Toffee Coated Camembert with Toasted Almonds.

I don't know who wrote this recipe (I think I got it out of one of the free Coles Magazines) but whoever came up with this idea was a genius. This simple recipe can have you turning up to a dinner, a BBQ or a party looking like a Gourmet Chef even if you have trouble boiling water.

I've tried this recipe three times now and each time I've come home with an empty plate. It doesn't get much better than that. And its so simple.

All you need is some Camembert- or Brie if that's your preference- 1/2 C Caster Sugar, 2 Tablespoons of water and about a tablespoon of toasted flaked almonds (you can toast these yourself with a minimum of fuss) and some seasonal fruit to dress up your plate.

The cheese needs to be at room temperature before you drizzle the toffee on it so place it on a plate on the sink about 30minutes before you plan to use it. Combine the sugar and water in a saucepan and heat, stirring until the sugar dissolves and then boil without stirring until the colour goes a lovely caramel colour.

Here's a tip:- Toffee burns very quickly and it will continue to cook even after you've taken it off the heat. It's best to take the toffee off the heat when it is just beginning to go a caramel colour and let it continue to cook off the heat rather than get the colour right before removing the saucepan from the stove. It may not look burnt but if it goes a really dark whiskey colour it will probably taste burnt.

Having said that, I burnt my toffee the first time around and nobody seemed to notice at all.

Drizzle the toffee over the cheese. This may sound simple but take care not to put too much toffee on. It will spill over the sides of the cheese and pool at the base. While a little of this looks fine it makes it difficult later on when your guests go to cut the cheese.

Overall a fabulous, simple recipe that looks amazing on a plate with some cherries, grapes and strawberries or even just some wafer biscuits.

It just goes to show that you don't have to be a qualified chef or even follow a complicated recipe to come up with an amazing dish.