BAKED CAMEMBERT with a TWIST

 I've been playing with the camera again and made another quick and easy recipe for you to have a go at. It's really simple and straight forward. Everything was bought easily from a supermarket and the only cooking involved was popping it in the oven for 15 minutes.

You will need:

2 sheets of Ready Rolled Puff Pastry

2 Tbsp Pesto

4 Slices Parma Ham

1 x 250g Camembert

1 Garlic Clove, sliced

1 Rosemary Sprig

2 tsp Olive Oil

1 Egg

Freshly Ground Black Pepper

Lay out your first pastry sheet and give it a little extra roll to make it slightly wider. Use a dinner plate to cut around and make a circle. I cut it a little bigger than my plate to get as much pastry as possible. Do this with the second sheet and leave to one side.

Mark the centre of your pastry using the cheese box then spread the pesto to cover the outer ring. Top the pesto with the Parma Ham then layer the second sheet of pastry on top.

Use a sharp knife the sun rays in to your pastry. I find it easier to cut it into four sections then divide each section. Once you have made all your cuts, twist each ray three time and lay it back down. 

Now place the cheese in the centre, cut slashes into the top and poke your rosemary and garlic into the slashes and drizzle with olive oil. To finish, brush the pastry with egg wash and season the whole thing with black pepper.

Bake for 15 minutes at 180C

Mind you don't burn your tongue on that hot cheese xXx

Baked Camembert with a Twist

RAINBOW FAIRY CAKES

I thought I'd pop these very simple fairy cakes on here as something to do with children. They are also a great gift for someone you may want to thank during this bizarre and exceptional time we are currently living in.

If you don't want to make the cakes or can't get hold of ingredients, you might want to buy pre-made plain cakes instead. If not, this is just a basic vanilla sponge recipe. If you really want to go for it, you could also make rainbow sponge buy dividing your mixture and colouring each one differently then divide between your cake cases.

BASIC VANILLA SPONGE (Makes 12|)
100g Butter or Margarine
100g Sugar
100g Self Raising Flour
2 Eggs
1 tsp Vanilla Extract

Cream together the butter and sugar, add the self raising flour, eggs and vanilla and mix till thoroughly combined and there are no lumps or dry flower.

Place 12 fairy cake cases in a muffin tray and divide the mixture equally between them.

DECORATION
Buttercream - 100g Butter or Margarine mixed with 250g Icing Sugar and a little Blue Colour Paste
Fizzy Rainbow Belts
White Mini Marshmallows

Spread or pipe your buttercream on to each fairy cake. Cut the rainbow belt in half and position into the buttercream in an arc. Place 3 marshmallows on each side of the rainbow to represent clouds.

Could not be simpler!
Stay Home Stay Safe
Keep Busy Stay Happy

RAINBOW FAIRY CAKES

SAVOURY BREAD & BUTTER PUDDING

So I had one of those days where nothing went to plan and everything took twice as long as it was meant.  Bottom of the list was getting something for dinner so I turned to what ever was in the fridge, cupboard, bottom of the veg basket (which was mostly carrier bags to tbh).  Anyway, I managed to come up trumps and we ended up with this bread & butter pudding which I can see becoming a regular dish in the Limbert house. It's also a perfect Covid recipe that uses just a few easy to get ingredients

My son described it as "a big cheese toastie pie" and that's basically it.  I had a loaf of tiger bread in the freezer, some ham, cheese and eggs, all the basics that you'd have in really.  Stick them all together and this is what you get.

Butter a medium oven proof dish, mine measured 30cm x 20cm. Now make sandwiches using 8-10 Slices of Bread, this all depends on how thick your bread is, mine was quite chunky.  I used Roasted Ham and Dijon Mustard in mine.  Cut each sandwich into 4 and place haphazardly into the dish.


In a jug measure 400ml Milk and whisk in 3 Eggs and some chopped Chives.  Pour this over the bread then scatter the top with 50g Grated Gruyere Cheese and a sprinkle of Parmesan.

Leave this to stand for 30 minutes so the egg can soak into the bread. Bake in the oven at 160C fan for 25-35 minutes till the liquid has gone and the top is golden and crusty.


You could add other bits of leftovers like chopped peppers, onions, leeks, tomatoes, salami, chorizo, sausages. We found that baked beans were the perfect accompaniment for this (as we had some).

SWEET POTATO FLAT BREAD

This recipe is so ridiculously straight forward I almost don't feel justified in writing a recipe, but because of  it's simplicity I have to share it with you.

I have made these lovely soft flat breads with sweet potato but my cousin who sent it to me used regular potato and added some finely chopped spring onions. You could also add herbs like coriander or parsley, or a teaspoon of nigella or fennel seeds.

Steam or microwave a large sweet potato until it's soft and squishy inside. Don't boil it as this will add too much moisture.

Once it has cooked all the way through, scrape out the flesh of the potato and discard the skin.

Weigh the mushy pulp in a mixing bowl and add an equal amount of self raising flour and season.

Combine the two to form a dough. If it is a little dry, add some oil to bring it together.

Now divide your dough into equal portions and form into a small ball, mine weighed around 50g each.

Roll each ball out on a floured surface to about 5mm thick then transfer to a hot dry frying pan and cook on both sides till browned. You will find that bubbles may appear on top and this will help you know when it's ready to turn them over.



Keep them warm in a dish covered with a clean tea towel till ready to eat.

We had ours with a delicious lamb and aubergine curry but they were also good the next day just warmed and with a little bit of butter.