Camembert Croissant Overload

One of my favourite blogs is The Londoner. Read it if you dare-you'll be hungry within seconds. The other week, a post entitled "Sweet Baby Cheesus" was put up, and it came with a disclosure to "look away now". If only I had heeded this warning! I wouldn't know that my cause of death will from now on most likely be a heart attack, after my arteries get clogged with camembert and pastry. Oh pastry. This is another delicious use for the Jus' Roll croissant pastry I blogged about a few days ago. And it's bloody marvelous.






I did adapt the recipe to my own tastes/cupboard stores. I used redcurrant jelly as opposed to apricot jam, merely because I had some in the fridge. I also sliced the top off my camembert and stuck some rosemary in before plonking the top back on. But the long and short is that you unroll the croissant pastry pack, take off a triangle from each end, then spread the remaining long piece with jam/jelly, and wrap up a camembert. A delightful pastry present. Then bake for 10-15 mins!
I also went a bit eighties style, and dipped bread into the cheese, and then double dipped it into a bowl of nuts and dried fruit. Oddly tasty!
I cannot recommend you try this dish enough/check out other recipes from The Londoner. At your own risk of course!

Posh Party Food- Beetroot and Brie

I love a bit of birthday party buffet cheese and pineapple on sticks. I could eat about 20 of them without stopping. When I'm feeling less nostalgic and a bit more grown up, pairing beetroot with either brie or goat's cheese is a delicious but still fun alternative.

Mushroom, Celery and Cheese Stack + KISS!

Mushroom, Celery and Cheese Stack



You Will Need
Chestnut Mushrooms or Flat Mushrooms
Soft Cheese
Celery
Cheddar Cheese
BBQ Sauce
Oil

Prep Time: 10 Minutes
Cook Time: 15-20 Minutes

Layering-not just for outfits.

• Lightly grease each hollow of a muffin tin to begin.

• Give your mushrooms a wash, then cut the stalks out as close to the mushroom head as you can. (It will almost "pop" out). Put the stalks to one side. Place a mushroom into each hole in your baking tin.

• Fill each mushroom with about a teaspoon of soft cheese. Any variety is fine-I used garlic and herb for extra flavour.

• Chop up a celery stick finely, and carry on filling each mushroom with the slices.

• Add a blob of BBQ sauce on the top-or you could use sweet chilli sauce, or I reckon dijon mustard would work nicely.

• Top with a thin slice of cheddar cheese, or basically any cheese you have in your fridge already. Brie would be amaze, and also blue stilton paired with celery is heaven sent.

• Add another blob of sauce, and use it as a glue to rejoin the mushroom stalk to it's previous partner.

• Drizzle with olive oil, vegetable oil, flora spray-whatever you have to hand.

• Stick in the oven at 180 for 15-20 mins.

• After you've scooped the mushrooms onto a plate, you should have mushroomy, cheesy oilyness left in the tray. Lightly drizzle this back over the plate for extra flavour and to keep those mushrooms moist!

• EAT!
  
  
  

I served mine with veg and chicken, but if you used larger flat mushrooms, this could even be a starter.
Now, assuming you probably have some sauce, some oil, and just any kind of cheese in your fridge, based on current Tesco prices, you could make this for you and a friend for £2.89 and then have soft cheese and celery leftover for later. You can totally fill a celery stick up with soft cheese and have as a kind of nearly healthy snack!

Now that your purse is still feeling pleasantly full and so is your stomach, you definitely deserve a treat.
How about this Amplified Kiss Baseball Top from ASOS which is recommended at £30 but is being sold at a mere £12.50?

I KNOW I DID!