Spicy stuffed camembert

Name: Spicy stuffed camembert
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Pineapple ring (a. d. Tin); 50 g Double cream cream cheese; 7-10 Tbsp salt, white pepper; 1 (125 g) Camembert; 1 Egg (Gr. S); 2 go. Tbsp. flour; 4 go. tablespoon breadcrumbs; 1/8 l + 1 tsp oil; 2-3 leaves Lettuce; 1 TABLESPOON Lemon juice; 1 pinch Sugar; 2 TEASPOONS Cranberries (glass); 7-10 Tbsp Parsley z. Garnish

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Pineapple ring (a. d. Tin)
50 g Double cream cream cheese
7-10 Tbsp salt, white pepper
1 (125 g) Camembert
1 Egg (Gr. S)
2 go. Tbsp. flour
4 go. tablespoon breadcrumbs
1/8 l + 1 tsp oil
2-3 leaves Lettuce
1 TABLESPOON Lemon juice
1 pinch Sugar
2 TEASPOONS Cranberries (glass)
7-10 Tbsp Parsley z. Garnish

Directions

1
Finely chop or puree the pineapple. Mix with cream cheese. Season to taste with salt and pepper
2
Cut the camembert in half horizontally. Spread cream cheese on the lower half. Put the lid on top. Whisk the egg. Turn the cheese first in flour, then in egg and finally in breadcrumbs. Press the breadcrumbs well
3
Heat 1/8 l oil in a small pan. Fry the camembert for about 2 minutes on each side until golden brown. Drain
4
Clean the salad, wash it and pluck it finely. Mix lemon juice, sugar and 1 tsp. oil. Drizzle the salad with it. Serve with 1/2 camembert and 1 teaspoon cranberries. Garnish with parsley. Served with: Grain bread
5
Unless you want to open a can on your own: Instead of the pineapple you can also use 1/2 ripe pear