{"id":167,"date":"2017-08-21T14:39:35","date_gmt":"2017-08-21T13:39:35","guid":{"rendered":"https:\/\/makingcarbscount.com\/?p=167"},"modified":"2017-11-25T13:03:42","modified_gmt":"2017-11-25T13:03:42","slug":"garlic-and-thyme-studded-camembert","status":"publish","type":"post","link":"https:\/\/makingcarbscount.com\/garlic-and-thyme-studded-camembert\/","title":{"rendered":"Garlic and thyme studded Camembert"},"content":{"rendered":"

\"\"<\/a>For a quick dip, try garlic and thyme studded Camembert with celery dippers and apple chutney (for two). Preheat the oven to 200\u00b0C.<\/p>\n

Take a Camembert out of its box, remove any wax paper wrapping and discard, then return the cheese to the box.<\/p>\n

Make a few deep slits through into the top of the cheese and tuck in a few slices of garlic slices and a few small springs of fresh thyme.<\/p>\n

Place the cheese, with the lid, on a baking sheet and cook in the oven for around 15 minutes or until the cheese is soft and gooey.<\/p>\n

Serve the hot melting cheese with the celery to dip in with a jar of apple chutney to hand and a hunk of bread if need be.<\/p>\n

www.fenlandcelery.com<\/a><\/p>\n

Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at
\n<\/strong> <\/strong>www.desang-magazine.co.uk<\/a>
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