Sunday, 23 August 2015

Lemon Infused Camembert

Carole's Chatter: Lemon Infused Camembert


Another dish inspired by Food TV – Lemon Infused Camembert.  You take a camembert cheese at room temperature and slice it in half horizontally.

Carole's Chatter: Lemon Infused Camembert


Then scrunch some lemon leaves with your fingers to release the lemon scented oils and then layer them on both outsides of the cheese and also in the middle.

Carole's Chatter: Lemon Infused Camembert


Fry the lot gently in oil and butter, flipping over from time to time like you might do with a burger until the cheese has softened and starts to run but isn't totally gooey.

You could scoop out the lightly lemon scented cheese and use it in a salad – or simply spread it on a bun – which is what we did.

10 comments:

  1. Haven't tried this with the lemon leaves but we put ours, in the wooden box but minus the wax wrap, on the barbecue once the meat's been cooked and the embers are dying down. The box will go black and charred but the cheese inside will be perfectly gooey and waiting to be scooped up with crusty bread.

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  2. What a cool idea. Simple but a big return on flavor.

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  3. Very cool! I like that! Where do you find lemon leaves?

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    1. I'm lucky enough to have some lemon trees in the garden! Garden centres might have dwarf meyer lemon trees in pots and might be ok with you taking a few leaves off???

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  4. I love warm brie -- I'm not sure I can get fresh lemon leaves but it'd be good with fresh herbs, I bet.

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  5. This is a new idea for me. I have never tried anything like it, but it sounds yummy.

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  6. That looks really tasty. Wish I had a lemon tree. LOL

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  7. Sounds wonderful!! I wonder if I could use other herbs as well.....I have lemon balm and garlic and chives....but no lemon leaves!

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    1. If I didn't have lemon leaves I think I'd use a slice of lemon or two in the middle and bay leaves on the outsides - you need something reasonably sturdy to stop the outside of the cheese burning before the middle is gooey

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Your comments are most welcome. Cheers