SAVOURY HEAVEN
Bake up a storm with savoury snacks & lunches!
P75: BAKED CAMEMBERT
P75: PIZZA CRACKERS
P76: CHEESE & WALNUT PALMIERS WITH PICKLED WALNUT SAUCE
P76: CANAPES & MOCKTAILS
P77: PORK BELLY WITH PICKLED APPLE CANAPÉS
P78: SAUSAGE ROLLS
P78: GRILLED AUBERGINE WITH ROMESCO CANAPÉS
Baked camembert
By Dobbies Garden Centres (www.dobies.com)
SERVES 4
250g
(9oz)
whole
camembert
2
rosemary
sprigs
2
thyme
sprigs
1
garlic
clove,
finely
sliced
100g
(3½oz)
red
grapes,
vine
on
1tbsp
olive
oil
1tbsp
white
wine
1
tsp
runny
honey
1
ciabatta,
sliced
1 Preheat the oven to 200°C/Gas Mark 6.
2 Remove the camembert from its box and remove the wrapper, then put it back in the box and place on a baking tray.
3 Using a small sharp knife, make diagonal cuts on top of the cheese. Push a few sprigs of rosemary and thyme and a few slices of garlic in the grooves. Arrange the grapes on the tray next to the cheese and scatter over the remaining herbs and garlic.
4 In a small bowl, mix the olive oil, white wine and honey until combined. Drizzle the mixture over the cheese and grapes and bake in the oven for 20 minutes, or until the cheese is runny and the grapes have softened.
5 Warm the ciabatta in the oven for the last five minutes of cooking, then top the cheese with the grapes and serve with ciabatta slices on the side.
Pizza crackers
Recipe taken from Fast Family Food by Rebecca Wilson, published by DK, £18.99.
MAKES 40
160g
(5¾oz)
plain
flour,
plus
extra
for
dusting
85g
(3oz)
chilled
unsalted
butter,
cubed
100g
(3½oz)
Cheddar
cheese,
grated
2tsp
dried
porcini
mushroom
powder
(optional)
2tsp
dried
mixed
herbs
2tbsp
tomato
purée
1
free-range
egg
1 Preheat the oven to 210°C/Gas Mark 6½.
2 Add the flour and butter to a food processor and whizz until the mixture forms the texture of breadcrumbs. Add the cheese, mushroom powder, if using, and the herbs. Pulse until well combined. Add the tomato purée and egg, then whizz until the dough clumps together in the food processor.