Baked Camembert

Baked-Camembert-(4537)

I’ve been MIA these past couple of weeks. J has been on leave and it’s nice to take a break from the computer screen sometimes. What I’m finding difficult is to get into non-holiday mode again, if you know what I mean. Now who wants to stay inside when the Sun’s shining? Not me! So keeping in mind the holidays, a birthday celebration and of course a certain Royal Wedding, here’s my little gift to you.

This is a sweet little recipe from James Tanner and his recently published book James Tanner Takes 5. It’s one of my favourite books, firstly because it’s got photos for every recipe. I’m just a home cook so you can forgive me for saying that. I also love it because the pages are not glossy, so you can see the pages clearly in artificial light. I hate it when I’m flipping through a recipe book late in the evening and have to adjust the angle of the page because I’m blinded by the reflection of light in my eyes! So for me this is a winner. So please chefs, less gloss, more umph!

This is hardly a recipe; it’s assembly takes seconds but it’s really tasty – if cheese is your thing. It makes great party food and it’s an ideal snack for sharing. To avoid double dipping (I hate that) give everyone a teaspoon and a small ramekin if serving at the table. All you need are four ingredients. How neat is that!

  • 250g camembert (in it’s wooden box)
  • 1 garlic clove, peeled
  • ½ teaspoon dried thyme
  • 1 tablespoon maple syrup or honey
  1. Preheat your oven to 200°C/Gas Mark 6. Remove any wax packaging from around the cheese and also the wooden lid. Replace the wax paper with a square piece of kitchen foil big enough to loosely wrap the cheese in. Place the camembert inside the foil and again in the box.
  2. On the surface of the cheese score a few lines with a sharp knife and insert the slices of garlic. Sprinkle with thyme and pour over the maple syrup or honey. Scrunch the foil to cover the cheese (remember: not to tight). Place the lot into a baking dish and bake for around 15 minutes until the cheese is soft and spreadable on the inside.

Serve this with some baguettes. Easy!

Rob x

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