Ingredients

• 1 wheel brie
• 1 tbsp butter, melted
• 1 garlic clove, minced
• 3–4 figs, halved
• 2–3 slices prosciutto
• Hot honey
• Fresh thyme for garnish
• Handful pistachios, roughly chopped

Directions

1. Crisp the prosciutto by placing it in a hot oven for about 5 – 8 minutes. Allow to cool.
2. Score the Baking Brie then brush with garlic butter. Place in a baking dish with the figs, thyme, half the pistachios and a drizzle of hot honey. Bake at 180°C for about 12–15 minutes until soft and melty.
3. Remove from oven then drizzle the baked brie with hot honey, scatter over crispy prosciutto and remaining pistachios. Serve immediately with crusty bread.

Ingredients

• 1 wheel Udder Delights Baking Brie
• 1 apple, thinly sliced then halved
• Fresh thyme
• Flaky sea salt
• Brown Butter Maple Glaze:
• 60g butter
• 3 tbsp maple syrup
• Pinch salt
• 1 tbsp bourbon or apple brandy
• pinch cinnamon
• Candied Pecans
• ¾ cup pecans
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp butter
• Pinch salt

Directions

Candied Pecans

1. Melt butter in a pan.
2. Add pecans, brown sugar and maple syrup.
3. Cook 3–4 minutes until sticky and caramelised.
4. Spread onto baking paper to cool.

Brown Butter Maple

1. Melt butter in a saucepan until foamy and nutty.
2. Stir in maple syrup, salt, bourbon and a pinch of cinnamon. Remove from heat.
3. Add the apples and allow to soften for a minute. This will make it easier to layer on the Brie.

Bake the Brie

1. Preheat oven to 180°C.
2. Place Brie in a baking dish lined with paper. Score a criss-cross pattern into the top of the Brie to ensure the cheese melts evenly.
3. Lay the apple slices in a fan shape on top of the Brie.
4. Bake 12–15 minutes until soft inside. Keep a timer going as you don’t want to melt it too much otherwise you will end up with a gooey mess!

Assemble

1. Scatter candied pecans (including some crushed ones.
2. Garnish with fresh thyme.
3. Spoon over warm glaze.
4. Finish with flaky salt.
5. Serve immediately with crackers or crusty bread.

• Ramekins
  6
• Canapés
  12

Ingredients

Base (Béchamel):

• 40g unsalted butter
• 40g plain flour
• 300ml whole milk, warm
• 1/4 tsp Dijon mustard (optional)
• Salt & white pepper, to taste
• Pinch of nutmeg

Cheese and Egg:

• 120g Udder Delights Champagne Brie (rind removed if very thick), chopped
• 4 egg yolks
• 5 egg whites
• 1/4 tsp cream of tartar or lemon juice

Ramekins:

• Softened butter (for greasing)
• Finely grated Parmesan or breadcrumbs (for dusting)

Directions

For Ramekins:

1. Grease ramekins with softened butter (brush upward), dust with Parmesan or breadcrumbs, and make a 1cm “ditch” around the inside top edge.
2. Make the Béchamel: Melt butter, stir in flour, and cook for 2 minutes. Slowly whisk in milk, simmer 3–4 minutes until
   thick. Stir in mustard, nutmeg, and Brie until melted. Cool slightly, then beat in yolks one at a time.
3. Whip egg whites: Whip whites with cream of tartar until firm but glossy.
4. Fold and fill: Loosen base with 1/3 whites, then gently fold in the rest. Fill ramekins to the top and level. Optional: run thumb around edge for even rise.
5. Bake: Bake at 200°C (no fan) for 18–20 minutes. Do not open oven early. Serve immediately.

Mini Canapé version:

1. Use mini muffin tins or silicone moulds. Bake for 8–10 minutes at 200°C. Ideal for canapé trays.
2. Garnish with micro herbs, onion jam, or piped Brie mousse.

Note: 1.5 x the recipes makes about 50 mini muffins.

What can go wrong and why

1. Soufflé collapses immediately: Underbaked, overfolded, or oven opened too soon.
2. Didn’t rise evenly: Whites over or under-whipped, ramekins not prepped well.
3. Dense or heavy: Cheese weighed down base, or base too thin.
4. Cracked top: Oven too hot or batter overfilled.

Tips for perfect Soufflés

1. Use firm but glossy peaks for egg whites.
2. Cook béchamel thoroughly for structure.
3. Fold whites gently and fill ramekins to the top.
4. Don’t open oven until baking is done.
5. Serve straight from the oven – soufflés wait for no one!

• Servings
  1
• Prep time
  5 mins
• Cook time
  15-20 mins

Ingredients

• 1 x 200g Udder Delights Camembert
• 1 x sheet puff pastry
• Melted butter
• Fig Jam (we recommend Beerenberg Fig and Pomegranate)
• Fresh rosemary sprigs

Directions

1. Preheat oven to 180°C
2. Unroll pastry sheet and cut into small circles using a cookie cutter.
3. Grease small muffin tray and place pastry circles in each section. Press  pastry down slightly.
4. Brush small amount of melted butter over the pastry and bake in oven for approx 7-10 minutes until starting to puff up and becoming golden brown.
5. Cut Camembert into small pieces.
6. When the pastry is starting to brown, take out of oven and press the Camembert pieces into each pastry round. Be careful not to overload them.
7. Place bake in oven for approx 5 mins or until the Camembert has melted slightly.
8. Remove from oven and immediately top each bite with a small amount of your jam and a small sprig of rosemary.  You can also put some extra Camembert on top if you would like.

Serve warm for best flavour and texture.

Notes:

• You can also substitute the Camembert for your favourite Brie.
• You won’t need the full wheel of cheese, so there will be plenty to eat along the way too!

• Servings
  1
• Prep time
  5 mins
• Cook time
  15-20 mins

Ingredients

• 180g Udder Delights Triple Cream Brie, chopped
• 2 ripe peaches, chopped
• Drizzle Honey
• Sprig of thyme

Directions

1. Chop Triple Cream Brie into rough cubes and place in oven proof dish.
2. Remove stone from peaches and dice peaches into bite sized pieces and place on top of Triple Cream Brie.
3. Drizzle with honey and add thyme leaves.
4. Place in oven at 180°C for 15mins or until gooey and starting to brown.
5. Best served with fresh crusty bread or your favourite crackers!

• Servings
  1
• Prep time
  5 mins
• Cook time
  2-4 mins

Ingredients

• 2 tsp butter
• 2 slices crusty bread
• 85g Udder Delights Double Cream Brie
• 1 tbsp cranberry sauce
• Balsamic glaze

Directions

1. Butter one side of each slice of bread
2. Slice brie and layer onto the unbuttered side of bread. Spread cranberry jam over the brie, then drizzle with a few drops of balsamic vinegar. Place the second slice of bread on top, buttered side up, then fry in a pan over medium heat for 1-2 minutes each side, until golden and melted.

• Servings
  4 pizzas

Ingredients

Dough

• 600g water
• 2g fresh yeast, or 1g instant dry yeast
• 1kg 00 pizza flour
• 30g salt
• Note: feel free to use store-bought premade pizza dough instead of making your own.

Toppings

• 1x wheel Udder Delights Ash Brie, diced
• 350g multi coloured cherry tomatoes, halved
• 1x jar Beerenberg Quince and Pear paste
• 1x bunch of fresh thyme
• Extra virgin olive oil, to drizzle

Directions

1. In a large mixing bowl, pour in the water and add the yeast, stirring until fully dissolved. Begin by incorporating half (500g) the flour into the bowl. Use your hands to mix the ingredients, this should take approximately 30 seconds.
2. Add the remaining flour (500g) and continue mixing for another 30 seconds until everything is well combined. Add the salt and continue mixing for an additional 30 seconds.
3. Transfer the dough to a clean surface and knead for 10 minutes. Cover with a clean tea towel and allow it to rest for another 10 minutes.
4. Shape and fold the dough into a smooth ball, then place in a bowl, cover with a tea towel, and let it rest for another 45 minutes.
5. Divide the dough into 250g portions and place them in a lightly oiled container. Leave them to proof for 8 hours at room temperature.
6. Preheat your pizza oven to approximately 450°C. Transfer each dough ball to a lightly dusted pizza tray and gently adjust the dough to cover the tray.
7. Spread 2 tablespoons of Beerenberg’s Quince and Pear Paste over the base and top with cherry tomatoes, Udder Delights Ash Brie and fresh thyme, then drizzle with olive oil.
8. Slide the pizza into the oven and cook for 20-30 seconds. Once done, remove from the oven, slice and serve. Repeat these steps for the remaining pizzas.

• Servings
  4-6
• Prep time
  5 mins
• Cook time
  10 mins

Ingredients

• 1 200g wheel Udder Delights Double Cream Brie
• 1 garlic clove, finely sliced
• 2 sprigs rosemary
• 1 jar Beerenberg ‘Fig + Pomegranate Paste’
• 1 baguette, sliced, to serve
• Your choice of fruit, nuts and crackers, to serve

Directions

1. Preheat the air fryer to 180°C. Place the Brie in a small oven-proof baking dish and lightly score a cross pattern on the top rind. Nestle the sliced garlic and rosemary leaves into the cheese, then cover with aluminium foil and bake for 10 minutes.
2. Remove from the air fryer and serve with Beerenberg’s ‘Fig + Pomegranate Paste’, bread, crackers and your choice of fruit and nuts.

• Servings
  4
• Prep time
  10 mins
• Cook time
  25 mins

Ingredients

• 1 tbsp of olive oil
• 2 x 180-200g Chicken Breasts
• 4 slices of prosciutto
• 50g Udder Delights Double Cream Brie (about quarter of a wheel at fridge temperature)
• Fresh tarragon (basil, sage, or parsley)
• 200mL Sauvignon Blanc
• 1tsp Dijon mustard
• Pepper

Directions

1. Preheat oven to 180°C
2. On a baking tray lined with baking paper, place 2 prosciutto slices at each end of the tray. Place a chicken breast on top of each pair of prosciutto slices.
3. Cut a small pocket into the centre of each chicken breast and fill with a 25g piece of Brie.
4. Sprinkle with tarragon, wrap in prosciutto, and drizzle with olive oil.
5. Bake for 25 minutes at 180°C or until chicken is opaque.
6. While the chicken is baking reduce wine in a saucepan with mustard and a sprig of tarragon.
7. To serve, cut each breast in half and spoon over wine sauce (tray juices can be added for extra flavour).
8. Serve with cauliflower puree and garnish with pepper and fresh tarragon.