Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brussels sprouts & anchovy cake sale. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Brussels Sprouts & Anchovy Cake Sale is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Brussels Sprouts & Anchovy Cake Sale is something that I’ve loved my whole life.
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now–you're welcome. These Brussels sprouts are fried and topped with a warm vinaigrette made from red wine vinegar, anchovies, capers, garlic and shallots, transforming the humble vegetable into an unforgettable dish.
To get started with this particular recipe, we must prepare a few ingredients. You can have brussels sprouts & anchovy cake sale using 9 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Brussels Sprouts & Anchovy Cake Sale:
- Get 100 grams Pancake mix
- Prepare 100 ml Heavy cream
- Prepare 2 Eggs
- Prepare 20 grams Parmigiano Reggiano
- Make ready 1 tbsp Mayonnaise
- Take 1 tbsp Oil from the anchovies (olive oil)
- Make ready 1 Rock salt
- Take 6 Brussels sprouts
- Make ready 30 grams Anchovies
The key to a perfect roasted vegetable is a hot oven. We love Brussels sprouts every which way—roasted, sautéed, fried, shaved, and so much more. The recipes here range from hot dips to creamy gratins to crunchy salads, and many side dishes. We even endorse Brussels sprouts as a pizza topping.
Instructions to make Brussels Sprouts & Anchovy Cake Sale:
- Cut out parchment paper to fit the cake pan. Grease the cake pan with olive oil, then place the parchment paper in the pan.
- Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds.
- Quarter the Brussels sprouts from Step 2.
- Roughly chop the anchovies into 7-8 mm pieces.
- Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g.
- Combine the egg and heavy cream in a bowl and mix well.
- Sift the pancake mix into the bowl from Step 6.
- Mix until there are no more lumps.
- Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even.
- Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine.
- Grind some black pepper into the bowl from Step 10.
- Pour half of the cake batter from Step 11 into the cake pan from Step 1.
- Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6.
- Pour the remaining cake batter into the cake pan from Step 13 and top with the rest of the Brussels sprouts and the rest of the cheese.
- Bake for 40 minutes in a 180°C oven. Once a skewer can be removed cleanly, it's done.
- Once cooled, remove from the pan and place on a cooling rack to cool completely.
Brussels sprouts are in the cruciferous family – relatives of broccoli, cauliflower, collard greens, and kale. To trim Brussel sprouts, start by cutting off the stem at the ends, the flat end of the sprout. Then cut the sprouts in half, if they are larger cut them into quarters. Discard any dirty leaves or leaves that fall off in the process! Place trimmed Brussels sprouts in a colander for the next step… Can I use frozen Brussel Sprouts?
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