Baked Camembert with Blackberry Jam and Thyme

If you're a cheese lover, you will love how easy it is to make this flavorful baked Camembert. Did I eat the whole thing myself? In one sitting? Yes, yes I did. Did I feel a bit ugh afterwards because I ate too much? Yes, but you know as the old and wise saying goes: no ragrets.

All you have to do before you pop this cheese into the oven and patiently await the melting to commence, is to take the cheese, slice it lightly so you can rub in the seasonings and top it with a delicious blackberry jam and balsamic vinegar mixture. Prepare your favorite gluten free bread and/or fruit to dip it into the melted cheese (pears go really well) and enjoy the feast!

Let's bake this cheese!

Ingredients:

1 Camembert cheese (250 gr)

2 tsp blackberry jam

1 tsp thyme

1 tsp balsamic vinegar

pepper

fresh blackberries and pomegranate seeds

gluten free bread

Instructions:

1. Take the Camembert out of its box and unwrap it. Place some baking paper into the wooden box the cheese came in, and then place the cheese back inside it. Take a sharp knife and slice small diamond shapes into it.

2. Take the thyme and pepper and rub them into the little diamond shape cuts in the cheese.

3. In a small bowl mix the blackberry jam with balsamic vinegar and scoop the mixture on top of the cheese. If you have any fresh blackberries, feel free to add them as well.

4. Bake at 180 degrees Celsius for 12-15 minutes.

5. If you have fresh berries at hand you can add them on top, along with pomegranate seeds.

6. Serve immediately with your favorite gluten free bread. Bon Appetit!

Roasted Beet Pink Hummus

This pink hummus is sure to brighten up any party, even if it's a foodie party you're making just for yourself! This hummus is different from the traditional recipes in a couple of ways - the first one is, of course, the intense pink color. This is due to the baked beets we've added, which give the hummus a slightly sweet undertone as well. Another difference from the traditional recipes is the complete and utter lack of tahini, also known as sesame paste. The reason that I've omitted this is that I simply didn't have any tahini available at the time of making this recipe. However, I've found an easy substitute ingredient that I use in my hummus makes very often, and that is good old plain yogurt. It ensures that the hummus is very creamy and light!

Ingredients:

160 gr beets

60 gr red pepper

2 cloves garlic

230 gr chickpeas

100 ml yogurt

1 tbsp olive oil

Pumpkin seeds

1 tsp lemon juice (optional)

Instructions:

1 Peel the beets and chop into smaller pieces, and slice the pepper into two even halves. Place on a lightly oiled baking sheet and add the garlic cloves with their skins left on. Bake for 20 minutes at 180 degrees.

2. Drain the chickpeas (if using canned chickpeas, otherwise soak them and cook them through and drain), and add to the blender. Peel the garlic skins and add the baked garlic to the blender, along with the baked beets and red pepper. Add the yogurt, olive oil and salt. Blend until smooth. Taste it, and if you want a bit of acidity add a little bit of lemon juice.

3. Place the hummus into a bowl and place in the fridge to cool for at least half an hour.

4. Toast the pumpkin seeds and place on top of the hummus, drizzle with anther tablespoon of good quality olive oil.

5. Serve with seasonal veggies for a healthy treat. Bon appetit!

Skyr, Cheddar, and Pancetta Balls

A super easy gluten free snack - dough balls made with Skyr - the Icelandic dairy product that has become very popular recently, Cheddar, and pancetta (if you don't have access to pancetta, feel free to use bacon).

To bake these balls, I used a special baking tin which allows me to fill the mold with the dough, close with a special lid and end up with round dough balls once the baking is done. You can basically take this dough and bake it into any shape you'd like, using whichever baking tins or molds you have at home. You'll just might have to bake them a bit longer if the molds you're using yield a bigger product.

Alternatively, you can add a bit more flour to the dough until it is stable enough to be formed into balls using your hands. Then, with your hands sufficiently oiled, form little bite-sized dough balls (see my photo below for size reference) and bake them on a baking tin lined with parchment paper.

Ingredients:

1 egg

250 gr Skyr

50 gr Cheddar

50 gr pancetta

120 gr rice flour

1 tsp each; basil, oregano, thyme

1 tsp baking powder

salt

Instructions:

1 In a bowl, whisk one add. Add the skyr and mix well.

2. Add the dry ingredients to the bowl: rice flour, baking powder, salt, and all herbs.

3. Cut the Cheddar and pancetta into small cubes.

4. Oil the tin you're using and fill with dough, or if using your hands to make the shapes, place the formed dough balls on a baking tin lined with parchment paper.

5. Bake for 12-15 minutes at 180 degrees. If you're making free-form balls, you might have to flip them half way through so all sides turn out golden.