Baked Garlic & Maple Camembert

As mentioned previously, the objective of this blog is to provide a more relaxed approach to delicious and impressive food. Only too often I find myself speaking to someone who is planning a dinner party and having to calm them down as though they're a wild animal. 

"Calm down. It's just egg and cheese," I'll find myself saying to a girlfriend that is sweating through her Cath Kidston apron with wild eyes and unkempt hair. 

"But it's his mother!" she'll cry. "I have got to get the truffle soufflé perfect or she'll never let him marry me." 

I can never understand why people get so wound up about food. I get wound up about food because I love it and I get excited about eating it. That's not what I mean. I'm talking about the people that can only bring themselves to order the chicken because it's "the safest" dish on a beautiful French menu or the ones whose hearts start beating faster the moment you suggest adding a splash of white wine to a sauce. 

The trick is to keep it easy and simple but have the courage to try new flavour combinations. Make food that you are comfortable cooking and understand the science of if you've got company coming, but stop being afraid of it. 

This recipe can't even possibly count as a recipe because it literally involves the least amount of effort imaginable. 

RECIPE: BAKED GARLIC & MAPLE CAMEMBERT

Now remember, chill the fuck out. 

If you can't find camembert or you have something else in your fridge, any cheese with a rind will do. I like french brie and it's cheap as chips in England. 

A wheel of camembert

Approx. 2 tbsp minced garlic 

Approx. 2 tbsp maple syrup (if you used honey or agave nectar that would also be legit) 

Baguette or any type of bread for dipping

Just take the maple syrup and garlic and put it on top of the cheese like in the photo below. Bake it at about 200 Celsius for 10-15 minutes or until it starts to lean over. If it's starting to lean over you know that the inside is gooey. 

After it bakes you should eat it immediately with some crusty bread. I loved this with a Cote Du Rhone but a beer would do the same job.