Honey-baked cheese
SERVES 6 AS A SNACK
“Melting, gooey, sticky and dippable, baked white-mould soft cheese only needs crusty slices of bread as an accompaniment,” says Hammond.
250 gm brie-style cheese
1-2 tbsp honey
2 thyme sprigs
1 bay leaf Truffle shavings (optional) Sourdough baguette, sliced
1 Pre-heat oven to 190°C (170°C fan-forced).
2 Place cheese on a 30cm square of baking paper on a baking tray. Drizzle cheese with honey and top with thyme and bay leaf. Bring the sides of paper to the centre and loosely fold into a parcel, ensuring the paper doesn’t touch the top of the cheese. Bake for 10 minutes or until cheese is bubbling.
3 Transfer to a serving board or plate. Top with truffle shavings, if using, and serve with crusty bread.
Citrus, olive oil and cardamom cake
MAKES A 22CM ROUND CAKE
“We are spoiled for choice when it comes to extra-virgin olive oil on the Mornington Peninsula. It is a wonderful ingredient for when you’re baking cakes, as it produces moist results with a good keeping quality,” says Fiona Hammond. Pictured 113
2 oranges (about 160gm each), plus
1 extra for finely grated zest
3 eggs
75 gm raw caster sugar, plus
2 tbsp extra
75 gm honey
160 ml extra-virgin olive oil, plus extra for brushing
130 gm plain flour or fine semolina
80 gm khorasan flour or almond meal
This story is from the March 2021 edition of Gourmet Traveller.
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This story is from the March 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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