Baked Camembert with Fig Cranberry Chutney
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 783 cal. | (37 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 907 mg | (91 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
