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Brussels Sprout and Chestnut Soup recipe: the perfect winter warmer!

In this dish you won’t even have to face the Brussels sprouts in their usual round form. Instead, they’re reduced to a mere pulp and mixed with onions, garlic, leeks and potatoes to make a delicious and hearty soup. Never throw away left-over vegetables again.

(BTW, there are more tasty food combining recipes in Issue 15 – download your free copy here)

Ingredients

  • 300g Brussels sprouts, trimmed
  • 1 medium onion, chopped
  • 2 white leeks, rinsed and chopped
  • 2 small potatoes, peeled and diced
  • 40g butter
  • 1 litre vegetable stock
  • 100g chestnuts blanched, peeled and crumbled
  • 4 rashers of smoked bacon
  • Double cream for garnish
  • Salt and pepper

Method

  • Sweat the onion and leeks in the butter before adding the sprouts and potatoes.
  • Cook for a further 10 minutes.
  • Add the vegetable stock and cook for 40 minutes.
  • Pour the soup into a food processor or liquidiser and blend until smooth.
  • Return the soup to the rinsed-out pan, re-heat gently and adjust for seasoning.
  • In the meantime, dice the bacon and cook with a little oil until very crispy.
  • Drain and place the bacon on some paper towel to remove all the grease.
  • Garnish the soup with some of the bacon and chestnut.
  • Finish with a swirl of cream.

Sprout and Chestnut Soup

Recipes and images © Felice Tocchini

Brussels Sprouts Coleslaw Recipe! (aka “Sproutslaw”)

Brussels sprouts are related to cabbages, so substituting one for the other in coleslaw isn’t as mad as it sounds. Sprouts-slaw goes extremely well with cold meats and is the perfect accompaniment to a roast beef sandwich. Thanks to our friend Felice Tocchinni for this recipe.

Ingredients

  • 250g Brussels sprouts
  • 80g carrots, grated
  • 30g onion, thinly sliced
  • 1 tbsp horseradish sauce
  • 3 tbsp mayonnaise
  • 1 tbsp vinegar
  • Salt and pepper to taste

Method

  1. Clean and wash the sprouts.
  2. Thinly cut (julienne) them and add to the rest of the vegetables.
  3. Add the mayonnaise, horseradish sauce, vinegar and a little salt, mixing together well. Adjust the seasoning to taste.

(BTW, there are more tasty food combining recipes in Issue 15 – download your free copy here)

Brussels Sprout Coleslaw

Image: Copyright Felice Tocchinni 2014

How to make a Brussels Sprout Cake (that tastes good)

They are the horror of all horrors for children; they are the most maligned of winter foods; and they are the cause of horrendous flatulence. It’s no wonder, then, that Brussels sprouts get a bad rap.

It’s also no coincidence that nearly all children have a disdain towards these seemingly innocent little green balls. Even though they’re remarkably nutritious (with high iron and vitamin C levels), they have a strong bitter taste. Children are far more sensitive to bitterness than adults: experts think this aversion helps youngsters avoid bitter-tasting rotten and toxic foods at all costs. Yes, even if that means enduring dinner table tantrums every now and again.

Your genes also determine whether you like Brussels sprouts. About half of us carry a mutated gene that makes us tolerate bitter tastes. So, if you inherited that gene, you are probably far more forgiving of Brussels’ distinctive flavour. However, even if you are genetically programmed to hate those crunchy green spheres, celebrity chef Felice Tocchini has some ingenious recipes to make the most of this seasonal fare.

(BTW, there are more tasty food combining recipes in Issue 15 – download your free copy here)

Brussels Sprout Cake Recipe

It sounds like a birthday prank, but forget about carrots: the humble sprout also makes for a great tasting cake ingredient.

Ingredients

  • 2 eggs
  • 125g sugar
  • ½ tsp cinnamon
  • 100ml vegetable oil
  • 125g self-raising flour
  • 125g carrots
  • 125g Brussels sprouts
  • 30g walnuts
  • 30g raisins
  • 25g dried coconut
  • ½ tsp fresh ginger, grated
  • ½ tsp vanilla essence

Method

  1. Line two 900g/2lb baking tins with silicone paper.
  2. Beat the eggs, sugar and oil for a couple of minutes.
  3. Add the flour, cinnamon, ginger and vanilla essence and carry on mixing for a further minute.
  4. Fold in the grated carrots, Brussels sprouts, walnuts, raisins and dried coconut.
  5. Split the mix between the two lined tins and cook in a preheated oven at 180°C for 50 to 60 minutes, until a toothpick inserted in the middle comes out dry.
  6. The cake can be served on its own, or you might like to enrich it by mixing some natural yoghurt and icing sugar and pouring the mixture over the cake.

Brussels Sprout Cake

Image: Copyright Felice Tocchinni