Easy Christmas Recipes - Taming Twins https://www.tamingtwins.com/category/collections/christmas-recipes/ Recipes and Meal Planning for Busy Families Mon, 26 May 2025 13:06:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 Ferrero Rocher Cheesecake {No Bake recipe} https://www.tamingtwins.com/ferrero-rocher-cheesecake/ https://www.tamingtwins.com/ferrero-rocher-cheesecake/#comments Sun, 18 Nov 2018 19:30:44 +0000 https://www.tamingtwins.com/?p=7973

 This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a…

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 This no bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this recipe is your must-make dessert. (Includes video to show you how!)

Side angle photo of a no bake Ferrero richer cheesecake recipe on a white plate with Ferrero richer and gold sprinkles on top with dropped chocolate.

Despite my love of cheesecake recipes, until this one I had never shared a Christmas cheesecake recipe before. 

Then I came up with three in one year! The others are: 

🎄Chocolate Orange Cheesecake 🎄

🎄Baileys Cheesecake 🎄

Disclaimer: To be enjoyed at any time of the year, not just Christmas!

Why you’ll love this Ferrero Rocher Cheesecake recipe

⭐ Simple ingredients and easy no-bake method

⭐ Make ahead for convenience

⭐ Delicious and impressive enough for a special occasion

How do you make a Ferrero Rocher Cheesecake?

You make a simple biscuit base with crushed digestives and then top with deliciously light and creamy filling: whipped double cream, icing sugar and cream cheese with melted chocolate. 

Mix in chopped Ferrero Rochers, put it all together and leave to set. When the cheesecake is set, drizzle over dark chocolate, more cream and Ferraro Rochers. So easy and delicious.

That’s it!

Ferrero Rocher Cheesecake Ingredients Notes

For the base:

  • Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
  • Digestive biscuits – These crush up well

For the cheesecake:

  • Milk chocolate – Broken into pieces
  • Double cream – See tips below on the required whipping consistency
  • Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
  • Icing sugar – This will need sifting
  • Ferrero Rocher – Or other hazelnut chocolates 

To decorate: 

  • Milk chocolate – Broken into pieces. I love this kind of chocolate
  • Ferrero Rocher – 12 individual chocolates
  • Edible gold sprinkles – Optional
Side angle close up of a no bake Ferrero richer cheesecake recipe on a white plate with Ferrero richer and gold sprinkles on top with dropped chocolate.

Tips for making a Ferrero Rocher Cheesecake

Consistency

The consistency of this cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.

Whipping the cream

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.

Sift the icing sugar 

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

Type of tin

The recipe is for a 7″ tin which is also DEEP (this is the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.

If it’s too runny

Ferrero Rocher Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.

To make ahead

Prepare the cheesecake up to the end of step 4. Keep it in the fridge in the tin for up to 2 days. When you’re ready to serve, or up to 2 hours before, finish the cheesecake as per the final steps.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen? 

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

More festive desserts…

FAQs

Is this recipe gluten free?

Unfortunately not. There is gluten contained in Ferrero Rocher chocolate. You could swap the biscuits and chocolates for gluten free alternatives though.

What’s the best way to remove the cheesecake from the tin?

Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).

Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Are cheesecakes made with real cheese?

Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A Ferrero Rocher Cheesecake on a plate from the side, with a biscuit base, thick layer or cream and chocolatey topping.
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Ferrero Rocher Cheesecake {No Bake Recipe}

This No Bake Ferrero Rocher Cheesecake is SO easy and delicious. Made with melted chocolate and cream cheese on a biscuit base, this is your must-make dessert!
Course Dessert
Cuisine Family Food
Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 874kcal
Author Sarah Rossi

Ingredients

For the base:

  • 200 g Digestive biscuits Crushed
  • 100 g Unsalted butter Melted

For the cheesecake mixture :

  • 300 g Milk chocolate Broken into pieces
  • 500 ml Double cream At room temperature
  • 500 g Full-fate cream cheese At room temperature
  • 75 g Icing sugar
  • 250 g Ferrero Rocher Or other hazelnut chocolates

To decorate:

  • 100 g Milk chocolate Broken into pieces
  • 12 Ferrero Rocher Or other hazelnut chocolates
  • Edible gold sprinkles Optional
Metric – Imperial

Instructions

  • Combine the crushed biscuit with the melted butter and press into the tin.
  • Melt the 300g/11oz of milk chocolate for the cheesecake in a microwavable bowl in the microwave in 30-second bursts (mixing well after each burst, even if it doesn’t look like it needs it). Alternatively, melt the chocolate in a small heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water, and stir occasionally until the chocolate melts). Set the melted chocolate aside for 5 minutes until it cools to room temperature.
  • Pour the double cream into a large clean bowl, add the cream cheese and icing sugar and beat until very stiff and thick (use an electric hand whisk if you have one). It’s ready when it’s the consistency of ice cream.
  • Add the cooled melted chocolate and crushed hazelnut chocolates and beat until well combined. Spoon the cheesecake mixture on top of the biscuit base, smoothing the top, and transfer to the fridge for 4 hours (or longer) to set.
  • Remove from the fridge, run a knife around the edge of the tin and gently push the cheesecake out (if it’s a loose-bottom type, you can sit it on a glass or can and gently push the sides of the tin downwards to help).
  • Melt the remaining chocolate (using the method explained above) and drizzle over the cheesecake. Top with the remaining hazelnut chocolates. Add sprinkles if you fancy.

Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave
Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent
Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using
Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream
Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake
Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin
Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate

Nutrition

Calories: 874kcal | Carbohydrates: 52g | Protein: 9.5g | Fat: 69.2g | Saturated Fat: 37.3g | Sodium: 720mg | Fiber: 1.4g | Sugar: 42.4g

The post Ferrero Rocher Cheesecake {No Bake recipe} appeared first on Taming Twins.

]]> https://www.tamingtwins.com/ferrero-rocher-cheesecake/feed/ 31 Roast Potatoes {Best Ever Easy Recipe!} https://www.tamingtwins.com/easy-roast-potatoes/ https://www.tamingtwins.com/easy-roast-potatoes/#comments Mon, 28 Nov 2022 14:45:29 +0000 https://www.tamingtwins.com/?p=18006

Everyone needs a go-to Easy Roast Potatoes recipe. This is the ultimate guide to getting the best results from our…

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Everyone needs a go-to Easy Roast Potatoes recipe. This is the ultimate guide to getting the best results from our beloved roasties, which is simply crispy on the outside, fluffy and creamy on the inside, and lots of flavour.

Our most treasured side dish can also be made ahead of time for extra convenience. All of the tips are here!

Close up of a bowl of delicious golden roast potatoes. This is an easy recipe.

Oh the roasted potatoes pressure, WILL THEY BE CRISP AND GOLDEN AND DELICIOUS?!

I am here to reassure you that easy Roast Potatoes are simple and fuss-free when you know how.

This guide will take you through the whole process – which potato variety to choose, how to par boil them, how much oil to use and how to get that subtle but oh-so delicious seasoning.

When it comes to perfect roast potatoes, less is more. We’re adding just 3 staple ingredients to ours – sunflower oil, onion granules and sea salt – for the most classic and delicious side dish that goes with everything. 

And one more thing
 getting crispy roast potatoes is easy but it’s not quick.

It takes about 1 hour 30 minutes in total so make sure to leave yourself time. This is also why using my make-ahead hack works so well if you’ve got a special meal coming up.

Once you’ve perfected these little delicacies, you’ll be roasting them up with your eyes closed next time!

Why you’ll love this Easy Roast Potatoes recipe

⭐ Ideal for getting prepared for a big dinner

⭐ Crispy, fluffy and delicious

⭐ Simple, inexpensive produce

Big close up of a bowl of golden, crispy roast potatoes.

Sarah’s Notes on the Recipe:

Fun fact: I worked out recently that I have probably roasted over 1,000 batches of potatoes in my lifetime. (I know, what an achievement..)

This definitely makes me qualified to share my top tips and advice!

Top 3 pieces of roasted potato advice I can give you:

⭐ Cook them in oil that’s very hot

⭐ Use the right type of potatoes (see below!)

⭐ Part bake them the day before if you’re worried about oven space on the day of a big meal (Christmas Dinner I’m looking at you!)

If you want to Make in advance…

If you didn’t know you could prepare roast potatoes ahead of time, I am here to tell you that not only is it 100% possible, it’s a vital shortcut when it comes to taking away the stress of cooking a big dinner all at once! 

The recipe at the bottom of the page outlines exactly how to make easy Roast Potatoes ahead of time, with a few different preferred options. You can either: 

  1. Prepare the roasties the night before by part-roasting them (this means all you have to do is finish them off in the oven before you serve them up).
  2. Prepare them the night before WITHOUT part-roasting them (this means getting them to the point where you could put them in the oven, pop them in the fridge instead, then all you have to do is roast when you’re ready to).
  3. Prepare them further in advance and freeze them (you can get them to the point where they’re ready to roast, but freeze them instead, until it’s time and then you can defrost them and cook as normal. 

*Details for each method are below.

Easy Roast Potatoes Ingredients Notes

Easy Roast Potatoes recipe ingredients all laid out on a counter.
  • Potatoes – Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster
  • Sunflower oil – For that classic flavour that isn’t overpowered, this is my choice of oil (yes, even at Christmas). However, if you’d rather something with more flavour, you could try duck or goose fat or beef dripping. (Don’t use olive oil as it doesn’t work well at a very high heat)
  • Onion granules – This adds a subtle but delicious flavour
  • Sea salt – You’ll need a good sprinkling of this to season effectively

How to make Roast Potatoes

Recipe for how to make roast potatoes step 1.

1. Peel and chop the potatoes, then boil them for about 10 minutes. Drain and allow to dry and cool.

Recipe for how to make roast potatoes step 2.

2. In the pan, add more oil, onion powder and salt to the potatoes. Shake with the lid on.

Recipe for how to make roast potatoes step 3.

3. Preheat the oven to 200℃ and heat a tray of oil until it’s very hot. Pour the potatoes into hot oil quickly and coat with oil.

Recipe for how to make roast potatoes step 4.

4. Cook until golden and crispy (approx 1hr 15 mins in total). OR part-roast (like above) them if you’re making ahead.

Hint: Don’t parboil for too long or they will fall apart. When they’re a little cooked but still have some resistance when a knife goes through is good.

POTATOES!

Choosing the variety of potato for your roasties will make ALL the difference to the end result.

Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out. 

Find out more about which kind of potato is good for what on the Love Potatoes website.

Top tips

Shape

I like to cut the potatoes lengthways as I feel this gives one lovely flat crispy side as there’s more surface area to touch the pan.

Timings

If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer. 

Keep an eye on your potatoes when they’re boiling as if they are cut a bit smaller they may take less than 10 minutes boiling time – they shouldn’t start to fall apart.

Disposable foil trays

I wouldn’t usually advocate using single use items but if you want to make these for a big day or event, disposable foil trays are so handy to save on washing up and also transporting food from place to place!

More potato recipes…

FAQs

What type of oil is best for roast potatoes?

There is always lots of talk about using duck fat or goose fat for roasties but, controversially, I personally find these too strong in flavour.

I feel that roast potatoes should be a supporting act, and not over power every flavour on the plate. So for that reason, I like to use sunflower oil as it’s fairly flavourless and perfect for heating to a very high heat.

What should I serve with Roast Potatoes?

The world’s your oyster here. Obviously all roast dinners and Yorkshire Puddings, and specifically my Slow Roasted Shoulder of Lamb, Slow Cooker Roast Beef, Slow Cooker Roast Gammon, Slow Cooker Roast Chicken and Slow Cooker Chicken Casserole too. Anything British and traditional!

Do Roast Potatoes freeze well?

If you’re planning to freeze them for another day, I would recommend getting them to the point where they’re ready to roast, but then freezing them, and later you can defrost them and cook as normal. 

This method would have better results than, say, if you cook them first or if you have leftovers you don’t want to throw away. 

That said, I would never let them go to waste if they’re cooked. Freeze them and reheat them (covered) on another day. They may be a little drier but will still be delicious. 

Alternatively, bash them up a bit and fry in oil for a ‘Bubble and Squeak’ style feast.

Is it really necessary to boil the potatoes before roasting?

Definitely! This way we get the right texture of soft in the middle and crispy on the edges.

They would take ages if we didn’t take this step, and the results would most likely be a tough, overdone outer edge and a dry inside. 

It’s certainly worth the extra 10 minutes of cooking to get that fluffiness:crunch ratio!

Are roast potatoes gluten free?

Yes, potatoes are naturally gluten free, as are the other ingredients in this recipe.

Do I need to line the tin?

This is one recipe where it’s best to work with the heat from the tin to get the best colourful and crispy results!

Can I make roast potatoes in an air fryer?

Yes you can! Follow my Air Fryer Roast Potato recipe here to see how.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Roast Potatoes straight out of the oven.
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Roast Potatoes {Best Ever Easy Recipe!}

If you’re all about simple perfection, follow this recipe perfect Roast Potatoes, which gives tips and tricks to getting the ultimate results from our beloved roasties. Here’s how to make them ahead too for extra convenience. 
Course Side Dish
Cuisine Family Food
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 422kcal
Author Sarah Rossi

Ingredients

  • 1.5 kg White potatoes (I like Maris Piper or Kind Edward) Peeled and cut in half of thirds (size dependent)
  • 150 ml Sunflower oil
  • 1 tbsp Onion granules
  • 1/2 tsp Sea salt
Metric – Imperial

Instructions

HOW TO MAKE IN REAL TIME:

  • Preheat your oven to 200℃/400°F fan, 220℃/425°F or Gas Mark 7.
  • Put the potatoes into a saucepan pan of cold salted water, pop on the lid, bring to the boil and cook for 10 minutes, until just starting to soften.
  • Meanwhile, pour 60ml (about 4 tablespoons/quarter of a cup) of the oil into a large roasting tray (or disposable foil tray) and place in the oven to heat up.
  • Drain the potatoes and put back into the hot saucepan to dry for about 5 minutes.
  • Add the remaining oil to the potatoes, along with the onion granules and sea salt. Put the lid back on the pan and give them a really good shake.
  • Carefully tip the potatoes into the hot oil in the tray. The oil should be so hot that when you drop the first potato in you can hear it bubbling. Toss quickly until they are well coated (so the oil doesn't have time to cool) and roast in the oven for about 1 hour until golden and crispy all over (I always allow at least 1 hour 15 minutes).

OPTIONS IF YOU’RE MAKING AHEAD


    The day before (WITH part-baking)

    • Follow the method above, but only bake for 45 minutes-1 hour. They should be almost done but not quite crispy enough to serve. Leave to cool, cover and place in the fridge overnight.
    • To finish them off the following day, cook for 15-30 minutes until golden and crispy (this can take a while as the potatoes will be cold from the fridge).

    The day before (WITHOUT part-baking)

    • Follow the method above until the end of step 5 (do not heat the oil at step 3). Leave to cool, cover and place in the fridge until you're ready to roast. Heat the oil as per step 3 and follow the rest of the method.

    Making ahead TO FREEZE (no part-bake)

    • Follow the method above until step 5 (do not heat the oil at step 3). Put the potatoes on a tray lined with baking paper and freeze uncovered, making sure the potatoes are not touching for at least 1 hour. Once they have hardened, you can transfer them into a freezer-safe container (this extra step might seem annoying but it stops the potatoes sticking together.) You can keep them frozen for up to 1 month. Defrost them overnight in the fridge, heat the oil as per step 3 and follow the rest of the original method.

    Notes

    Cooking time:
    • If you’re cooking the potatoes after they’ve been in the fridge, the cooking time may be a little longer than normal as the potatoes will be cold.
    • If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer. 
    • Keep an eye on your potatoes when they’re boiling as if they are cut a bit smaller they may take less than 10 minutes boiling time – they shouldn’t start to fall apart.
    • In the US, Russet Burbank are often considered the closest alternative to Maris Piper.
    Shape: I like to cut the potatoes lengthways as I feel this gives one lovely flat crispy side as there’s more surface area to touch the pan.
    Servings: This recipe would feed roughly 6 people, depending on how many people have each and whether some are children.

    Nutrition

    Calories: 422kcal | Carbohydrates: 45.5g | Protein: 5.1g | Fat: 23.3g | Saturated Fat: 2.8g | Sodium: 970mg | Fiber: 5.2g | Sugar: 2.3g

    The post Roast Potatoes {Best Ever Easy Recipe!} appeared first on Taming Twins.

    ]]>     https://www.tamingtwins.com/easy-roast-potatoes/feed/ 16     Baked Camembert {The Ultimate Guide!} https://www.tamingtwins.com/baked-camembert/ https://www.tamingtwins.com/baked-camembert/#comments Tue, 24 Oct 2023 09:30:00 +0000 https://www.tamingtwins.com/?p=24007

    What a time to be alive, when Baked Camembert exists. Creamy melted cheese is one of life’s greatest pleasures. Bread to…

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    What a time to be alive, when Baked Camembert exists. Creamy melted cheese is one of life’s greatest pleasures. Bread to dunk and now we’re talking.

    Ready in about 20 minutes and so simple, BUT there are things you should know to make it perfect – my ultimate guide is here to help!

    A baked round of camembert inside a wooden case, on a table with toasted bread at the side. Honey and thyme drizzled on top.

    Anyone else’s mouth start to water at the mere thought of Baked Camembert? 

    Its comforting thick gooeyness and delicious unmistakable flavour make this the food of the gods and perfect as the days get colder and darker.

    Maybe this is why we often save it for Christmas?! But while I have never been known for letting camembert pass me by over the festive holiday, it is also perfect for any other time of year too. 

    Whether you’re trying to impress guests or want to treat yourself to a fancy teatime dipping, this French favourite is here for you.

    In case you don’t already know, baking camembert is ridiculously easy, but if you’re going to do something properly, THIS is the dish that deserves to be right, so get the very best out of it with the tips below (you will need 5 INGREDIENTS ONLY!)

    Why you’ll love this Baked Camembert recipe

    ⭐ Perfect as a crowd pleasing centrepiece

    ⭐ Decadent but simple to make

    ⭐ Delicious treat for dipping or spreading

    A baked camembert cheese with a hand dipping French crunchy bread into it as it oozes.

    How we came up with this recipe

    While most people know what camembert is (a creamy cheese from Normandy that’s soft in the middle with a ripened outer-edge), if you haven’t oven-baked it before you might not know exactly what to do with it.

    And if that’s the case, you are missing out on what makes this unique cheese an absolute dream!

    Let’s rectify that here.

    This is a classic version of one of my favourite winter side dishes – baked camembert with honey and garlic. 

    This recipe is my go-to, but I am very happy to say there are plenty of variations with different toppings and I have given some ideas of these further down.

    A round wooden board with sliced, toasted French bread on top with a round of baked camembert cheese.

    What else you need to know about Baked Camembert Cheese

    The smell

    Some people are put off by the smell.

    YES, camembert can be pretty stinky when you buy it, but don’t worry it’s no reflection on the flavour and the pong disappears a lot once it’s been cooked. 

    If you’re not baking this straight away, it might be best to wrap it well and pop it in a lidded Tupperware in the fridge to contain the smell. 

    The packaging

    Some brands sell the camembert packaged in its own box for you to bake it in, but don’t worry if yours hasn’t. There are tips below on how to get around this. 

    You can also use your own little camembert ramekin for the oven, which comes in handy and is very cute.

    Whatever you put it in, make sure there isn’t much room around the edge of it as it melts and you will end up with a cheesy puddle!

    Ingredients

    Ingredients for baked camembert laid on a counter. A bottle of honey, uncooked camembert. salt, garlic and thyme.
    • A whole camembert wheel – These are usually about 250g
    • Fresh garlic cloves – You’ll need about 2
    • Runny honey – This really adds something so please do use
    • Fresh thyme – The leaves only
    • Sea salt

    How to make Oven Baked Camembert

    A camembert wheel next to its wooden box, on top of its wrapper, on a white surface.

    1. Unbox and unwrap the cheese, then return to the box (see notes if it doesn’t have a box!)

    A round of camembert cheese with criss-cross pattern scored into the rind.

    2. Score the cheese with a sharp knife into diamonds.

    An uncooked round of camembert cheese with slices of garlic pressed into the scored criss cross lines in the rind.

    3. Slice the garlic and press it into the cuts of the cheese.

    An uncooked camembert wheel with scored lines, with garlic slices, honey drizzled over and fresh thyme leaves sprinkled on top.

    4. Drizzle over honey, thyme leaves and salt. Bake as per the recipe at the bottom of this page.

    Hint: It is ready when it is turning golden on top and very soft underneath. Be careful not to overcook!

    Alternative Baked Camembert toppings

    • Nuts
    • Dried cranberries
    • Hot honey (honey and dried chilli flakes)
    • Olives
    • Chutney (I like caramelised onion chutney)
    • Crispy bacon bits
    A collage of images showing six baked camembert cheeses, each with different topping. One with nuts. One with cranberry. One with honey and chilli. One with olives. One with chutney. One with bacon.

    Storing leftover camembert

    In the fridge This will keep for a good amount of time in the fridge (maybe even up to 1-2 weeks). Just make sure the colour, texture and smell are as it was before using.

    It will be fine to reheat the camembert once more, but make sure you do this carefully or it will dry out and become flavourless. See more details below about reheating it.

    In the freezer Hard cheeses with less moisture freeze fine (like cheddar), but as camembert has lots and is fairly delicate, it doesn’t lend itself to freezing well. It can dry out and the texture will alter. 

    That said, if you do choose to freeze it rather than waste it, make sure you wrap it VERY well (so everything in your freezer doesn’t taste of cheese!) and then pop it in a sealed storage bag too. 

    Defrost it again in the fridge overnight and for best results, cook it.

    Top tips

    ⭐ Choosing your camembert 

    Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind. If it has bare edges the cheese will just escape!

    There is no particular brand you need to choose. They should all be delicious. Use a large size if you prefer, but please note it will need cooking for longer. 

    ⭐ If your cheese doesn’t have a box

    No problem. Here’s how to bake a camembert without a box:

    1. Remove any packaging, wrap it in a layer of baking paper or tin foil to make a tight parcel.
    2. Sit it onto a baking sheet.
    3. Bake as per the recipe.
    4. Alternatively, use a similar-sized dish if you have something suitable.

    ⭐ Sit at room temperature

    The cheese will taste better if you bake it from room temperature, rather than straight from the fridge (an hour or two should be OK). This allows the full flavour to come through.

    ⭐ Garlic

    Halve the garlic or omit entirely if you don’t like it. If you are using it, peel and trim the end from each clove and then cut into thin slices. 

    An extra tip: Remove the central green shoot if there is one. This makes it more digestible!

    ⭐ Thyme

    You could use finely chopped rosemary here if you prefer but do make sure you use fresh of whichever you choose, as dried just doesn’t have enough time/liquid to cook and soften in this recipe.

    Strip the leaves from the thyme stalks first.

    ⭐ What to serve with Baked Camembert 

    Fresh bread or crackers. Breadsticks or crudites. Serve it on its own or as part of a Christmas banquet or dinner party starter. 

    Other accompaniment ideas are Prawn Cocktail Canapés, Smoked Salmon Canapés, Sausage Rolls, Brie and Cranberry Bites, Slow Cooker Ham or a charcuterie board.

    Don’t forget Puff Pastry Mince Pies for dessert!

    FAQs

    Which type of camembert do I need to bake?

    Any brand is fine. Most camembert sold in supermarkets are French, but there are now lots of UK makers of this kind of cheese.

    You can get either pasteurised or unpasteurised.

    Unpasteurised is traditionally how it was made and is said to be stronger in flavour, but increasingly safety standards have meant pasteurised is the go-to choice.

    It’s down to personal choice though, so go with what you’d prefer. (Pasteurised if you’re planning to reheat it.)

    Is this the same as baked brie?

    No, they’re completely different cheeses! They do have characteristics in common though. Both have an edible rind, come from northern France, are made with cows’ milk and are creamy. 

    Brie is milder in flavour and has a higher cream content, Camembert has a more intense, earthy flavour and is denser in texture.

    Personally, I like my brie at room temperature and camembert melty and baked, but that’s just my choice.

    How do I bake brie?

    You can follow this recipe for brie too, or you can bake it with just herbs on top. So that’s 15-18 minutes at 180C.

    Does it matter what size the camembert is?

    This recipe’s timings and quantities are for an average-sized camembert (250g), so if your cheese is smaller or larger, you will have to adjust the timings accordingly. 

    Be careful here. You don’t want to overcook it or it will dry out.

    Can baked camembert be reheated?

    Yes, as long as you’re using pasteurised camembert, you can reheat it once if you have any left over from your initial bake (this might not EVER be a thing!) 

    To reheat, make sure you do it gently in the microwave (check it every 10 seconds). As soon as it’s melting, it’s OK to use (don’t overdo it!)

    I have to say, I wouldn’t recommend though as it can become quite dry and not a patch on the first cook.

    Alternatively, you could toast in between bread for a yummy toastie, or add it to pasta or a pie. There are lots of options.

    Why is my baked camembert lumpy?

    This might be because you have baked it for too long, unfortunately.

    There is a window to get this right, and if you cook it for too long, the texture doesn’t get looser as you might imagine. It gets drier and lumpier.

    Should baked camembert smell?

    Camembert does smell and sometimes it’s like sweaty feet! 😬 Try not to let it put you off. Keep it wrapped well in an airtight container when storing.

    When it’s been baked, the whiff isn’t quite as offensive (and you don’t notice it as much when you’re distracted by its deliciousness!)

    Is camembert suitable for vegetarians?

    Some brands do not recommend this for vegetarians because it may have traces of animal rennet. However, some don’t, so it’s worth checking the packaging or brand specification first. 

    There are also now vegan camembert alternatives on the market that are dairy free.

    Can I eat the rind of a camembert?

    Yes! The ripened outer layer is perfectly edible and safe, and some swear by it enhancing the overall flavour and enjoyment. The same goes for brie too.

    Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

    Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

    A close up of a camembert wheel with honey and thyme and garlic on top.
    Print

    Baked Camembert {The Ultimate Guide!}

    This is the ultimate foolproof recipe for Baked Camembert. Rich, gooey and flavour-packed cheese with a hint of honey, garlic and thyme. Simply divine.
    Course Main Course, Side Dish, Snack, Starter
    Cuisine Family Food
    Prep Time 2 minutes
    Cook Time 18 minutes
    Total Time 20 minutes
    Servings 4
    Calories 134kcal
    Author Sarah Rossi

    Ingredients

    • 1 Camembert round About 250g
    • 2 Garlic cloves Peeled and thinly sliced
    • 1 tbsp Runny honey
    • 2 tsp Fresh thyme Leaves only
    • 1/2 tsp Sea salt
    Metric – Imperial

    Instructions

    • Preheat the oven to 180℃ fan/200℃/400F Gas Mark 6.
    • Open the camembert box and peel away the paper wrapper that the cheese is stored in. Return the cheese to the base of the box (if it doesn’t have a box, see notes!)
    • Using a sharp knife, score the top of the cheese and poke the garlic into the cuts.
    • Drizzle over the honey, fresh thyme and salt.
    • Sit the box on a baking sheet and put into the oven for 15-18 minutes or until the cheese is turning golden on top and is very soft within.
    • Serve immediately.

    Notes

    Camembert cooking time: The size of cheese may change cooking time
    If your cheese doesn’t have a box: Remove any packaging, wrap it in a layer of baking paper or tin foil to make a tight parcel before sitting in onto a baking tray and baking as per the recipe
    Type of camembert: Any brand is fine. You can get either pasteurised or unpasteurised, and I would recommend pasteurised if you’re planning to reheat it. Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind or it will melt everywhere
    Room temperature: The cheese will taste better if you bake it from room temperature, rather than straight from the fridge (an hour or two should be OK)
    Garlic: Halve the garlic or omit entirely if you don’t like it. Remove the central green shoot if there is one
    Thyme: You could use finely chopped rosemary here if you prefer but do make sure you use fresh of whichever you choose, as dried just doesn’t have enough time/liquid to cook and soften in this recipe
    Reheating: As long as you’re using pasteurised camembert, you can reheat it once
    Storing: Wrap it well in and then store inside an airtight container in the fridge to diffuse the smell in the fridge. This type of cheese doesn’t lend itself well to freezing
    Serving suggestions: Toasted French bread for dipping, or crackers or breadsticks. It works well as part of a charcuterie board and with fruit and nuts on the side
    Alternative toppings: Nuts, dried cranberries, chilli flakes, olives, chutney, crispy bacon bits
    Vegetarian: Check the packaging. Many camemberts are NOT suitable for vegetarians
    Nutritional value: The values in this recipe are based on 4 people sharing the camembert. It does not include any additional sides, like bread. Adjust accordingly for your servings per person

    Nutrition

    Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9.6g | Saturated Fat: 6g | Sodium: 1120mg | Fiber: 0.1g | Sugar: 2.7g

    The post Baked Camembert {The Ultimate Guide!} appeared first on Taming Twins.

    ]]>     https://www.tamingtwins.com/baked-camembert/feed/ 5     Smoked Salmon Canapés https://www.tamingtwins.com/smoked-salmon-canapes/ https://www.tamingtwins.com/smoked-salmon-canapes/#respond Thu, 01 Dec 2022 10:30:00 +0000 https://www.tamingtwins.com/?p=18061

    These classic Smoked Salmon CanapĂ©s are super quick but impressive nibbles to include in a party buffet or as a…

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    These classic Smoked Salmon CanapĂ©s are super quick but impressive nibbles to include in a party buffet or as a festive starter. You can make them ahead of time too – ideal for when you’re busy cooking a main course in the kitchen.

    A serving board filled with squares of Smoked Salmon Canapés.

    Please tell me I’m not the only one who loves festive nibbles and appetisers as much, if not more, than the main course?!

    This recipe is definitely one that ticks all the boxes. It’s also perfect if you’re looking for an easy make-ahead smoked salmon starter. 

    You can serve these Smoked Salmon Canapés up for a celebration when hosting guests at just about any time of year.

    They’re a little bit special, but thankfully still super simple, zero-faff and quick to make.

    Why you’ll love this Smoked Salmon CanapĂ© recipe

    ⭐ Decadent and impressive

    ⭐ Low cost and easy to make

    ⭐ Can be made ahead to save time

    Perfect party food on a serving board. Smoked Salmon Canapés topped with creme fraiche and dill.

    About this smoked salmon starter

    These Smoked Salmon CanapĂ©s work well for so many reasons, and they don’t involve searching high and low for special ingredients, as most supermarkets sell everything in the recipe. 

    The saltiness of the salmon and creaminess of the crĂšme fraĂźche are so delicious together and the presentation is simple yet special.

    This recipe makes about 4 nibbles per person, but just scale up the ingredients if you’re feeding a crowd.

    Other easy starters to make ahead

    ⭐ Baked Camembert ⭐

    ⭐ Prawn Cocktail CanapÚs ⭐

    ⭐ Brie & Cranberry CanapÚs ⭐

    ⭐ Smoked Mackerel PatĂ©  ⭐

    ⭐ Roasted Butternut Squash Soup ⭐

    Ingredients for smoked salmon canapes laid out on a counter top.

    canapés with Smoked Salmon Ingredients

    • Wholemeal or granary bread – From an 800g loaf
    • Salted butter – Room temperature so it’s spreadable
    • Smoked salmon – Any type (especially if it’s on special offer!) is fine
    • CrĂšme fraĂźche – Half fat or full fat is fine
    • Horseradish sauce – The type in a jar
    • Fresh dill – If you can’t fine this, you can leave it out
    • Freshly ground black pepper

    How to make smoked salmon on brown bread canapés

    Slices of buttered brown bread on a chopping board for step 1 in the recipe for Smoked Salmon Canapes.

    1. Butter the bread and cut into small squares.

    Squares of buttered brown bread to make Smoked Salmon Canapes.

    2. Cut the bread into bite-sized squares and add onto a serving plate.

    Creme fraiche in a bowl to put on top of Smoked Salmon Canapes.

    3. Mix the crĂšme fraĂźche with horseradish sauce to taste.

    Smoked Salmon Canapes on a plate being topped with salmon and creme fraiche.

    4. Add strips of salmon to each canapé and dollop the crÚme fraßche on top. Finish with dill and pepper.

    Substitutions

    • Toppings: If you have any guests who don’t like smoked salmon, you can be as inventive as you like with the canapĂ© toppings. You can add meat or make them vegetarian.

    Leftovers

    In the freezer Leftover bread can be frozen for another nibbles day!

    Recipe Tip

    Mix the horseradish and crĂšme fraĂźche to taste. I always start with a teaspoon and add more if needed.

    If you don’t like horseradish at all, replace it with lemon juice.

    FAQs

    Do I need to use brown bread?

    No, you can use other dense bread, like a rye or sourdough. Anything that holds its shape well so you can make it a couple of hours in advance without it going soggy.

    Other types of breads will need to be made within about 30 minutes of serving or I’ve found they can go soggy.

    Can I make these in advance?

    You can make these up to 2 hours ahead of when you want to serve them (minus the sauce).

    Just follow the recipe up to point 3, make the sauce and keep it and the canapés in the fridge. Then add the sauce and herbs just before serving.

    You can also stir up the sauce the night before serving to save one job on the day!

    Are these gluten free canapés?

    Just swap out the bread for gluten free bread and they are.

    Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

    Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

    Perfect party food on a serving board. Smoked Salmon Canapés topped with creme fraiche and dill.
    Print

    Smoked Salmon Canapés

    A delicious starter or decadent nibbles when entertaining, these easy Smoked Salmon Canapés are simple yet impressive. Even better, they can be made ahead of time for convenient serving.
    Course Snack, Starter
    Cuisine Family Food
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6
    Calories 350kcal
    Author Sarah Rossi

    Ingredients

    • 200 g CrĂšme fraĂźche
    • 1.5 tsp Horseradish sauce See notes
    • 6 Slices of wholemeal/granary bread From 800g loaf
    • 75 g Salted butter At room temperature
    • 150 g Sliced smoked salmon

    To serve:

    • Fresh dill Chopped
    • Freshly ground black pepper
    Metric – Imperial

    Instructions

    • Mix the crĂšme fraĂźche with the horseradish sauce in a small bowl and set aside.
    • Butter the bread and cut off the crusts. Cut each slice into quarters.
    • Cut the salmon into small strips and sit a bite-sized piece on top of each of the squares of buttered bread.
    • When you're ready to serve, spoon a little of the sauce on top of each piece of salmon and top with fresh dill and black pepper.

    Notes

    Smoked salmon: You can buy any that you prefer or your budget allows. Offcuts is ok. You can also buy ahead when it’s on special offer and freeze. Allow to defrost in the fridge before making the canapĂ©s
    Bread: If your bread is smaller than a 800g/1.7oz loaf you may need to use more slices. You can also choose another type, such as rye or sourdough if you prefer
    Horseradish: Mix this with the creme fraiche according to your taste. I start with a teaspoon and add more if needed. If you don’t like it at all, replace it with lemon juice
    CrĂšme fraĂźche: Half fat or full fat is fine
    How to make these ahead of time: Make them up to 2 hours before you want to serve them, minus the sauce. You can make the sauce the night before and refrigerate to save more time
     

    Nutrition

    Calories: 350kcal | Carbohydrates: 15g | Protein: 10.2g | Fat: 27.1g | Saturated Fat: 16.2g | Sodium: 1370mg | Fiber: 2.5g | Sugar: 2g

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