Époisses de Bourgogne - hot fondue: Difference between revisions
No edit summary |
No edit summary |
||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
This recipe is a glorious way to get your [[Cheese|cheese]] 'fix'. | |||
Normally I would wrap the [[Cheese|cheese]] in [[Tin-foil|tin-foil]] and pop it back in the carton. This prevents the cheese from running everywhere when hot but this time I thought it would be nice to wrap in [[Filo pastry|filo pastry]] to serve the same purpose. It worked very well, much better than tin-[[Foil|foil]] as the melted cheese has to be scraped off the if it is not to be wasted. With the [[Filo|filo]] [[Pastry|pastry]], it can just be eaten as is! | |||
Following the instructions on the [[Filo pastry|filo pastry]] it got a little burnt unfortunately. In future I would [[Bake|bake]] at 190° C (375° F - gas 5) for 20 minutes but in the bottom half of the [[Oven|oven]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1655 | |TotalCalories = 1655 | ||
| Line 20: | Line 24: | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Epoisses de Bourgogne hot fondue recipe.jpg|alt=Electus]] | |Image = [[Image:Epoisses de Bourgogne hot fondue recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">You're correct!</span>'' | ''<span class="reviewTitle">You're correct!</span>'' | ||
| Line 31: | Line 40: | ||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | <span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 50: | Line 55: | ||
* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] | * Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] | ||
<gallery widths=250px perrow=5> | <gallery widths=250px heights=250px perrow=5> | ||
Image:Epoisses de Bourgogne hot cheese out of the oven.jpg|Out of the oven and halved | Image:Epoisses de Bourgogne hot cheese out of the oven.jpg|Out of the oven and halved | ||
Image:Epoisses de Bourgogne hot cheese filo gathered.jpg|Filo pastry gathered up | Image:Epoisses de Bourgogne hot cheese filo gathered.jpg|Filo pastry gathered up | ||
| Line 83: | Line 88: | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/filopastry|#filopastry]] [[Special:Search/brandy|#brandy]] [[Special:Search/pastry|#pastry]] [[Special:Search/butter|#butter]] [[Special:Search/bake|#bake]] [[Special:Search/filo|#filo]] [[Special:Search/foil|#foil]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/pickles|#pickles]] [[Special:Search/bakingtray|#bakingtray]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:30, 9 December 2022
This recipe is a glorious way to get your cheese 'fix'.
Normally I would wrap the cheese in tin-foil and pop it back in the carton. This prevents the cheese from running everywhere when hot but this time I thought it would be nice to wrap in filo pastry to serve the same purpose. It worked very well, much better than tin-foil as the melted cheese has to be scraped off the if it is not to be wasted. With the filo pastry, it can just be eaten as is!
Following the instructions on the filo pastry it got a little burnt unfortunately. In future I would bake at 190° C (375° F - gas 5) for 20 minutes but in the bottom half of the oven.
| Époisses de Bourgogne - hot fondue | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 827 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 10th April 2015 |
|
Best recipe reviewYou're correct! 5/5 Glorious it is! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Époisses de Bourgogne cheese
- 3 tablespoons brandy
- 2 large cloves of garlic, peeled and crushed
- Freshly ground black pepper
- 5 sheets of filo pastry
- 1 tablespoon butter, melted
Mise en place
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
-
Out of the oven and halved
-
Filo pastry gathered up
-
Filo pastry arranged to envelope the cheese
-
Garlic, brandy and black pepper added
Method
- Spread the crushed garlic over the top of the cheese
- Stab the middle of the top of the cheese with a knife so the brandy can penetrate it
- Carefully pour 2 tablespoons of brandy into the middle of the cheese and add a grate of black pepper
- Arrange 5 or 6 sheets of filo pastry so they will envelope the cheese when gathered together
- Brush the pastry with the melted butter and gather the filo pastry up so it wraps the cheese
- Place in a lightly oiled baking tray and bake in the bottom half of the oven for 20 minutes
Serving suggestions
Serve with a selection of breads, pickles and vegetables to dip into the cheese.
See also
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#cheese #filopastry #brandy #pastry #butter #bake #filo #foil #vegetables #pickles #bakingtray