Preparation

1. Preheat the oven to 160°C.
2. Roast the pecan nuts in a pan without any oil or butter. Stir regularly and remove the pecan nuts from the pan when you start to smell them and chop them roughly.
3. Mix the balsamic vinegar and the maple syrup in a bowl. 
4. Add the strawberries to the mixture and put it in the refrigerator for about 10 minutes.
5. Grease the Cheese Baker with some olive oil and place the camembert in it. Cut a checkered pattern into the top of the camembert, and put the Cheese Baker in the oven for 15-20 minutes until the cheese has melted.
6. Get the strawberries out of the refrigerator, and add the nuts and basil strips.
7. Place the strawberry mixture on top of the melted camembert and serve it!

Preparation

Preheat the oven to 180°C. Place the Camembert in the Cheese Baker and gently make several indentions on the top side of the cheese with a knife. Pluck the leaves of two bunches of rosemary and thyme, then scatter them over the Camembert. Lightly drizzle the Camembert with olive oil and add salt and pepper to taste.

Combine the blueberries and the walnuts in a bowl and mix in the honey. Spread the mixture on top of the Camembert and bake it for 15 to 20 minutes in the oven.

To serve, top the warm blueberries with the remaining rosemary and thyme leaves. Serve the Cheese Baker on the base and keep it warm with the tea light and lid.

Use crackers and bread to dip into the cheese!

Preparation

Preheat the oven to 180°C. Place the fig jam or confiture in a microwave-safe bowl and heat it up for 30 seconds in order to soften it. Mix the dried figs and nuts together in a small bowl. Add half of the jam to the fig and nut mix and combine until the nuts are coated.

Place the Camembert in the Cheese Baker, cut the rind and spread the remaining jam onto the cheese. Cover the Camembert with the fig and nut mix.

Place the Cheese Baker in the oven and bake for 15 to 20 minutes at 180°C.

Serve the Cheese Baker on the base and keep the cheese warm and liquid with the tea light. Dip your favorite crackers or baguettes into the cheese!

Use crackers and bread to dip into the cheese!

Preparation

Preheat the oven to 180°C. Place the Camembert in the Cheese Baker and gently make several indentions on the top side of the cheese with a knife. Fill the indentations with rosemary sprigs and garlic slices. Next, drizzle the Camembert with olive oil or white wine.

Place the Camembert in the oven for 15 to 20 minutes. Serve the Cheese Baker on the base and keep it warm with the tea light and lid.

Use crackers and bread to dip into the cheese!

Preparation

Place the Camembert in the Cheese Baker. Gently cut a diamond pattern into the top of the Camembert, then sprinkle with salt and pepper and drizzle with olive oil.

Preheat the oven to 180°C then bake the Camembert for 15 to 20 minutes.

Fry the shallots in olive oil in a frying pan, then add the mushrooms and fry them over medium heat for 5 to 10 minutes. Add the garlic and chopped herbs at the end.

Take the Camembert out of the oven and cover it with the mushroom mix. Add more salt and pepper to taste.

Preparation

Fry the bacon over medium heat and then drain the fat from the bacon on a paper towel.

Place the Camembert in the Cheese bBaker. Cut a diamond pattern into the top of the Camembert and then cover it with two thyme sprigs and sprinkle it with salt and pepper. and drizzle with olive oil. Preheat the oven to 180°C then bake the Camembert for 15 to 20 minutes.

In the meantime, add olive oil to a pan and cook the mushrooms over medium low heat for 5 to 10 minutes until golden brown. Add the garlic and leaves from the remaining two sprigs of thyme toward the end of baking.

Remove the Camembert from the oven, cover it with mushrooms and and crumble the bacon on top.

Preparation

1. Place the pot of the Cheese Baker in the oven and preheat the oven to 240°C with the Cheese Baker inside. 
2. Once the oven is preheated, remove the Cheese Baker from the oven. Place the butter in the pot and swirl the Cheese Baker so that the melted butter coats the bottom and sides. 
3. Pour chocolate chips in an even layer into the bottom of the Cheese baker. Arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. 
4. Place the Cheese Baker in the oven and bake for 4 to 5 minutes. Watch closely to prevent burned marshmallows! When the marshmallows are toasted to your preference, remove the Cheese Baker from the oven.
5. Place the pot on the base and serve immediately with Lotus Biscoff cookies, thin waffle cookies or chocolate chip cookies. But be careful, because the dip will be very hot in the beginning!

Preparation

Cook the pasta according to the instructions on the package. Melt one tablespoon of butter in a small sauce pan over medium heat. Add the flour and mix with a whisk for 2 to 3 minutes. Add the salt and pepper. Add the milk a little bit at a time and continue mixing until the sauce becomes smooth. Once the sauce has thickened, remove it from the heat.

Melt one tablespoon of butter over medium heat, then add the breadcrumbs and bake for 3 to 5 minutes until the bread crumbs turn golden brown.

Drain the pasta then return to the pot and add the grated cheese. Pour the sauce over the pasta and carefully mix it in - the warm sauce will melt the cheese.

Pour the pasta mix into a greased Cheese Baker and cover it with Panko bread crumbs on top.

Bake in an oven, preheated to 200°C, for 12 to 15 minutes.