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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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12 Feb baked cheese with honey + thyme

A whole wheel of cheese, baked, and drizzled with honey. Now that’s what I call a Valentine’s Meal.

baked cheese with honey + thyme (serves 2, easily halved)

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You can pick up a wheel of your favourite Camembert for this, but if you’re trying to keep things Irish, try Tipperary’s Cooleeney Farmhouse Cheese (www.cooleeney.com). This is a wonderful treat to curl up in front of the fire with. Totally indulgent without any of the fuss.

Ingredients

1 wheel of Camembert-style cheese

1 fresh thyme sprig

1 tablespoon of runny honey

A chunk of crusty bread

Method

1. Pre-heat your oven to 200c/180c fan/Gas Mark 6.

2. Take the cheese out of its wooden box. Remove the packaging and return the wheel to the bottom half of its box. Carefully remover part of the top rind of the cheese – this will help the cheese melt evenly. If your cheese doesn’t come with its own wooden box, just place it on a piece of baking paper on a baking try and then into the oven.

3. Bake the cheese in the oven for 15 minutes, or until it is gooey and well melted.

4. Remove the cheese from the oven. Pick a few leaves from a sprig of thyme and scatter over the cheese. Drizzle with honey.

5. Serve hot, with plenty of crusty bread on the side for dipping into the cheese.

* this weeks store cupboard essentials:

Pomegranate molasses – this Middle Eastern staple is pomegranate juice that has been reduced down to a thick syrup, and sometimes sweetened with sugar. It’s thick and tart, and works beautifully as a zingy salad dressing. I also love to use it as a glaze for roast meats, most particularly lamb. Find it in your local Middl Eastern or health food shop.

This recipe first appeared in The Irish Independent on February  12th

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