I'm always looking for quick starters when I have people round. This one is really simple but the chutney and the Camembert really complement each other.
You will need: - crusty baguette - box of Camembert - cranberry sauce or chutney- drizzle of olive oil Method 1. Preheat the oven to 220c degrees 2. Unbox the Camembert and take out of the plastic wrapping. 3. Cut of the top rind and make a little hole in the middle. 4. Place the cheese back in the box. 5. Add cranberry sauce or chutney to the hole in the middle together with a drizzle of olive oil. 6. Bake on a baking tray for 10-15 minutes until baked and gooey. 7. Serve with sliced crusty baguette.
The past month has been so busy for me. We have been celebrating birthdays and trying to buy a house so baking has taken a little back seat. I have however tried some new products and done a little bit of special baking so here is a little update of what has been going on in my kitchen.
I have been really struggling with my scales. The batteries constantly need replacing and eventually the link between the scales and the batteries packed up. I was in need of some new scales so I could continue baking when Judges offered me some Solar Kitchen Scales to review.
I loved the idea of these scales with no batteries. They are priced at £24.99 a little bit more expensive than bog standard scales but not after you have bought all those replacement batteries! These scales need 30 seconds to power up if they have been kept in a dark drawer so remember to make sure the display has kicked in before starting to weigh. These scales won't work very well in dim light so are probably only good for you if you bake in a nice, brightly lit area. I also found the scales take a little while to update so pouring in slowly is recommended. The scales have different settings for different weight measurements and can weigh both liquid and solids. I am continuing to use these but do sometimes struggle in low light and would love them to come in different colour options.
I made this tiered berry Victoria sponge for my Mum's birthday and used this Nielsen- Massey Vanilla Bean Paste to flavour the sponge. It added a lovely authentic vanilla flavour to the cake and was much admired by everyone who had slice of cake.
I also tried my hand at some more macarons and this is definitely something I need to perfect but everyone loved the flavours. I used this recipe for Strawberry Cheesecake Macarons
and some Tangy Lemon Macarons which I made using this recipe
and adding lemon zest to the egg white mix and lemon curd filling.
Higgidy kindly sent me some vouchers so I could try some of their new quiches and pies. First up I tried the Spinach, Feta and Roasted Red Pepper Quiche. I tried this both cold and hot from the oven and really enjoyed it both ways for a tasty lunch. I especially like the poppy seeds worked into the pie crust. The only thing I would say is be careful to check your teeth for spinach and poppy seeds after eating!
Next up my eye caught the Slow Cooked Steak and Red Wine Pie in the supermarket and this little pie did not disapoint. We have had a bit of an odd and stressful month but we enjoyed this little gem for Greg's birthday quick lunch and it was absolutely lovely. The beef was very tender and pastry was flaky and yummy. A perfect little treat.
Thank you to Judges, Nielsen-Massey and Higgidy for sending me products to try. I was under no obligation to write a positive review.
I love a bit of Wagamama's food and it is one of our regular weekday evening meetups at the Southbank Centre near Waterloo.
This year the Wagamama Lounge returned to Bestival with a selection of delicious dishes and awesome Djs. They asked their fans to record their Bestival experience to make Wagamama's official Bestival video! Lots of my friends attended Bestival this year so here is your chance to try and spot yourself in this video!
For news, competitions and more visit their Facebook page.
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