Sentences with word «camembert»

Camembert is a soft, creamy cheese that originated in France. Full definition
Should Escargots de Bourgogne (snails in garlic butter) or cuisses de grenouille (frogs legs) not be to your taste there are countless other French classic dishes and specialities to enjoy such as baked Camembert cheese, Moules Marinières; mussels cooked in a white wine broth; Soupe à L'oignon; an onion soup traditionally served with a unique crust; Cassoulet; a popular stew of duck and beans and Bouillabaisse; a colourful stew of fish and shellfish flavoured with saffron.
I normally serve baked camembert with a lot of bread, so swapping the carbs for crunchy greens is pretty refreshing, and it really works!
Like you I normally eat baked camembert with plenty of bread but I'll give this a go next time:)
Pass around a platter of roasted shell fish, a warm round of Camembert cheese with a fresh baguette, grilled pork tenderloin and vegetables... and more.
And living in the South of France, believe me, you would either end up with your shoes smelling like Camembert in the Summer or lose a couple of toes in the Winter!
We learned that Merlot plays well with bold flavors such as Camembert and cheddar.
Drop 1 teaspoon of chunks of Camembert in the center of each cup.
Before I share my simple baked camembert recipe with you, let me tell you a bit more about Kalettes and why I love them so much.
Put a whole Camembert on a baking sheet with a few slits in the top.
Think baked camembert for the entre, beef bourguignon or winter cassoulet for the main and little individual chocolate soufflés for dessert.
To make, put a whole Camembert on a baking sheet in its box.
Finish the day with some award - winning camembert from Margaret River Dairy, then spend the night at the charming and intimate Margaret River Guest House.
After seeing the tease on Twitter for days, one of the things I was definitely looking forward to was Nic's homemade cheese — and it did not disappoint — ripe Camembert and a soft goat cheese cozy - ed up next to two different red - wax - encased wonders.
You can serve Camembert with any kind of toasted bread from baguette to pitta for dipping, but cut it into small pieces or fingers to make this easier.
50 ml warm water 10g dried yeast 500g strong white bread flour 10g salt 35g unsalted butter, melted 1 Camembert round — 250g size 1 medium organic egg, lightly beaten for egg wash 1 tablespoon golden flaxseeds 1 tablespoon sesame seeds
Starters on the menu include South African favourites such as crumbed camembert, mussels in a half shell, and delicious garlic snails.
Put together the perfect dipping and sharing platter with our creamy Camembert topped with a range of delicious toppings.
This luscious vegan Camembert cheese is made with creamy blended up raw cashews and a hint of truffle oil for intensely savory flavor.
Place a 1 inch cubes of Camembert at the bottom of each bowl.
This impressive looking cheese tastes just like a real camembert, and even has the distinctive white, flowery rind!
Nice bit of Camembert French stick and a nice glass of wine to celebrate our many victories
Before you gobble down a chunk of Normandie Camembert, let's be clear: French cheeses, pastries and sauces aren't healthy, but the way the French eat them is.
It has become popular in winter and particularly at Christmas, because it can be baked whole in its wooden box, or in a special ceramic Camembert baker and then used as a gooey and rich, liquid cheese dip.
Instead, wrap it in foil, put in a specialist ceramic Camembert baker, or make one of our recipes where they're surrounded by bread to help them hold their shape.
It is actually called Camembert de Normandie and if made with unpasteurised milk, it will have the words «appellation d'origine protégé» on the box.
Give your cheese an Italian twist with Camembert topped with classic party nibbles.
It just takes minutes to create a buttery bundle, filled with oozing, warm Camembert or Brie cheese, with a scarlet dash of cranberries.
Rob bought some fireworks and after dinner we set them off while eating bubbly Camembert instead of dessert.
1 seeded multigrain roll + 1 tbsp salted butter + 1/4 c baby kale leaves + 4 slices roasted, peeled beets + 1/4 c spicy cauliflower and carrot pickles (see the recipe) + 1 tbsp pickle brine + 3 slices Camembert cheese
Their work, which they're conducting with cheese maker Jasper Hill Farm, is providing an unprecedented look at the fungi and bacteria that do things like make Camembert gooey and blue cheese blue.
Thank you again for covering everything that we do miss (although as part French I do miss a good runny camembert, so I had to indulge a bit over the holiday so as to forget about it for the rest of the year... or till summer hols; — RRB -.
Brie works beautifully with this recipe, as does camembert or any soft goat cheese.
Ashley England's book on dairy and cheeses explains all the steps in making different cultured dairy products very clearly, although I'm not at the stage of making my own camembert.
For appetizers I made a tray filled with bowls full of marinated Kalamata olives, dried goji and mixed berries, roasted peanuts from Malaysia, King Island Camembert, water crackers, dolmades and Barossa Fine Foods ham.
hearty bread, sliced thinly butter camembert cheese fresh figs, thinly sliced walnuts, roughly chopped caramelized onion lettuce
My favourite recipe is here: Fig & Camembert Grilled Cheese.
We're smitten by the colorful pickled vegetables («People eat with their eyes,» Scherber says) and the way creamy Camembert helps smooth their spicy edges.
I also used fresh mozzarella (a bit too melty but still tasty) and camembert rather than goat cheese (friends didn't like the flavor of goat cheese).
Try these cooking tips, tricks and a recipe for campfire camembert.
Just garlic, thyme, maple syrup, and a hot oven transform camembert into a luscious dip for toasted bread.
A Beetroot and Foie Gras Macaron, a classic Air - Baguette Filled with Camembert Mousse Wrapped in Aged Bayonne Ham; and a Quiche Filled with Lardons of Smoked Bacon and Gruyere Cheese.
For this recipe, we used the earthy Hervé Mons Camembert, a cheese that's delicately salty and smooth.
The bright aseptic room smelled of Pine - Sol and bleach and overripe Camembert.
Good quality Camembert should have a rippled or bumpy looking rind that is white with tiny bits of red in places and slightly downy.
There is a Cornish Camembert and a Californian variety.
Camembert originates from Normandy where it is subject to rules governing how it is made.
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