Perhaps your new favorite bean dish:
Rinse and dry the tomatoes and lightly score them crosswise with a kitchen knife. Rinse the spring onions, rub dry well and cut back to 12 centimeters. Finely chop 2 tablespoons of the greens. Cut the remaining onions in half lengthwise with a sharp kitchen knife.
Rinse the herb sprigs after they have cooled down, dry them well with kitchen paper and bend them a little bit in your hand. Then cut the camemberts into quarters. Then put all the ingredients mixed with the bay leaf spice in a jar. Pour the oil over it. Everything should be well covered. Close the jar and shake it gently to allow any trapped air bubbles to rise to the surface. Marinate the cheese in a cool place for about 5 days. Bring the finished cheese to the table and eat it on the spot, if possible. For marinating Camenbert, Brie and all other soft cheeses in the Camembert style. A prerequisite for all cheeses used is that the cheese mixture is firm so that the cheese does not fall apart in the marinade.
Tip: Thyme, savory, basil, rosemary and bay leaf are ingredients of the well-known mixture Kitchen Herbs of Provence. If you do not have the kitchen herbs fresh at hand, you can use about 3 tablespoons flat of this dried spice mixture.
Related Recipes:
Djuvec – Giuvech, Giuvech [Bulgarian Casserole]Maybe your new favorite bean dish: * per unit about 2030 joules /485 calories * duration of preparation...
Boeuf BourguignonFor Boeuf Bourguignonne prepare the marinade. To do this, peel and slice the onion and shallots. Place the...
Tabouleh with Chicken BreastPut the couscous or bulgur with water in a large enough bowl and swell for seven minutes. Then put it in a...
Pasta Dough HomemadeA great pasta dish for any occasion: Making your own pasta dough from flour, eggs, a little oil and salt is as...
Layer Cheese Cream on Tomato BreadPerhaps your new favorite bean dish: Finely chop canned tomatoes without juice and coarse stalks –...
Saddle of Lamb Under Pine Nut Crust on Thyme Jus with Bean RagoutA bean recipe for every taste: Blanch the broad bean seeds and rinse in cold water. Squeeze the bean seeds out...
Stockfish Italian Style1. cut the still hard stockfish into pieces and soak in sufficiently cold water for 2 days, changing the water...
Herbal Paste(*1) Oil as you like, be sure to use good quality from first pressing! E.g. rapeseed oil, sunflower oil or...
Roasted Leg of VenisonFirst of all, make the herb mixture: Pour spice grains and spices into a mortar or hand mixer, add sugar and...
Pickled Anchoviesoil for 2 min, season with salt, season with pepper and cool in the frying pan. Put the anchovies in a sieve...