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Camembert en Croûte Provençale
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"I'm Diana. Food lover. Wine drinker. Diet hater. Good literature reader. Good music listener. Cartoon and avid thriller watcher ( I know, a bit of a contradiction but hey, we all have our sins). Time enemy. Occasional traveller. Workaholic. Animal lover. Owner of a naughty Chartreux. "
My favorite quote: "Cooking is like love. It should be entered into with abandon or not at all" (Harriet Van Horne)
Welcome to my playground and enjoy your staying!
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Reteta facuta de Maya ( mai putin partea fancy cu gratarul pe deasupra, care-mi place de nu se poate ) am facut-o de nenumarate ori si nu inceteaza sa ma surprind cat de buna este.
Dar cum sunt mare amator de Mussels Provencale, bag seama ca brusc am inca o varianta de brie en croute
de incercat.
Reteta asta intra cu siguranta pe lista TWO de reteta de preparat
Am facut-o si eu pe cea de la Maya si mi-a placut mult dar n-avea sens s-o mai postez si eu ;). Varianta Provençale nu este asa delicata ca cea cu migdale si gem. Ingredientele au arome mai puternice. Just a matter of taste…. Ambele se prezinta bine si sunt un succes la masa mereu. Sunt curioasa ce parere ai.
Eu ador reteta, cea cu migdale, dar suna interesant si varianta Provencale.
Am facut-o si pe cea cu migdale si mi-a placut dar aceasta este mai putin delicata, aromele sunt mai puternice.
Ma tot intreb, cum de voua va curge camembertul asa frumos? Am facut de cateva ori reteta Mayei si ne place mult. Problema e ca branza nu devine fluida. What’s the secret? Oricum o sa incerc si varianta asta
Marga, sincera sa fiu nu imi vine imi minte nici un secret. Incearca sa tai crusta cat e inca foarte calda. Daca se raceste, branzica nu mai curge. Ar putea fi o cauza
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