Brussels Sprouts & Anchovy Cake Sale
Brussels Sprouts & Anchovy Cake Sale

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, brussels sprouts & anchovy cake sale. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Grow your own Brussels sprouts - even if your kids carry on the tradition of hating them! As opposed to the bushels of heat-loving tomatoes and peppers grown in backyard gardens, Brussels sprouts. Brussels sprouts are hearty with a strong, nutty flavor.

Brussels Sprouts & Anchovy Cake Sale is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Brussels Sprouts & Anchovy Cake Sale is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Take 100 grams Pancake mix
  2. Make ready 100 ml Heavy cream
  3. Get 2 Eggs
  4. Take 20 grams Parmigiano Reggiano
  5. Prepare 1 tbsp Mayonnaise
  6. Take 1 tbsp Oil from the anchovies (olive oil)
  7. Get 1 Rock salt
  8. Prepare 6 Brussels sprouts
  9. Take 30 grams Anchovies

Here's how to plant, grow, and harvest Brussels sprouts in your garden! Brussels sprouts are miniature cabbages that mature slowly but are worth the wait. Grow a delicious crop of brussels sprouts in your home garden. Brussels sprouts may have unique health benefits in the area of DNA protection.

Instructions to make Brussels Sprouts & Anchovy Cake Sale:
  1. Cut out parchment paper to fit the cake pan. Grease the cake pan with olive oil, then place the parchment paper in the pan.
  2. Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds.
  3. Quarter the Brussels sprouts from Step 2.
  4. Roughly chop the anchovies into 7-8 mm pieces.
  5. Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g.
  6. Combine the egg and heavy cream in a bowl and mix well.
  7. Sift the pancake mix into the bowl from Step 6.
  8. Mix until there are no more lumps.
  9. Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even.
  10. Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine.
  11. Grind some black pepper into the bowl from Step 10.
  12. Pour half of the cake batter from Step 11 into the cake pan from Step 1.
  13. Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6.
  14. 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.
  15. Bake for 40 minutes in a 180°C oven. Once a skewer can be removed cleanly, it's done.
  16. Once cooled, remove from the pan and place on a cooling rack to cool completely.

Brussels sprouts are a type of cabbage and bear the scientific name Brassica oleracea. My favorite classic Roasted Brussels Sprouts recipe! It's quick and easy side dish to make, naturally gluten-free and vegan and healthy, easy to customize with favorite seasonings or sauces. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.

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