I am getting ready to have a girlie evening in!
On the menu are homemade nachos, tempura prawns, maple and sesame seed sausages and for dessert, citrus berry trifle, mini baileys cheesecakes and rolo tarts! Sound enough? Well no actually because I am also doing my favourite, apricot and almond camenbert. This dish is so delicious and really easy to whip up - great if you have unexpected guests. And it is IDEAL cooked in the mini white baker that is on special offer in our outlet at the moment for just £12.30!
Let me know if you want one as if I get 8 or more orders I can get it for you with out you needing to pay £5 p&p - email@example.com.
So here we go......ENJOY!
Apricot-Almond Baked Camembert Recipe
55 g ready-to-eat dried apricots
25 g whole blanched almonds, chopped
1 tablespoon snipped fresh parsley
2 tablespoons apricot jam
1 teaspoon Dijon mustard
1 round (220-250 g) Camembert cheese (about 10 cm in diameter)
Toasted Baguette Slices, apple or pear wedges or assorted crackers, to serve
1. Preheat oven to 180°C/fan 160°C/Gas 4. Finely dice apricots using Chef's Knife. Chop
almonds using Food Chopper. Snip parsley using Kitchen Shears. In Small Batter Bowl,
combine apricots, almonds, parsley, jam and mustard; mix well using Small Mix ‘N
2. Cut Camembert cheese in half horizontally using Utility Knife. Place one half of
Camembert (rind-side down) on Small Bar Pan. Using Medium Scoop, scoop half of
apricot mixture onto bottom half of Camembert, spreading evenly. Top with remaining half
of Camembert, rind-side up. Scoop remaining apricot mixture evenly over top.
3. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve immediately with
Toasted Baguette Slices, apple or pear wedges or assorted crackers.