First, here is a stunning accompaniment to wintry meats and stews. Brussels sprouts have been on sale locally and look fabulous. Cut in half and stir fried in a bit of olive oil and then caramelised with a tablespoon of vinocotto and a tablespoon of low sodium soy sauce, they are outstanding. Serve with freshly cracked pepper.
|brussels sprouts cooked in vinocotto |
and low sodium soy sauce
And a new dessert. A cranberry upside down cake. At the bottom of the pie-shaped glass baking dish I used frozen cranberries, with a layer of crunchy pecans over them. And then a butter based batter gets poured over all that. The same concept as a pineapple upside down cake. Bake it up and when done, turn over and release from the baking dish. It was really lovely, and served up deliciously with vanilla ice cream !
|cranberry upside down cake, a stunner and delicious !|
Happy eating ! (me, I am doing my best to stay warm, but not gain weight over the winter time. It is taking getting myself out in the chill to work out. So far so good !)
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