Baked Brie with Caramelised Honey Walnuts (v)
Not much to say about this – it’s a dish of molten cheesy deliciousness!
1 small sourdough baguette, thinly sliced
olive oil
2 whole brie or camembert
sprigs rosemary
TOPPING
¼ cup honey
½ cup chopped walnuts
¼ teaspoon chilli flakes
Preheat the oven to 200°C fan bake.
Lightly brush both sides of the bread with olive oil and place on a baking tray. Cook until lightly golden, about eight minutes.
TOPPING: Put the honey, walnuts and chilli flakes in a small frying pan and cook over a medium heat for about five minutes, stirring occasionally until bubbling and lightly caramelised.
Place each cheese in a piece of baking paper and put in a small baking dish, to fit snugly.
If using rosemary, make a wreath around each one then bake for about 10 minutes or until the centre is very soft when pressed.
Spoon over the hot honey mixture and serve immediately with bread or crackers. SERVES 8
Maple Glazed Nuts and Pretzels (v)
Whip these up any time you need to put out a bowl of nibbly bits – they’re sticky, crunchy and spicy.
2 cups pretzel twists
2 cups nuts, use your favourite combination of almonds, pecans, walnuts, macadamia, cashews, peanuts
1 tablespoon sesame seeds
GLAZE
2 tablespoons melted butter¼ cup maple syrup1 tablespoon olive1 tablespoon whole grain mustard1 tablespoon tamari2 teaspoons ground cinnamon1 teaspoon sea salt plus extra for sprinkling