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ROASTED APRICOTS & BAKED CAMEMBERT
By Katie Jenson-Hull / The Radiant Nutritionist
ROASTED APRICOTS
I can’t get enough of apricot season. I love to eat them in all sorts of dishes but I especially like to enjoy them simply roasted and ready to add to breakfasts, ice cream or greek yogurt. Apricots are full of antioxidants including beta carotene, vitamin C and E. They are super summer food which may help to protect the skin from within against rhe sun and UV damage.
INGREDIENTS
10 apricots cut in half with stones still in
3 sprigs of fresh rosemary chopped
A drop of vanilla essence
The juice of 2 oranges
3 tbsp of organic honey (or you can use maple syrup)
¼ cup flaked almonds
METHOD
1. Preheat the oven to 180c
2. Arrange the apricots in a baking dish with the cut side up. Sprinkle the rosemary on top.
3. Add the vanilla essence to the orange juice and pour on top.
4. Finish by drizzling the honey on top and sprinkle the almonds.
Enjoy!
Katie x
BAKED CAMEMBERT
This dish is an easy entertaining dish. All you have to do is add a few ingredients and bung it in the oven. Minimum effort with maximum enjoyment! Everyone loves gooey camembert. It's a real crowd pleaser.
INGREDIENTS
150g camembert
2 sprigs fresh rosemary chopped
Seasoning
2 tbsp of honey
Good pinch of dried chilli flakes
Olive oil
METHOD
1. Preheat the oven to 180c
2. Unwrap the cheese and place back into the box. Score the top of the camembert and add the ingredients. Drizzle a little olive oil on top.
3. Bake in the oven for 15-20 minutes or until all gooey in the middle
4. Serve with crackers, crusty bread or any delicious vessels you think fitting.
Katie x
