by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
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1 cup
all purpose flour
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1/4 teaspoon
bicarbonate of soda
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1/2 teaspoon
baking powder
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50 milliliters
olive oil
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50 milliliters
heavy cream
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50 milliliters
whole milk
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2
eggs
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generously pepper and salt
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400
gram Brussel Sprouts
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1
big shallot
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2
garlic cloves
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1 handful
cashew nuts
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60
gram Old Amsterdam (or another aged yellow cheese if you can't find it)
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Preheat the oven to 180C / 360F.
Ask the hotline about this step!Clean 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 the hotline about this step!Combine 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 the hotline about this step!Add a handful of cashew nuts and the Brussel Sprouts with the garlic and onion.
Ask the hotline about this step!Pour 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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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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