It is true what Bryan Adams has taught us – “You don’t know what you’ve got ’till its gone”. For a food lover like myself, it has been way too long without a cooking facility. Six. Bloody. Months. Only during times like these you realise what you really enjoy in life –
cooking. And cheese.
Man I love cheese! This week Auste and I bought 3 tubs of goats’ cheese, five packets of mozzarella, a round of camembert and a block of gouda… We didn’t really think about the fact that cheese has an expiry date, and we’re just two small people. So with all the cheesy stuff going on, we decided to make a cheese salad.
Today I had the last day of school before the Christmas break and I asked Auste to prep all the ingredients so we could take a photo before it gets too dark. I get home, and guess what? She asks if I could help prep everything before it gets too dark!
We finished just in time for a beautiful sunset and really enjoyed the meal.
The sweetness of the caramelised apple goes very well with peppery rocket leaves. Soft and flavoursome camembert goes well with the crunchy garlic bread. All of those things combined make a really simple ‘gourmet’ dinner.
small baguette, cut into 1cm slices
1 tablespoon olive oil
2 teaspoons crushed garlic
1 tablespoon butter
2 teaspoons brown sugar
2 apples cut into wedges
handful of rocket salad
100 g camembert cheese, cut into thin wedges
1 tablespoon balsamic vinegar
optional – handful of grapes for a lighter taste
1. Brush the bread with oil and garlic and grill for a few minutes until golden. (add a touch of salt and pepper)
2. Heat butter and sugar in a pan over medium heat.
3. Add the apples and sauté for 2-3 minutes until light golden.
4. Arrange all of the ingredients onto a serving platter and drizzle with the remaining butter from the pan and a touch of balsamic vinegar.