I love eating Brussel sprouts and now I am happy to tell you about a new way to enjoy this winter vegetable, in a quiche. The bitterness of the sprouts is such a great combination with the egg and the cheese! The whole family polished their plates the day I cooked this quiche.
If you love pizza, you will love this recipe! You use the same recipe for the base, but the topping is completely different. This German dish is popular with my son and his daddy. We may have stumbled on a new family favorite (after pizza that is).
This dish makes a great dinner if served with a tasty salad but it also makes a great party snack or a simple lunch.
I learnt this recipe at a cooking workshop. It was such a simple recipe, but it is a major showstopper for dinner guests. It celebrates the flavor of the sprout, complementing it with fluffy cream, crunchy salty bacon and zingy fresh spring union. It’s secret for me is the diversity in flavors and textures.
What I like most of all is that this luxury treat is easy to make for any starting cook.
For a vegetarian option replace the bacon with homemade garlic croutons.
You can serve this starter in a cappuccino cup, or a stylish glass cup.
Brussel sprout cappuccino (serves 4)
250 gr brussel sprouts
500 ml vegetable stock
150 ml (whipping) cream
75 gr bacon cubes
2 spring unions
Clean your sprouts. Boil the sprouts in the stock for about 10 minutes, until tender. Turn of your heat. Place a lid on the pan while you prepare the other ingredients.
Fry your bacon cubes until they are crispy while the sprouts are cooking. Slice the spring union in thin slices. Divide the bacon cubes and spring unions over your cappuccino cups.
Whip the cream into stiff peaks.
Blitz the sprouts and vegetable stock until smooth.
Add a spoonfull of whipped cream to the smooth sprout soup. Add the soup to the whipped cream and fold the mixture in until combined.
Gently spoon your fluffy soup in each cup and let your guests dig in.
A good salad is about balance and contrast. If you keep the following 4 principles in mind, you can make special salads every day of the year.
Don’t combine too many ingredients, the best salads have around 5 main ingredients. This ensures you taste every ingredients shines.
Make a simple dressing that compliments your ingredients. If you insist on using a complex dressing like a ceasar dressing, keep your salad even more simple: using up to 3 ingredients. For more information on ceasar salad read about my dutch ceasar salad here.
Balance your flavors. Make sure you have a sharp/spicy, sweet, salty, sour, savory and bitter component in your ingredients and dressing.
Sparpness can come from unions, chili or pepper.
Sweet can come form honey in your dressing or some fruit or sultanas.
Salty can come from some cheese, bacon,salty nuts or even sea salt.
Sour can come from sertain lettuce leaves or butter milk in your dressing.
Savory kan come from nuts, croutons or bacon.
Bitter notes can come from your choice of leaves, cheese or fruits like grapefruit.
Balance your textures. Make sure you have a variety of textures. Croutons or nuts for some bite, soft cheese or pears, creamy dressing and crunchy lettuce or cucumber.
The other day I made a tasty well balanced salad using endive leaves, feta cheese , union, tomatoe and bacon with a simple honey mustard dressing. For the honey mustard dressing combine equal quantities of mustard and honey. For a more runny dressing add water of (butter) milk to this mixture.