baked camembert – delicious, indulgent and super easy

this is my go-to recipe when I fancy something delicious, indulgent and super easy. Baked camembert to me is a cheap and easy way to spoil myself and make myself feel good and I have to say, there is nothing nicer than a large glass of wine to go with this simple dish.

baked camembert
baked camembert

this isn’t a dish to eat if you are counting calories, watching your weight or trying to be good. Its calorific and the addition of bread for dunking is also a necessity but not kind to the scales. its an all-or-nothing kind of treat.

there are many different recipes out there and a variety of ways to add flavour to baed camembert but my go-to is simply garlic, rosemary and olive oil.

some people add honey, cranberry jam or caramelised red onions and others add lots of garlic, white wine, and even liqueur.


one camembert cheese

one or two cloves of garlic (depending on your taste)

1tbsp olive oil

1 sprig of rosemary

ground black pepper.

bread, crackers, oatcakes for dunking

selection of olives, cornichons, sliced vegetables such as carrot and cucumber.


preheat the oven to its maximum temperature so that it’s piping hot when you finally put the camembert in.

finely slice the garlic clove(s) and wash the rosemary sprig, removing the leaves from the stalk.

unwrap the camembert and slice the top off of the circular cheese, almost like a lid.

place the cheese inside an ovenproof dish and use a knife to pierce some slots in the cheese so that you can push the garlic slices inside.

sprinkle the rosemary leaves on top of the cheese, pour over the olive oil and season with sea salt and black pepper.

place the lid of the cheese (that you sliced off) on top of the cheese and you are ready to put the cheese in the oven.

Reduce the oven temperature to 200oC and place the cheese in its ovenproof dish into the oven. Set a timer for 15 minutes but do keep an eye on the cheese as it cooks.

whilst the cheese is baking prepare a number of dunkable snacks that can be eaten with the cheese. Crusty bread, oatcakes, crackers all dunk well. to balance out the richness of the cheese I always try and have some vegetables such as cucumber and carrot and I do like a few olives to go with the cheese.

if you love cheese as much as I do then this is a great snack to master and enjoy, but it may require extra hard work at the gym to work off the guilt.

give this a go.



macaroni cheese – perfect gooey goodness to enjoy in winter

the last few days i have been hibernating at home and job hunting and i have been craving all sorts of carby goodness. i have been making all sorts of dishes and snacks but the meal that has lasted me almost all week has been my macaroni cheese.
I made this and stored it in my huge red oven dish (see last post) and it has been getting reheated and eaten over the past few days. my mum used to make macaroni cheese regularly when i was young and often when i go home it is something she will whip upin minutes for me to enjoy – she is the queen of macaroni.
and here’s how i made it.


1 pint milk
50g butter
50g plain flour
250g pasta (macaroni, swirls – whatever you like)
1 onion roughly chopped
2 tomatoes sliced
250g grated cheese – i used cheddar, parmesan and gouda as thats what i had at home.

i boiled pasta in salted water until it became slightly tender then i drained the water and left the pasta to sit in the steam rising from the colander.
In a pan i melted some butter and brown half an onion roughly chopped. I think that this just gives the macaroni that extra kick and i love onions.

once the onions were softened i poured in some milk and slowly sprinkled the flour in to thicken. I continued this process over a low heat until the milky/flourly sauce started to thicken and then over a low heat i started to add the grated cheese. keep going but remember to leave some cheese for spinkling on top later.
once the cheese is all melted into the sauce remove from the heat.
Turn the grill on full heat as you will need it in a moment.
In a heat proof dish (like my new oven dish santa got me) pour in all the pasta and the sauce and mix thoroughly making sure all the pasta and sauce and well mixed together.
place a layer of sliced tomatoes on top of the dish (optional) and then sprinkle cheese all over the top of the tomatoes and pasta.
place the dish under the grill turning the heat down a little and wait for the cheese on top to melt and crispen up. i like the cheese on top to be crunchy and crispy but some people like to take the dish out sooner so that the cheese on top is all gooey and sticky. Up to you.
remove from under the grill and serve immediately either with crusty bread or salad – or if you are like me – both! Enjoy!!!