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Shredded Brussels sprouts with pancetta and pine nuts – and my new year wishes for you

by Jeanne Horak on December 31, 2010 12 Comments in Christmas, Gluten-free, Vegetable side dishes

Shredded Brussels sprouts © J Horak-Druiff 2010


There is a lovely saying in Afrikaans which goes geluk by die ongeluk, which means fortune with the misfortune – or, roughly translated, every cloud has a silver lining.  Isn’t that a great way of looking at things?  Whatever seemingly disasterous thing Life throws at you, you just need to look at it in a different light to see that it is also a gift in disguise.

Tonight we mark the passing of 2010 and welcome 2011 and I cannot deny that there will be some cause for mourning.  Perhaps 2010 was not a good year for you; perhaps you lost a job, a marriage, a treasured pet, or even a loved one.  Perhaps the year was financially difficult or emotionally draining, filled with tough choices, rebellious offspring and unrequited love. Or perhaps you simply could not, however hard you tried, reach the goals you had optimistically set for yourself at the start of the year and had to watch them escape like an elusive butterfly each time you reached for them.

But turn that same coin of 2010 over and you will see that there is also cause for celebration. Difficult choices scare us all, but once made, they liberate us and set us on a path that seems far less dark and scary that we had thought.  Clinging to a broken relationship is often the weight that is dragging you down in more areas of your life than just the relationship; it feels like hell as you are ending it, but a few months down the line it feels like liberation. And often we are so wrapped up in the misery of not reaching the goals we set ourselves that we don’t notice the other things that we have achieved along the way. But the biggest cause for celebration is the fact that, however unfulfilling 2010 may have been, it is a hill we have already climbed and now we are at the crest, gazing down at the beautiful view that is 2011 – a pristine landscape waiting to be explored, discovered an cultivated however we choose.

My new year’s wishes for you all are that you may choose wisely, laugh like nobody is listening, dance like nobody is watching, and love like you have never been hurt. I know I will.

Another neat application of the geluk by die ongeluk maxim is the insane weather we have been having in the UK over the past month. Oh yes, there was cause for gnashing of teeth and rending of clothes.  The frosts and snow arrived super-early at the end of November, a good month before we can usually expect to see snow.  Gatwick airport closed after the second snowflake fell and stayed closed for days.  Heathrow airport cancelled something like 70% of its flights and was operating on only one runway for nearly a week.  The news each night was filled with families sleeping under space blankets in the airport terminal and angry customers shivering in makeshift tents outside the terminal.  People missed meetings, holidays and even their own weddings.  But… on the bright side, early frost is the catalyst that makes some of my favourite vegetables super-sweet:  carrots and Brussels sprouts.  Apparently the plant senses the cold and displaces water cells with sugar in order to protect against freezing and voila – a super-sweet sprout! So if the snow starts up again, forget about flying anywhere – just hole up at home nibbling on some sweet vegetables!

People classify Brussels sprouts as “difficult” as if they are some sort of vegetal problem child, but you just have to know how to treat them right.  Their leafy layers trap water, so boiling them will make them sad and soggy – please don’t do it!  Steaming them is better, but still leaves you with something that presents a challenge to children – roasting and sautéeing are by far the best methods.  This recipe makes them almost unrecognisable by shredding them first and then spicing things up with pancetta and pine nuts – the kids won’t even know what they are eating until it’s too late 😉

HAPPY NEW YEAR!

If you liked this recipe you might also enjoy my:

  • sautéed Brussels sprouts with shallots and garlic
  • curly Kale with wholegrain mustard
  • ratatouille bake with feta cheese 

©J Horak-Druiff All rights reserved ShreddedSprouts2

SHREDDED BRUSSELS SPROUTS WITH PANCETTA AND PINE NUTS (serves 6)

Ingredients:

About 1kg Brussels sprouts
1 large onion, finely chopped
2 cloves of garlic, crushed
olive oil
150g pancetta (or good bacon), finely chopped
1/4 cup pine nuts
vegetable stock

Method:

Clean the Brussels sprouts and slice each one into thin slices about 2mm thick.  Break up the layers in the slices as you go.  Finely chop the onions and pancetta, and crush the garlic.

In a large, deep flat-bottomed frying pan, heat enough oil to just cover the base of the pan.  Add the onions to the pan until they just start to turn translucent, then add the pancetta and sautée until just cooked.

Add the Brussels sprouts (you may have to do this in batches) and sautée together with the pancetta and onions until they start to soften and the edges of some bits start to brown.  Then add just enough hot vegetable stock to cover the base of the pan with about 1mm of stock. Give the pan a good stir and then allow to steam-fry until all the liquid has evaporated.  Check if the sprouts are tender enough for your liking – if not, add a little more stock and repeat.

In the meantime, toast the pine nuts in a small, dry non-stick frying pan over medium heat.  Shake the pan so that they toast on all sides and watch them like a hawk as they burn easily.

When ready to serve, scatter the pine nuts over the sprouts in a pretty serving dish.

And in other news…

My 2011 calendars are now available!  They are A3 size, printed on high quality heavy paper and make the perfect gift – for foodies, for those who love London or Italy or the beach – or those who simply love my Saturday Snapshots! And at £15.51 each they are an affordable luxury.

The May 2011 Plate to Page hands-on food writing and photography workshop presented by me, Meeta, Jamie and Ilva is now sold out – but register now if you are interested in Plate to Page II in Italy in Autumn 2011!

More deliciousness for you!

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  • Saturday Snapshots #141Saturday Snapshots #141

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  1. bellini says

    December 31, 2010 at 12:26 pm

    I was repelled by “sad and soggy” brussel sprouts until my daughter turned me on to sauteed last year. I look forward to following you oin your continued journey in 2011 Jeanne. Happy New Year!

    Reply
  2. CherylK says

    December 31, 2010 at 1:27 pm

    You are such a gifted writer, Jeanne, as well as a gifted photographer and food guru. This post is so uplifting that I don’t see how a person could read it and not feel hope for the new year. Thank you.

    Reply
  3. Kalynskitchen says

    December 31, 2010 at 3:18 pm

    I fell in love with shredded brussels sprouts last year, and this version looks wonderful. Wishing you all the best in 2011!

    Reply
  4. Michele AKA 5am Foodie says

    December 31, 2010 at 5:41 pm

    Weirdly, my whole family likes brussels sprouts and the kids even get excited when I cook them. They’d probably hate them if I served them with pancetta, but I wouldn’t! These sound great and I will have to try the recipe to test my theory.
    I entered the blogging world just this past year (me = dinosaur), and got to know you as well. Thanks for all the help and advice and I look forward to our get togethers next year.

    Reply
  5. Liana @ femme fraiche says

    January 1, 2011 at 4:24 pm

    Happy New Year to you and your family!! I’ve been addicted to boiled brussel sprouts lately…this looks like a great dish! Such an inspiring and positive post I loved it!

    Reply
  6. Sally says

    January 2, 2011 at 5:33 am

    I’ve always loved sprouts, luckily my family do too. Happy New Year – I look forward to reading more of your very informative and interesting posts.

    Reply
  7. Jamie says

    January 2, 2011 at 11:44 am

    My new year’s wishes for you all are that you may choose wisely, laugh like nobody is listening, dance like nobody is watching, and love like you have never been hurt.
    Jeanne, that is truly beautiful and this is just what we have decided to do in 2011! And forge ahead and reach for the stars! This will be an amazing year, I just know it!
    I so want to try Brussel Sprouts and how lovely about the cold making them sweeter. I like the image of them warming themselves!
    Darling Sweary, Sister Spice, my 2011 bring each of us great joy and happiness, health and riches in the way of attained goals and loving friendship and next New Year’s Eve I hope that we all can clink glasses together over a shared meal and ring out the old and in the new together! xoxo HUG!!!

    Reply
  8. Erin says

    January 2, 2011 at 4:16 pm

    My parents hated brussels sprouts and I had never even tried them until I was at least 27 and now I’m completely obsessed. I like the addition of the pine nuts, I always enjoy a little added crunch to my greens.

    Reply
  9. Marisa says

    January 3, 2011 at 9:49 am

    Hmmmmm… I’m still not convinced re Brusselsprouts but the extra sugar-y part does sound good. Now if only it would snow here. 🙂

    Reply
  10. Kat says

    January 3, 2011 at 4:21 pm

    Happy New Year to you. And this looks and sounds so good. I’m not a huge fan of brussel sprouts, but I’m sure I’d love them in this concoction. Lovely.

    Reply
  11. Lana says

    January 3, 2011 at 6:54 pm

    Jeanne, thank you for making me smile on this rainy morning. Your words touched me in many ways, made me sad for a moment, but your optimism and hope lifted me up immediately.
    I feel that this year will be a great one and indeed look at it as if from above, like a long, beautiful slope my skiis have to traverse, with a little bit of trepidation and a lot of excitement.
    Thank you for the inspiration!
    As for shredded Brussels sprouts, I am eager to try them. That’s the only vegetable my oldest daughter will not eat. But she loves pancetta:)
    Happy New Year to you, too! I am looking forward to enjoying more of your beautiful words and photos.

    Reply
  12. norma says

    January 5, 2011 at 6:24 pm

    We have a saying: lo que no mata engorda…what does not kills you makes you fat…
    Hope your New Year’s was filled with laughter and love.

    Reply
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Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

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For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

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So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

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For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
"The soul becomes dyed with the color of its thoug "The soul becomes dyed with the color of its thoughts." - Marcus Aurelius

I think we can all agree that 2020 was not the year that we ordered and was a really difficult year for almost everyone (other than maybe Jeff Bezos...).

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But as the quote says, think dark thoughts and your soul ends up dark. So I have chosen to dye my soul in the bright colours of things I am grateful for instead: a rewarding job that i can do remotely; amazing friends to Zoom or call around the world; a house of my own that I love; a beautiful running route minutes from my door; and a strong, healthy body.

What colour are you dyeing your soul in this Christmas?

🎄🎄🎄
If you've visited London in the last 7 years then If you've visited London in the last 7 years then you cannot have failed to see The Shard - a striking assymetrical architectural "shard of glass" building dominating the skyline south of London Bridge. 

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The viewing gallery has now reopened after the Covid-19 lockdown and here are my 6 top tips for visitors:

🏙 Book in advance via the View From The Shard website. Walk-ins are not currently accepted. Although you can make a same day booking via the website, tickets are up to 35%  cheaper if you book 14 or more days in advance. For example, a standard adult ticket costs an eye-watering £34, but can go down to £22 if booked in advance.

🏙 Entry is timed and you have 30 mins after your allocated time to arrive or risk losing your slot. Security procedures take a while, so arrive 15 mins or so before your allocated slot.

🏙 Once you are at the top there is no time limit so take your time! Savour the views in all directions, as far as 40 miles away on a clear day. Use the enhanced reality interactive telescopes to learn more about London landmarks.

🏙 You can buy a £5 "weather guarantee" per ticket - and then if visibility is so bad you cannot see at least three of: the London Eye the Walkie Talkie, Tower Bridge,  One Canada Square, and St Paul’s Cathedral - then you can come back for free within 3 months.

🏙 No cash payments are accepted, so make sure you have a card to pay for souvenirs and refreshments.

🏙 Make sure you visit the restrooms while you are there - it's the best view from a loo you have ever experienced!
PSA: you may want to hit the bookmark icon because PSA: you may want to hit the bookmark icon because trust me, this refreshing summer cocktail is a keeper! 

Over the last few years, there has been an increased interest in premium tonic waters - after all  what is the point of buying excellent, nuanced, small batch gin and smothering it in cheap tonic? 

In 2015 premium spirits brand Suntory founded @merchantsheart, a range of premium mixers designed to enhance the flavour of their spirits. The range includes plain, light; floral aromatics; hibiscus; and pink peppercorn tonics, as well as ginger ale. I have been buying the pink peppercorn flavour at Sainsbury's since last year so I was thrilled when Merchant's Heart asked if they could send me a gift box of their tonics to try. [GIFTED]

To show off the beautiful pink hibiscus gin, I made a raspberry & cucumber gin cocktail (swipe left  and turn your sound up to hear the fizzzzzz in the video!). To make 2 long drinks you will need:
🍸 50ml gin
🍸 2 x 200ml bottles Merchant's Heart hibiscus tonic water
🍸 a handful of fresh raspberries
🍸 cucumber ribbons 
🍸 ice

Muddle half the strawberries with the ice. Pour over the gin and mix, then slowly top up with tonic. Add the cucumber ribbons and whole raspberries and enjoy. The hibiscus tonic not only lends a pink colour but also a floral flavour without being sweet.

What is your favourite way to enjoy gin and tonic?
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
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