Camembert and Sour Cherry Pastries

HAPPY NEW YEAR!

Okay, so I know that I'm almost three weeks late. But I've just been so busy keeping my New Year's resolutions...*it's times like these I think I need a sarcasm font*

Considering one of my goals was to blog more, maybe you can tell that I'm not doing so well in the keeping-resolutions-department. However, absence makes the heart grow fonder or something, right? So really my laziness is a blessing in disguise to you guys :D

But enough about me - how about you guys? Did you have a nice Christmas and New Year? Unlike me, have you been able to actually begin to keep your New Year's resolutions so far? And would you like to learn how to make the most amazing camembert and sour cherry pastries? (Of course you would. Good answer.) Originally, I was meant to upload this as a finger food idea for a New Years Eve party idea...but that didn't really work out somehow. My suggestion is to just throw another party in honour of these pastries because they are just the cutest.

Anyway. I hope the next 49 weeks of your year are amazing and wonderful and everything else that people say on New Year's. Also, just a reminder that Christmas is in 340 days...

I'm so sorry. I'll stop now.

Kenz x

Camembert and Sour Cherry Pastries

2 sheets of puff pastry, thawed
Approximately half a round of camembert cheese
1/4 to 1/3 cup of unsweetened cherry jam - you could also use whatever preserves are usually served with cheese, if you wanted to
1 egg, beaten together with 1 tablespoon of milk
Sea salt

1. Cut each sheet of puff pastry into 24 rectangles. If you prefer larger or smaller pastries, then you can change the size to whatever you fancy - just make sure that it is an even number, so that each pastry has a lid.
2. Lay half of the rectangles on a baking tray. Brush with the egg mixture and lay a slice of camembert - rind and all - onto the rectangle. Top with a small teaspoon of jam and cover with a pastry lid. You may have to stretch the lid a little so that it fits over the top of the cheese-and-preserves.
3. Crimp the edges with a fork, or a fancy pastry crimper if you have one. I don't. Brush each parcel with more of the egg wash and sprinkle with sea salt.
4. Bake at 190C for 12 - 15 minutes, or until golden brown. I was a leetle bit impatient and so some of mine weren't quite brown enough. They can be served both warm and room temperature; if they're not all eaten in one sitting (which would surprise me greatly), they should be stored in the refrigerator.

I hope you enjoy!

 

Apologies and Tomato Chutney.

Wow.

Okay, I'll admit it: you guys have been sorely neglected. Two months since I last gave you a new post? Utterly ridiculous.

However, in my defence, I have been writing a 25-page-long Ancient History assignment (why oh why did I choose Ancient History?) and reading Les Miserables. That, my friends, is a long book - but totally worth it :)

However, seeing as I have a German exam in, like, an hour, I'd better get cracking with the recipe. For some reason, people in our house have a tendency towards consuming large amounts of chutney on their sandwiches - so much so, that Mum was buying practically a new jar every week. I have no idea why this is so, but I decided, why not just make our own? It's way cheaper, easier, and makes more than what we would usually buy. Basically, what I'm saying is, I've made this recipe so many times I can do it with my eyes shut, so why don't you guys give it a go? :)



Tomato Chutney

1 kilo of ripe tomatoes, peeled (see Note for how to peel tomatoes)
1 1/2 cups of sugar
1 cup of apple cider vinegar
1 large clove of garlic, crushed
1 teaspoon of salt
A sprinkle of cayenne pepper (I've learned from experience that it's hotter than you'd think - if you don't like spicy things, then stick with a sprinkle)
1 teaspoon of ground ginger

1. Dice the peeled tomatoes and combine in a big pot with the sugar, vinegar, garlic, salt and cayenne pepper. 
2. Bring the mixture to a slow simmer and cook, stirring, until the syrup thickens a little and the tomatoes are reduced to a sort of pulp. This can take from 45 minutes up to 2 hours.
3. Add the ginger and cook for another 5 minutes. Remove the chutney from the heat and ladle into hot sterilised jars.
4. Keep in the refrigerator; makes about 2 1/2 cups.

Note: To peel tomatoes: cut a cross-shape in the base of the tomatoes (the opposite end from the stem). Place the tomatoes in a pot of boiling water and let them boil for about 30 seconds, or until the skin begins to blister and peel off. Move them into a colander in the sink and run cold water over them while you peel the skin off with your fingers. Make sure there are no blemishes or mould growing on them - if there is, then cut it out. To sterilise jars: making sure the jars have been washed and are completely clean, place the jars and their lids in an oven at 100C for around 5 - 10 minutes. Please note, though, that if you put cold glass jars straight into a hot oven, they will crack, so put them in the oven when it is cool and warm the oven up with them inside.