eCook Meal
ALMOND-CRUSTED CAMEMBERT
with cranberries & roast beets, baby potatoes and kale
Camembert and cranberries: one of the greatest food romances of all time. These warm, soft mini cheeses are pan fried in a crispy almond flour crust and decorated with tangy, saucy cranberries and fresh mint.
Serving guide
Choose your portion size.
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and Beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED Camembert
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground Almonds. Coat one mini Camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with the other mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE Kale
When the roast veg is halfway, place the Kale in a bowl with some oil and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN Camembert
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed Camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving. Alternatively, place on the roasting tray in between the veggies if there’s space.
TANGY CRANBERRIES
Drain the oil from frying the Camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 2-3 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, Beetroot, and kale. Pop the crunchy Camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and Beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED Camembert
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground Almonds. Coat one mini Camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE Kale
When the roast veg is halfway, place the Kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN Camembert
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed Camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the Camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, Beetroot, and kale. Pop the crunchy Camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and Beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED Camembert
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground Almonds. Coat one mini Camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE Kale
When the roast veg is halfway, place the Kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN Camembert
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed Camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the Camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, Beetroot, and kale. Pop the crunchy Camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and Beetroot chunks on a large roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 40-45 minutes until cooked through, shifting halfway.
CRUMBED Camembert
Whisk 2 eggs in a dish with a tsp of water. Prepare a second dish containing the ground Almonds. Coat one mini Camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE Kale
When the roast veg is halfway, place the Kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN Camembert
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed Camembert for 1-2 minutes per side until crispy and golden. Transfer to a lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the Camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, Beetroot, and kale. Pop the crunchy Camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R320.34
for 4 servings · R80.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Ground Almonds needs 250 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 3.3× packsR149.97
-
Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Camembert needs 6Brie De Roche 100 g R49.99 · whole pack (size can't be divided)R49.99
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Baby Potatoes needs 600 gBaby Potatoes 700 g 700 g at R24.99 · 86% of packR21.42
Not in the Woolies basket — source these elsewhere:
- Raspberry Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for ALMOND-CRUSTED CAMEMBERT?
The preparation time for ALMOND-CRUSTED CAMEMBERT with cranberries & roast beets, baby potatoes and kale is between 30 and 40 minutes.
What is the total time required to make ALMOND-CRUSTED CAMEMBERT with cranberries & roast beets, baby potatoes and kale?
The total time required to make ALMOND-CRUSTED CAMEMBERT with cranberries & roast beets, baby potatoes and kale is between 40 and 50 minutes.
How many servings does ALMOND-CRUSTED CAMEMBERT provide?
4 servings
What are the main ingredients in ALMOND-CRUSTED CAMEMBERT?
Almonds, Baby Potato, Beetroot, Camembert, Dried Cranberries, Fresh Mint, Kale, Lemon, Pumpkin Seeds, Raspberry Vinegar
What is the nutritional information of ALMOND-CRUSTED CAMEMBERT?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ALMOND-CRUSTED CAMEMBERT?
TANGY CRANBERRIES: Drain the oil from frying the camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion. GOLDEN CAMEMBERT: Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving. TOAST THE SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. CRUMBED CAMEMBERT: Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground almonds. Coat one mini camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying. ROAST TATERS: Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. CRISP THE KALE: When the roast veg is halfway, place the kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy. DEVOUR!: Make a bed of roast potatoes, beetroot, and kale. Pop the crunchy camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
What should be prepared from my kitchen to make ALMOND-CRUSTED CAMEMBERT?
Almonds, Baby Potato, Beetroot, Camembert, Dried Cranberries, Fresh Mint, Kale, Lemon, Pumpkin Seeds, Raspberry Vinegar
How many calories does ALMOND-CRUSTED CAMEMBERT have?
calories
How much fat content does ALMOND-CRUSTED CAMEMBERT have?
grams