Smoked salmon, spinach & blue cheese toastie

Treat yourself to a crisp, toasted sandwich oozing with blue cheese, soft smoked salmon & spinach

For 1 toastie

- 2 slices of good quality bread (wholemeal seeded is my favourite)

- butter

- creamy blue cheese (whichever you prefer)

- few slices of smoked salmon

- handful of fresh spinach leaves

The smellier the ingredients, the better

1. Turn your toastie maker on, and generously butter each slice of bread.

2. When fully heated, place one slice of bread, butter-side down, into the toastie maker. Top with as much blue cheese as you would like, then layer on the smoked salmon. Finish off with the spinach, and then the other slice of bread butter-side facing up.

3. Pull the lid down on the toastie machine and leave to toast for a couple of minutes, then serve hot!

Enjoy :)

Baked Camembert with Garlic and Rosemary

If you're going to treat yourself, do it properly.

There is nothing more comforting on a winter's day than an oozing baked Camembert with warm, crusty bread for dipping. You may be wondering why this Camembert looks like it has exploded - the wooden edging just cracked open in the oven and I am really glad that it did - it meant we got to eat some extra flavoursome cheese that had started to go crisp mmm, but don't worry, the middle was still perfect.

I have posted a Camembert recipe before here and made some rather delicious ham, cheese and chive bread to go with it which you can find the recipe for here. Both were delicious but this time I decided to try fresh rosemary with the Camembert rather than thyme and it was very tasty - although I would recommend either herbs! I also didn't have as much time so I bought some fresh ciabatta from the supermarket to heat up in the oven for dipping in the cheese, but if you do have more time or if it is a special occasion, you should definitely try out the above bread recipe - super quick, easy and yeast free!

Serves 2
- 1 whole Camembert
- 2 fresh garlic cloves
- few sprigs of rosemary
- caramelised onion chutney
- ciabatta

1. Pre-heat the oven to 200 degrees.

2. Remove the Camembert from its packaging and with a sharp knife, make a few slits on top.

3. Slice the garlic and tear the rosemary leaves in half, then push both into the slits.

4. Place the Camembert back in the wooden box and onto a baking tray in the middle of the oven - bake for around 15 minutes or until fully melted in the middle. Place the ciabatta in the oven and bake for the same amount of time.

5. When done, slice the ciabatta and serve immediately - open up the Camembert by removing the top with a knife, then dunk the ciabatta in, and top with a generous amount of chutney!

Enjoy :)

Cheese scones

Yes, the weather in England is turning slightly summery, but we all know the sunshine won't last for long so here is a real comfort food pick me up! Cheese scones, hot from the oven spread with butter that melts as soon as it hits the soft surface mm. And the best thing is, they are still delicious cold!

Ingredients:

- 225g self-raising flour

- pinch of salt

- 55g butter

- 25g cheddar cheese

- 150ml milk

Heat the oven to 220c / gas mark 7 and grease a baking sheet. Mix the flour and salt and rub in the butter until you are left with a breadcrumb consistency. Stir in the cheese and the milk until a soft dough. Knead lightly on a floured surface. Roll out until about 2cm thick and cut out using a round cutter. Place on the baking sheet, brush with milk, and bake in the oven for 12-15 minutes, or until golden brown. Cool briefly, and serve hot with butter.

Enjoy :)