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OMG Baked Brie

11 Oct

Mmm mmm mmm! That’s the sound your friends will make when you feed them this baked brie. It’s surprisingly easy to make and tastes mind-blowingly good!

baked brie cheese - a delicious treat to serve as part of a finger food platter


one full round of brie

few sprigs thyme and rosemary

one clove garlic, finely sliced

salt and pepper to taste


Buy a full round of brie, preferably one in a wooden box as you can use this wooden box to bake it in. (See Note)

Preheat the oven to 180°C fan-forced, or 200°C non fan-forced).

Unwrap the brie, and discard the wrapper. Place the brie on a square of baking paper, enough to come up the sides of the box, and put it back into the box.

Cut a few holes into the top of the brie with a sharp knife and insert sprigs of thyme and rosemary, slivers of finely sliced garlic, and season with salt and pepper.

Cover the entire box loosely with a piece of aluminium foil and place in the oven for about 20 minutes.

This can be served in the box, or removed from the box (carefully!) and is best eaten with a knife and a fresh baguette.



You can get away with buying a cheaper brie and baking it in a small, preferably round, baking dish, by following the same baking paper and aluminum foil method.

Play around with flavours – try finely sliced sun-dried tomatoes and olives, with sprigs of oregano for a different taste.


Easy Spiced Eggplant Canapes

29 Jan

These tender juicy little bites of vegetabley goodness are really cheap and easy to make. When someone thinks of canapés, or hors d’oeuvres, eggplant is not usually the first thing that comes to mind, but these delicious little nuggets are a real surprise that will impress your guests and leave you looking like a master chef!

These little bites are delicious, cheap and easy to make

Easy Spiced Eggplant Canapes


(makes about 50 pieces)
1 eggplant, cubed
2 Tablespoons salt
2 teaspoons cumin
1 cup of plain flour
1 egg
1 Tablespoon milk
1 cup of bread crumbs

Dipping sauce:

¼ cup whole egg mayonnaise
¼ cup cream
2 teaspoons chicken stock powder
1 teaspoon cumin
2 teaspoons chopped fresh dill
1 stalk sliced spring onions
salt & pepper to taste

How to:

Dice the eggplant into bite-size pieces. Mix 2 tablespoons salt and 2 teaspoons cumin together and dust over the cubed eggplant.

Set up three bowls: place 1 cup of flour in the first bowl; make an egg wash by whisking together the egg and milk in the second bowl; and the breadcrumbs in the third bowl.

Coat each piece thoroughly in flour, then in the egg wash, then coat liberally in bread crumbs.

Heat a fry pan over a medium heat with about a 1mm layer of canola oil (or other low-flavoured oil) to cover the base of the pan. Working in batches, fry the eggplant cubes, turning frequently, until browned and crunchy all over. Remove from the pan and drain any excess oil by placing the cubes on a paper towel.

Making the sauce:

Mix all ingredients together thoroughly, reserving a tsp of the sliced shallots for a garnish.



It helps to work out a system by which you keep one hand dry and get one hand wet, otherwise the crumbing process turns into a much bigger mess than necessary! You can also use a fork to coat the pieces in egg and transfer them to the breadcrumbs to reduce the mess factor.
You can also fill a bag with flour and a bag with bread crumbs, place the pieces inside and shake well to coat. Do the breadcrumbing in smaller batches to ensure even coverage. I don’t recommend doing this with the egg wash.
These can also be made gluten free, if you substitute the flour and breadcrumbs for gluten free varieties. Orgran corn crispy crumbs make a tasty crispy coating, I found them in the gluten free section of my local supermarket. You can also leave out the milk from the egg wash for lactose intolerant guests.

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