in Recipes

Baked Camembert with lamb's lettuce and physalis

updated

Spread the love

Ingredients for 2 servings:

  • 4 camembert(s), breaded (baked camembert)
  • 500 g lamb’s lettuce
  • 100 g physalis
  • 30 g peanuts, roasted without oil
  • 1 lemon(s)
  • 1 garlic clove(s)
  • 6 tbsp pumpkin seed oil
  • Salt and pepper, black
  • 2 slices wholemeal toast

Instructions

Working time approx. 12 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 12 minutes

hearty salad with cape gooseberries and baked cheese

Prepare the baked Camembert according to the package instructions. Tear and wash the lamb’s lettuce. Remove the petals from the physalis and rinse. Squeeze the garlic and lemon juice and mix with the other ingredients, the lettuce, and the gooseberries. Let stand for a few minutes. Toast the bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Barley stew (with smoked ribs)

Melon and arugula salad with feta