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Archive for the ‘cheese’ Category

Cheesy croissants

We often have croissants left over from the previous day’s breakfast and I use them the next day to make a sort of savoury bread’n butter pudding…

This basic recipe is divine but you can add whatever you have in the fridge or cupboard – a small finely chopped onion, some sliced cherry tomatoes, chopped rashers, sliced mushrooms, fresh herbs, a handful of rocket or baby spinach – the world is your oyster! (Serves 2)

  • 2-3 large, buttery croissants
  • 75g grated cheese
  • 3 large eggs
  • 150ml cream
  • 250ml milk
  • salt and freshly ground pepper

Grease a small baking dish with butter and preheat the oven to 200’C.

Slice the croissants in rings and arrange, slightly overlapping, in the dish.  Whisk the eggs with the milk and cream, season, then stir in half the grated cheese.  Pour over the croissants and allow to soak for a few minutes. Scatter the rest of the cheese on top and bake for 35-40 minutes or until the pudding is puffed up, deeply browned and smells intensely cheese-scented. Yum!   Serve hot….

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gooey camembert

A delicious fondue-like, gooey dip to be savoured with fresh, crusty bread…

I’ve used fresh thyme and fragrant pink peppercorns, but you can use your imagination and add whatever you have in the house – rosemary or oregano instead of thyme, some finely chopped chilli (or chilli flakes)… You can drizzle with olive oil or better still a little sweet alcohol – Kirsch is delicious (or another eau-de-vie) or if you have some leftover sweet dessert wine, but you can also use a little sherry.

  • 1  camembert in a wooden box (Rustique is the best!)
  • fresh thyme
  • salt crystals and freshly ground pepper
  • pink peppercorns
  • a little sweet Muscat wine, sherry or kirsch

Preheat the oven to 210’C. Remove the paper from the cheese, thinly slice off some of the top rind and put the cheese (rind down) back into its little wooden box. Sprinkle with a touch of fresh thyme, salt crystals and a grind of black pepper. Drizzle with a little alcohol (or olive oil) and bake for about 10 minutes in a very hot oven.  Serve immediately with plenty of crusty French bread!

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