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Camembert baked in the box - have you done/eaten it? watch
- 19-05-2017 23:55
- 19-05-2017 23:56
(Original post by Drez999)
- 25-05-2017 09:42
I've been thinking about this today...
Having looked on the net, not sure which would be better...
1. Sprinkled with chilli flakes, salt and pepper with a drizzle of olive oil before baking or...
2. Make little incisions with a knife and insert some garlic and rosemary, topped with a drizzle of olive oil before baking...
Also, I'm not sure if it would be better with an Italian ciabatta or a French baguette...
And, toasted or plain - phew, it's turning into a big 'mass debate' deal (in my head) now...
Any feedback on your experiences/thoughts appreciated - thanks
- Thread Starter
(Original post by Reality Check)
- 01-06-2017 13:40
A cider will work just fine then (save the fizz for a special lunch). A good quality box-baked camembert, some good normandy cider (I sure Old Rosie would work as well) and crusty baguette is a great pleasure. Very simple, very elegant, not remotely fussy or elaborate and a great example of the harmony of terroir. I think I might have this for supper tomorrow.
Did you try it?
I bought a box today and a demi baguette...
Looked online and I think I like the 'Good Housekeeping Institute' way of cooking on YouTube...
I was thinking of bunging in some garlic and rosemary but I think I will try it (as a poster said) unadulterated as I am a 'virgin' and see how that pans out...