Roasted Camembert with garlic, spices and olive. Excellent and cheap meal in 20 minutes. This is a perfect starter for a chilly evening, also required to wear knitted socks from grandma.

Camembert is a wonderful town in Normandy in the region of Auge in France. Its most famous product is Camembert which is a soft cheese containing 50% fat.

Marie Harel made this round, soft cheese for the first time at the end of 1700 when she moved from Brie area at the time of the French revolution. Her daughter sold the cheese at the market in Camembert, and thanks to a new trade route it also ended up on Napoleon's dining table who was very fond of it.

The Camembert is made by cow's milk and matured for 1-2 month, it is quite fat and heavy. If you like your cheese do try baked Camembert. You can eat it straight from the oven as it's still warm.

Really easy to make. I recommend a younger piece of camembert or a Brie, as a matured cheese would just make it an even heavier dish. I choose this almost too matured one from Normandy in its wooden box.

Wrap the cheese in foil, cut two pieces of garlic into slashes and quilt into the cheese. Sprinkle some french spices and dribble some olive oil. Cover with a small piece of foil and ready to go to the pre-heated oven.

It needs to go in to 200 degrees for 20 minutes. In the last 5 minutes take of the foil from the top, so it can brown. You can also make it in toast maker, so the bottom is also baked.

A hungarian chef, Judit Stahl added pine nuts to top, Jamie Oliver used pumpkin seeds. I've already found a recipe on the Internet with somebody adding apple slice on top. Perfect meal with fresh baguette and salad, and a nice walk on a refreshing autumn night.

Every dish reminds me of someone: colleague, friend. A mood, feeling, curiosity - a lot of things coagulate in my head. This meal recommended to Rita and Simi.