In the food I highly appreaciate the simplicity, just as I do with my clothes and style. The best things are simple, cut to the needs of moment. Simplicity and creativity are the key to the success and happiness. Tonight I was walking home and started to miss living in Switzerland, and as today I read about the baked camembert on the food blog White Table,and thought that it would be a great treat.
As both Mireille Guilliano and Jamie Oliver in their books say – the important thing about cooking and eating is to cook according to the seasons. With camembert I bought a bag of fresh lamb lettuce and a pack of cherry tomatos, as I planned a nice salad to go with my baked cheese.
But when I reached home and inspected the frige, I found the leftovers from last night salsa and thought that it would match perfectly to the nutty taste of the lamb lettuce (called in Swiss-German: Nuessli – nut salat) and damn I was right.
one 12og camembert
handfull of lamb lettuce
leftovers of salsa (3 table spoons)
some olive oil
2 slices of the fresh bread.
how to: preheat the oven to 200C, take the cheese out of wrapping and place on the piece of silver foil, roll up the ages creating a small baking tray. Place the cheese in the oven and bake for 20-25 mins, untill nice and liquid. When ready take out, place on the plate, cut cross-wise and open the cheese. Decorate with some baked onion. In the bowl mix together washed and dried lamb lettuce, salsa add some olive oil and give a nice toss. Serve with cheese and nice slice of fresh bread.
A gueta Zaehme!