Filter
Reset
Sort ByRelevance
ROOT9801
Breaded brie with apricot chutney
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Well for the chutney the apricots and raisins in hot water.
-
Cut the brie into dots and brush with honey.
-
Take the dots brie through the flour, then through the egg and then through the nuts.
-
Repeat again through the egg and the nuts and press the panade well.
-
Heat the frying oil to 180 ° C.
-
Cut the apricots into pieces and mix them with the raisins, apricot jam and orange liqueur.
-
Fry the briepuntjes in 2-3 minutes golden brown.
-
Serve the brie with the lettuce and the apricot chutney.
Blogs that might be interesting
-
15 minLunchbutter, flour, semi-skimmed milk, mackerel fillet natural, flat leaf parsley, free range eggs, Parmesan cheese,omelette arnold bennett
-
20 minLunchRed onion, apple cider vinegar, grilled red peppers in a pot, tuna pieces in olive oil, arugula, green olives without seeds, La Piadina Arrotolabile piadina,piadina with tuna, red onion and rucola salsa
-
15 minLunchdate, olive oil, sunflower oil, biscuits, fresh ginger, egg, self-raising flour, winter carrot, mandarin, raisins, unsalted pecans, cream cheese,carrot breakfast cake
-
36 minLunchRolling white bread roll, traditional olive oil, green pepper, onion, sliced roast beef, garlic, processed cheese with cheddar,philly cheese steak sandwich
Nutrition
1075Calories
Sodium0% DV0g
Fat92% DV60g
Protein66% DV33g
Carbs32% DV95g
Fiber0% DV0g
Loved it