Hello, everyone! It has been quite a while since I have shared any recipe or food adventures here. I have very good reasons. I will not bore you with those but rather share a short version of what I have been up to the whole time I was not food blogging. I got into street photography, created a few artworks ( watercolour paintings mostly) and was involved in a few (street) photography exhibitions. I also rediscovered my love for books and have been reading mad the past year. Though I was busy doing those, I never stopped exploring new foods and all have been shared on my Instagram account. I am living this quote from C.S.Lewis, — ‘Eating and reading are two pleasures that combine admirably.’ Lots of new cafes and restaurants opened in Sydney the past two years and I just had to try the popular items on their menu. I still am baking and enjoying high tea with friends and for quite some time now, have developed an appreciation for good cheeses and everything that goes with it in a charcuterie board. Fromager des Clarines, to be specific is a favourite. It is the French pasteurised cow’s milk that is traditionally baked in its wooden container then served with crusty bread to scoop the cheese out. Baked with herbs and a splash of wine is how I do it but every now and then, I skip the wine and instead add honey before baking or drizzle the honey on top of the crusty bread dipped in that silky and luscious cheese. I am obsessed with truffle and lavender that I either use truffle honey or lavender honey with this cheese. Very easy and quick to prepare, you will be enjoying your mini fondue in less than half an hour.
250g Fromager de Clarines
2-3 sprigs of fresh thyme or rosemary
1 garlic clove, blanched for 2-3 minutes in boiling water then thinly sliced
a splash of dry white wine
• Pre heat the oven to 220°C.
• Remove plastic covering and leave cheese uncovered in the wooden box.
• Stud the top of the cheese 3 – 4 times with a knife.
• Add the garlic & herbs into the holes made.
• Add splash of wine, if using.
• Cover with foil, and put in hot oven for 15 minutes.
• Remove foil then bake for another 5 minutes to brown the top of the cheese.
• Serve with crusty bread, cornichons and your favourite cured meats.