What a weekend!
My mom last days in Shanghai and all the last minute errands, shooting for the first cooking video tutorial, a new project I’m participating and that I am very excited about. I will share more with you as soon as more detailed will be finalized. For now it is still in a pioneer stage
And on Sunday I had a cooking demo with LeCreuset to show people how they could prepare 3 different meals with just one pot. I made Chicken and mushrooms in white wine sauce, using LC non stick pan
One-pot pasta with LC Marmitte
and my butter squash and carrot soup with ginger and rosemary.
No need to say I had a blast and even if it was a very busy weekend, I felt happy and energized.
Despite my hectic schedule, I even found the time to make my mom a nice lunch on Sunday, we had a tuna loaf and this Brussels sprouts as a side. Here is the recipe of you want to try make them at home
Ingredients (serves 2):
- 500 g fresh Brussels Sprouts
- 1 tbsp. olive oil
- 50 g ham, chopped
- 1 tsp salt
Remove external leaves from the Brussels sprouts and wash them then put them in a pot and cover’em in water
Boil them for about 20 min then remove and set aside
In the same pot, I used my French Oven, pour 1 tbsp. of olive oil, add the chopped ham
and sauté’ it a couple of minutes on medium heat
Add the Brussels Sprouts, stir around, adjust with salt and cook for a couple of minutes.
Turn of the heat and serve.