Baked Camembert with Fig Cranberry Chutney

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Baked Camembert with Fig Cranberry Chutney
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 56 min.
Ready in
Calories:
783
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie783 cal.(37 %)
Protein37 g(38 %)
Fat47 g(41 %)
Carbohydrates53 g(35 %)
Sugar added18 g(72 %)
Roughage3 g(10 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.2 μg(6 %)
Vitamin E8.2 mg(68 %)
Vitamin K3.2 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂1 mg(91 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.5 mg(36 %)
Folate95 μg(32 %)
Pantothenic acid1.9 mg(32 %)
Biotin17.4 μg(39 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C2 mg(2 %)
Potassium433 mg(11 %)
Calcium907 mg(91 %)
Magnesium49 mg(16 %)
Iron1.4 mg(9 %)
Iodine11 μg(6 %)
Zinc5.4 mg(68 %)
Saturated fatty acids22.6 g
Uric acid32 mg
Cholesterol197 mg
Complete sugar41 g

Ingredients

for
4
For the chutney
2 Figs
1 mild red onion
5 grams ginger
2 cloves
2 Tbsps Raspberry vinegar
150 grams dried Cranberry
40 grams brown sugar (more or less, to taste)
salt
freshly grated Nutmeg
1 pinch cayenne pepper
For the cheese
4 small Camembert each 100 grams (approximately 4 ounces)
2 eggs
1 Tbsp Dijon mustard
5 Tbsps breadcrumbs
vegetable oil (for frying)
How healthy are the main ingredients?
CranberrysugargingerFigsonioncloves

Preparation steps

1.

Rinse the figs and dice into small pieces. Peel the onion and finely chop. Peel the ginger and finely grate. Place the ginger, fig and onion and the cloves, vinegar, cranberries and sugar in a pot. Season with salt, nutmeg and cayenne and add about 150 ml (approximately 1/2 cup) of water. Bring to a boil, reduce heat to low and simmer, uncovered, until thickened, about 20 minutes.

2.

Season and possibly add some sugar as desired. Let cool.

3.

For the cheese: Thinly slice the rind off the cheese. Mix the eggs with the mustard and place in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the cheese in the egg, then coat with bread crumbs. Fry in hot oil for about 5-6 minutes. Drain on paper towels and serve with chutney.