This easy five ingredient showstopper, an indulgent tear-and-share bread with ozzy camembert
for dunking.
You'll have 'em fighting over it.
I'm supposed to be doing this recipe on my own but he wants to play with daddy, so that
is Christmas right always juggling, always hands full.
Say hello!
Hello...
Hello!
All you need is camembert, fresh rosemary, strong bread flour, garlic, and dried yeast.
So this is baby River and he's the youngest one of the Oliver clan.
So we're gonna make a Christmas tree-shaped tear-and-share bread that you can dip in camembert
and people are gonna go mad for it.
It's so simple you can even do it with one hand.
So, I'm gonna do it all in here, less washing up.
I'm gonna put 800 grams of strong flour.
Of course you can do it by hand in a bowl.
I have a sachet of yeast, they're always 7 grams.
A nice pinch of salt.
Then I'm gonna add about 500 ml of warm water.
Put the lid on and just pulse it and it'll bring the dough together, almost like you're
kneading it by hand.
Whoo!
We now have a basic white dough can you see it's humid here?
That's the perfect environment with the heat of the engine to prove.
So let that double in size.
So about 40 minutes and I'll come back and show you what to do next.
So the idea was I'd wear him out and I'd be back on my own but I've actually gained an
extra child this is Petal.
Get some greaseproof paper, dust with some flour, and then what I can do is start to
stencil a Christmas tree, forming a template to put our little dough balls in.
In here, in the mixer, it's doubled in size.
So just a little flour here.
You ready for this?
Ready!
And I want about 30 edible baubles.
Petal's gonna help me, just put your hand around like that and then you get a nice tight
little ball and I wanna place this ball onto my Christmas tree here.
But you'll get the idea.
So River, what's this?
Jelywol.
A glalywol - so we're gonna take the glalywol, cheese, and what I'm gonna do is take the
frame and I'm gonna place it here as our guide.
So Petal, do two at once and I need you to go like that, really fast!
I can't!
Go on you can do it, look we're all going fast really fast, really fast!
Stay there.
Happy Christmas everyone.
So ladies and gentlemen, we've done it, Petal's done a fine job of placing this within the
shape of the stencil.
Thank you Petal, amazing.
The fire engine's gone across the kitchen, the cheese is now on the floor, we're not
gonna let this double for one hour so you get a spongy bread and then we'll cook it.
Merry Christmas!
So the bread's proved for about an hour and I've managed to save the cheese.
I'm using camembert which is perfect for this dish as it comes in its very own box.
Now on the cheese front there's a little preparation that I wanna do to make it the most incredible
cheesy lava, think fondue.
Put the tip of your knife just into it like that.
What we'll do is just quickly remove that little skin.
Get yourself two or three fat cloves of garlic and make it nice and fine.
And what we're gonna do is just dress this garlic in a little oil.
We know that garlic and bread works, best friends, best friends.
But with the oozy gorgeous cheese this is gonna be nuts.
I'm happy and then we got a little bit of rosemary, a nice bit of olive oil, brilliant
brilliant flavours.
Let's have a look at our Christmas tree haha.
So the yeast has kicked into action and it's doubled the little buns in size, then I can
take one of these camembert and put it back in the box from whence it came.
Of course when we completely destroy that camembert and it's gone but we've still got
buns, we can put another one back in its box and we can replace it.
For our final flourish dot sprigs of rosemary all over your tree.
So look at that, come on!
Merry Christmas.
I am childishly proud of that, it goes in the oven for half an hour at 180 degrees Celsius
which is 350 Fahrenheit.
Put it in the oven and then also don't forget your second one, we can pop that at the bottom,
leave it for half an hour and people are gonna love it.
Ooh you little beauty.
It is blipping away and it is gorgeous.
Wowzers.
And the joy of this recipe is there's no dishing up - let it cool, and serve.
Just gonna steal a little Christmas decoration, pop it in there like that.
So look enough talking let's just grab one, hot and steamy, and let's just dive...
Oh my lord!
What could be more indulgent than bread dipped in melted cheese?
A big showoff party bread that's as easy as it is impressive, the perfect treat for when
you're having a cheeky Christmas drink with family and friends.
Now for a classic cocktail elevated to a Christmas corker.
This cocktail is for me, it's a bit more flamboyant it's a frozen berry Christmas margarita, come
on!
And it's going to give me a little pick-me-up to take me through the day.
So in a liquidiser I am going to put 50 ml of lime juice, and then I'm gonna top up this
with a hundred mils of my delicious tequila and then 50 mils of triple sec or you could
use Cointreau, and that is that beautiful sweet orange flavor, delicious.
And then take some frozen berries just one little handful.
These are a classic quick and easy time saver.
Keep them in your freezer for when you need a hit of festive flavour.
Then a little handful of ice goes in and I'm going to take a little mint just take off
two or three leaves and then we're gonna whiz it up and it's gonna be delicious.
So in 30 seconds...
oh!
We created a beautiful, beautiful Christmas berry margarita.
Come on, look at that.
The colour is amazing.
Top it, put a little bit of mint, but that is a nice little festive drink let's have
a try.
Hallelujah.
It feels really Christmassy the berries make it so.
That is fresh it's waking up the taste buds it's getting me going, easy.
Merry Christmas.
One for me, maybe one for Santa, d'you know what I mean?
My margarita with a frozen berry twist, festive flavour in a flash, and a shortcut guaranteed
to get you in the Christmas spirit.