Print
Email
Add a photoServings: 4
Ingredients
- 6 x 40 g, (11/2oz) Normandy camembert
- 1 med -size egg, beaten
- 50 gm Fresh breadcrumbs, up to 75 (2-3 ounce)
- 150 gm Cranberry sauce, (5z)
- 1/2 x Orange, Juice and rind of Watercress
Directions
- 1. Unwrap the camembert, dip into the beaten egg and then coat with the breadcrumbs.
- 2. Allow to refrigeratein the refrigerator for 30 min.
- 3. For the sauce, place the cranberry sauce, orange juice and rind in a saucepan and heat through gently.
- 4. Deep fry the camembert in warm oil heated to 180 C, 350 F, for 1-2 min, till golden brown.
- 5. Drain and serve with the sauce garnished with the watercress.
- NOTES : A delicious starter or possibly light lunch, serve with crusty hot bread and garnish with salad.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 34mg | 1% |
| Total Carbs 23.59g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 14.99g | 10% |
| Protein 1.74g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
