Brussels Sprouts With Chestnuts, Pancetta and Parsley
BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them. There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.
Cloud Bread is a phenomenon. Favoured by low-carb dieters the world over, this bread alternative is made with four simple ingredients - all slimming world friendly. Perfect for a sandwich, burger bun or meal accompaniment. I also think they would be a great side dish for a "fakeaway" :) Recipe * 3 eggs * 200g Fat Free or low fat cottage cheese or Quark * 1 teaspoon of baking powder * 1 tbsp artificial sweetener * Pinch of salt and / or herbs of your choice (Option...
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Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.