BROCCOLI / BRUSSEL-SPROUTS

BROCCOLI KASSEROL
1 kg gaar broccoli.
3 eierwitte.
1 blikkie sampioenroomsop.
1 koppie mayonnaise.
halwe koppie gerasperde lae vet cheddar kaas
2 eetlepels gemaalde uie
swart peper.
6 lae vet fyngemaakte soutkoekies (Salticrax / Bacon Kips) .
Metode:
Meng die broccoli, eierwitte, sop en mayonnaise. Roer die kaas, uie en peper daarin. Gooi die mengsel in 'n gesmeerde pan en sprinkel die fyngemaakte koekies bo-oor. Bak by 180 grade tot die sous borrel - omtrent 30 minute. Bedien 6 persone. Geniet"Carol Elliot Claassen"
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

Helena Kruger
BROCCOLI IN A CREAM -CHEESE -SAUCE
(Serves 2):
1/2 larger head broccoli (or 1 small)
3 tablespoons olive oil
1 tsp dried thyme
1/2 tsp dried rosemary
2 cloves of garlic
100 ml white wine
200 ml cream for cooking
50 g of smoked cheese
Salt, pepper
Add salt to a large pot of water and allow to boil.
Add chopped broccoli and boil for 4-5 minutes.
Remove the broccoli and drain with cold water to retain the green color.
In a large saucepan pre-heat oil.
Add your broccoli to the pan and cook for two minutes.
Add the thyme, rosemary, salt and pepper.
Cook another 1-2 minutes then add finely chopped garlic and pour in some white win. Simmer until the wine is evaporated.
Add heated cream and grated smoked cheese to complete the dish.Serve with pasta **12/6/12**Food.&.Beverages*
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Helena Kruger
Dit is verseker baie lekker**
ROASTED POTATOES AND BROCCOLI
Submitted by noircat
broccoli
a mix of yellow and red skinned potatoes
sweet potatoes
fresh (chopped) parsley
plenty of olive oil
paprika
pepper
salt
bread crumbs
parmesan
mix all the ingredients except bread crumbs and parmesan in a bowl
put into an oven pan
after half the time in the oven sprinkle the bread crumbs and the parmesan generously over top *12/6/12*Foodskills*
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

Charlotte Verwey da Silva
BROCCOLLI GEREG
Maak 'n lekker sampioensous, roer kaassmeer daarby in, gooi oor brokkoli, meng broodkrummels en kaas, strooi oor, stip hier en daar met margarien en bak tot bo-laag lekker crispy is!
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Karen Casey
GEKOOKTE BROCCOLLI EN BRUSSELSPRUITE
ek maak die beste manier om dit te kook is met so teelepel of 2 suiker in dit maak dit net so bietjie soeter en baie baie lekker dan het jy nie witsous en bacon en alles nodig nie as jy gelukkig genoeg is om vars brussels te kry maak n kruis by die wortel en kook in warm water geniet
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Lizelle Crous
BRUSSELSPRUITE IN WITSOUS
ek kook brussel sprouts in sout water - dan braai ek ui en bacon en bak in die oond met 'n witsous en kaas.
baie lekker. kan selfs in plaas van witsous 'n blikkie geroomde mushrooms gebruik.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

Jenny van der Westhuizen
CHEESY BROCCOLI BAKE
500g broccoli florets
Salt and freshly ground black pepper
8 spring onions, finely chopped.
200g cherry tomatoes, halved or quartered
2 eggs, beaten
200g fat free cottage cheese with spring onion and chives
3 garlic cloves, crushed
4 tbsp finely chopped fresh parsley
110g reduced-fat Cheddar, grated
Pre-heat oven to 220 degrees C. Cook the broccoli in a large saucepan of lightly slated, boiling water for 2-3 minutes. Drain, transfer to a bowl and set aside.
Add the spring onions and cherry tomatoes to the broccoli, mix well and spoon into an ovenproof dish.
Wjisk the eggs in a clean bowl with the cottage cheese and crushed garlic cloves until smooth. Season well with salt and freshly ground black pepper. Add the chopped parsley.
Pour the egg mixture over the vegetables and stir briefly to distribute evenly. Sprinkle the Cheddar on top and bake in the oven for 15-20mins, or until the mixture has just set. Serve immediately.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

Lindie Louw
BRUSSELSPRUITE
750g Brusselspruite
12,5 ml sout
sal van ½ suurlemoen
2ml Neutmuskaat
190ml Room
12,5ml maragrien
Kook spruite vinnig in soutwater vir 5min.
Dreineer.
Meng neutmuskaat, suurlemoensap, en room.
Smelt maragrien en voeg spruite by, skud bietjie heen en weer.
Gooi roommengsel by en skud heen en weer.
Bedien warm.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Brussels Sprouts
SIMPLY RECIPES
Ingredients
1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds
Method
1 Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
3 Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.
Serves 6-8.  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Brusselse spruite met spek
Benhet Nieuwenhuis
2k hoenderaftreksel;
1 lourieblaar;
3 swartperperkorrels;
1kg brusselse spruite;
bietjie olie;
1 ui, fyn gekap;
1/2t vars gekapte knoffel;
1pak spek in blokkie gesny;
1/2t droe gemengde kruie;
sout en peper na smaak;
sous
1k mayonnaise;
3e suiker;
knippie sout
verhit hoenderaftreksel, lourierblaar en peperkorrels saam. voeg brusselse spruite by, plaas deksel op en stoom ongeveer 15min. dreineer. verwyder lourierblare en peperkorrels. verhit olie en sorteer ui en knoffel tot sag. voeg spek en kruie by. sorteer tot gaar. geur met sous en peper. meng spekmengsel met spruite.
sous
meng bestanddele vir sous en sit saam voor of skep bo-oor net voor opdiening.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Carin Ras Wilson
SKILLET-BRAISED BRUSSELS SPROUTS WITH BACON & ONIONS
www.genaw.com
4 slices bacon, chopped fine
2 ounces onion, coarsely chopped, a generous 1/3 cup
1 pound fresh Brussels sprouts, about 12 ounces after trimming
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon red wine vinegar
Salt and pepper, to taste
Prepare the Brussels sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem.
In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate. Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the Brussels sprouts are bright green, about 5-6 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes. Turn off the heat and stir in the bacon, butter and vinegar. Season to taste with salt and pepper.
Makes 4 servings
Can be frozen  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Carin Ras Wilson
Dana Carpenter
Fried Brussels Sprouts
450 g Brussels sprouts (fresh is best, but frozen will do)
Olive oil
3 – 4 cloves garlic, crushed
1. If using fresh, remove bruised, wilted of discoloured outer leaves and trim the stems. If using frozen, just thaw them
2. In heavy-bottomed frying pan, heat 1 cm of olive oil over a medium heat
3. Add the Brussels sprouts en fry them, stirring occasionally, until they are very dark brown all over – you really want them just about burned
4. For the last minute or so, add the garlic and stir it around well.
5. Remove the pan from the heat and serve the sprouts before the garlic burns
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html



Simple Sprouts
450 g Brussels sprouts
3 – 4 tbsp butter
1. Trim the stems of sprouts and remove wilted or yellowed leaves
2. Thinly slice using the slicing blade of a food processor
3. Melt the butter in’ n heavy frying pan and sauté sprouts over a medium to high heat until they’re tender but not mushy (7 – 10 min)
4. They should be getting a few brown spots around the edges to show they are ready to serve
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Nutty Brussels Sprouts
450 g Brussels sprouts
50 g hazelnuts
6 tbsp butter
4 rashers bacon
¼ tsp salt
1/8 tsp freshly ground black pepper
1. Trim stems and remove wilted or yellowed leaves
2. Thinly slice sprouts using slicing blade of food processor
3. Chop hazelnuts to a medium texture
4. Melt 2 tbsp butter in heavy frying pan over medium heat and add hazelnuts. Saute, stirring frequently, for ± 7 min or until golden. Remove from frying pan and set aside
5. Cook bacon in pan or microwave
6. Melt the remaining 4 tbsp butter over medium to high heat in the same pan you used for the nuts. Add the sliced Brussels sprouts and sauté, stirring frequently, for 7 – 10 min, or until tender
7. Stir in the toasted nuts and the seasonings and transfer to serving dish
8. Drain bacon and crumble over the top and serve
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Brussels Sprouts with Black Bean Garlic Sauce
You can find black bean garlic sauce in the Asian aisle of most grocery stores. I use the Lee Kum Kee brand and love it. If you're up to it some chopped, cooked bacon is equally tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is needed.
Add to shopping list
INGREDIENTS
• 2 tablespoons of olive, grapeseed, or safflower oil
• dash of chili pepper flakes
• 25 brussels sprouts
• 1 1/2 tablespoons of black bean garlic sauce
• ground black pepper
METHOD
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Serves 4. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html


Maré Nieuwoudt
‎Braised Brussels Sprouts with Bacon
Brussels sprouts are little cabbages, which means they can be a bit tough. Braising softens them so that they're nice and tender.
For a vegetarian version: Omit the bacon and sauté the brussels sprouts in butter instead. And substitutevegetable stock for the chicken stock.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
• 1½ lbs. Brussels sprouts
• ½ lb smoked bacon
• 1½ cups chicken stock
• 2 Tbsp butter
• Kosher salt to taste
• Freshly squeezed lemon juice, to taste
Preparation:
1. Trim the stems off the Brussels sprouts, then slice them in half or into quarters, depending on how crunchy you want them — the smaller you cut them, the more tender they'll be.
2. Dice the bacon and add to a cold sauté pan. Heat slowly over low heat, stirring frequently, until the fat starts to render and the meat turns golden brown and crispy but not burnt.
3. Add the Brussels sprouts and sauté over medium-high heat for a few minutes, or until they're slightly browned. This caramelization will add a lot of flavor to the recipe.
4. Add the stock (the liquid should partially cover the sprouts), bring to a boil, then lower to a simmer and cook until the liquid is reduced by about half (10 to 15 minutes), stirring occasionally.
5. Stir in the butter, season with Kosher salt and lemon juice and serve right away.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

ROASTED BRUSSELSPROUTS WITH CARAMELELIZED SHALLOTS
1T 1/2 pounds Brussels sprouts, halved
1 tablespoon olive oil
2/3 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce finely chopped bacon or pancetta
4 teaspoons brown sugar
2 teaspoons vermouth or cider vinegar
Metode:
Preheat oven to 400°. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.
8/1/11"Helena Kruger"  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kool-brokolli-brussel-sprouts.html

BRUSSEL SPROUTS with WARM LEMON VINAIGRETTE
(Lauren)**
 2 Tbsp olive oil, 5 Cups brussel sprouts trimmed, outside leaves removed & quartered, 1 tsp coarse salt, pinch freshly ground pepper, 2 Small shallots opeeled & sliced, 1/2 Cup water, 2 Tbsp freshly squeesed lemon juice zest of 1/2 lemon. METHOD: Heat 2 Tbsp oil in a large non-stick skillet pan over high heat. Add brussel sprouts and cook, stirring occassionaly until dark golden brown in places for about 4 mins. Add salt, pepper & shallots & cook for another 30 secs. Add water, & cover. Reduce heat to med high & cook until tender, about 4 mins .Remove lid. Add lemon juice & drizzle with oil. Stir to combine well. Transfer to serving platter & garnish with the lemon zest.* Moira Botha Dyer29/4/13
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