Camembert Fondue (BC)

When I had a brie fondue in a lovely English pub, I knew I was going to keep the idea in my head for when friends would come over. It also makes a decent lunch or dinner to be honest. Top the camembert with caramelised onions for extra oomph. Serve this with a knife, the cheese loses its dipping ability when it cools, but it remains spread-able.
The picture shows a two person version, but this recipe is for one person as it was part of the budget challenge. Use 125gr of camembert for 2 people and the amount of veggies and toast that you see on the picture.

Ingredients:

  • 75-100gr camembert
  • 2 baby potatoes
  • 2 slices of toast
  • 2 cherry tomatoes
  • 2 radishes
  • 1 small carrot
  • 5cm cucumber
  • 3-4 cauliflower florets

Serves 1 as part of the Budget Challenge

Recipe:

Place the camembert in a small heatproof ramekin. Open up the top and bake for 15-20 minutes on 180°C.

Steam the potatoes.
Cut everything into sticks or wedges and serve with the hot cheese.

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