Expatcucina got a bit fancy! Yes we did! Le Creuset has decided to sponsor my recipes and support my love for food by providing me with some of their extraordinary products.
After meeting their marketing manager and after doing a cooking demonstration for them, they have given me their product catalogue and let me pic whatever I thought I could use…I felt like a little kid at the toy store, but I tied to behave and not be too greedy and JUST ask for the following items, which were kindly delivered to my house on Saturday morning:
* French Oven (saffron)
* Cast Iron Skillet (flame)
* Multi Bowls (fennel)
* Salad plates (flame)
* Soup bowls (Caribbean)
* Oven Casserole (Dijon)
π π π π π π π π π π π π
I could not wait to use them so I rushed to the kitchen and made this roasted brussels sprouts recipe! It tasted divine and looked amazing in Le Creuset pottery.
Ingredients (serves 2):
- 200 g fresh Brussels sprouts
- 2 tbsp extra virgin olive oil
- 1 tbsp marsala wine
- 1/4 tsp salt
- 2 tbsp crashed almonds
- 2 tbsp dried cranberries
Start off washing the Brussels sprouts and eliminating the external leaves
In a bowl combine olive oil, salt and Marsala wine, stir
put the Brussels sprouts into a zip lock bag, pour in the dressing and let them fall in love for 15-20 min
Next up, move the Brussels sprouts and their marinate into an oven casserole
Bake at 190 C for about 30 min
In the meantime, in a zip lock bag crush up some almonds
After 30 min, remove the Brussels sprouts from the oven
and add dried cranberries
and crushed almonds
stir well to combine and bake for 5-10 more minute
Remove from the oven and serve as a side dish
I loved the crunchness of the almonds and sweetness of the cranberries and marsala wine
More recipes coming up soooooonnnnn
Love
– LittleDani
