John Myers
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Camembert Cashew Rolls
The perfect camembert cashew rolls recipe with a picture and simple step-by-step instructions.
Rolls:
- 100 g Cashew nuts
- 200 g Camembert double cream setting
- 1 Lemon peel
- 1 Finely chopped parsley
- 1 Finely chopped parsley
- 1 pinch Seasoned salt from my KB
- 1 pinch Telly cherry pepper
- 18 leaves Yufka pastry sheets
- 18 leaves Filo pastry sheets
- 18 leaves Rapeseed oil
- 18 leaves Black cumin
- 18 leaves Toasted sesame seeds
Dip:
- 80 g Dried cranberries
- 120 ml Port red
- 1 cm Fresh ginger
- 1 cm Ground cloves
- 100 ml Water
Salad:
- 1 Romaine lettuce hearts
- 3 leaves Kale fresh
- 1 Handful Fresh cress
- 1 Fresh shallot
Salad dressing:
- 150 ml Water
- 1 tsp Mustard
- 1 tsp Mustard coarse
- 1 Grated garlic clove
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tbsp Honey liquid
- 1 tsp Fenugreek powder
- 1 tsp Freshly grated nutmeg
- 1 tsp Telly cherry pepper
- Freshly chopped chives
- Freshly chopped parsley
- 50 ml White vinegar
- 50 ml Rapeseed oil
Rolls: Preheat the oven to 180 degrees circulating air!
- Roughly chop the cashew nuts and roast them in a pan without fat. Cooling down. Pluck the camembert, wash the lemon with hot water and grate. Then knead well with the herbs, seasoned salt and pepper! Always place 2 sheets of Yufka on top of each other and put a small portion of filling on the wide side, fold together on the right and left and roll up. Place the rolls on a baking sheet lined with baking paper! Brush with oil and sprinkle with black cumin / sesame! Bake in the preheated oven for about 15-20 minutes!
Dip:
- Put the cranberries in a pot with port wine and bring to the boil. Oil the ginger and add to the cranberries with the clove powder. Boil something down. Then puree finely and set aside!
Salad:
- Remove the green cabbage stalk, pluck, wash and spin well. My kale comes from my garden, you have to wash it a couple of times !! Clean and pluck the lettuce heart and also wash and spin. Make a salad dressing from the above ingredients and knead the kale a little, marinate with a little salad dressing and set aside so that it is nice and tender! Peel the shallot and cut finely into wedges
- Now mix the cabbage, lettuce, cress and shallot, add the salad dressing and distribute in bowls. Spread the rolls on 3 plates, put the dips in three bowls and serve with a salad!
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