Baked camembert with wine and thyme

And so it begins. No, not the January detox meals and cooking (this is surely to follow), but rather the annual freezer defrost. Joy of joys then, that we will be eating out of the freezer for the next five days; with the hope to defrost at the end of the fifth day.


The burden of the project was compounded by the fact that we forgot to take the three mini camemberts I had bought for our christmas day starter to Mother in law Toast's. In fact, this would have been one christmas day course too many; however, this is where I began with our indulgent dinner this evening.


What you will need
2 small Camemberts in their box (approx. 135g each)
1 clove of garlic
Lemon thyme
White wine


Remove the cheese from its box and take away the paper wrapping. Push the cheese back into the box, with the textured surface facing upwards.


Next, slice the garlic clove thinly and poke holes in the surface rind of the camembert.


Poke the garlic slices into the holes and top with a splash of white wine.

Top with fresh lemon thyme and bake in a preheated oven at 180 degrees  for 25-30 minutes or until hot and bubbling.

Serve the baked camembert in its box, with vegetables, fresh fruit or crusty bread. I served mine with roasted potato wedges and crusty triangles of toast.

These were delicious aside a fabulously tangy onion and olive marmelade which I received for christmas (with thanks to Mrs Bridges).

 

This made an decadent dinner, but can also be served as a highly impressive starter - just keep the accompaniments light.


Watch this space for more on the freezer defrosting. I fear I shall be creating some weird and wonderful dishes from the freezer and store cupboard over the coming days!