eCook Meal
Parmalat’s Brie & Cranberry Baguette
with an artichoke salad & Parmalat’s Rosemary & Thyme Butter
We’ve got a gift for you, Chef, courtesy of Parmalat! A toasted sourdough baguette is stuffed with thick slices of rich brie, tart cranberry jam, crunchy walnuts and slices of onion caramelised in Parmalat’s Rosemary & Thyme Butter. Served with an artichoke, cucumber, and green leaf salad dressed in a balsamic vinaigrette. A thymeless and un-brie-lievable classic!
Serving guide
Choose your portion size.
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguette with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguette, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the Cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguette with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguette and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 30g
Red Onion - 1
Walnuts - 10g
Sourdough Baguette - 1
Balsamic Vinegar - 15ml
Green Leaves - 20g
Artichoke Hearts - 25g
Cucumber - 50g
Brie Cheese - 60g
Cranberry Jam - 30ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the Cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 60g
Red Onion - 1
Walnuts - 20g
Sourdough Baguettes - 2
Balsamic Vinegar - 30ml
Green Leaves - 40g
Artichoke Hearts - 50g
Cucumber - 100g
Brie Cheese - 125g
Cranberry Jam - 60ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the Cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 90g
Red Onions - 2
Walnuts - 30g
Sourdough Baguettes - 3
Balsamic Vinegar - 45ml
Green Leaves - 60g
Artichoke Hearts - 75g
Cucumber - 150g
Brie Cheese - 185g
Cranberry Jam - 90ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the Cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 120g
Red Onions - 2
Walnuts - 40g
Sourdough Baguettes - 4
Balsamic Vinegar - 60ml
Green Leaves - 80g
Artichoke Hearts - 100g
Cucumber - 200g
Brie Cheese - 250g
Cranberry Jam - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R79.83
for 4 servings · R19.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Parmalat’s Rosemary & Thyme Butter
- Cranberry Jam
- Artichoke Hearts
- Sourdough Baguettes
- Brie Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Parmalat’s Brie & Cranberry Baguette?
The preparation time for Parmalat’s Brie & Cranberry Baguette with an artichoke salad & Parmalat’s Rosemary & Thyme Butter is between 15 and 30 minutes.
What is the total time required to make Parmalat’s Brie & Cranberry Baguette with an artichoke salad & Parmalat’s Rosemary & Thyme Butter?
The total time required to make Parmalat’s Brie & Cranberry Baguette with an artichoke salad & Parmalat’s Rosemary & Thyme Butter is between 30 and 45 minutes.
How many servings does Parmalat’s Brie & Cranberry Baguette provide?
4 servings
What are the main ingredients in Parmalat’s Brie & Cranberry Baguette?
Artichoke Hearts, Balsamic Vinegar, Brie Cheese, Cranberry Jam, Cucumber, Green Leaves, Parmalat’s Rosemary & Thyme Butter, Red Onion, Sourdough Baguette, Walnut
What is the nutritional information of Parmalat’s Brie & Cranberry Baguette?
Calories: 1051, Carbs: 116 grams, Fat: grams, Protein: 29.9 grams, Sugar: 22.7 grams, Salt: 1400 grams
How do I prepare Parmalat’s Brie & Cranberry Baguette?
ASSEMBLE!: Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef! ARTICHOKE SALAD: In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts. CRISPY BAGUETTE: Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes. NUTS FOR WALNUTS: While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Parmalat’s Brie & Cranberry Baguette?
Artichoke Hearts, Balsamic Vinegar, Brie Cheese, Cranberry Jam, Cucumber, Green Leaves, Parmalat’s Rosemary & Thyme Butter, Red Onion, Sourdough Baguette, Walnut
How many calories does Parmalat’s Brie & Cranberry Baguette have?
1051 calories
How much fat content does Parmalat’s Brie & Cranberry Baguette have?
grams