Traditional recipes

Quiche with Brussels sprouts and mozzarella

Quiche with Brussels sprouts and mozzarella

Crust:

Mix all the ingredients well, the butter being as cold as possible, touching the butter as little as possible with your fingers so as not to melt. The easiest is with the food processor. Form a ball, wrap it in cellophane and keep it cold for at least 30 minutes.

Spread the dough in a rectangle about 0.3 cm thick, place it in a tray lined with butter and flour, prick from place to place, cover with a baking sheet over which we pour corn / soybeans / beans and put it in the oven at 190C. When it no longer looks oily and is almost ready, even in the middle, take it out of the oven and pour the filling.

Filling:

The sliced ​​leek is cooked in 2-3 lg of olive oil, then we add the pepper, and when it has soaked, we put the cabbages and spinach well washed and let it simmer. Separately beat the eggs well, add the cottage cheese, sour cream and spices. When the hardened composition has cooled, pour it over the one with eggs and adjust the taste.

Pour the filling over the crust removed from the oven, place the cabbage halves and put back in the oven for another 30 minutes, until it cools well.


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5 things you need to know about Brussels sprouts

1. Brussels sprouts on the stem is fresher

Although rarely found, Brussels sprouts are the best choice. The cabbage left on the stem stays fresh for a longer time and does not lose its sweetness.

2. The best time to buy Brussels sprouts is late autumn - early winter

Although the Brussels sprouts season lasts from August to March, its peak is between November and December. The tastiest Brussels sprouts are harvested after the first snow, because the cold influences the cabbage's ability to produce sugars.

3. The size of Brussels sprouts is an indicator of its flavor

The smaller the Brussels sprouts, the sweeter it will be, while the larger Brussels sprouts have a taste similar to that of regular cabbage.

4. Brussels sprouts can be eaten both raw and cooked

Like regular cabbage, Brussels sprouts can be eaten raw or cooked. If you eat it raw, it is better to cut each cabbage in four, so that the leaves separate better. When it comes to cooking, you can use any method you prefer: you can boil them, steam them, blanch them or saute them. Remember that Brussels sprouts cook al dente.

5. Remove the core of the Brussels sprouts when cooking

Most recipes recommend taking the core of Brussels sprouts when you cook it. You can do this either with a knife (cut the cabbage into pieces and remove the core), or with a cylindrical vegetable cleaner.

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Brussels sprouts, the perfect garnish for autumn. 5 tasty recipes to try during this period

Brussels sprouts are one of the great stars of autumn. It is found in the menu of the most demanding restaurants and not in vain: it is extremely healthy and, if cooked correctly, has a special taste. If you haven't tried it yet, we recommend you try some recipes that will make your autumn evenings tastier.

It is one of the best sources of fiber, vitamins and minerals. It contains vitamins A, C, E and K and Omega 3 essential fatty acids. The fiber contained lowers cholesterol and aids digestion, and high levels of glucobrasicin fight inflammation and improve cardiovascular health. In addition, Brussels sprouts alkalize your body. Many diseases, including cancer, are caused by excess acid in the body.

Experts estimate that it contains more than 100 enzymes compared to other raw fruits and vegetables. Enzymes are more special types of proteins that work as catalysts for all body functions.

If I convinced you to try it as soon as possible, here are some recipes:

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Chicken with Brussels sprouts

I've been interested in Brussels sprouts and I still haven't found enough evidence to convince me that it's from there and not elsewhere. It doesn't even matter where it comes from, it's important that it's good to eat (during the research I discovered a new peak of patience, which can successfully dethrone the counting of hairs on the head with the boxing glove on hand, respectively to make sarmale in brussels sprouts for a wedding in Certeze). A few days ago I made chicken with Brussels sprouts. I liked. I used chicken breast, which I split, fresh mint and two coats of cabbage.

I washed the cabbage, I even removed the leaves that were not washed.

I filled the chicken breast with fresh mushrooms and seasoned it with salt and pepper.

I put the cabbage (cut in half), the chicken fixed with a wooden skewer, a cube of butter (10-12 grams), mint and a little more salt, in a pan and then on the fire.

After three or four minutes on high heat, I put a glass of white wine in the pan. Then I put the pan in the hot oven at 200 degrees Celsius. I kept her there for 12 minutes.

I was pleased with the result.

Both for today. Stay healthy.


Recipe Low Carb

This is to be a variation on the previous recipe, the one with red wine. And the vegetables were different to see it work. I mean, instead of broccoli, I used Brussels sprouts. And nothing else changed, all good and beautiful, steaming, baked, colorful, juicy, a delicious low carb dinner. In fact, these recipes are part of the series you have around the house plus we have to eat a LOT of fish. I keep trying to remember to eat a lot more fish and I still manage to forget. That is, my current desire is 3-4 times a week to make a full extremely healthy and necessary. We know that fish of any nature, color and fat is extremely suitable in any diet, in any non-diet, in any lifestyle.

Let's explain a bit here how things are and what I used:

& # 8211 a parsnip was this time, last time half a little celery

& # 8211 more pieces of Brussels sprouts, about 10-15

& # 8211 4 slices of lime, as there was no more lemon

& # 8211 half a cup of white wine, half a cup of water, no oil at all (that's because I copied / pasted from the previous recipe)

& # 8211 Salt, pepper and some fish spices mix

All in the oven, all 10 minutes with aluminum foil on top, 5 more without and ready to eat. Likewise, the estimate is a maximum of 10 carbs per plate. Point and start again!


Sophisticated: Quiche with broccoli and Gouda cheese

Although it sounds French and sophisticated, quiche, which is - in fact - a savory tart, is not such a great philosophy. That is, once you have learned to deal with the crispy dough with butter for the crust and you understand that the filling must contain eggs, milk and cream, possibly yogurt, you can create endless "patterns" of quiche.

One of them is fixed this one, which I have been thinking about for about two days. From the moment I realized that the broccoli I bought about two weeks ago would not last long.

Broccoli, Jerusalem artichoke, celery and other roots, cabbage, cauliflower, Brussels sprouts, leeks are some of the vegetables you want to buy in times like these. When you don't want to go shopping too often, but don't throw anything away, they endure brilliantly in the fridge for two weeks. Maybe even more.

That's how I got a beautiful broccoli that I ate several times. In the form of an economical and simple cream soup like “Hello” (the recipe is HERE), but also of quiche. Sophisticated and tasty that anyone can prepare.

How to do it, let's see!

QUICHE WITH BROCCOLI & CHEESE GOUDA

Dough ingredients:

* 1/2 cup unsalted, cold butter from the refrigerator

* as much white flour as it contains

* ice-cold water, as far as it goes

Ingredients for the filling:

* 1/2 head of broccoli

* 1 tablespoon olive oil

* 3-4 tablespoons of sour cream (I used Greek yogurt for less fat)

* 1 piece of about 30 grams of Gouda cheese (if you don't have Gouda, you can easily use smoked cheese, cheddar, parmesan or not very salty telemea)

* salt, pepper & lemon juice

You still need it:

Preparation it took:

1.Cut the butter into cubes as small as possible and put them in a bowl

2.Put about a cup, a cup and a half of flour over the butter and add the salt

3. Break the butter with your hands and mix it well with the flour until you get a sandy and yellowish composition, without pieces of butter, which is collected if you squeeze it in your hand

4. For the dough to set, add a little cold water and stir, then take it out of the bowl and knead it a little (half a minute, maximum). The shell must be neither very elastic nor very crumbly, so that it can be stretched with a fork.

5. Press the work table with a little flour, put the dough and spread it well with a rolling pin. The thinner it is, the better

6. Take the dough from the work table, carefully twisting it on the baking sheet and place it over the tart tray. Spread it well on the tray and on the edges and pass it over the top edge of the tray, to "cut" the dough. Use the surplus for another tray or for smaller oven dishes. If you don't want to, you can keep the excess dough in the freezer for another day dedicated to baking.

7. Prick the dough with a fork and then refrigerate the tray for at least half an hour. (In this way the butter in the composition will harden and the dough will be tender after baking)

Prepare quiche

8. While the dough is in the fridge, take care of the broccoli, which you break into small bunches and wash well and, which you then boil in salted water, but not too much, so as not to start to turn yellow

9.After the broccoli has boiled a little, finely chop the garlic cloves and sauté the broccoli bunches, with the garlic, over high heat, together with the garlic, salt, pepper and a few drops of lemon juice.

10. Turn the oven to 200 degrees Celsius and let it heat up

11.After 30 minutes in the fridge, remove the tray with the future crust and put it in the oven at 200 degrees for 15 minutes

12. Meanwhile, in a bowl, beat the eggs well with the milk and cream (or yogurt), salt, pepper and then grate the cheese in the composition and add the broccoli and a few drops of lemon juice.

13. After 15 minutes in the oven, remove the tray with the crust and pour the composition with eggs, cheese and broccoli and put the tart in the oven for about 30-35 minutes at 200 degrees.

Eat the tart as it is, or with a green leaf salad.


Quiche with Brussels sprouts and mozzarella - Recipes


I tell you the truth, I personally don't go for Brussels sprouts. I tried it once and I didn't really like its strong cabbage back taste. It has a specific taste that seems to predominate too much in the plate. There are some people who love her exactly as she is as in the case of endives, some even like to feel so bitter.
I thought, however, that there must be a solution to alleviate this strong taste of Brussels sprouts as well as eliminate the bitterness of endives. I did not give up and after some searching and talking with natives of Belgium I found the saving method.
I applied it to the preparation of this tart and the result amazed me.
I did something like that
Time:

1h30min
Servings: 6
ingredients: 500g fresh or frozen Brussels sprouts, 4 eggs, 200ml milk, 100g sour cream, 1 tablespoon flour, 100-150g ripened cheese (Parmesan, Pecorino, Vieux Bruges), salt, pepper
It took: 200ml milk, 400g flour, 3 tablespoons oil, 1 teaspoon yeast, 1/2 teaspoon salt
Method of preparation:
First prepare the dough, kneading the above ingredients by hand or bread machine and leave it to rise for about 30 minutes.
We then clean the Brussels sprouts by removing the darker outer leaves and cutting the back.

To get rid of that strong taste that not everyone likes, we keep the cabbages in cold salted water for 15 minutes. Meanwhile, boil two pots of water. When the water boils, scald the cabbages in one of them for 2 minutes, drain them and rinse them under cold running water. We then put them in the second pot with hot water and let them boil on the right heat for 15-20 minutes.
If you use frozen Brussels sprouts, scald them directly, without thawing them or keeping them in salted water. Rinse them and then boil them.
Meanwhile, prepare the composition by mixing well, eggs, milk, cream, flour, grated cheese (keep 2-3 tablespoons on top), salt and pepper.

Grease a pan with butter or oil, roll out the dough and prick it with a fork.

Spread the well drained cabbage over the dough and pour the composition evenly.

Sprinkle the remaining grated cheese on top and bake in the oven at 200 ° C for about 30 minutes.

A miracle of tart came out & # 8230

& # 8230 unexpectedly tasty. It is very pleasant to the taste and I warmly recommend it even to those who do not love the taste of Brussels sprouts. Prepared this way, you will be amazed by the results)


Brussels sprouts soup

Brussels sprouts soup

Not long ago I presented another recipe with V Brussels sprouts with nutmeg and butter . Here is another soup, also with cabbage, but cabbage is created Cyorba with created cabbage and chicken which is to my family's liking and I hope you like it too. I have a few more recipes with these little cabbages and they will follow soon. Until then, I leave these two options to try. Below I give you the necessary ingredients for about 2.5 l of soup.

Ingredients Brussels sprouts soup :

500 g Brussels sprouts
250 g carrots
100 g parsley root
50 g cleaned celery
6 cloves garlic
1 small onion
500 g sour cream (I used diet yogurt)
2 egg yolks
1 tablespoon butter
1 tablespoon oil
2.5 l apart
100 ml of vinegar (I put vinegar on hot peppers to make the soup more spicy)
salt to taste

Preparation Brussels sprouts soup :

Peel a squash, grate it and squeeze the juice. Carrot, parsley and celery cut into cubes or thin slices. Heat the butter and oil in a pot and cook the chopped vegetables together with 3 cloves of crushed garlic. Quench everything with 2.5 l of water. Add salt and add the grated onion on a fine grater.

Leave to boil until the vegetables are cooked. During this time we prepare the Brussels sprouts. Remove the outer leaves, cut at the base of the spine and then cut the base of each cabbage. We wash them and put them in the pot to boil. When they are also cooked, add the vinegar and add the salt soup.

Mix two egg yolks with 500 g of sour cream (or yogurt), grind the rest of the garlic in this mixture and little by little add the hot juice until this may bring to a temperature close to the soup. After doing this, pour the mayonnaise into the soup and let it boil. We stop the fire under the pot and pull it aside.

From now on, the Brussels sprouts soup can be served as it is or with a surplus of vinegar and sour cream according to everyone's taste. Good appetite !


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