Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.
Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.
Preheat the oven to 180C. Remove the camembert from its box and packaging. Cut off the white top. Drizzle with oil and sprinkle with salt, fresh ground pepper, and stick in the rosemary sprigs. Line a glass dish with baking paper and put the cheese in; bake for 20-25 min. until golden brown and bubbling. Tasty with toasted bread, grissini, or radishes.
15-04-2013: Used dried rosemary since we couldn’t find fresh. Not as good, but still tasty, especially with radishes as it recommends. Baked at 160C instead of 180C due to our oven.
29-10-2013: Yesterday at daycare they asked if I could bring in a cheese-box (for a craft project), so on my lunch break I picked up a camembert and kept it and gave them the box. We baked it up tonight and had it with crusty bread and Hungarian hard salami.