On the menu are homemade nachos, tempura prawns, maple and sesame seed sausages and for dessert, citrus berry trifle, mini baileys cheesecakes and rolo tarts! Sound enough? Well no actually because I am also doing my favourite, apricot and almond camenbert. This dish is so delicious and really easy to whip up - great if you have unexpected guests. And it is IDEAL cooked in the mini white baker that is on special offer in our outlet at the moment for just £12.30!
https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=41375&catId=132&parentCatId=132&outletSubCat=
Let me know if you want one as if I get 8 or more orders I can get it for you with out you needing to pay £5 p&p - weso100@hotmail.com.
So here we go......ENJOY!
Apricot-Almond Baked Camembert Recipe
55 g ready-to-eat dried apricots
25 g whole blanched almonds, chopped
1 tablespoon snipped fresh parsley
2 tablespoons apricot jam
1 teaspoon Dijon mustard
1 round (220-250 g) Camembert cheese (about 10 cm in diameter)
Toasted Baguette Slices, apple or pear wedges or assorted crackers, to serve
1. Preheat oven to 180°C/fan 160°C/Gas 4. Finely dice apricots using Chef's Knife. Chop
almonds using Food Chopper. Snip parsley using Kitchen Shears. In Small Batter Bowl,
combine apricots, almonds, parsley, jam and mustard; mix well using Small Mix ‘N
Scraper®.
2. Cut Camembert cheese in half horizontally using Utility Knife. Place one half of
Camembert (rind-side down) on Small Bar Pan. Using Medium Scoop, scoop half of
apricot mixture onto bottom half of Camembert, spreading evenly. Top with remaining half
of Camembert, rind-side up. Scoop remaining apricot mixture evenly over top.
3. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve immediately with
Toasted Baguette Slices, apple or pear wedges or assorted crackers.
