Preparation

1. Preheat the oven to 180° C (356 °F).
2. Rub the sides and bottom of the Cheese Baker with olive oil and then place the Camembert in the dish. Now cut a checkered pattern in the top of the Camembert.
3. Optional: Cut the garlic into slices and insert these into the notches made in the Camembert.
4. Royally spread honey across the top of the Camembert, sprinkle the thyme and walnuts on top, and drizzle a little olive oil.
5. Place the Cheese Baker without the lid in the preheated oven for 20 minutes.
6. Sprinkle with pepper and keep the Cheese Baker warm using the tealight in the base.

Preparation

1. Thaw the sheets of puff pastry. Heat the oven at 180°C.
2. Cut the zucchini in small cubes. Slice the leek in half (length) and slice in rings. Heat the oil in a pan and fry the zucchini and leek for 1 minute. Add the spinach and fry it until the spinach has shrunken.
3. Take the pan of the heat and place the vegetables in a sieve. Strain all remaining liquid from the vegetables with the back of a spoon.
4. Place the vegetables in a bowl and add eggs, cream, thyme, salt and pepper to taste. Add the chopped cashew nuts. Mix it all well.
5. Oil the inside of the Cheese Baker with butter and line the Cheese Baker with puff pastry.
6. Add the vegetables mix to the Cheese Baker.
7. Place the Cheese Baker (without the lid) in the oven for 20 minutes.
8. Take the Cheese Baker out of the oven place and place it on the base. The lid and the tea light keep the quiche warm. Cannot wait to eat it? Place it on the base without lighting the tea light.

Preparation

1. Preheat the oven at 180°C. Peel the apples and remove the core. Cut the apples in small dices.
2. Put the apple in a bowl and mix it with the sugar and the cinnamon.
3. Oil the inside of the Cheese Baker with butter and cover it with 2 sheets of puff pastry.
4. Put the apple mix on top of the puff pastry. Cut 1 sheet of puff pastry in small stripes and place it on top of the apple mix in a cross pattern.
5. Place the Cheese Baker (without the lid) in the oven for 20 minutes.
6. Take the Cheese Baker out of the oven and place on the base. The tea light keeps the apple pie warm. Can’t wait to eat it? Do not turn on the tea light but just put it on the base.

Variation tip 1: Add some walnuts to the apple mixture before you put it in the Cheese Baker.
Variation tip 2: Place some vanilla ice cream on top of the warm apple pie.

Preparation

1. Preheat the oven to 180 °C / 355°F. Cook the potatoes for 15 minutes in boiling water with a pinch of salt until they are done. Place the cooked potatoes on the wooden cooking sticks or serve them in a dish with fondue forks.
2. Coat the inside of the oven dish with olive oil or butter. Place two slices of York ham in the dish and place the camembert on top. The cheese will settle into the Cheese Baker on its own.
3. Cut a criss cross pattern into the top of the cheese. Season it with salt and pepper to taste. Sprinkle the cheese with a little bit of olive oil. Cut the remaining slices of York ham into small, uniform blocks (¼ x ¼ inch). Spread the ham blocks over the camembert.
4. Chop the chives. Carefully break the eggs on top of the camembert and season with salt, pepper and ¼ of the chives. Set the Cheese Baker in the middle of the pre-heated oven and bake 15 to 20 minutes.
5. In the mean time, slice the bread into 4 x 3/5 x 3/5 inch pieces. In a large bowl, combine the remaining chives with the olive oil, salt and pepper. Mix the bread slices in the olive oil mixture. Place the bread slices on a baking sheet covered with baking paper. When there are 10 minutes remaining on the oven timer, place the sheet in the oven. Turn the slices mid-way through baking. *If the camembert is done, you can leave the bread slices in the oven a little bit longer for extra crunch.
6. Blanch the asparagus tips for one minute in boiling water with a pinch of salt.
7. Place the Cheese Baker on the base. The tea lights will keep it warm. Serve with the asparagus tips, baby potatoes and bread slices.

Serving suggestion: Place the potatoes and asparagus tips on a plate and pour the melted cheese from the Cheese Baker 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

1. Beat the cream until it is thick consistency (until it is a yoghurt like structure).

2. Place the pate and port in a bowl and mix it together with a fork. Mix it carefully with the cream with a spoon.

3. Transfer the pate mix into the Cheese Baker and put the lid on top of it. Leave it to for 1 hour in the fridge.
4. Turn on the oven grill at 180°C, right before serving. Sprinkle the pate with a thin layer of sugar. Place the Cheese Baker under the grill for a few minutes, until the sugar has turned into a crispy brown layer.
5. Take the Cheese Baker from the oven and place it on the base. There is no need to turn on the tea light for this recipe.
6. Serve with toasted bread sticks or crackers.

Variation tip 1: Add some cranberries op top of the pate before placing the Cheese Baker in the oven.

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

1. Preheat the oven at 180°C
2. Line the Cheese Baker with the olive oil and place the goat cheese in the Cheese Baker.
3. Drip the honey on the goat cheese evenly, put the thyme and walnuts on top and drizzle with a little bit of olive oil.
4. Place the Cheese Baker (without the lid) in the oven for 15 minutes.
5. Take the Cheese Baker out of the over and put it on the base. The tea light and lid keep the goat cheese warm for a long time.
6. Serve it with baguette, crackers or other dippers.

Preparation

1. 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.
2. 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.
3. 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.
4. Use crackers and bread to dip into the cheese!

Preparation

1. 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.
2. 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.
3. 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.
4. Pour the pasta mix into a greased Cheese Baker and cover it with Panko bread crumbs on top.
5. Bake in an oven, preheated to 200°C, for 12 to 15 minutes.

Preparation

1. Preheat the oven at 180°C. Cut the mozzarella in 0.5 cm slices and the sundried tomatoes in pieces.
2. Put the mozzarella in a bowl and mix it well with the sundried tomatoes, green pesto, pine nuts and pepper.
3. Line the Cheese Baker with the olive oil. Put the mozzarella mix in layers in the Cheese Baker.
4. Place the Cheese Baker (without the lid) in the oven for 15 minutes. Take the Cheese Baker out of the over and place it on the base. The lid and tea light keep the mozzarella warm.
5. Serve with crackers, baguette or other dippers.

Preparation

1. 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.
2. 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.
3. Place the Cheese Baker in the oven and bake for 15 to 20 minutes at 180°C.
4. 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!
5. Use crackers and bread to dip into the cheese!

Preparation

1. 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.
2. 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.
3. Use crackers and bread to dip into the cheese!

Preparation

1. 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.
2. Preheat the oven to 180°C then bake the Camembert for 15 to 20 minutes.
3. 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.
4. Take the Camembert out of the oven and cover it with the mushroom mix. Add more salt and pepper to taste.

Preparation

1. Fry the bacon over medium heat and then drain the fat from the bacon on a paper towel.
2. 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.
3. 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.
4. Remove the Camembert from the oven, cover it with mushrooms and and crumble the bacon on top.