Crunchy, sour, mini little cabbages. Fermented spicy brussels sprouts are loaded with fiber, nutrients, vitamin K, and tons of flavor. They're one of the most snackable ferments too, growing naturally in bite-sized portions. It's the perfect fermented veggie to bring with you to work or on-the-go, with no utensils nee
The Patella Crescenda sprouting set is an easy and fun way to grow healthy micro-greens in your own home all year round.
Delicious, tender, flavorful, soft cheese.
Do you like conducting experiments? Are you intrigued by the idea that underwear has something to do with gardening? I was, too, my friend. Keep reading. I wasn’t a big fan of experiments in chemistry
These crispy fritters are made with shaved brussels sprouts and a few simple ingredients. Perfect for breakfast and brunch, or a savory side dish!
Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me!) knows how to make this healthy veggie into something extraordinarily WUNDERBAR!
Exclusive extract: For years, Nigel Slater has been writing down everything he eats in his notebook. These notes shape the plant-based recipes in his new book, Greenfeast
They're not actually baby cabbages. But they are adorable and delicious.
A simple and satisfying Caesar salad with crunchy romaine lettuce, shredded raw Brussels sprouts, and sourdough croutons. Delicious on its own or paired with an entrée.
It's bad news for mozzarella stick fans.
A delicate and fruity flavored sorbet, Apricot Sorbet. I think apricots are too often over looked, but I have to say, look at them, buy them, eat them! They are so delicious and will make any dessert a bit more fancy. This Apricot Sorbet is ideal for a lovely tea party, luncheons or even a lovely brunch (find...
These wheat pancakes make the perfect breakfast!
Brussel Sprouts recipes are quick and easy ways to provide great side dishes that complement most meals. Hearty and healthy. Try them today!
These Korean bean sprouts made with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar are a true favorite in Korea.
From Sarah Copeland's: Every Day is Saturday. I love the versatility of this sauce — I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, "with body." She offers miso, nuts, and tahini as alternatives to the avocado. I've been cutting 1 avocado in half and using the smaller half for this recipe.
We're on a mission to make this often contentious veggie more lovable, and we've stumbled upon a tasty twist that might just change your mind about these little green powerhouses and those unfortunate memories of overboiled, bitter sprouts. Instead, we offer tender shreds of Brussels sprouts gently sautéed in a luscious cream sauce, paired with crispy fried pancetta, generously sprinkled with Parmesan cheese and last but not least, topped with nutty roasted pine nuts.
Dit recept van Wim Lybaert is lekker puur. Tip van Wim: “Little gem is een héél lekkere variant van Romeinse sla. Sla stoven doe ik normaal niet, maar bij deze soort komen zo alle zoete slasmaken naar boven. Plus: het oogt nog mooi ook”
Many people worry about chemicals in their food. However, there are several naturally occurring chemicals in the food we eat every single day. Do you ever worry about chemicals in your food? Manufacturers put some chemicals in our food, but some foods also contain natural and even beneficial chemicals you may not know about. Today,...
Just sprouted – the new Bijouxs kitchen awaits. But, what lessons will this new kitchen bring? A reflection on kitchen lessons yield a recipe, always a little jewel. The 'in-between days', that stretched into many
This shaved Brussels sprouts salad is tossed in a scrumptious vinaigrette and paired with sweet apples and crisp almonds.
These Brussels Sprouts with Chestnuts and Pancetta take only 15 minutes to cook, making it the perfect side dish! Recipe with step-by-step photos.
I love love Trader Joes Zhoug sauce and we use it often, but I’m trying to reduce our single use packaging, and this is way better anyway. I finally have notes down so we can make and gift it on our own. I have written about 3 dozen green sauce-ish recipes here, SK Cooking Club etc. - each a little
Spring is in the air! Flower buds and new green leaves are sprouting everywhere! I found lemon balm mint, miniature pansies and thyme flowers survived the winter and peered their heads out from my patio last week. And what better way to capture these pretty little petals than using them to adorn something sweet?? I used them immediately to decorate a mango cheesecake that I was about to make. This is an very easy cheesecake recipe. No bake, no muss, no fuss. Only thing is that they need to be refrigerated at least 6 hours, preferably overnight, so that the cake sets properly. You can feel free to substitute other flavors as well...I think I'll try passionfruit or raspberry, most likely in the not so distant future. This recipe make one 8 inch square cake, but as the petals and leaves are so dainty and beautiful, I opted for individual dainty little portions. Mango Cheesecake ~makes 12 mini cheesecake, or a 8" X 8" cheesecake 1 cup graham cracker crumbs 1/4 cup melted butter 300g cream cheese, at room temperature 1/2 cup heavy cream 1/2 cup granulated sugar 1 tablespoon gelatin 1/4 cup water 3/4 cup mango puree 1 tablespoon lemon juice For decoration - assorted edible flowers, herbs and berries (I used lemon balm mint, pansy petals, thyme flowers and blackberries) First, prepare the molds. Lay the cake ring on top of a pieces of aluminum foil, then tightly wrap the foil around the outside of the ring. Set out all the prepared tins on a baking sheet. In the mean time, melt the butter in a small bowl in the microwave, about 40 seconds on high. If you are using whole graham crackers, process them in a food processor until a fine even crumb is achieved. Place crumbs in a medium size mixing bowl, then slowly drizzle in butter. Mix well until all the crumbs are evenly coated with butter, using you fingers or a spoon. The mixture should look like wet sand. Divide the cracker mixture amongst the prepared tins. Using your fingers or wooden spoon (I used the back of my wooden rolling pin), firmly press the crumbs to the bottom of the tin. The crackers should be packed and firm. In a small bowl, sprinkle the gelatin on top of 1/4 cup of water. Let stand for 5 minutes. In a large mixing bowl, combing softened cream cheese, heavy cream and sugar. Beat with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Heat the gelatin mixture in the microwave until it becomes clear and liquid, about 15 seconds on high. Add gelatin mixture to mango puree. Stir until combined. Remove 1/2 cup of the mango/gelatin mixture, add to cream cheese. Quickly beat on low speed until combined, about 30 seconds. Divide the cream cheese mixture amongst the prepared tins, on top of the graham crackers. You can use a small spoon to divide the mixture, but if the tins are too small, it might be wise to scoop everything into a large piping bag and pipe the cream cheese mixture neatly. Refrigerate for 15 minutes. Meanwhile, add lemon juice to remaining mango puree. Remove the cheesecakes from the fridge and spoon remaining mango puree on top. Return to the fridge for another 15 minutes. While the cakes are chilling, wash and thoroughly dry all flower petals, fruits and leaves. Remove the cakes from the fridge once again and sporadically place the fruits and flowers on top of the cakes. Refrigerate at least 6 hours, best overnight. When ready to serve, carefully remove the tin foil from the base. To remove the cake ring, run a hot knife with a fine tip around the edges of the mold and carefully pull the tin upwards. NOTE: Since the tins I used were rather dainty and hence tricky to unmold, I also lined the inside of the tin with a thin acrylic film. It is the type used also for chocolate making and come in a roll of various widths. Can be found at chocolate or baking supply shops. This is certainly optional, you can use a fine tipped knife as mentioned above or use a hairdryer to heat the side of the mold for a few seconds to release the cakes. The cheesecakes will stay fresh for 3 days in the fridge. Keep it in the cake tin, covered with plastic wrap until ready to serve.
The warming hint of star anise within Chinese five-spice powder gives this dish character. You can chop and change the vegetables a little depending on what you have to hand – celeriac instead of parsnip, for instance, or shredded cabbage rather than sprouts – but this is a particularly fun way of using Brussels sprouts.
Ingwer anbauen ist einfach. Mit diesen 10 Schritten können Sie Ingwer selbst pflanzen auf dem Balkon und die gesunde Knolle selber pflanzen und verzehren.
I love brussel sprouts and my mother-in-law sent me a recipe from a magazine for the same! I recently had something like this at one of the local spots in town, and unfortunately, they undercooked …
Vietnamese Chicken Salad #vietnamesefood #chickensalad #asianfood #saladrecipe #dinnerideas #easyrecipe #healthyrecipes 6 servings total 241 Cals/serving 25g Protein 8g Fat 20g Carbs 1 head,...
Shake up your sprouts, spruce up the turkey or swap the Christmas pud for another boozy dessert with Ottolenghi's best Christmas recipes.
When I received an email from Elenore of Eearthsprout and Sarah of My New Roots asking to participate in the Fabulous Fermentation Week that they are hosting right now, I was on a true kick and there was a little fermentation factory in our kitchen. Looking around, I saw jars of kombucha and fruit kvass,...Read More »
Miso roasted brussels sprouts are crispy, salty, sweet, and a little spicy. They'll be your new favorite way to eat roasted brussels sprouts!
The pork in this sandwich is marinated in treacle and twice cooked - complementing the coleslaw made with Brussels sprouts and red onion.
A pub classic made a little healthier for when you want a little treat. Stir-fried Brussels sprouts are a world away from soggy boiled ones. Each serving provides 517 kcal, 38g protein, 48g carbohydrate (of which 12g sugars), 17g fat (of which 5.5g saturates), 9.5g fibre and 4.1g salt.
This refined recipe from Nadine Levy-Redzepi for Brussels Sprouts and Potato Cups, finished with a delicious beurre blanc sauce and roe, is a stunning dish to serve at a winter dinner party especially during the Christmas season.
This crunchy Thai noodle salad recipe is full of fresh flavor and veggies. Made with vermicelli noodles and a sweet & savory coconut milk dressing, it's the perfect cold noodle salad, especially for summer!
These simple salad recipes are a great accompaniment to any Mother's Day brunch, lunch or dinner. These fresh and tasty salads come together in 20 minutes or less, so you can spend more time hanging out with mom on her special day. Whether it's a pasta salad, one made with leafy greens or even fruit, these recipes are easy to make and will look great on the table. Recipes like Shaved Brussels Sprout Salad and Smoked Salmon Pasta Salad are healthy, bright and perfect for celebrating.
Compound butters are fabulous. They are little flavour filled disks of buttery deliciousness.
This rich, garlicky, umami stew is packed with sun-dried tomatoes, nutritious kale and deliciously chewy cavatelli pasta. It's comforting, it's easy to make, and it's a perfect aromatic soup to add to your winter recipe rotation.
This is a salad I just can’t get enough of that my mother started making a couple of years ago. I’ve changed up the recipe a little bit and reduced the sugar and oil content. It still tastes fantastic though! I just love the crunchy and colourful combination of the cabbage, carrot and red onion. You could also include some shaved brussel sprouts in the mix if you’d like, it goes really well and adds yet another colour.
