Fried Brussels sprouts with blue cheese yoghurt
WASTE NOT
To get the most out of the entire Brussels sprout, finely shred any outer leaves and add these to a salad.
PREP+ COOK TIME 35 MINUTES SERVES 4 AS A STARTER
1 Process yoghurt, blue cheese, mustard and honey until smooth. Transfer to a bowl; season to taste.
2 Combine rind and herbs in a small bowl; season.
3 Heat oil in a medium frying-pan over medium-high heat; shallow-fry sprouts, in batches, for 2 minutes or until golden but still green. Drain on paper towel.
4 Place sprouts in a large bowl; sprinkle with herb mixture, then toss to combine. Serve sprouts with blue cheese yoghurt for dipping.
ALL THE GREEN GOSS
We get you across all the vibrant greens that are at the heart of our favourite colder season comfort dishes:
Alfalfa sprouts are a great source of plantbased protein: 1 cup of sprouts is just eight calories, making them a wonderful and nutritional addition to any salad or sandwich. Proper handling and storage is essential to prevent the spread of associated foodborne illness.
Baby spinach contains nitrates that help improve blood flow and lower blood pressure, which can reduce the risk of heart disease. Avoid overcooking to preserve its nutrient content.
Broccolini is a hybrid between broccoli and Chinese kale. High in fibre and potassium it's a hearty and versatile ingredient that lends itself to the full-spectrum of cooking methods.
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 93 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 93 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
