Easy Baked Camemberts

Looking through the June issue of Vegetarian Living magazine – Vegetarian Living
I saw an article on the amount of food that is wasted in the UK.
Apparently UK residents throw away £12 billion worth of food a year!!!
Hard to believe that during the war their parents or grandparents lived
on rations and wasted nothing.

We
can polish our halos just a little bit and honestly say, we waste very
little. We had a ripe Camembert in the fridge and Karen was determined
to use it. She came up with a baked Camembert starter. It was yummy
although it could have done with a touch less time in the oven as the
cranberries were a bit too crisp.

For more low carb and meat free recipes go to the recipes home page – here. 

To make it you need: –

4 ramekins

4 round oatcakes – we used Nairns oatcakes

1 ripe Camembert or Brie

1 red onion

1 handful dried cranberries

Pecan nuts or walnuts to sprinkle on top

Stevia or sweetener to taste

Cooking method: –

Press the oatcakes into the ramekins.

Cut the cheese into chunks and divide between the 4 ramekins.

Dice the red onion and add to a pot.

Add the cranberries and equivalent of 3 teaspoons sweetener to the pot.

Add just enough water to cover the ingredients and bring to boil.

Drop back to a simmer and allow the water to boil away.

Place the onion and cranberry mix on top of the cheese in the ramekins.

Break the Pecan or walnuts on your hands and sprinkle on top.

Bake at 180’C for approximately 15 mins or until cheese begins to bubble.

Enjoy!