Onion Jam Stuffed Buns with Baked Camembert

I finally got a chance to post this recipe. It is another take on the flavor combination of onion soup. It is perfect for a dinner party and the holiday season coming up. Baked cheese is always a winner in our house and with our guests. You can make the onion jam a few days in advance and just keep it covered in the fridge.

Ingredients:

For the dough:
3 ½ cups of all-purpose flour
7grs of dry yeast
1 cup of milk (lukewarm)
1 tablespoon of sugar
1 teaspoon of salt
5 tablespoons of melted butter
1 egg
For the onion jam:
2 tablespoons of butter
2 tablespoon of olive oil
4 medium white onions, finely chopped
Pinch of salt
Pinch of pepper
4 tablespoons of balsamic vinegar
1/4 cup of port
2 tablespoons of sugar
3 sprigs of thyme, leaves only

Extras:

1 Camembert

Fresh thyme leaves

1 egg for the egg wash

 

Start by making the dough. Place the yeast, the lukewarm milk and the sugar in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place a pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the onion, salt and pepper. Cook for 10 minutes, stirring from time to time. You want the onions to become translucent.

After the 10 minutes have passed, turn down the heat to the lowest. Then add the port, balsamic vinegar, sugar and thyme. Keep stirring and let it cook until most of the liquid has evaporated. Taste for salt and blend it until smooth. Let it cool down.

Once the hour for the dough has passed, remove the dough from the bowl. Place it in your working area and punch it to remove the air. No need to use any extra flour. Divide the dough into 32 equal pieces.

Line a large baking tray with parchment paper. Remove the cheese from its round cardboard casing and place the cheese back in the fridge. You are going to use the casing as a mold.

Place the cheese casing in the middle of your prepared baking tray.

Grab a piece of the dough, shape it into a ball and then flatten it with the palm of your hands. Add about a teaspoon of the onion jam in the middle of the dough. Then carefully close it and shape it into a ball again. Place the stuffed ball by the rim of the cheese casing. Repeat for all of the dough. I ended up only using 24 of the balls for this, just for aesthetics as it looked more even. But you can use them all.

Cover the dough with plastic wrap and let it sit in a warm place for an extra hour to rise.

About 10 minutes before your bread is done rising, Preheat your oven to 180C/350F.

Once the hour is up, brush your stuffed rolls with egg wash. Remove the cheese casing from the tray and replace it with the camembert. Bake for 30 minutes till the rolls are golden and the cheese has melted.

Carefully slice off the top part of the rind to uncover the melted cheese. Sprinkle some fresh thyme leaves. Serve straight away and enjoy!

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Whole-Wheat & Thyme Scones with Camembert & Cranberry Compote

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I have been craving scones lately and thought that Saturday was the perfect day to make them, since we have more time to enjoy breakfast together. I saw fresh cranberries at the market for the first time this season and I was so excited to make something with them. So I served these scones with homemade cranberry compote and Camembert.

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This recipe makes 12 small scones.

Ingredients:

2 cups of whole-wheat flour

1 ½ teaspoon of baking powder

1 ½ tablespoon of honey

Pinch of salt

½ teaspoon of baking soda

4 sprigs of thyme

5 tablespoons of cold butter, chopped

¾ cup of cold buttermilk

For the cranberry compote:

2 cups of fresh cranberries

2 cups of water

½ cup plus 2 tablespoons of sugar

Extra:

1 small Camembert, 250grs

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

To make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat. Cook for about 10 to 15 minutes until the cranberries burst and the sauce thickens. Transfer it to a small bowl and set it aside to cool.

Place all the dry ingredients plus the butter and honey in the bowl of the stand mixer fitted with the paddle attachment. Mix on low speed until the butter is well incorporated. Then add the buttermilk and mix until you have an even dough.

Place the dough on your floured working area. Shape the dough into a 1 cm thick rectangle. Using a 6 cm round mold, cut 6 circles or more if you can. Then use the scraps to form extra scones. Transfer the scones to the prepared baking sheet and bake until golden, about 14 minutes.

Serve the scones while still warm with slices of Camembert and the cranberry compote. Enjoy!

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Camembert Mac & Cheese with Zoodles

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Comfort food season has started, so a Mac & Cheese recipe was in order. I’ve been eating a lot of camembert lately and this time I added it to this pasta dish. I love the creaminess it gives. I also added zoodles to have some extra texture and add a bit of veggies.

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This recipe serves 4.

Ingredients:

1 zucchini, julienned without using the core

2 medium white onions, chopped

2 cloves of garlic, minced

2 tablespoons of olive oil

3 tablespoons of butter

3 tablespoons of flour

800ml of milk

250grs of camembert, without the rinds

100gr of Gouda, shredded

300gr of the short pasta of your choice

10 sprigs of thyme

Salt

Pepper

For the crumb mixture:

½ cup of Parmesan

½ cup of breadcrumbs

5 sprigs of thyme

Salt

Pepper

 

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

In a large pot, add the olive oil. Cook the onions over medium heat for 5 minutes, until they become translucent. Then add the garlic and butter. Once the butter has melted, add the flour and keep stiring for about 3 minutes. Then add the milk and stir for about 15 minutes until it thickens.

In the meanwhile cook the pasta as instructed on the package.

Mix all of the ingredients for the crumb mixture in a bowl. Set aside.

Once the sauce has thickened, add the cheeses and whisk to incorporate them into the sauce. Once the cheeses have melted, add the thyme, salt and pepper.

Add the cooked pasta and zoodles to the sauce. Mix until they are evenly coated.

Grease an oven dish. Pour the pasta with the sauce in the oven dish. Evenly spread the crumb mixture over the top. Broil until it gets golden on top.

Serve right away.

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