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.
I love trying new ingredients, and the other day I found some forest mushrooms in my supermarket. As I love any mushroom, I had to buy and try it.
I decided a simple pasta would do this ingredient justice. My son loved the flavor of the pasta and the sauce, but returned the fried chanterelles to my plate. Oh well, the texture of mushrooms isn’t for everyone, and I was happy to receive extra mushroom.
This recipe would work with any flavorsome mushroom, or even a mix. You can easily leave out the ham for a vegetarian option.
If you are going all out, garnish your pasta with freshly chopped parsley for some freshness and drizzle with some truffle oil.
Funny farfalle with chanterelle cream sauce (serves 2 and 1 toddler)
250 grams of pasta
150 grams chanterelle mushrooms
1 shallot, finely sliced
1 garlic clove, finely sliced
100 grams of ham in fine ribbons
1 glass white wine
150 ml cream
Handful of chopped flatleaf parsley
Some olive oil and a knob of butter
First boil your pasta according to the instructions. While your water boils and your pasta cooks, you can make your sauce.
1. Clean your chanterelle mushrooms and cut them in similar size pieces. 2. Gently fry the chanterelle mushrooms and union in the butter and olive oil until soft. Add salt and pepper to your mushrooms.
3. Add the garlic and the wine. Let this mix stew for a few minutes so the alcohol can evaporate. 4. Stir in the ham and add the cream. You can turn off the heat on your sauce until your pasta is cooked. Drain your pasta when it is cooked. 5. Warm your sauce and pasta while combining them.
Sprinkle with parsley and dress with some olive oil or truffle oil and enjoy!
I love eating vegetables at their absolute best. Asparagus are one of the most seasonal vegetables for me. During the asparagus season I am always looking for simple dishes that do this tasty ingredient justice.
The cheese and eggs in this recipe enhance the asparagus flavor. Serve it with a salad , a glass of white wine and you have a complete and healthy spring meal.
Feel free to use ready-made short crust pastry or quiche dough, for an even easier meal.
Because I am a busy mom, I like making pies ahead. That way, I can play with my toddler when I get home from a busy day while the pie warms in the oven. To warm up your pie place it in a preheated oven of 160 degrees C for twenty minutes.
This recipe is for a 25 cm quiche mold.
Short crust pastry:
100 g flower
60 g butter
1 tsp salt
50 ml water
150 gr green asparagus
3 free range eggs
75 ml cream
1 cup of grated strong cheese like old Gouda or Parmigiana
Pepper and ground nutmeg to taste
Preheat your oven to 200 degrees C.
Make your short crust pastry:
Rub the butter into the salt and flower until the texture resembles bread crumbs.
Combine the crumbles into a dough by stirring the water in gradually. Combine the dough, don’t knead it. If you fuss around less with your dough, your dough will be more crumbly. For an even more crumbly result, wrap your dough in cling film and let it rest in the fridge for 30 minutes.
Make your pie base:
Roll out your pastry to a 5 mm thickness.
Line the a greased quiche mold with your delicious pastry.
Line your mold with some baking parchment and fill your pie with dried beans or actual baking beans.
Bake in the oven for 20 minutes.
While your base is in the oven, prepare your asparagus:
Remove the hard section of each asparagus. This is usually about 2 cm, depending on how fresh your asparagus is.
Place your asparagus in a pan of cold water. Bring the water to the boil.
When the water boils, immediately take your pan of the heat and cool your asparagus in cold water.
Let your asparagus dry.
Prepare your filling by mixing the cream and eggs.
Take your base out of the oven and let it cool for 10 minutes. (Leave your oven on!)
Build your pie:
Cover the base of your pie with cheese.
Pour in half your filling.
Sprinkle with pepper and nutmeg.
Arrange your asparagus. You might need to trim your asparagus a bit for this step. Try to make one nice even and neat layer of asparagus.
Add the rest of the filling.
Sprinkle over the remaining cheese.
Bake your pie in the oven for 20 minutes at 200 degrees C.