#crustybread

Baked Brie Cranberry in Bread Bowl Ingredients: 1 bread boule (round loaf) Cooking spray 1 (8-ounce) brie wheel 1/2 cup cranberry sauce 2 tablespoons fresh thyme Directions: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice off the top quarter of the bread boule. Carefully slice the rind off the brie wheel. Place the brie on top of the bread and use a knife to trace around it, creating a circle. Scoop out the bread inside the traced area, reserving it for another use or toasting as dippers. Place the bread boule on the prepared baking sheet. Nestle the brie wheel into the hollowed bread center. Lightly spray the outer crust of the bread with cooking spray. Using a knife, create cuts around the edges of the bread, spacing about 1-2 inches apart, to form easy-to-grab slices without cutting all the way through. Spoon the cranberry sauce over the brie and sprinkle fresh thyme on top. Bake in the preheated oven for approximately 25 minutes, or until the bread is golden and the brie is melted and bubbly. Serve immediately for a warm, gooey, and flavorful appetizer. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 320 kcal per serving | Servings: 6 servings Indulge in the festive flavors of this Baked Brie Cranberry Bread Bowl, where creamy, melted brie combines with tangy cranberry sauce inside a warm, crusty bread boule. This delightful appetizer is not only a treat for the taste buds but also a crowd-pleaser that brings a touch of holiday elegance to any gathering. Whether you’re serving it for a cozy family evening or a festive party, it’s sure to impress! This recipe is straightforward yet stunning, perfect for both novice and experienced home cooks. The bread bowl presentation allows for easy serving and provides a warm, comforting texture that pairs beautifully with the creamy cheese and tart cranberries. It’s a dish that feels both indulgent and heartwarming, making it a must-have for holiday tables and beyond!

Soup for the soul! English onion soup 🍲 🥖 Ingredients • 1.5L vegetable stock • 1 white onion, sliced • 2 shallots, sliced • 3 brown onions, sliced • 2 leeks, sliced • 4 garlic cloves, minced • 2 bay leaves • 3 tbsps nuttlex/vegan butter • 2 tbsp oil • salt and pepper, to taste Method 1. First, slice all your onions and try not to cry! Heat up a large saucepan over medium heat and add in the oil and nuttlex/vegan butter. Saute the garlic until fragrant. 2. Add in the brown onions, bay leaves and white onion and cook for 5 mins until slightly softened. Do not stir! You need them to caramalise for flavour. 3. Add in the leeks and shallots and stir once to combine, then allow all this to cook for 10-15 mins stirring only once or twice so they continue caramalising. Its okay if the bottom of the pot gets charred, its flavour and will deglaze once you add the stock. 4. Add in the vegetable stock and salt and pepper and simmer for 15-20 mins until all the onions are soft and translucent. Remove the bay leaves. Serve with crusty bread! #vegan #vegetarian #onions #soup #englishonionsoup #warming #tasty #cooking #whatveganseat #crueltyfree #recipe #whatvegetarianseat #eatwell #delicious #crustybread #recipetime

This was dinner: Pan-seared Argentinian Red Shrimp with a lemon beurre blanc sauce and a side of perfectly crusty Italian batard. This was the first time I've tried Argentinian red shrimp and the rumor is true - these actually do taste like lobster! I'll never eat any other type of shrimp again. ❤️😙🦐❤️ • • • • #forkyeah #shrimp #beurreblanc #crustybread #foodfamous #seafoodlover #shellfish #prawns #foodbeast #eeeeeats #buzzfeast #foodporn #deliciousness #shrimpscampi #imadethis #myfab5 #argentinian #redshrimp #bayareaeats #feedfeed #homecooking #yumminess #foodphoto #foodism

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