Coconut Camembert : LCHF

This lovely LCHF recipe suggestion is from Karen Thomson, author and great-granddaughter of pioneering South African heart surgeon Dr Christiaan Barnard.

"Cut carbs, quit sugar, feel fabulous: It's a food revolution that'll make you slimmer and happier - and it's blissfully simple.
57 percent of women and 67 percent of men in the UK are now overweight.
She says a healthy fat diet (LCHF) is the best way to eat.

By keeping carbs low and simultaneously eating more fat, you’re able to feel full longer and beat fattening sugar cravings. By switching bread, pasta and potatoes for veggies you increase the nutrient density of your diet immensely, keeping diseases away."

Find out more in her book called "Sugar Free: 8 Weeks To Freedom From Sugar And Carb Addiction, by Karen Thomson,"

Coconut Camembert - Serves 2
½ Camembert cheese,
1 egg, beaten,
2 tbsp fine desiccated coconut,
olive oil for frying,
30g baby spinach,
5 cherry tomatoes,
10 slices cucumber,
40g berries of your choice,
balsamic vinegar, to serve

Method:
1. Cut the cheese into 4 wedges; dip each wedge in beaten egg and then coconut to coat.

2. Heat the oil in a small pan and cook wedges for 30-60 seconds each side until golden brown.

3. Make a salad by tossing together the spinach, tomatoes, cucumber and berries and serve cheese wedges on top, drizzled with vinegar.

This makes such a lovely lunch, or starter ...

Link to the above recipe, and more about Karen, here

About Camembert Cheese:

Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced Camemberts are now pasteurised.

When fully ripe, Camembert has a pungent, strongly-flavoured and runny interior somewhat similar to the milder brie. Unlike brie, which is produced in large flat wheels, Camembert is made in individual cheeses about 11cm/4.5in in diameter. 

Buyer's guide:
The very best Camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from un-pasteurised milk in a particular region of northern France. Good Camembert is also made in south-west England.

Camembert becomes increasingly soft as it matures, and should be springy to the touch when ripe. It’s available year-round, but AOC Camembert is considered to be at its best from March to October.

Storage:
Unripe Camembert should not be refrigerated, as this will disrupt the maturing process - keep it in a cool place for a few days before consuming.

I hope you may enjoy this great tasting food soon!

All the best Jan