, 2 cloves of chopped garlic, parsley and some salt and pepper. After one minute, add the meat and let it stir-fry over high heat for 5 minutes. As soon as the meat is getting its brown colour, add the cinnamon and the cumin. Let it cook for another 2 minutes and leave it aside.
  5. Take a little pot and add the boiled water, vegetable stock, tomato pure and olive oil. Stir it until it becomes an even mixture and then add the spices. Let it cook for 1 minute and then add the chopped coriander. Leave it to cook for additional 3-4 minutes on medium high heat.
  6. Prep the peppers by cutting a ‘lid’. Mix the meat, mushroom/spinach mix, chopped coriander and the rice in a big bowl.
  7. Stuff the filling into the peppers with a help of a spoon and leave some space of the shredded cheddar cheese on top. Pour the sauce over the peppers and then put on their lids.
  8. Cover the baking tray with a foil and leave it in the oven for around 25 minutes. Remove the foil and leave it for another 10ish minutes.
  9. Serve the peppers with some side salad.