If you are on a weird carb-free diet thingy, this post is not for you, skip it and come back next time instead! For the rest of you…
Us carb-lovers can drool together over this deliciously nom feast! It’s all very simple really, Himself and I just didn’t fancy a proper dinner one evening and this type of thing has been floating around various social channels of late, so we decided to give it a go and I highly recommend you do too!
Begin with a heart achingly fresh loaf of bread. Soft as clouds on the inside and sufficiently crusty on the outside
Then add camembert cheese (tough recipe so far isn’t it!?!) with a dollop of honey on top, which will glaze up nicely and in the jar pictured below, is some devastatingly delicious caramelised onion chutney, more on that later
Place your cheese in the cheese baker (I use this one) and leave it in the oven until it’s turned into melty goodness and lightly caramelised on top (220° for about 15-20mins), then we chop!
I went with three peppers and some carrots, but you can really have whatever you want, crackers included obviously! Once that’s done, it’s time to prepare the bread bowl.
Carefully slice the top off, then slowly cut out the centre
(cut the centre piece into soldiers for dipping later on!)
Remove the piping hot cheese baker from the oven (mittens most definitely needed!!) and with a spoon, slowly pull the cheese wax gently away from the cheese bakers sides until it’s freely moving
Now, to move the cheese from the baker into the bread I performed a pincer like movement with a spoon on either side and then moved as fast as possible from there to the bread. It got a little ruffled along the way, but in all fairness, you’re about to massacre it anyway!
(in writing this blogpost, I’ve realised the simplest thing to do would have been to turn the baker upside down so that the cheese falls right into the bread bowl…learn from me grasshoppers!)
Now dig in and enjoy!!
*I highly recommend, when all the cheese is gone, tearing off some of the bread that will still be coated lightly in cheese and top with the caramelised onion chutney – truly, I mean – it’s the stuff of legend!
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