Recipe: Appetizing Sig's Baked Camenbert with Plum and Red Onion Relish
Recipe: Appetizing Sig's Baked Camenbert with Plum and Red Onion Relish Delicious, fresh and tasty.
Sig's Baked Camenbert with Plum and Red Onion Relish. Great recipe for Sig's "Hutzelbrot" from Germany. Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit.
A clove of garlic, peeled and halved.
To serve: Boiled baby new potatoes, small dill pickles or gherkins and hot crusty bread.
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You can have Sig's Baked Camenbert with Plum and Red Onion Relish using 4 ingredients and 2 steps. Here is how you cook it.
Ingredients of Sig's Baked Camenbert with Plum and Red Onion Relish
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You need 2 of small camembert in wooden boxes for baking.
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It’s 2 teaspoons of plumbutter (I used homemade).
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Prepare 2 tablespoons of red onion relish.
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You need 4 of fresh plums.
To make the relish, heat the oil in a small saucepan.
Add the sliced onions and fry until golden brown.
Add the figs, balsamic vinegar and sugar.
Directions: Melt half the butter in a wide saucepan over a medium heat.
Sig's Baked Camenbert with Plum and Red Onion Relish instructions
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Preheat oven 200 °C.Ensure camembert is room temperature. Unwrap and put them back into wooden box. Make sure you put flat side as the bottom in box. Make cross cut in top of cheeses. Cook in oven for 10 min. Spoon plum jam and onion relish together, mix. Remove cheese from oven, carefully fold back the four sides of each cheese, add 2 tsp of plum/relish mix into each cheese, bake for further 10 min..
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Enjoy with chips or crusty bread..
Stuffed with red onion marmalade, served with a selection of warm breads.
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Stir in the breadcrumbs and cheese.
Cut peppers in half lengthways take out seeds and membranes,brush with extra oil.
