Baked Camembert, Blog, Food & Drink, Recipes

Baked Camembert

Reader, I am a glutton for all things cheesy. After a long day at work, there is nothing more satisfying than getting a bottle of Rosé out of the fridge and making some baked Camembert to tuck into with someone.

One thing I do recommend if you’re a semi-regular Camembert eater like myself is invest in a baker. It stops the fear of your gooey goodness spilling out of its original packaging and keeps your cheese warmer for longer when serving. Oh, and they’re relatively easy to clean with a soft brush and sponge.

Also if you host dinner parties as often as I do, small pronged cocktail sticks work a treat when serving and save on washing up!

Camembert with a meat selection from a dinner party. There was salad and bread too!

Before you place your baker in the oven, lightly score the top of your cheese and sprinkle a little Rosemary and Thyme. Then bake in a preheated oven at 200 degrees for 15-20 minutes.

Most things can be served with Camembert but the classic is always crusty bread. I normally put a small bowl of flavoured vinegar on the side for extra dipping goodness!

These Balsamic Vinegars work well a treat from The Little Herb Farm

Cured meats is always a natural go-to for me with Camembert. My personal favourites are Prosciutto and Chorizo however Salami works just as well. For a more healthier option, fruits and veggies such as carrots and apples work just as well too.

Don’t shy away from being creative with your dipping! Potatoes can be quite crumbly but mixed with onion and egg into mini frittata bites have proven to be a success for me as well as mushroom arancini and spinach samosas.

Enjoying some Camembert with Potato and onion Frittata bites

How do you serve your Camembert and what do you enjoy serving it with?

AJ x

Aubergine and Coconut Mash, Blog, Food & Drink, Recipes

Aubergine & Coconut Mash

When I was in Berlin, I visited the amazing restaurant called Spreegold. This was where I had my first experience of Aubergine & Coconut Mash.

So I had to try and replicate this at home and it worked out a treat! Yes, before you say anything reader, it doesn’t look like the most appetising thing in the world but trust me, it is delicious!

Food2.jpg(Top: Spreegold  Bottom: Pulled pork burger with homemade slaw and Aubergine & Coconut Mash)


Serves 2

2 Aubergines
150g King Edward Potatoes
1/3 cup of Coconut Milk
2 Tbsp Olive Oil
1 tsp of crushed garlic
1 1/2 Tbsp of Desiccated Coconut *

Salt & Black Pepper to taste

*For something more savoury, try replacing the desiccated coconut with thyme!



1. Pierce your aubergine several times all the way around. Place them in a heatproof oven dish and drizzle 1tbsp of olive oil over each aubergine. Place in an oven at 180 degrees for 30 minutes or until the aubergine is soft.
(Times can vary depending of size of your aubergines)

2. Whilst your aubergines are roasting, peel your potatoes and place them in a pot of boiling water and place over a medium heat on your stove, seasoning the water with a little salt. Wait until the potatoes are soft and strain.

3. Once your aubergines are soft, remove from oven and strip them of their flesh, scooping out the soft pulp with a spoon. Place this in a bowl and start mashing using a masher.

4. Add the garlic and coconut milk and slowly integrate the potatoes. Once the mix starts to incorporate, change from using the masher to an electric whisk to eradicate any lumps.

5. Once the mix starts to look like mashed potatoes, fold in the desiccated coconut. Season with salt and black pepper to taste


Food(Sirlion Steak, Aubergine and Coconut Mash, Sliced Greens, Garlic Potatoes & Peppercorn Sauce)

Tip: Why not make your Peppercorn sauce with Coconut Milk?


What is particularly awesome about this recipe too is that it is Vegan friendly for those who have dietary requirements. Also it is quite filling. I hope you enjoy it!


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake!


AJ x