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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