Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

 Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
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For Cake

• 480grams Cake Flour (4 cups + 2 tbsp)
• 2tsp Baking powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 225grams unsalted butter (softened)
• 400grams Sugar (2 cups)
• 2 tsp Vanilla extract
• 4 large Eggs (room temperature)
• 2 cups Butter milk

For Butter cream icing

• 225grams unsalted Butter (softened)
• 188grams Icing sugar
• 1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

1. Make cake flour : Once you measure plain flour remove 8 tbsp  and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
2. Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
3. Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
4. Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
5. In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
6. Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
7. Divide the batter equally among the greased cake pan.
8. Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
9. Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
10. Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
11. Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Gratin Potato - Mission Toscano

Toscano is one of my favorite restaurants in Bangalore and I did not want to miss the cooking demo they had last week on French cuisine and who would miss the amazing three course meal....for a price of course...it was a nice experience ...got to learn a lot and also met few nice people out there.

I got to learn 4 dishes and I will try to create it in my kitchen and it is going to be called 'Mission Toscano'......yeah I have a thing for silly names....how else do you think I ended up with 'Cherie's STOLEN recipes".........hopefully I will get to take part in the next months demo too.....I can add more recipes to the 'Mission Toscano' list

Gratin potato is a very simple accompaniment with pastas and steaks......I think, I am more of a 'mashed potato' person.

Ingredients
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• 5 large Potatoes
• 200ml Milk
• 200ml Cream
• 1 medium Onion ,chopped
• 1tbsp chopped or crushed Garlic
• Salt to taste
• Pepper to taste
• 100grams Mozzarella , grated
• 100grams Cheddar, grated
• 2 sprigs fresh Rosemary
• 4 to5 tbsp Butter

Method
1.Prepare cream: Place a saucepan on medium flame, add 1 tbsp butter ,when butter melts add chopped onion and garlic and fry for few minutes,till onion is translucent.Now add milk,cream,salt and pepper.Throw in rosemary sprigs and bring to a boil.Keep this aside.Let the cream be little salty,the potato will absorb it.
2.Remove the skin of the potatoes (do not soak in water-aim is to retain as much starch as possible in the potatoes.it is the starch that is going to hold the gratin together).Cut potatoes to thin slices-I used a mandolin to get super thin slice, you can test your knife skills.
3.Blanch the potatoes -Throw the sliced potatoes into a pot of salted boiling water and blanch for 2 to 3 minutes (more time if the potato slices are thick),drain the water.
4.Now assemble the gratin- butter an 8 inch baking pan, get set for layering ,put one layer of cream,arrange the blanched potato slices on top of cream, now another layer of cream,sprinkle some salt and pepper,apply tablespoon of butter and spread around, sprinkle some grated cheese on top now potato layer and cream again butter, repeat layers.I got up to 5 layers.
5.Let the last layer be the cream.top with the rosemary sprig and bake in preheated oven for 25 minutes.Remove sprinkle grated cheese and bake again for 10 more minutes till the top browns slightly.

Vanilla Cupcake with Chocolate Ganache

I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.

Recipe source :Joy of Baking

Ingredients

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For Vanilla Cupcake

• 113 grams Butter , softened (1/2 cup)
• 130 grams Sugar (2/3 cup)
• 3 large Eggs ,room temperature
• 1 tsp Vanilla Extract
• Zest of one Orange or Lemon
• 195 grams Flour (1 1/2 cup)
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 60 ml Milk (1/4 cup)

For Chocolate Ganache

• 300 grams Dark Chocolate
• 200 ml Cream

Method

For Vanilla Cupcake

1. Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
2. Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
3. In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
4. Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
5. Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
6. Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
7. Once cooled completely pipe chocolate ganache on top.

Method for Ganache

1. Keep grated chocolate in a heat proof bowl.
2. Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
3. Mix till all the chocolate melts and you are left with smooth ganache.
4. Let  it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

Thouthe kodel -Mangalore Cucumber Curry

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies.....

Ingredients

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• 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped)
• Tamarind lemon size
• 1 tbsp Jaggery
• 3 cups Water
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Oil
• 3 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 1/4 Fenugreek seeds
• 8 dry Red chillies (5 long and 3 small)
• 1 tsp Turmeric powder
• 3 cloves Garlic
• 1/2 Onion chopped
• 1 cup Coconut
• Salt to taste

For seasoning

• 4 cloves Garlic (with skin)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 10 Curry leaves
• 2 Red chillies
• 3 tsp Oil

Method

1. Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
4. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.
5. Serve with rice.
   
   

Nutella ,Banana & Walnut Roll

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime....

Ingredients
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• 1 1/2 cup Flour (maida)
• 1/2 cup warm milk
• 3/4 tbsp yeast (1/2 tbsp if using instant yeast)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp + 1 tsp oil
• 4 tbsp or more Nutella
• 2 tbsp Butter , softened
• 2 Bananas, thinly sliced
• 1/2 cup Walnuts , toasted and roughly chopped

Method

1. Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside.
2. Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.
3.  Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cover the bowl with cling wrap and allow it to double (keep in a warm area). This will take 45 minutes to 1 hour.
4. Once the dough doubles, punch the dough to remove the air and knead again for few minutes.
5. Prepare a baking dish, grease with oil and keep aside. 
6.  Divide the dough into 2 equal parts.Place one portion dough on a flat surface. Use little flour if the dough is very sticky.Roll the dough into a rectangle with 1/2" thickness.
7. Spread evenly 1/2 of the nutella mixture on the rolled out dough.Place half of the sliced bananas and half of the chopped walnuts on the nutella spread.Roll from one end.Cut the roll into halves.
8. Then cut each half into halves to get 4 rolls.Repeat the same with the other portion of dough.
9. Place the rolls in a greased dish with cut side up and brush the top with milk.
10. Allow the rolls to rise for about 20 minutes.
11. Place in a preheated oven for 25 to 30 minutes at 180 degree C,or till the top looks golden brown.
12. Serve warm

Ratatouille - Mission Toscano

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name  is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him.

I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyone has their own version of Ratatouille.....in Toscano they showed us the pan roasted method...I was not for it coz whenever I close my eyes and think of ratatouille all I can see is Remy the rat layering those delicate slices of zucchini, yellow squash and aubergines on a bed of fresh tomato puree....and I knew my Ratatouille should look something like that.

This dish is nothing fancy...very simple comfort food.....a good accompaniment with pasta.

Ingredients
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• 1/2 Zucchini
• 1/2 Yellow Squash
• 2 small Aubergines
• 1/2 Red pepper 
• 5 to 6 fresh Basil Leaves
• 2 tbsp Olive oil
• 1/2 Onion,chopped
• 3 to 4 cloves Garlic, crushed
• Salt to taste
• freshly ground Pepper to taste

For tomato puree

• 4 medium size Tomatoes
• 3 cups water

Method

1. Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
2. Preheat oven to 200 degree C.
3. Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
4. Thinly slice the zucchini,yellow squash,aubergines and red pepper.
5. Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
6. Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
7. Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
8. Bake in preheated oven for 45 minutes.
9. Serve hot with pasta or cous cous.

Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.  

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
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For Quiche Crust

• 130grams Flour
• 30 grams Butter,softened
• 1 egg
• 7grams Salt
• Cold water as required

For Cream Sauce

• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 200 grams cheese (grated)

For Roasted bell pepper filling

• 3 Bell peppers(green,red and yellow)
• 1 small Onion ,chopped
• 5 cloves Garlic ,crushed
• 1tsp Chilli flakes,optional
• Salt to taste
• Pepper to taste
• 2 tbsp Butter

For Spinach Mushroom filling

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small Onion,chopped
• 5 cloves Garlic, crushed
• Salt to taste
• Pepper to taste
• 2 tsp Chilli flakes
• 2 tbsp Butter

Method for Crust

1. In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
2. Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
3. After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
4. Preheat oven at 180 degree C.
5. Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
6.  Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

1. In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

1. Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
2. Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
3. Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3.  Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

1. Place the filling inside the baked pie crust and fill with cream sauce.
2. Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
3. Remove from oven and let it rest for few minutes.Serve warm.

Roasted Bell Pepper Pizza - From scratch

I have this list of recipes to try out........Pizza was not one of them......I never thought I would be able to get the same restaurant flavor into my pizzas.....But.......my sister Neets has this notion that she has the right to add her own personal favorites into my list.....Pizza being one of them....and she does challenge me a lot.......and I gave it a shot......have to tell you......I am quite proud with the outcome....Neets I know ....next on list is Pavlova........please keep you nose out of 'my list'.

Ingredients
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For base

• 3 cups Flour
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 tbsp Sugar
• 1 tsp Instant yeast
• 1 cup lukewarm Water

For pizza sauce

• 6 medium size Tomatoes
• 10 cloves Garlic (finely chopped)
• 1 small Onion (finely chopped)
• 2 tsp chilii flakes
• 100grams Tomato puree
• Salt to taste
• 1 tsp sugar
• Pepper to taste
• 1tbsp Olive oil

For topping

• 3 Bell Peppers (green,yellow and red) charred,skin and seeds removed and chopped
• 15 to 20 fresh Basil leaves
• Grated Mozzarella 
• Or any topping of your choice - Mushroom, onion,chicken,babycorn ,olives,pineapple...... 

Method for Pizza base

1. In a bowl mix sugar ,one cup lukewarm water and yeast. Keep aside for five minutes till it becomes frothy.
2. In a big bowl add remaining ingredients - Flour,oil and salt, now add the frothy yeast water and sugar mixture into the flour and knead on a clean surface into a smooth dough.
3. Transfer the dough into a vessel,cover with wet cloth and keep in a warm place and let the dough rise to double its original size- about one hour.
4. Meanwhile prepare the sauce.

Method for Sauce.

1. Make 'X' on bottom of each tomatoes and plunge it into boiling water,remove from the hot water when the skin around the 'X' wrinkles up, this will take little more than a minute.Place the tomatoes under running water to stop them from cooking further.
2. Peel the skins of the tomatoes,cut roughly and make puree.Keep aside.
3. Place a saucepan on medium heat add oil,when hot add the garlic and onion and fry till the onion turns translucent, now add the chilli flakes and fresh pureed tomatoes, tomato puree and 1/2 cup water. Add sugar,salt and pepper and simmer on low flame for 20 to 25 minutes till the sauce thickens.

Method for Roasted peppers

1.Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.

2.Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Chop the bell peppers into cubes.

Assemble the Pizza

1. Preheat the oven to 180 Degree C.
2. Divide the dough into two equal parts, Roll the dough into a 10inch circle,place on a 10 inch pizza tray or plate.Poke the base with a fork, add little more than 1/2 cup pizza sauce on the pizza base and spread evenly. Sprinkle the charred bell peppers evenly over the pizza sauce and toss into hot oven on the bottom rack and bake for 35 to 40 minutes or till the sides turns golden brown.
3. Remove from the oven and sprinkle grated cheese on top and bake for 5 more minutes till the cheese melts.Top it with fresh Basil.
4. Slice the pizza using a pizza cutter or sharp knife and serve hot.

Brown Rice Salad with Beet and Herbs & Roasted Beet Chips

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

It’s a shame that many people (my husband included) are averse to this appealingly rich purple bulb, that has been considered beneficial to the digestive system, as a cancer preventative, and a tonic of blood. It is a nutritious vegetable with many health-giving and healing properties. Aside from bringing immeasurable good to human health, the sweet, earthy and velvety beet makes attractive, colourful and delicious dishes.

Sweet, spicy and satisfyingly crunchy...could those chips convince your husband to eat beets who passionately dislikes them?

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Brown Rice Salad with Beetroot and Herbs

Salad	Dressing
250 g Brown rice 350 g Roasted beetroot, chopped into chunks 2 tbsp Spring onions, finely sliced 1 tbsp Fresh tarragon, finely chopped 2-3 tbsp Fresh dill, roughly chopped	3 tbsp Freshly squeezed orange juice 1-2 tbsp White balsamic vinegar 2 tbsp Extra virgin olive oil Salt and freshly ground black pepper

1. Cook the brown rice according to the packet instructions. It takes about minutes. Drain and rinse under cold running water. Drain really well and tip into a large bowl.
2. Stir the spring onions, chopped tarragon, dill and beetroot though the rice. Mix together the dressing ingredients and taste to check the seasoning. Stir the dressing through the salad. Pile the rice salad on a large serving dish and garnish with some roughly chopped dill. Serve immediately.

Oven Roasted Beetroot Chips

• 3 Medium beetroots, peeled and thinly sliced
• 1 tbsp Olive oil
• Pinch of chilli powder
• Sea salt to taste

1. Preheat the oven to 170C/340F. Line a baking sheet with parchment paper. Clean, dry and peel the beetroots. Using a mandolin or a sharp knife, slice them into wafer-thin crisps.
2. Toss in a bowl with olive oil, chilli powder and salt. Arrange on the baking sheet in a single layer. Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. Spread out on paper towel until cool and crisp. Sprinkle with additional chilli powder and salt if necessary.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed 1 Shallots, sliced 2 tbsp Olive oil 2-3 tbsp Balsamic vinegar 1/2 tbsp Honey 2-3 sprig Thyme Salt and freshly ground black pepper 2 tbsp Walnuts, roasted and chopped 1 tbsp Pomegranate pearls

1. Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
2. Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
3. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed 1 Shallots, sliced 2 tbsp Olive oil 2-3 tbsp Balsamic vinegar 1/2 tbsp Honey 2-3 sprig Thyme Salt and freshly ground black pepper 2 tbsp Walnuts, roasted and chopped 1 tbsp Pomegranate pearls

1. Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
2. Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
3. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com