27 July 2011

Baked Camembert - forgive me if I drool slightly.

This week was really the first week of our putting hubby's cunning plan into action.  He made us the Porcini Risotto last week, but the cunning plan was really only in it's infancy then.

This week, however, we put it fully into action - with surprising results.

Baking a complete Camembert in its box is something that we have both seen done on the t.v. and have both looked at one another and said "Ooooooooh" in that "we have just GOT to do that, one day" kind of way.

So when we were pondering over what to have on Pizza Night and hubby had the blinding flash of memory regarding it, needless to say we didn't bother to look any further.

Son & heir has, in the past, proven to be sensitive (I hesitate to say "allergic") to cheeses that have involved the Penicillium bacterias that are used in their formation - of which Camembert is one.  Rather than keep him away from such cheeses, I have consistently allowed him to have just a little of each one that has come our way, in the hope that steady, gentle exposure to the bacteria will increase his resistance to them.  It certainly seems to have worked, as he can now eat Brie without looking like an octopus has had him in its fond embrace.

As a result, I knew that Son & heir would be interested in our cheese, once he saw it - all baked and luscious.  Prior to that event he was dismissive of it as only a young teenager can be.

However, when hubby and I sat down to tuck into our cheese - dipping into the beautiful liquid centre with our griddled asparagus (asparagus is one of Son & heir's weaknesses) and almost weeping over how lovely the whole experience was, he just couldn't bear it.  Over he came, with a piece of his pizza crust clutched in his hot little hand, to have a taste.  Hubby put a seal on the deal by giving him a piece of asparagus to try with the cheese.  Of course, then we had to suffer being given the evils from him for the rest of the meal, but hey - I was too busy trying not to cry over how incredible the cheese was.

So - on to the cheese itself.  We used President Camembert basically because there were only two in the shop and we know President Camembert is nice.  We did consider poking bits of garlic and rosemary into the cheese, but decided against it because - as this was our first go at it - we wanted to enjoy the full flavour of the cheese, without any adulteration from any outside influence.

Where making a dinner is concerned, it truly doesn't get any easier than this.  Simply remove the cheese from its wrapper, pop it back into its little wooden box, drizzle with olive oil and into a moderate oven for 30 minutes.

While it is baking, assemble a selection of things to eat with it - we had French bread, olives and three types of tomato along with the griddled asparagus.  However, to be honest, I could easily have had nothing but asparagus and bread.  Don't be tempted to butter the bread, as the cheese is quite enough both in the fat and flavour departments.  I can imagine that a drizzle of olive oil, a rub with some garlic and toasted on the griddle pan would have made the bread completely awesome - and I'll definitely do that if ever we get the opportunity to do this again.

Like the New Potato, Bacon & Goat's Cheese salad that I made a week or so ago, this is one of those meals that has to be sampled.  I am just SO glad I did!

23 April 2013 : We've just indulged in our second baked camembert supper - this time, including son & heir in on the lusciousness.

We skipped the asparagus this time, instead opting for one of Mark Bennett Patisserie's loaves of Mediterranean bread that had been cubed and toasted in the oven.  Utter, utter gorgeousness when dipped into the melty soft warm cheese!  For that extra bit of crunch, we had some sweet chilli pitta bread that had also been baked off in the oven and was deliciously crunchy.  Together with some watercress salad - watercress, tomatoes, beetroot, celery and cucumber - you just couldn't fault it.  I am proud to say that I ate all my cheese - inner and outer.  Well, the outer rind is where all the flavour is!  It fair breaks my heart to see hubby's and son & heir's being thrown away.

Son & heir was a little bit dubious about his cheese and cautiously dipped in a piece of pitta bread.  Suffice to say, that it didn't take long after he'd suspiciously placed it onto his tongue, for him to be diving in for a second bite.  I defy anyone to not like these baked camemberts - it's just not possible!   


Ingredients : 

1 smallish whole Camembert, in its wooden box
a drizzle of extra virgin olive oil
French bread (baguettes work fine)
A selection of things to dip into the cheese. 

Method :

1.  Pre-heat the oven to 180deg C/350deg F/Gas Mark 4.

2.  Remove the plastic wrapping from the Camembert and replace it into its wooden box.

3.  Drizzle olive oil over the surface (you can add slices of garlic, poked into the skin, along with sprigs of rosemary, if you like).

4.  Place each cheese onto a baking tray and bake in the oven for 30 minutes, or until the top of the cheese has domed.

5.  In the meantime, griddle any vegetables you might want for dipping (asparagus, peppers, red onion, tomatoes - all are good) and prepare your bread.

6.  Once the cheese is done, place onto a plate and get stuck in!


  1. The food this week have been really great Jenny.
    (Not that it is'nt every week).
    But Baked Camembert, hav'nt had in a long time.
    I'm off to Asda on Sat. Just put it on my list.
    Big Barby on the 7th...The shopping starts now!!!

    And, the menu looks good to.....
    Trying to make out what it says on the road sign, near the sheep....Does it say 'Mint Farm'. lol.

    Well, must get on....second lemon tea me thinks...Off to Poole later, meeting Andrea in Costa at ten.
    Oh! The film was fantastic....Hubby and son and heir must go and see it....Brilliant....!

    Oh! you mentioned about giving nuts the the squirrel......Tried that....He threw them back....! lol :).

  2. Oh yes! It's your big annual barbecue, isn't it! You must tell as to what you've got on the menu this year. :)

    "Mint Farm" would be useful, wouldn't it! LOL Send the sheep thataways!! No, it's warning of a Ford up ahead - not so useful, but still fun. :)

    It's a bit late to say Hello to Andrea for me, but I hope he was well and you had a good chinwag!

  3. Yep...Andrea is fine, we chatted mostly of food and wine....I kept getting bothered for autographs, you know how it is....Ah! those were the days. Though, two 80yr old ladies, chatted me up in the Dolphin Center, Ha! So that's the weekend sorted....! :0). lol.

    Barby....Usual menu really, people keep asking the the same things....
    Stuffed Salmon....Salmon with the bone removed, and stuffed with an assortment of sea fish, in a fish sauce, which l make. Popped in the oven for about 30mins. It's then surrounded with prawns, mussels, clams etc. Then garnished with rocket, cress, tomatoes lemons and limes....That is quite a dish.......
    2ft square dish, of pasta inforno. That's the thing everyone goes for....That'll be made on Friday. Give it time to mellow..
    Assortment of game....Duck, Teal, Partridge, and Venison. Oh! and Pigeon Breasts, marinated, dipped in bread crumbs and fried in butter...
    Always do curry, it's always ask for, even if it 20 degrees. Savory rice, garlic bread, coleslaw, potato salad, baked spuds.....ALL home made...!
    The Barby.....Usual things...Burgers, bangers, belly pork, kebabs, chicken.
    And....Evening time...someone always brings a sweet of some kind. And, l do a load of bananas, with chocolate....On the Barby..
    Phew! Knackered already.....! :0).
    Drink....I have a the base of a plastic barrel, 18inches high, and that is filled with ice and water.
    And, this year, l'm making a Vodka Breezer, instead of punch....AS l have the recipe.....He! He! AND...A large bowl...Very large.....
    Soooooo there it is....And, mentally, l get geared up for it....About Now.....! :0 Amen...x

  4. Dam.....Forgot the rabbits, sorry....! lol.
    Got so many of them, probably use that meat in the kebabs. Poor little things....
    I've been told l have a Sicilian heart and a cooks brain....! But.. "There It Is"....
    Oh! one thing with the Barby, always throw some fresh rosemary, thyme, and oak chips on the coals before cooking......Adds flavor...! :0).

  5. Good god, Willie - and you don't have any help in preparing this gargantuan feast?

    I am in awe. :)

  6. No....Do it all alone, then l know it's done properly...He! He!
    It's takes a while to. Did'nt realize, until l did a friend of mines wedding, two years ago.
    Chalky, had gotten a quote from a company in B'mth, for a buffet for 60 people. £800.
    He asked me, if l would do it, and how much. That was difficult for me to work out, as most of the food l use, l get given. The whole 'DO' does'nt cost me that much.
    He was getting married in Sept. So, l invited him to the Barby, Debbie, his wife, was well impressed. So, l said, l would do it for £400.
    included £50 for the labor....so to speak.
    So, for the first time ever, l kept a record of the time it took. The Prep took a total of twenty hours over three days. I was amazed, even surprised myself. But, then, as you know, preparation is everything. It must look good to, as most people eat with their eyes.
    And, years ago, when the first Monday in August used to be a bank holiday. I used to do champagne breakfast at nine, small buffet at to pub, then home at two, to get ready for the Barby. Then we'd go on to the early hours, or till the sun came up...Great fun.
    Just imposing my Sicilian ways on the English...
    And, they love it....Lovely people...Great friends.....!
    Can l go to bed now.....Well, after Rick Stein of course....!

  7. LOL! I think you should go to bed and stay there until you need to start the prep, sounds like! :)

  8. Hi Jenny
    I thank you for mentioning me at to the top with willie and I am returning to you.
    I hoping that every body enjoy the BQ.
    and I notice an lovely rose` with your recipe,

    very nice.

  9. Lovely to see you here on Rhubarb & Ginger, Andrea! :) The wine is a Cinsault, from France I'm afraid - but it was very nice, all the same!


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