Baked Camembert is a super popular sharing dish, add in our awesome pancetta pastry dippers and you've got a winner!
Boozy baked Camembert, super easy to make, absolutely delicious and perfect for sharing or for an indulgent treat for you!
Try this scrumptious pithivier recipe made by wrapping camembert in puff pastry and baking.
Chocolate roulade, pork pie with quail's eggs, tarte au citron: Mary Berry and Paul Hollywood choose their all-time favourite recipes from The Great British Bake Off
Try out our tasty recipes in the comfort of your own home. Experiment with exciting flavours and cuisines with the culinary cartel!
Take your regular potato bake to the next level with layers of creamy potato slices with gooey melted camembert in between. Topped with sweet and sticky caramelised onion, this is the perfect side for Christmas day lunch or a weekend barbecue. Camembert is milky, earthy and buttery; bringing a richness to a classic potato bake that will make it the star of your Christmas buffet table! Of course, you can’t have camembert without other antipasti! That’s where the caramelised onion comes in - it’s the perfect contrasting flavour. Other potato bake inspiration… Aussies can’t get enough of this staple side dish it seems, and these 5-star rated potato bakes prove it! Our viewers love a good twist on a classic, whether it’s this Florentine potato bake, a tuna potato bake, or a hasselBACON potato bake. Honestly, we’d give these recipes more than 5 stars if we could.
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi Feel free to take liberties with the ingredients here. I now make this with 1/3 cup clementine juice (versus 3 tablespoons orange juice and 3 tablespoons lemon juice), which works just fine. The original recipe called for fennel bulbs but I prefer onions, and I have also used leeks in place of the onions. The original recipe also called for fennel seed, which I omit, and anise-flavored liqueur, but I now use white wine. So, essentially (and unintentionally!) I've removed all three of the anise-flavored components to this dish. The key is to use a large enough roasting pan that allows space between each piece of chicken. If the chicken is crowded together it won't brown properly. Marinating overnight is not necessary though it's nice to know that you can assemble this dish ahead of time. Also, the clementine pieces are edible! Some of them are tastier than others — the ones that are exposed (above the juices during the roasting) crisp up and can taste a little bitter; the ones that remain under the juices during the entire cooking process, however, are soft and delicious. You can be strategic and place more of the orange slices beneath the chicken so that they are protected, but I would leave some of them exposed, because they look so pretty when they get a bit caramelized. (I also don't mind when the oranges are a bit bitter/crisp.)
„Hér er á ferðinni stórkostlega góður fiskréttur sem minnir mig á minn uppáhaldsbrauðrétt, gamla góða papriku- og camembertréttinn sem klárast alltaf fyrst í öllum veislum.“
Buttery, warm, and chewy. Plus, like most baked goods, homemade is best. Better yet, it's an easy to make golden, yeasty treat!
This ham and pastry pie is the perfect cheesy dish for any cheese lover!
A party favourite, this recipe is so layered in flavours from the Brie to the chilli flakes and even Westgold Butter.
Nadiya Hussain's brioche wreath, as seen on her BBC2 series Nadiya Bakes, is studded with cranberries and served with camembert for dipping. The perfect Christmas tear and share bread.
Cheese, Ham and Olive Cake (Cake Salé) is a delectable savoury cake (quick bread) that’s hugely popular in France. Easy to make, and even easier to eat, it’s often served in small cubes with aperitifs, as well as being essential for any picnic. Serve this with salted butter, olives and sliced tomatoes.
