Baked+Camembert

Monday this week was ‘National Garlic Day’ – which is strange because every day in our kitchens is, and always will be, centred around garlic in some way or another. It is now such an accepted and essential ingredient in so many cuisine styles, this humble but so versatile vegetable (yes it belongs to the Allium sativum family of bulb vegetables) is used without thinking – and of course it has many valuable heath giving properties too – just check out:

http://authoritynutrition.com/11-proven-health-benefits-of-garlic/

So now take a look a today’s article in The Guardian:

‘How garlic became the undisputed king of the British kitchen’

‘Readers’ recipe swap: garlic | Felicity Cloake’ Continue reading…

View Original Article

My favourite garlic recipe for a quick and sumptuous snack id Garlic and Rosemary Camembert.

Just cut out a 3 inch thick slice of bread from a large, fresh tin loaf and cut out the centre the same size as the round of Camembert. Stud the Camembert with sprigs of rosemary and cloves of garlic then place inside the bread. Put into a hot oven on the top shelf to toast the bread and melt this cheesy delight. Serve with a glass or two of chilled desert wine – sheer heaven!

Alan Hunter
Master chef, wine writer, importer and educator, adventurer, wine tour operator and co-creator of the fast-growing online food and wine magazine Nosh.
Alan Hunter
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