John Myers
Contents
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Ingredients
- 3 packet Geramont "le Snack"
- 1,5 Red onions
- 2 bulbs Thai garlic OR
- 3 cloves Garlic
- 2 tbsp Pickled green pepper
- 2 sprigs Rosemary
- 100 ml Balsamic bianco
- 5 tbsp Good olive oil
- Salt
- Sugar
- For the dip:
- 6 Fresh figs
- 1 shot Marsala
- Sugar to taste
Instructions
Marinade:
- - Make a marinade from the olive oil, balsamic vinegar, salt and sugar. Be careful with the sugar, the red onions give off a lot of sweetness when you pull them through. - Peel the red onions, cut in half and cut into thin strips. - Wash the rosemary sprigs and pluck the needles. - Peel the garlic and cut into thin slices. - Drain the green pepper and stir all the ingredients together to form a marinade.
Camembert:
- - Unpack the camembert and cut it into approx. 1 cm thick slices (the slice thickness is well defined by a notch on the camembert). Layer with the dressing in a shallow bowl. Put in the fridge overnight.
Fig Dip:
- Peel the figs and puree them with a little sugar and marsala to taste and serve as a dip with the pickled camembert.
Nutrition
Serving: 100gCalories: 26kcalCarbohydrates: 1.1gProtein: 0.4g
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