The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Summer 2022

Discover captivating Corsica, the island of beauty and glitzy, cinematic Cannes. Explore Antibes, less well known than it's neighbours Nice and Cannes, it's incredibly pretty and authentic, and the Camargue in the south of France where wild white horses and pink flamingoes roam. Come with us to arty Arles, historic Agincourt and Aisne in Picardy - the ancient cradle of France. Meet artisan gin makers in Cognac, discover the prune route of France, fabulous recipes, guides, gorgeous photos, the best tours, what's new in France and delicious recipes - and more...

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Your one stop shop for the finest quality food from Britain and Ireland. WE OFFER THE LARGEST REFRIGERATED HOME DELIVERY NETWORK ACROSS MAINLAND EUROPE. Quality Fresh Beef, Pork and Lamb, Cheeses, Clotted Cream, Fresh Cream, Pies, Sausages, Bacon, Pudding, Tea & Coffee, Sauces, Crisps & Chocolate, plus Vegetarian and Vegan products Free home delivery France, Belgium & Luxembourg

Easy cheesy tear and share baked camembert in bread This is a super easy to make dish, plus it’s absolutely perfect for sharing, has plenty of wow factor and takes next to no time to prepare! INGREDIENTS I round loaf – sourdough, rye, brown or white (about 400-500g, a large loaf) 250g whole Camembert 3-4 garlic cloves Few sprigs of thyme leaves Sprig of rosemary 2 Tablespoons white wine (optional) 2 Tablespoons runny honey 3 Tablespoons Olive oil METHOD Preheat the oven to gas 4, 180°C, fan 160°C. Slice the top of the loaf off (like a lid). Cut a round hole in the middle of the loaf, deep enough to pop the whole round of Camembert in. Keep the cut pieces of bread to one side. Score the top of the bread across the top. Unwrap the Camembert and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Place on a baking sheet. Mix the garlic and olive oil and pour over the cheese and into the scores of the loaf. Push the thyme and rosemary into the holes in the cheese. Pour the wine over the cheese and drizzle the honey over the cheese and bread. Tear the remaining pieces of bread (from step 1) into chunks. Scatter on the baking tray and drizzle with olive oil. Bake for 20-25 minutes, until the bread is golden and toasted and the cheese is melted and scrumptiously gooey. Slice the bread from the outside in and use the crispy croutons for dipping into the cheese. The Good Life France | 111

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