Cheesy Brussels Sprouts Gratin Recipe. Update: Click here for more fabulous Brussels Sprouts Recipes. If I were to confess some of my guilty pleasures in life, then these brussels sprouts photographs would convey much of what I’m already about to say.

Warm melted cheese, gooey- salty- decadent- calorie- laden cheese on top of perfectly fresh and healthy vegetables should be illegal. I think of this often when a gorgeous bowl of green veggies gaze back at me with fresh, vibrant eyes. Instead of reaching for the steamer and ideas of a raw salad, I reach for the rind of parmesan cheese, cream and block of butter. Over 9. 8. 6. 57. I prepare my vegetables very simply in a light saute or raw, crunchy salad.

This is how I appreciate my vegetables the most and sums up the way I ate as a vegetarian for almost twenty years. But when the air begins to crisp up to cooler embrace, I sense that Fall is near.

That’s when I’m guilty of killing my vegetables in a casserole pool of cheese and cream. Thankfully I don’t eat my vegetables like this every day, but when I do, I really appreciate every bite of dreamy, rich decadence. And then I always try to remember that there’s vegetable hidden somewhere in all this cheesy mess. Sometimes a girl needs a few bites of gratin pleasure and I’m always willing to treat myself to a dish like this. Unfortunately, now comes my second confession: I could eat this whole casserole dish of brussels sprouts gratin all by myself. This is not a good thing.

A beautiful game recipe from chef Geoffrey Smeddle, with pan-fried venison loins and an earthy celeriac and chestnut purée. Preheat oven to 350°. Butter a 10" springform pan and line bottom with a round of parchment paper. Butter paper, then coat pan and paper with Parmesan, tapping out. The easiest way to poach an egg + 8 reasons to eat eggs for breakfast.

Portion control has always been one of my struggles when it comes to food. With each amazing bite comes the desire to eat ten more bites. My mind is always thinking it could eat more and my stomach is always too slow at catching up to know that it’s full. It’s not until I’ve devoured two huge helpings that I realize my sense of control never existed.

Knowing when to stop eating is something I’m still lacking at. Aside from the fact that I do love cooking, eating and everything associated with food, my will power is incredibly weak for portions. Yes, I’ve tried all the talk about eating slower, only eating small portions, walking away, using smaller dishes…. My mind tells me that if the food is delicious, eat another plate before it goes to waste. Balance is something I’ve always been thoughtful of and with all the travel we’ve been on, I realize that I’ve ignored the gym more than I should. Candied Lemon.

I'm Sam, a professional food stylist, recipe developer and food photographer hunting down the delicious things in life. The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe.

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi Feel free to take liberties with the ingredients here. I have made this using 6 tablespoons of clementine.

Perhaps it’s the lack of fitness and exercise that makes eating two portions of food laden with guilt. I’m putting exercise back on my priority list before the holiday season feasting begins. What’s your strategy for portion control? If it has anything to do with yoga, I don’t need to hear it because I’ve tried that too. My goal for the next few months is to get back on cardio track again so that I can enjoy more of these warm, cheesy casseroles. This recipe for Brussels sprouts gratin is one of my favorite Brussels sprouts dishes for the fall because there’s comfort in every bite.

Update: Click here for more fabulous Brussels Sprouts Recipes. If I were to confess some of my guilty pleasures in life, then these brussels sprouts photographs would. Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi's. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose.

Guaranteed this will be at on our Thanksgiving menu because it’s so simple, wonderful and a pleasure to eat.- diane. Watch the video on making the Brussels sprouts gratin: Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5- cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Spice Cake. Also, try to select all the same sizes for consistent cooking. More of our Favorite Brussels Sprouts Recipes: Yield: Serves 4. Total Time: 1 hour.

Sizes of brussels sprouts can vary quite a bit ranging from the size of a large egg to a small coin. So adjust your cooking times based on the size.

Select all the same sizes for consistent cooking. This size difference can affect the results of this recipe. And of course, add more cheese if you like! Ingredients: about 2 pounds Brussels sprouts, halved. Tablespoons (3. 0g) butter. Tablespoons (1. 5g) flour. Directions: Pre- heat oven to 3.

F. Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft! In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat. Add milk, salt, cheese, mayo and black pepper.

Stir until cheese is melted. Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 4.

Brussels sprouts are tender. For extra cheese crust, top with grated parmesan cheese before baking. Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re- publish this recipe.

Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Ottolenghi's Lemon- Semolina Cake - Alexandra's Kitchen. Skip to Recipe. The April issue of Bon Appetit featured mini lemon- semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe- testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup making (so lazy!), the ingredients for the cake looked so good: one half cup of semolina flour and lots of almond flour, butter, sugar, and fresh lemon juice. I finally got around to making the cake last weekend using a loaf pan instead of a muffin tin, and, for whatever reason, replacing the butter with oil. Oh my. The cake was so incredibly moist — I know! Sorry. But there’s no other word, is there?

For me, it doesn’t get much better than a lemon loaf cake, and this one is about as ideal as can be. This past week I made it two more times, once with grapeseed oil and once with butter. I had no doubt I would prefer the cake made with oil — I often do — but with this one, I’m not sure. The differences are subtle.

I ate and I ate and I ate hoping to discern a decisive winner until I discovered the good news: you can’t go wrong either way. These are my observations: when the cake is made with oil, it will taste — wait for it — a little oily. When the cake is made with butter, it will taste richer and have a denser, more marzipan- like texture. Making the cake with oil allows you to whisk by hand, which is a little easier — no need to soften butter, no need to whip until light and fluffy.

In a taste test with friends, more people preferred the cake made with oil, but for me, the one with butter has a slight edge. Butter or oil? Something to ponder this weekend as you scour your cupboard for that half cup of semolina flour, because you know it’s there and what better way to use it up? These are the dry ingredients: almond flour, semolina flour, baking powder, and salt: This is what the batter looks like when made with butter: When made with oil: The cake with the darker crust was made with oil: This is the cake made with butter: This one below is made with olive oil. Above left is made with grapeseed oil. Prep. 20mins. Cook. Total. 80mins. Yield.

Adapted from this Bon Appetit recipe Check out the original recipe if you feel like making the syrup, but I don't think the syrup is necessary — the cake is so delicious as is. I increased the baking powder by ¼ teaspoon because I used a loaf pan.

This might not be necessary if you use a muffin tin. As noted in the post, I've made the cake three times now, once with butter, once with olive oil, and once with grapeseed oil.

The difference is subtle: the oil makes the cake a little moister, the butter a little richer. Olive oil was preferable to grapeseed flavor- wise. In a tasted test with friends, the cake made with oil was preferable, but as I noted, I'm slightly partial to the butter. Ingredients. 1½ cups (1. Instructions. Preheat oven to 3. F. Grease a loaf pan and line with parchment paper. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.

Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute.

Add dry ingredients and lemon juice and beat to combine, about 1 minute. If you are using oil, simple whisk oil and sugar together. Add eggs one at a time, beating to incorporate, followed by dry ingredients and lemon juice.)Transfer batter to prepared loaf pan, and bake until golden brown, 5.

Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool 2. 0 minutes or so in pan before removing and transferring to a cooling rack.