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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brussels sprouts & anchovy cake sale. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. Brussels sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium. They're now widely popular in the U.

Brussels Sprouts & Anchovy Cake Sale is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Brussels Sprouts & Anchovy Cake Sale is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook brussels sprouts & anchovy cake sale using 9 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Brussels Sprouts & Anchovy Cake Sale:
  1. Make ready 100 grams Pancake mix
  2. Make ready 100 ml Heavy cream
  3. Take 2 Eggs
  4. Prepare 20 grams Parmigiano Reggiano
  5. Get 1 tbsp Mayonnaise
  6. Take 1 tbsp Oil from the anchovies (olive oil)
  7. Get 1 Rock salt
  8. Get 6 Brussels sprouts
  9. Take 30 grams Anchovies

Find brussels sprouts stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. More on the Euler Characteristic coming soon. Featuring Dr Teena Gerhardt from Michigan State University.

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.

More links & stuff in full description below ↓↓↓. Store Brussels sprouts in a plastic bag in your refrigerator's crisper, where they'll keep for at least one week, if not a little longer. Sprouts still on the stalk will stay fresh longer than those sold individually. Basic requirements Brussels sprouts are a cool season crop which can be grown both in Spring and in Fall. The plants thrive in cool climates, maturing in cool or lightly frosty weather.

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