понедељак, 10. децембар 2012.

Pečeni kamamber i beli luk/ Baked Camembert and Roasted Garlic


Pečeni kamamber, beli luk, prepečeni integralni hleb, Beaujolais Nouveau... Baked Camembert, roasted garlic, toasted whole wheat bread, Beaujolais Nouveau... It's all French to me and I love it!


Obozavam francusku hranu. Toliko da čak i kada bih morala, sigurno ne bih mogla da izaberem jednu stvar koju bih stavila na vrh liste. Peciva, sirevi, vino samo su neke od stvari kojima prosto ne mogu da odolim. Danas Vam predstavljam jedan interesantan način pripreme kamambera, jednog od najrasprostranjenijih i najpoznatijih francuskih sireva. Idealno za duge zimske večeri...

I adore French food. I love it so much that I would't be able to choose one thing to put it on the top of the list of my favorite French food, even if my life depended on it. Cheese, pastry, wine are just some of the things that I can not resist. Today I'm going to show you one interesting way of eating Camembert, which is probably the most popular and well known French cheese around the world. 

Pečeni kamamber i beli luk / Baked Camembert and Roasted Garil

Sastojci / Ingredients

Kamamber / Camembert
2-3 glavice belog luka / 2-3 garlic bulbs
maslinovo ulje / olive oil 
ruzmarin / rosemary
lovorov list / bay leaf
integralni hleb / whole wheat bread 

Zagrejete rernu na 200 stepeni. Preheat the oven to 400 degrees. 

Svakoj glavici belog luka skinite samo jedan gornji sloj ljuske i isecite donji deo (deo korena). Stavite glavice u manji pleh ili činiju za pečenje (korenom na dole) i dodajte maslinovo ulje,  ruzmarin, lovorov list, posolite i pobiberite. Ubacite beli luk u rernu i pecite 30 do 35 minuta. 


Kamamber izvadite iz papira i vratite ga u kutiju - ukoliko ste kupili onaj koji je spakovan u drvenu kutiju. Zasecite jedan krstić sa gornje strane. Hleb isecite na kriške. 10 minuta pred kraj pečenja belog luka, ubacite kamamber i hleb u rernu. 

Servirati odmah, dok je sir još uvek vruć i istopljen. Preporuka : na prače hleba namazati kamamber, kažiprstom i palcem istisnuti beli luk iz ljuske direktno na sir i prepustiti se uživanju! Pošto je novi Božole (Beaujolais Nouveau) stigao, ukoliko ste u mogućnosti da ga nabavite, preporučujem ga kao vino koje odlično ide uz ovu francusku zakusku :)

Take the top layer of skin of each garlic bulb and slice the tops off. Place the garlic cut side down in a roasting tin. Add the olive oil, rosemary and bay leaf, season it with salt and pepper. Put it in the preheated oven for 30 to 35 minutes. Put a large cross in the top of the Camembert and slice the bread.  10 minutes till the end of roasting the garlic, put Camembert and bread into the oven. 

Serve it right away, while cheese is warm and soft. Recommendation : take a slice of warm and toasted bread, put some cheese on and squeeze tender flesh of the garlic on top of it. Enjoy! Since Beaujolais Nouveau is here, if you are able to get it, it's definitely a great vine to go along this amazing French inspired dish.  

Beaujolais Nouveau est arrive!


Do sledećeg posta, prijatno! Until the next post, bon appetit!

9 коментара:

  1. mmmm, kako je ovo dobro!!!
    Obožavam! Baš odlična kombinacija!

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    1. Pravila sinoć! Savršenstvo ukusa! Samo nam je falio božule;)

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  2. Ovo je divno. Spoj sastojaka koje obožavam. :)

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  3. very nice! would you like to follow each other? let me know!

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  4. Uf, ovo je opasno dobar recet! Bukmarkovala sam ga za skoro testiranje!

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  5. Анониман10. јун 2014. 16:13

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  6. Анониман13. јул 2014. 22:17

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  7. Wow, beautiful recipeyou got here. and your photos are awesome

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