cheeseboard

All hail the baked BRIE

Ever since I can remember, I have loved throwing dinner parties. The act of cooking for and serving others fills me not only with too much good food (accidently eating everything and all) but also, joy – so.much.joy!

Tonight’s dinner was really special. First, Minako and I visited Gergely at his organic farm where we were generously gifted with carrots, radishes, parsley, lettuce, lemongrass, garlic, kale and edible flowers (all organic). Next, we took a hot bath (onsen) to wind down/make us hungry. Then, we got down to business.

Minako prepared the salad while I heated the purple sweet potato (SO purple!) and coconut soup I’d made earlier and assembled a cheese platter. The platter itself is pretty self-explanatory but the baked brie, the baked brie needs highlighting.

Baked brie, using store-bought pastry is so easy you can hardly call it a recipe. Hence why I used Huffington Post’s How to Make Baked Brie Without a Recipe, “recipe” for this baby. Huffing ton suggests you slice the brie horizntally and fill it with your choice of filling (jam, chutney etc) but as per my good friend Olivier the French baker’s instructions, I left mine as is. Instead, 20 minutes into baking, I topped it with honey, chopped walnuts and fresh thyme.

The result? OISHI!

For dessert, we had my sugar-free crumble with sugar-full ice-cream. Let’s call it balancing.

Onaka Ippai! (I’m full)
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Easy Peasy Walnut Oat Crackers

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1 cup raw walnuts
1 tsp sea salt
3 raw garlic cloves
1 cup oat bran
1 tbsp dried herbs of choice (I used dried dill)
1 tbsp extra virgin olive oil
3-5 tbsp water

All hail the food processor! Ain’t she an absolute gem?!

Place the walnuts, sea salt and garlic cloves in a food processor then process to a flour-like consistency.

Add the oat bran, dried herbs and olive oil then pulse a couple of times to combine.

Add 1 tablespoon of water then pulse, water then pulse, water then pulse etc until a dough is formed.

Dump mixture onto a lined baking tray (it’ll be a tad crumbly, don’t fret – that’s how it should be)

Knead it a little – oh yeah!

Place baking paper on top of dough and using a rolling pin roll out dough to around 1/2cm thick.

Remove the baking paper and using a knife, score criss cross lines in to the dough.

Bake for 20ish minutes or until golden.

Let completely cool before breaking crackers along the scored lines.

Serve in the form of a cheeseboard because what’s life without a little contradiction. AK