Serves several.
You'll need bread, cheese, oil and garlic.
Take one french 'boule' bread
(pain de campagne will do equally well, basically the bread should
be round).
Slice off the top and pull some of the middle out of the bread.
Chuck middle in bin (or if you're really budget conscious make
croutons for salad).
Drizzle olive oil in cavity and sprinkle in clove of chopped garlic
retaining some for later. Get round of brie or camembert, score
on both sides and stuff in cavity. Drizzle oil on top and replace
lid. Wrap in foil and bake in oven for 30 mins.
Take out and stick knife in cheese to see if all melted, if not,
couple of minutes back in oven with top off will do the trick.
Serve. The way to eat it is to use the lid to dip in melted cheese
inside bread pot and then start to tear away bits of the pot that
the cheese has soaked into. Fondue without the sticky pans (huzzah!).
Serve with redcurrant jelly if wished.
[This recipe is recommended
by Alexis
Giles from the CdS]
This is
just one of the many recipes that chalet staff use
throughout the winter. For
more great recipes click here.
