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Baked Camembert – Fairview Bloggers Competition – let the voting begin!

Posted on August 5, 2010 by in cheese

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Baked Camembert

Fairview Bloggers Competition, sounds easy doesn’t it? Recipe has to include Fairview Camembert, still no problem right? Wait until you see the food gurus I am up against and you will know that I am stress  beyond belief, because no longer am I the cook with the one I in the land of the blind bloggers.
Oh no, I am finding myself totally out of my own comfort zone…..this is going to be one tough competition…..

Let me just get this off my chest…I LOVE Fairview. Last year my husband flew to PE and he brought me a Fairview Cheese Platter from the plane( like so many times before). This time however, the cheese were not  to my satisfaction,  some were dried out and some a lot smaller than what I was used to… I called Fairview and within a couple of hours they delivered a brand new Cheese platter to my doorstep in Pinelands,  even thanked me for my observation because it helped them with quality issues. THAT is good service! Needless to say, when I buy soft cheeses, I buy Fairview so when they announced a Bloggers Competition I did not need two invites…

I decided to keep it simple by using the cheese almost in it’s original form. I have made Baked Camembert before and served it with bread sticks and prosciutto,  This time I wanted to try it in a pasta dish using a different kind of pasta… here goes!!

Baked Camembert

Butternut Fettuccine with Baked Camembert, biltong and Fried Sage

Serves 2-4

250gr Butternut Fettuccine
1 Small Fairview Camembert
fresh rosemary
2 cloves of garlic – cut in thin strips
1 chili
beef biltong – slightly on the pink side
fresh sage leaves

Baked Camembert

Preheat oven to 160C. Take cheese from their wrappers and  take the tip of a sharp knife and cut out a circle smaller than the cheese. Do NOT cut all the way through, work carefully and remove the “lid”! Drizzle the cheese with olive oil and press pieces of garlic, rosemary and chili into the cheese. Place on a baking sheet and bake for 5-10 minutes. Watch all the time, you want a soft runny cheese, do not let the cheese melt completely. In the meantime cook the pasta until it reaches “al dente” phase. Drain and place in a bowl. Take the cheeses from the oven and serve it at the table, holding the cheese so the gooey inside can just run into the pasta. For sure a show stopping moment. Top with shavings of the wet biltong, fried sage leaves, sea salt and pepper.

Baked Camembert

For the fried sage leaves – heat some oil in a pan and when it is sizzling, add the individual sage leaves and let them fry for a few seconds, Remove and drain on kitchen toweling.

To vote for this recipe, please click on this link  and vote for Recipe N0.5

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23 Responses to “Baked Camembert – Fairview Bloggers Competition – let the voting begin!”

  1. Jeane @ CookSister! 6 August 2010 at 1:38 am #

    Oh my WORD, look at that pic of the melted camambert being OOZED over the pasta! It's gone midnight and now I am hungry all over again 🙂 Inspired. Have just voted for you over at Fairview (I love them too!)

  2. bellini valli 6 August 2010 at 5:06 am #

    I have heard about biltong but have never had the pleasure of ever trying it. This looks fabulous Nina!!!

  3. Juno 6 August 2010 at 6:02 am #

    Stunning. Mouthwatering. Congratulations Nina. I will be voting for you!

  4. LadyRaven 6 August 2010 at 8:50 am #

    I really appreciate the compliment but please don't withdraw, yours is amazing and creative 🙂

  5. Nicola 6 August 2010 at 9:36 am #

    Don't think I can take anymore pictures of ooey gooey cheese. Great entry!

  6. Marisa 6 August 2010 at 11:44 am #

    Nina your photos are literally mouthwatering – I am drooling over here at the pics of the melted cheese being poured onto the pasta. SJOE. How I wish I had an enormous bowl of that to gobble up right now!

  7. Claudz 10 August 2010 at 3:08 pm #

    oooooooooooh yummmmeeee!! Cannot wait to make this at home. the pictures are great, really love the oozing cheese!!

    Good luck!!

  8. Ben 10 August 2010 at 6:51 pm #

    OK, I've voted, your recipe looks so delicious that I wish I could have voted 3 times for you 😀

  9. Junglefrog 10 August 2010 at 8:57 pm #

    Now that oozing camembert… that just looks like heaven to me. I wish, I really really wished my guy actually like cheese but he doesn't so I have to save dishes like this for the nights when he is not home, but this one… is soooo going on the list! I just voted for you too!

  10. Christie @ Fg and Cherry 11 August 2010 at 1:57 am #

    WOW! This looks so sinfully good. Love the shot of the dribbling cheese, heavenly.

  11. Elizabeth 12 August 2010 at 10:55 pm #

    Wow…beautiful. I am voting! Now I just really want a big old bowl of hot steamy melty cheese with pasta. Thanks for that…

  12. Claudz 17 August 2010 at 12:21 pm #

    I decided to try this out last night. We ended up using regular linguine and roasting chunks of butternut. The highlight was the ooooozing cheese – just as the image suggests!!
    Had to ommit the biltong (my partner is Jewish) but end result was just AMAZING!

    Thank you for sharing this!
    (soon I'll load some photos of my dinner, sadly none of the melted cheese)

  13. janice tripepi 18 August 2010 at 1:37 pm #

    Wowee Nina – oooooooozing hot camembert over pasta! Yum xxx Do i go to the fairview page to vote?

  14. browniegirl 19 August 2010 at 10:02 pm #

    Of course its the winning one…well I think so anyway Nins…scrumptiousdumptious for sure. Love the photos….soooo beautiful. Well done xx

  15. Paula 5 September 2010 at 10:07 pm #

    that sounds great!

  16. Anonymous 16 October 2010 at 5:13 pm #

    Visit my blog

  17. Debs 8 November 2010 at 12:16 am #

    Hmm… Im going to serve this dish to my American guests on board our yacht in the Caribbean…… I tell you…. I'm sure it will be a 200% winner……. FANTASTIC

  18. Anonymous 4 December 2010 at 3:53 pm #

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    I come from itlay, I was luck to seek your blog in wordpress
    Also I learn a lot in your subject really thanks very much i will come again

  19. Anonymous 18 January 2011 at 1:19 am #

    Love this blog. I’ll be bookmarking this one. Thanks!

  20. Anonymous 26 January 2011 at 12:59 pm #

    I don’t usually reply to posts but I will in this case. WoW

  21. Anonymous 9 February 2011 at 7:58 pm #

    Happy is the country which has no history.


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