Crazy About… Asparagus and Green Bean Salad

Asparagus green beans 5This recipe is eeeeasy, people, and delicious, and healthy. I’m down! Ready in minutes, and served either warm or chilled, it’s tasty, low-fat, and delicious. Did I mention it’s delicious?

Asparagus and Green Bean Salad

  • Servings: 4 sides
  • Difficulty: ridiculously easy
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Supplies:

Asparagus green beans 1170g asparagus
200g green beans
2 tablespoons olive oil
1 disc low fat feta
Peppadews/ piquante peppers, halved
Sea salt and freshly cracked black pepper

 

Making It Happen:

Asparagus green beans 21. Slice the asparagus and green beans into thirds. Steam them until al dente.
Heat the olive oil in a large pan, and add the asparagus, green beans, and peppadews. Fry on medium heat for 4-5 minutes.

 

 

Asparagus green beans 32.Crumble the feta over the vegetables and season with salt and pepper. Serve warm or chilled.

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Brussels Sprouts Gratin

Brussels Sprouts Gratin pre-baking

Admittedly, I have never been a big fan of Brussels sprouts. My mother loved them and my mother-in-law also loves them but seldom does she have a chance to enjoy them. You see, my father-in-law doesn’t quite fancy them and much prefers gem squash. For Christmas last year, I decided to make a dish that we would all enjoy. After a few practices this is my tweaked version which also includes mushrooms just because they taste delicious with the bacon.

Brussels Sprouts Gratin

Servings: 4-6     Prep time: 15 minutes     Cooking time: 20-25 minutes      Standing time: 15-20 minutes

Ingredients:

  • 500g frozen Brussels sprouts
  • 125g bacon, fat removed and cut into small pieces
  • 4 large brown mushrooms, sliced into ¼’s
  • ½ cup heavy cream
  • ¼ cup bread crumbs
  • ½ cup grated Cheddar cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon vegetable oil, I use canola
  • salt and freshly cracked black pepper (I always use sea salt but table salt is absolutely fine too)

Method:

Preheat your oven to 200°C. Lightly grease a baking dish. I use cholesterol free Spray and Cook.

In a microwaveable dish, pour in boiling water and add a pinch of salt. Add the frozen Brussels sprouts and microwave, uncovered, on medium-high for eight minutes. Drain and immerse the Brussels sprouts in ice cold water for ten minutes (to stop the cooking process).

While the sprouts are chilling, slice the mushrooms and cut the bacon. Add the oil to a large pan and fry the bacon on medium-high for three minutes. Add the mushrooms and fry for another three minutes. Season with salt and pepper.

Once the sprouts are cool, drain and halve them. Put them in an ovenproof dish and add the bacon and mushrooms. Season further with more salt and pepper. Toss the ingredients to ensure even distribution.

Evenly pour the cream over the sprouts, bacon and mushroom mixture. Toss one more time. In a separate bowl, mix the bread crumbs and grated cheese. Sprinkle over the top of the Brussels sprouts mixture. Distribute the butter over the bread crumbs and bake uncovered, on a low shelf, until heated through and golden brown, approximately 20 – 25 minutes.

Allow it to stand for about 15 to 20 minutes. Serve and enjoy!

Note: I sometimes also add ten halved strings of green beans and five sliced baby marrows. These two ingredients do not require and pre-cooking and you can add them when you mix the Brussels sprouts, bacon and mushrooms. Yummy!