Thursday, 30 March 2017

Le Rustique Cheese

March had nearly gone but is not too late to try our some wonderful cheese from Le Rustique.
This company has been producing quality cheese since 1975, easy to find in its authentic wooden style box. I love that it is wrapped in white and red gingham as you feel that you are getting a luxury item.

So Le Rustique is celebrating with new recipes using honey as the secret ingredient. All you need is a box of Le Rustique Camembert and a wedge of Le Rustique Brie de Caractere and you can start cooking.
Le Rustique has done the hard work and got the balance of flavours just right and have a whole range of fab recipes created by Lavender & Lovage perfect for all those spring and summer days.
The one I thought was yummy is :-

Le Rustique Camembert and Apple Scones with Honey Butter

Delectable Le Rustique Camembert and apple scones are on the table in less than half an hour and are perfect when served with honey butter.

Makes 10-12 medium scones
Prep 25 mins
cooking time 10-12 mins


Honey Butter
5 tbsp runny honey ( flower or lavender)
150g unsalted butter

450g self -raising flour
1 tsp baking powder
1/2  tsp sea salt
100g butter cut into small pieces
100g Le Rustique Camembert diced
1 small eating apple diced or grated
300ml milk mixed with a beaten egg
poppy seeds


1. To make the honey butter: beat the honey and the butter with a hand held electric whisk until light and fluy. Set to one side until needed.
2. Pre heat the oven to 220/450f/gas mark 7 and line a baking sheet with baking paper
3. sift the four baking powder and salt together and then rub in the butter until it resembles bread crumbs.
4. stir in the Le Rustique Camembert and apple add just enough of the milk an mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze
5. Gather into a ball and place in a floured work surface; roll out gently to a thickness of 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to stamp out scones until all the dough is used up.
6. Place the scones onto the prepared baking sheet and brush the with the egg and milk before scattering some Poppy seeds over the top.
7. Bake for 10-12 mns or until they are well risen and golden brown.
8. Cool for a few mins on a wire rack before serving warm with honey butter.

Yummy on their own  or lovely with a meal such as a stew or casserole.
You can find lots more information and recipes at

No comments :

Post a Comment

I am always delighted when people take time to leave me a comment...thanks so much