One of my favourite little treats is a “broodje Camenbertje”, or a Camenbert sandwich roll. Hmm… come to think of it, it’s been quite a while since I’ve had one. Think I’ll just pop out to the shops to get me some good quality French cheese, some delicious buns, “runny honey”… and a touch of cinnamon.

Camenbert cheese

Drooling yet? No? Before I scoot off, I’ll tell you how to make it. It’s pucka tucka mate!
(Yeah, should reserve a blog spot for a Jamie Oliver rave too ;-)

  1. slice a breadroll in half… be careful, mind your fingers there
  2. spread some cream cheese on one side (full, light… whatever takes your fancy)
  3. before you unwrap your Camembert, give it a little squeeze to feel if it is ripe enough - should feel a bit squichy and not bounce back into shape too quick (so NOT like a fresh chicken)
  4. when ripe, cut off a couple of Camenbert slices (skin and all!), and spread them around your cream cheese sided breadroll
  5. grab your pot of runny honey and drizzle some over your Camenbert
  6. grate some cinnamon over the top, or sprinkle some cinnamon powder on it
  7. close your breadroll or bun
  8. put on a micro-waveable plate and heat for approx. 30 sec. on max (750 Watt or more)
  9. TING! - the Camenbert should be oozing out of your bun… if not, pop in for another 30 sec.
  10. sit down, relax and indulge…

Enjoy!!!

{This article was moved here from another blog platform and has been “pre-dated” in WordPress to preserve chronology.}