Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!
Recipe taken from Around Britain Dairy Cookbook.
With ready-made croissant dough, these Bacon & Brie Stuffed Croissants are super quick and easy to make – not to mention a really tasty breakfast or brunch option! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
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I’m a huge advocate of cooking from scratch BUT it doesn’t need to be complicated or time-consuming.
With a few handy gadgets and cheeky ingredients, creating culinary delights can be quicker and easier than ever!
Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!
Recipe taken from Around Britain Dairy Cookbook
A quick and easy classic omeletteServes 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians
Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)
1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.
2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.
3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.
Serve with the potato wedges and mixed salad, if using.
Recipe taken from Take a Box of Eggs, Dairy Cookbook
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