This is my last blog post of the year before I take a some timeout until the 2016. Next year will be full of thrifty, healthy and exciting dishes combined with a load of nutritional information, thanks to my ever-growing curb of knowledge which I have learnt studying Nutritional Medicine. I look forward to seeing you all back here January. In the mean time thank you so much for all of you amazing support this year, I am ever-s0 grateful of what has been achieved and I look forward of what is to come.
If you would like to stay tuned with me on my adventures to South Australia (including a Shark Dive off Port Lincoln!!) and Victoria for Christmas, by all means follow me on instagram.
In the meantime, I will leave you with one of my favourite recipes of the year, a dazzling festive treat to bring out this Christmas.
Ladies and gentlemen let me introduce to you a delicious version of baked brie using rosemary, garlic and wine to add extra va-va-voom and flavour!
Hope you enjoy this little number. Perfect for wine and cheese parties, canapés or even just a quiet movie night in. I chose the latter with a couple great girlfriends, bubbles, the movie Home Alone and this wondrous dish.
200g Brie or Camembert Wheel
2 Garlic Cloves, each peeled and cut in half
2 Sprigs Rosemary
1 Tbsp White or Red Wine
Freshly Ground Pepper
1 Fresh French Baguette, roughly chopped and toasted (optional) to serve with
- Pre-heat oven to 180c. With a large knife carefully slice the lid off.
- In a small ramekin dish that fits a cheese wheel or make a foil well around the cheese and then make a lid with foil too.
- Before popping the foil lid on squish in the garlic, rosemary and make a couple of little holes for the wine. Finish with pepper. Place cheese lid back on followed by foil lid.
- Pop in the oven for 12-15 minutes until soft, melted and gooey. Give it a little of a stir.
- Serve with fresh French baguette, roughly chopped and optionally toasted.