by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand1 cup all purpose flour Ask a question about this ingredient
1/4 teaspoon bicarbonate of soda Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
50 milliliters olive oil Ask a question about this ingredient
50 milliliters heavy cream Ask a question about this ingredient
50 milliliters whole milk Ask a question about this ingredient
2 eggs Ask a question about this ingredient
generously pepper and salt Ask a question about this ingredient
400 gram Brussel Sprouts Ask a question about this ingredient
1 big shallot Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
1 handful cashew nuts Ask a question about this ingredient
60 gram Old Amsterdam (or another aged yellow cheese if you can't find it) Ask a question about this ingredient
Preheat the oven to 180C / 360F.
Ask a question about this stepClean the Brussel Sprouts by cutting the ends and remove the dirty outside leaves. Wash and cut them in two or four when they are big. Try to find the small ones because the leaves are packed very tightly together, and they will stay together when you cut them, the big ones will fall apart. Heat some oil in the pan and bake the sprouts on a medium fire. Cut the garlic and shallot small and toss them together with the Sprouts. Bake until the Sprouts are tender.
Ask a question about this stepCombine the flour, baking soda, baking powder, 3/4 shredded Old Amsterdam, pepper and salt. Mix in another cup the eggs, oil, cream and the milk. Add the liquid to the flour and stir until you have a smooth mixture.
Ask a question about this stepAdd a handful of cashew nuts and the Brussel Sprouts with the garlic and onion.
Ask a question about this stepPour the mixture in a well greased cake tin, sprinkle the rest of the old Amsterdam on top and bake for about 30 minutes in the oven.
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Nozlee is the Assistant Editor of Food52.
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