This delicious Camembert and pear crinkle quiche is perfect any time of the day and can be the main event or on your cheese board.

Camembert & pear crinkle quiche 

Serves 6 

Ingredients

1 box (500g) phyllo pastry
½ cup butter, melted 
250g Camembert
2-3 Forelle pears, cored
2 large eggs
1 cup cream
5 sprigs thyme, leaves picked
Salt and pepper 
Honey, for serving  

Method

1. Preheat oven to 200°C. Line a 22cm square baking tray oven dish with king paper.  
2.  Brush two sheets phyllo pastry with melted butter. Place e on top of the other d fold the stack over create a rectangle. ush the top with melted butter.  
3. Secure the bottom the pastry sheet with your thumbs, then stretch out your other fingers and drag pastry down towards your thumbs. Repeat this movement to ruffle the pastry, creating a concertina shape.
4. Place pastry strip in a prepared tray. Repeat the process with remaining pastry and pack strips tightly into tray.
5. Slice Camembert and fruit into 3mm-thin pieces. Tuck the fruit and cheese slices in between the ruffles. 
6. Brush liberally with remaining butter and bake for 15 minutes to par-bake pastry. 
7. Whisk together the eggs, cream and thyme leaves then season. Remove pastry and pour over the par-cooked pastry. 
8. Continue baking for another 25-30 minutes until golden and set. 
9. Remove from dish and cool for 10 minutes. 
10. Slice and serve warm with a drizzle of honey. 

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: 3 golden rules of pastry 

The post Camembert & pear crinkle quiche  appeared first on MyKitchen.

Inspired by the French upside down Tarte Tartin, these flaky tomato tartlets are the perfect partner to a Camembert fondue.  

Tomato tartlets with Camembert fondue  

Ingredients 

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, halved
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert Basil, for serving  

Method 

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté onions for 10-12 minutes until caramelised. Add garlic, cook 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm thick. Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry discs and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

 Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: Maple bacon beef burgers with Camembert

The post Tomato tartlets with Camembert fondue appeared first on MyKitchen.

Don’t let loadshedding stop you from serving mom an eye-catching feast fit for royalty this Mother’s Day, says editor Chad January.  

Snack spread 

Keep the lunch cravings at bay with these moreish snacks to keep you full while the coals heat up. 

Spanspek salad with salami & mozzarella 

Serves 4-6 (as a starter) 

You can swap out salami for shredded chicken and mozzarella for crumbled feta or dollops of cultured crème. 

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each wedge lengthways. Halve and slice 2 nectarines in the same way. Place 1 packet (80g) rocket, ½ punnet (10g) fresh basil, stems discarded, and ½ sliced red onion into a large salad bowl. Top with fruit slivers and toss together. Dot with 200g fresh mozzarella balls (bocconcini) and 1 packet (100g) Italian salami. Season, drizzle with olive oil and add a squeeze of lemon juice. 

Phyllo baked camembert 

Serves 4-6 (as a starter) 

Take it up a notch and wrap camembert in streaky bacon before wrapping in pastry for added flair.  

Place 1 sheet phyllo pastry onto a clean surface and brush with melted butter. Top with another pastry sheet and repeat process another four times. Place 1 (125g) camembert wheel into the centre of the pastry and scrunch up the ends to enclose, creating a parcel. Wrap the “parcel” neatly in two layers of foil making sure it is secure. Create a well with medium-hot coals, placing the phyllo parcel in the centre. Cook for about 8-10 minutes, turning regularly until pastry is cooked and cheese has melted. Unwrap, place on a serving platter, drizzle with honey and sprinkle with chopped mixed nuts. Serve immediately with crackers or bread. 

Cider-fried chorizo with olives 

Serves 6 (as a starter) 

Adding cider to the pan creates a rich, spiced gravy – the perfect dip for crusty bread or pita chunks. 

Heat a glug of canola oil in a cast iron pan over medium-hot coals. Slice 1 coil (300g) chorizo into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 fresh or dried bay leaves, a few thyme sprigs and 2 cups (500ml) cider. Simmer gently for 3-5 minutes. Spoon into a serving dish and add 1 packet (200g) drained kalamata olives and toss to cover in sauce. Serve while warm with bowls of hummus and crunchy veg or bread as dippers. 

Words by: Chad January
Recipes & photographs: Fresh Living Magazine 

The post Loadshedding-friendly meals for Mother’s Day  appeared first on MyKitchen.

This baked Camembert with red onion jam recipe is the perfect dish to make if you want to impress your guests with a luxurious starter.

SERVES 2 // COOK TIME ± 1 hour

INGREDIENTS
For the baked Camembert
6 small garlic cloves
2 tbsp olive oil
250g Camembert in a wooden box, at room temperature
1 sprig rosemary
½ loaf ciabatta, cut into large cubes
For the red onion jam
1 large red onion, peeled and finely sliced
1 tbsp olive oil
Salt and black pepper
¼ cup red wine vinegar
1 tbsp brown sugar
Red grapes, to serve

METHOD
For the baked Camembert
1. Preheat oven to 180°C.
2. Place the garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil and roast for 5–8 minutes, until golden. Remove and set aside.
3. Remove any plastic, paper or foil packaging from the Camembert and place on a baking tray, then stud with rosemary stalks and roasted garlic. Bake in the oven for 15 minutes, until soft in the centre.
4. Thread the ciabatta on to kebab sticks and char on a hot griddle pan brushed with olive oil. Set aside.
For the red onion jam
1. In a pan over medium heat, soften the onion in olive oil for approximately 4 minutes. Season.
2. Add the red wine vinegar and the brown sugar. Cook until the mixture becomes sticky. Remove from the heat to cool.
3. Transfer to a small bowl and serve with the baked Camembert, ciabatta kebabs and some red grapes.

This vetkoek balls with leek cream cheese recipe takes the South African classic to a whole other level! A perfect snack, starter or side!

The post Baked Camembert with red onion jam appeared first on MyKitchen.

The post Pastry-wrapped camembert with grilled plums appeared first on MyKitchen.

This summery lavender Camembert terrine is a beautiful addition to any picnic. Serve with sliced baguette, fruit and preserves for a delicious spread.

SERVES 8 // COOKING TIME 30 min, plus 3 hours cooling time

INGREDIENTS
2 wheels Camembert
1 cup cream
1 cup white wine
5 sprigs lavender, plus extra to serve
2 tsp agar-agar powder
Honey, to serve
1 baguette, to serve

METHOD
1. Bring the Camembert, cream, wine and lavender to a simmer. Quickly whisk in the agar-agar, then immediately remove from the heat.
2. Blend the mixture until it is smooth, then pass through a sieve. Allow to cool.
3. Brush the bottom of a 30 cm cake tin with oil and line it with cling film, carefully smoothing out any wrinkles.
4. Pour the mixture into the tin. Refrigerate for 3 hours, until set.
5. To serve, loosen the cling film from the mould. Flip the terrine over on to a serving platter. Top with lavender and a drizzle of honey. Serve with the baguette.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Don’t forget to add this delicious meat lover’s cheese board to your spread too!

The post Get picnic-ready with this lavender Camembert terrine appeared first on MyKitchen.