Baked Whole Epoisses De Bourgogne bubbling, gooey, pungent cheese.
Do you like cheese? Then you will love this rich, melted Baked Whole Epoisses De Bourgogne, perfect for dipping, dunking and feasting on.
When asked by Pong Cheese to bake this heady Epoisses De Bourgogne, I knew that I would need my hubby’s help. First, I needed a hand model and also I absolutely knew he would relish the taste of this incredible cheese. A semi-soft to soft, pasteurised cow’s cheese, washed in Marc De Bourgogne, creating a spicy, pungent cheese. Most importantly, this incredible cheese is only made in the Burgundy region of France and therefore has an AOC – authentication of origin certificate.
Homemade breadsticks break through the crust to reveal the warm, bubbling, unctuous cheese below. The full taste is revealed when eaten with bread. Salty, spicy and pungent, any cheese lovers dream.
Chicory, with it’s crunch and slightly bitter flavour is a perfect accompaniment to the melted cheese. While sweet, red apple provides contrast to the saltiness of the cheese. This for me was my favourite flavour pairing, my husband preferring the full flavour of the cheese, unhindered by the breadsticks.
While, this is hardly a recipe, the method and increased flavour of the cheese, means it is extremely worthwhile taking the extra step to bake it.
Recipe: Baked Whole Epoisses De Bourgogne
250g Whole Epoisses De Bourgogne available from Pong Cheese
Sprig of rosemary – Optional
Breadsticks, chicory, apple, pear, crackers for dunking
Method: Preheat the oven to 180C/160C fan, gas mark 4
You will need an ovenproof dish that is about the same size as the Epoisses. A Camembert dish will be fine, any bigger and the cheese will spread as it bakes.
First, remove all of the packaging from the Epoisses.
Next place the whole cheese into the ovenproof dish, laying a sprig of rosemary on the top.
Now place the ovenproof dish on to a baking tray and place in the middle of the preheated oven.
Bake the cheese for 15 minutes, or until you can see it bubbling around the side of the dish.
Once baked remove the baking tray, with the bubbling cheese in its dish, from the oven.
Allow the cheese to sit for a couple of minutes as it will be extremely hot.
Serve the cheese in its dish with a selection of fresh fruit, vegetables and bread or crackers. Most of all share with good company and an excellent glass of wine!
Sharing this baked cheese, either with a group of friends, or with the one that you love, infinitely improves the whole experience of eating it. Since memories are created and observations exchanged, whilst feasting together.
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Cheese is such a versatile ingredient. Whether baked and eaten as is, piled on top of chilli pickle in a crunchy filo tart, or simply eaten cold with crackers, it remains one of my favourite ingredients. As with most things that have a relatively high fat content, their flavour truly comes alive when heated. Baking the Epoisses De Bourgogne certainly brought all of its delicious and interesting flavours to the fore.
Do you enjoy using cheese as an ingredient?
Have fun baking, making and creating in your kitchens, preparing a feast.
Pong Cheese supplied me with the Epoisses De Bourgogne for this recipe. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.
Orange Lemon Ombre Piped Rose Cake, three layers of orange and lemon cake, sandwiched with lemon curd, crumb coated and piped with lemon buttercream.
Birthday season is upon us in the Feasting family. Cakes, bakes, canapés and celebration continue from now, right through to the New Year. Therefore, making this Orange Lemon Ombre Piped Rose Cake with family in mind, resulted in a beautifully decorated, delicious cake, perfect for guys and girls of all ages.
So the cake itself is made using Wright’s Baking Orange Cake Mix, to which lemon zest is added. Baked as a single cake, it is then sliced into three layers which are sandwiched back together using tart lemon curd. The result, a balanced citrus flavoured cake, that wakes up your tastebuds ready to party!
In addition, the decision to decorate the cake with piped buttercream roses, shows an increase in confidence with regard to piping. Creating an ombré effect, from pale lemon swirls to deeper tangerine lends a modern finish to this cake.
Since piping this Heart Engagement BundtCake, crumb coating, covering the whole cake in a thin layer of buttercream, was not an option, it was a must. The finished cake looks much cleaner, more professional and any gaps between the roses are already covered.
While not absolutely necessary, the added edible violas give the finished cake an elegant, yet natural touch. Their presence hints at the floral, citrus flavoured cake hidden by the piped roses.
Recipe: Orange Lemon Ombre Piped Rose Cake serves 12-14
Method: Preheat the oven to 170C/150C fan, gas mark 3.5
You will need a 20cm/8″ diameter 8.5cm/3.5″ deep tin to bake this cake.
Starting with the cake tin, grease the entire tin and also line the base with parchment paper.
Into a large bowl add the water, egg, oil and one packet of the orange cake mix. Weigh the other packet of cake mix and divide in half. Add half of the packet contents to the bowl – it was approximately 260g. Please check the weight for yourself.
Whisk the ingredients together according to the instructions on the packet.
Finally add the finely grated zest of 1 lemon, approximately 1tsp, to the bowl. Whisk to distribute and combine.
Pour the citrus cake batter into the prepared tin.
Place the cake tin in the centre of the oven and bake for 1 hour 30 minutes. Test the cake at 1 hour 20 minutes with a skewer. The cake is baked when an inserted skewer comes out clean.
Once baked remove the cake from the oven, place on a rack and allow the cake to cool completely in the tin.
Breath in the rich, citrus, homebaked aroma.
When the cake has cooled turn it out of the tin. Also if necessary, run around the outer rim of the cake with a palette knife. Doing this will loosen any slight sticking, that said Wright’s cake mixes are excellent and always turn out of the tin easily.
Preparing the cake for decoration:
The cake whilst baking rose slightly more in the centre. The cause may have been the addition of an egg to the cake mixture, or, baking at a slightly higher temperature.
First cut off any dome on the top of the cake. Having a small rise in the centre is an advantage with the finished cake.
Slice the cake evenly into 3 layers. A serrated knife cuts cleanly through the cake, minimising crumbs.
Place the bottom layer, cut side up, on a board or cake stand.
Spread the bottom layer with an even, thin layer of lemon curd, so that it almost reaches the edges.
Next, place the middle layer on top of the bottom layer, matching up the sides.
Again, spread a thin, even layer of lemon curd on to the cake, keeping just inside the edges.
Finally place the top of the cake on to the middle layer.
Preparing the cake:
Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Next add the very hot water and lemon extract.
Finally whisk the ingredients together, starting on a slow speed and increasing the speed, until you have a pale, fluffy, lump free, buttercream.
Remove 3 heaped tablespoons of the buttercream and set aside to crumb coat the cake. First place the buttercream on the top of the cake. Use an offset spatula to spread the icing across the top of the cake, gently pushing it over the sides. Rotating the stand, or board, gradually cover the sides of the cake with a thin layer of buttercream. Finish by dipping a palette knife into hot water, drying and running the hot knife over the cake, this will produce a smooth finish. Place the cake in the fridge for 30 minutes to allow the crumb coat to set slightly.
Colouring the buttercream:
Divide the remaining buttercream equally, between 3 bowls.
Use cocktail sticks, gel food colouring and a teaspoon to stir, start colouring the icing. It is easier to achieve the lightest colour, which is piped on to the top of the cake, first. Doing so sets the shade and tint of the icing.
Following on, add more colouring to the next bowl, until the shade is correct. Finishing with the last bowl and deepest colour, add extra red and yellow gel until the desired deeper colour is obtained.
To pipe the buutercream, fit 3 large, disposable piping bags with large star piping nozzles – Wilton #1M. Fill each bag with a separate shade of buttercream. Label the piping bags light, medium, dark, so they are distinguishable.
Decorating the Cake:
Starting right in the centre, on top of the cake, using the lightest shade, pipe the first rose. Begin in the centre of the rose, keeping pressure steady on the bag pipe a star, continuing into an e shape, then continuing round to form a rose swirl.
Continue working evenly around the centrally piped rose, piping more rose swirls. Carry on until the top of the cake is covered, or almost covered, in evenly piped rose swirls.
Following on, use the next shade darker, pipe rose swirls around and inbetween the lighter shade, then pipe evenly around the side of the cake.
Complete the cake by piping the darkest shade around the base of the cake. The full ombré effect is then complete.
For the very best results place the piped cake into the fridge, or somewhere cold, for 30 minutes.
Just prior to serving add the edible violas.
Beautifully baked, evenly distributed fruit, decorated with rose swirls, this Orange Lemon Ombre Piped Rose Cake demonstrates how easy it is to create a sensational cake using a mix.
Because of my health limitations, creating this cake from scratch would be too much for me. Of most importance, my aim, to show how the ombré piping effect is achievable, at home, with a little practice. Secure in the knowledge that the cake underneath is reliably good. A couple of badly piped roses were removed, using a butter knife and re-piped. Practice and making mistakes is how we learn to improve our skills.
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Beautiful cakes do not have to be difficult to create. Since I am most definitely not an accomplished cake decorator, I have learned a few decorating techniques that enable me to finish a cake to a good standard.
Most of all I hope you have been inspired to try out a new technique? Homemade cakes taste infinitely better than their supermarket counterparts. While they are convenient, no amount of love, has, at any stage been added to the cake. Baking at home creates a unique, delicious cake that will prompt huge smiles from the recipient and those who share in the celebration and cake!
Homemade Cauliflower Cheese has to be right up there, on the list of all time comfort foods – right?
Fresh, creamy white florets of seasonal cauliflower, lightly steamed and smothered in a thick, nutmeg scented, cheese sauce. Like a fluffy duvet, or wood burning fire, it wraps you in its warm embrace and brings you home.
Many friends and family have said that HomemadeCauliflower Cheese reminds them of their childhood. I can understand why. It isn’t something I make, or eat that often, yet when the gooey cheese sauce intermingles with meaty gravy on my plate (yes I have both 😉) I am in food heaven.
With the current ongoing use of cauliflower as a carbohydrate replacement. Transforming those creamy florets into rice, pizza base, potato salad??? I kid you not, take a look on Pinterest. My Homemade Cauliflower Cheese could not be further from these carbohydrate substitute recipes.
Tender, baked cauliflower, covered in a homemade cheese sauce, is, for me one of the best ways to eat this delicious vegetable. Part of the brassica family, where cabbages, broccoli and brussel sprouts are its cousins, cauliflower has a slightly sweet flavour, not dissimilar to the thick leaves of white cabbage. Cooked properly its texture is dense and meaty, making it a filling vegetarian dish when served on its own.
My favourite way to eat and enjoy HomemadeCauliflower Cheese is with a roast dinner, or sausages and mash. I like the way the cheese sauce goes so well with proper gravy dinners, oh and it is unbelievably good with Yorkshire puddings.
Recipe: Homemade Cauliflower Cheese serves 4-6 as a side dish
1 large head of Cauliflower or 2 smaller ones
75g/3oz Unsalted Butter
75g/3oz Plain White Flour
150g/5.5oz Mature Cheddar Cheese – grated – hold back 2 tablespoons from adding to the sauce, for sprinkling over the assembled dish.
500ml Milk Whole or Semi Skimmed
1/4tsp Freshly Grated Nutmeg – I buyBarts whole nutmegs and grate them myself on the coarse side of a box grater. The fresh flavour is incomparable with it’s pre-grated counterpart.
1/2tsp Freshly Ground Black Pepper
Place the butter into a heavy bottomed saucepan and melt over a medium heat.
Add in all the flour, stir for a couple of minutes so that the flour and butter become a bubbling paste (roux).
Pour in roughly 100ml of the milk and stir vigorously. The flour, butter and milk will come together to form a thick clump.
Add another 100mls of milk and keep stirring until all the milk is incorporated.
Continue as before, adding the milk in 100ml quantities, stirring thoroughly. If you are worried that some lumps will not disappear simple switch to a balloon whisk.
After adding all the milk, you will have a smooth, thick-ish white sauce.
Add the pepper and nutmeg to the bechemel (white sauce) and stir thoroughly. I generally don’t add salt as the cheese tends to lend its saltiness to the final flavour, however, a quick taste check once the cheese has melted will allow you to adjust the seasonings.
Take the saucepan off the heat and tip in the grated cheese. Stir until it is melted and you have a smooth cheese sauce.
Prepare the cauliflower by cutting off most of the green leaves, breaking into florets, rinsing under a tap a and then steaming for no longer than 5 minutes.
Place the steamed cauliflower florets into an oven proof dish and pour over the cheese sauce.
Sprinkle over the reserved cheese, this gives the topping extra colour and gooey cheese!
If this is made ahead, allow to cool, cover in tented foil, so that the topping doesn’t stick to it. The dish can be left on the side for a couple of hours, any longer simply pop it in the fridge, it will keep for up to 2 days.
Bake the Homemade Cauliflower Cheese in an oven, preheated to 200C/180C fan, gas mark 6 for 30-40 minutes. It is baked when the top is golden and bubbling and a fork can pierce the base of a cauliflower floret.
Once baked remove from the oven and serve.
Utterly delicious, tender cauliflower florets in a thick, cheesy sauce, ooh I love the colder months 😉.
Homemade Cauliflower Cheese also goes well with fish dishes, such as smoked haddock, or any firm, white fish, especially when served with mashed potatoes!
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As the nights draw in, I find comfort in warming, hearty food. That isn’t to say I don’t believe in balance, I absolutely do. On a day when we indulge in Homemade Cauliflower Cheese, we wouldn’t have dessert. That said we rarely do eat pudding, except perhaps on a Sunday, something I am working on!
When it’s hot in the summer, salad and cool food it what my body craves. As soon as the annual September chill hits the air I long for warming meals like SteakLeek and Ale Pie or Chunky Chilli.
Do you find that your appetite and desire for different foods changes with the seasons?
Whatever you are making, baking and creating in the kitchen, I love seeing photos on Twitter and Instagram, so please keep them coming. I also really enjoy reading your comments, thank you for taking the time to leave them, they are very much appreciated.
As many of you may have realised by now, I love baking bread. The smell and taste, unless you live near a really good bakery, is far superior to any supermarket loaf. I’ve been asked numerous times for the recipe to make my Large 3 Malts Sunflower Loaf and so here it is!
I have been asked a few times if I’m sponsored by Shipton Mill. I am not. Their’s is simply THE best bread flour I have ever used. I love that their 3 Malts with Sunflower blend gives the loaf a chewy, nutty, malt flavour, without the heaviness of 100% wholemeal Flour.
That said my triple provedWholemeal Cob Loaf is delicious and the lightest wholemeal loaf I have come across.
Having made this Large 3 Malts Sunflower Loaf a good number of times now, it is consistently good. A perfect everyday loaf for toast, sandwiches and buttered with soup.
I really love the process of making bread. If you look at the ingredient list on any standard, plastic wrapped loaf and compare it to mine, prepare yourself for a shock!
Once you get into the habit of making your own bread and on occaision make 2 loaves, so that you have one for the freezer, it is really hard to go back to supermarket bread. Even most supermarket bakery’s use flour stabilisers and improvers, as they use lower quality flour. Any loaf of bread I make always works out cheaper than it’s bought supermarket counterpart. The difference being that I know exactly what goes into my loaves.
Bread making isn’t as scary as it seems. Take a look through the bread recipes on this site? I hope you will be inspired to bake your own loaf.
It would seem that Monday’s have become quiche days. This was not intentional, although I haven’t been cooking Sunday roasts for the last few weeks, so that may explain it. Plus we all love quiche in our house. It’s easy to make and bake in the morning, ready for a quick reheat in the evening for dinner. So today I give you my Cheddar Tomato Basil Quiche.
Now if you’re a little quirky like I am, you’ll understand why quiche is one of my most favourite pastry dishes. It’s the ratio of pastry to filling that I love. Technically a tart, a quiche has no pastry top. So this Cheddar Tomato Basil Quiche has sides and a base of delicious, homemade, all butter shortcrust pastry and lots of eggy filling.
One quick word on eggs – I adore them and only ever buy free range or organic. They are my go to comfort food and also the one thing I can make myself eat when I’m tired or in pain. I still eat my boiled egg out of the chick covered eggcup holder I had when I was little. I love eggs in all guises but a really good dippy boiled egg, or soft fried egg are my favourites!
Back to quiches and this Cheddar Tomato Basil Quiche in particular. I’ve made a few over recent weeks and I’ll link them at the bottom, but now I’m actively trying to make vegetarian ones. Twitter has a #MeatFreeMonday hashtag and so it fits in nicely with that for the time being. Most of my quiche recipes can be switched to veggie versions if you want to.
Pastry! I have written a recipe that is absolutely foolproof for making Perfect All Butter Shortcrust Pastry. Yes I totally get that we’ve all got busy lives and as yet, no I haven’t made my own puff pastry, but, my recipe is quick and simple. It’s also a lot cheaper than buying your own pastry, plus you know exactly what goes in it. So please be encouraged to try making it for this Cheddar Tomato Basil Quiche. You’ll have twice as much as you need and you can easily freeze the other half!
Method: Peheat the oven to 220C/200C fan, gas mark 7
Dust the work top with flour and rolling pin. Form the pastry into a ball.
Roll out from the centre of the pastry, in one direction until you have a circle slightly larger than your quiche tin.
Ensure the quiche tin is placed onto a baking tray.
Transfer the pastry to the tin by wrapping the rolled out pastry around the rolling pin.
Ensure the pastry is pushed, not stretched into position, pressing firmly against the sides of the tin.
Roll the rolling pin over the top of the tin. This creates a nice clean edge to the quiche.
Cut a piece of baking parchment slightly larger than the filled tin. Scrunch it up and then place on top of the pastry.
Fill with ceramic balls or baking beans and place in the top of a preheated oven for 15 minutes.
After 15 minutes baking time has elapsed remove the baking tray from the oven.
Using the parchment paper lift out the baking balls.
Return the pastry case to the oven and bake for a further 5-10 minutes until the pastry has just turned golden.
Next add the grated cheese in between the tomatoes.
Crack all the eggs into a large jug (I always crack mine into a separate bowl first).
Add the milk, salt and pepper and whisk lightly with a fork until combined.
Pour the egg mixture carefully over the filled quiche.
Place the quiche, still on the baking tray, into the centre of the oven and bake for 25-30 minutes.
The Cheddar Tomato Basil Quiche is baked when it is golden and there is no wobble to the centre of the quiche.
Once baked remove the quiche from the oven and allow to cool for 15 minutes.
To serve slice into 6 portions. Serve warm with salad and new potatoes for a wonderful mid week meal. Likewise this delightful quiche is delicious at room temperature and is perfect for buffets, packed lunches, picnics and food on the go.
Ensure the Cheddar Tomato Basil Quiche is cold before wrapping in cling film or foil and store in the fridge for up to 4 days.
If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:
Quiches are so versatile. Layers of flavour can be built inside the egg tart. I’m particularly fond of quiches that use relish or condiments to build flavour. Likewise fresh herbs can really lift the flavour of a quiche. The basil in this Cheddar Tomato BasilQuiche turns a good quiche into a great one.
Play around with fresh herbs and good quality chutneys or relishes in your baking, especially in quiches. Their flavour can really add depth or freshness to the resulting flavour.
Whatever you are making, baking and creating in your kitchens, have fun creating your feast to share with others. Thank you for sharing photos of your amazing creations on Twitter and Instagram and for taking time to leave comments. It really makes my day to see what you come up with and how you interpret my recipes.
Muesli Flapjack Squares are THE answer to rushed mornings and missed breakfasts. Make these at the weekend and you’ve got brekkie covered for the whole week. Ooh and did I mention they’re gluten free too!
Most people I know don’t have hours of time to spare in the mornings, during the week. They know breakfast is THE most important meal of the day, so in a bid to give their body something they grab a latte and coffee shop choccie muffin on the way to work. Then wonder why they are starving again by 10am if not sooner.
One of these Muesli Flapjack Squares will keep you going until lunchtime!
Now eating one of these delicious Muesli Flapjack Squares isn’t the same as sitting down with a bowl of muesli, or a plate of wholemeal toast and homemade jam and a cup of coffee. But, they are a whole lot better both for your body and you wallet, than the take out option.
Flapjacks do contain both sugar and butter, as do the take out muffins. I have tried to reduce both and even tried to switch to honey, but, unfortunately I haven’t cracked that recipe code yet.
What I have done is taken a fabulous gluten free, muesli mix made by Delicious Alchemy and turned it into the gluten free MuesliFlapjack Squares. So yes you’ll get the initial sugar hit and a wee bit of caffeine from the dark chocolate, but instead of the post sugar slump, the oats, seeds and dried fruit will start slowly releasing their energy – sustaining you until lunch.
With everything made in one bowl, a little mixing, 20 minutes in the oven, cool then swirl on some chocolate, these can easily made by anyone.
If buying a different muesli from the one suggested ensure that it has no added sugar, salt or fat and of course, that it’s gluten free if you have dietary intolerances.
100g/4oz Chopped Dried Fruit – I used mango and apricots (dried)
Method: Preheat the oven to 180C/160C fan, gas mark 4
Line a 8″ x 11″ 20cm x 28cm Swiss roll, or 2″ deep baking tin with baking parchment. I have found it unnecessary to grease my tin prior to lining, however, using a little butter in the corners, should help the parchment to stick without fully greasing the tin.
In a large heatproof and microwaveable bowl add the butter and then sugar.
Place in the microwave a heat on low until the butter is just melted.
Once melted remove from the microwave and add the golden syrup. Stir with a wooden spoon until everything is well mixed.
Add the muesli and chopped, dried fruit.
Next stir everything together until it is all covered in the glossy butter mixture.
Tip the mixture into the prepared pan and press flat and even using the back of a dessert spoon.
Place in the centre of the oven and bake for exactly 20 minutes.
Once the baking time is up remove from the oven and allow to cool completely in the tin.
When cooled lift the flapjack slab from the tin on to a board.
Cut into 12 even squares (if you look mine aren’t that even – oops)!
Melt the dark chocolate in a heatproof, microwaveable bowl until almost melted. Remove and stir until completely melted.
Drizzle over the squares, or fill a small piping bag and pipe hearts on each square.
During hot weather it might be worth popping the Muesli FlapjackSquares into the fridge for an hour. This will set the chocolate and really firm up the bars.
I like to wrap them in baking parchment for packed lunches, cling film and foil work well too.
Store them in an airtight container. I use an old biscuit tin and separate layers with baking parchment.
Give yourself a pat on the back knowing you have breakfast sorted for the week!!
If you have enjoyed these Muesli Flapjack Squares you may also like these:
All of the recipes above are easy to make and are fabulous food on the go. Ideal for packed lunches, picnics, or simply having something on hand at home that easily fits in a tin.
I deliberately left nuts out of this recipe so that more people on a restricted diet can enjoy it. I’ve also successfully switched butter for coconut oil in myCoconut Almond Date Flapjacks, which would make this recipe suitable for those with lactose intolerance.
It is my intention to make as many recipes as possible versatile, so that those with dietary restrictions can also have fun feasting!