All you need is a camembert, some apricot jam and a can of croissant pastry (available from Waitrose.) Plus any additional dipping implements you so desire, this time round I went for sliced apple and breadsticks.
Roll out your croissant pastry, taking off a triangle from each end. This is as much fun as you’ll ever have with canned food – you pull a tab and the pastry literally pops out!
Spread some jam over the middle section.
Pop your camembert in the middle section and wrap the pastry over the top, sealing the camembert in around the size. You can roll up your extra triangles to create regular croissants, which can be baked alongside the Cheesus.
Pop them in the oven (preheated to 180°C) for 10-15 mins.
Et voila. Cheesy gorgeousness.
I also whipped up a batch of chocolate covered strawberries, and Sara brought along her amazing courgette cake. It may sound a bit odd, but it was amazingly moist and all round scrumptious.
Today the cake fest continued, when we celebrated my cousins birthday. Mama Wood decided to tackle the Rhubarb and Rosewater Pavlova featured in Stylist a last week…
Ingredients (serves 6)
3 egg whites
200g caster sugar (or double the weight of the egg whites)
1 tbsp rosewater
400g rhubarb stems, cut into 4-5cm lengths
50g caster sugar
300ml double cream
2 tbsps runny honey, plus extra for drizzling
4 tbsps full-fat Greek yoghurt
1-2 tbsps rosewater
Preheat the oven to 100°C (gas mark ¼). Line a baking tray with baking paper. Whisk the egg whites until stiff. Add the sugar in three stages until completely combined. Whisk on high for two minutes, pour in the rosewater and whisk for a further minute.
Pile the meringue into the baking tray and use a spatula to spread out to a circle about 24cm in diameter. (You can give it a few peaks like we did to give it a bit of texture.)
Pop in the oven for 2 hours and 30 minutes. If it doesn’t lift cleanly off the baking paper, return to the oven for a few minutes. Remove and allow to cool, then transfer to a serving plate.
Lay the rhubarb, in a single layer, in a shallow pan. Add a little water then sprinkle over the sugar. Set over a medium heat, cover tightly with a lid or foil, and poach for 10 minutes. Turn off the heat and allow to chill it’s beans (or cool down.)
Whisk the cream with the honey in a large bowl until lightly whipped. Fold through the yoghurt and stir in rosewater to taste. (We added quite a bit… maybe 4 tablespoons or so.)
Mama Wood in action.
Dollop the cream and rhubarb on top of your meringue and DIG IN!
There were also quite a few other bits to tuck into, provided by various members of the family…
The birthday girl, with obligatory cupcake case in her hair.
My cousin Morgan made his very own skateboard at a workshop this week – so of course, my uncle Stu had to have a go….
With hilarious results.
There’s nothing I like more than slobbing out with friends and family.