not soggy sprouts again?

Zak the Rabbit · « **Reply #30 on:** January 05, 2007, 09:07 »

Help! -

ive only a few sprouts left on the plants now, and decides i want to do the bacon and cream type thing you've all mentioned...but...

how exactly? can someone furnish me with a recipe? i was thinking of some form of sprout, bacon and cheese type thing, would that work? :?

muntjac · « **Reply #31 on:** January 05, 2007, 09:58 »

commercial growers read the packet and add 6 inches ,, sprouts 2 ft apart in my book

them letuces ya see in shop is 14 inches apart

Annie · « **Reply #32 on:** January 07, 2007, 15:12 »

like Zac I`ve afew sprouts left and would like to grow some this year so if anyone has a cream,bacon,sprout type recipe we might just persuade him.

noshed · « **Reply #33 on:** January 08, 2007, 16:45 »

I planted mine far too close together but they were nice (purple ones I got free). They are nice with chestnuts and/or bacon - if they've blown they are nice pureed with chestnuts.

muntjac · « **Reply #34 on:** January 08, 2007, 19:49 »

steam ya sprouts to what ya want em keep em warm . chop ya bacon up n flash fry it till its soft but cooked . add salt pepper to cream and bubble in fry pan for a minute or 2 put back in bacon pour over sprouts and serve . a nice thing is to pop in half teaspoon of paprika while ya bubble the cream stir it in

and here my friends are some others to try .... and you did ask for brussel sprout rescipes
http://dmoz.org/Home/Cooking/Fruits_and_Vegetables/Brussels_Sprouts/

shaun · « **Reply #35 on:** January 08, 2007, 19:51 »

i like mine with a pot noodle

Annie · « **Reply #36 on:** January 08, 2007, 22:45 »

Shaun,is that bike wind powered?I`m trying to tempt theOH into eating sprouts......pot noodles,I dispair of you!

Zak the Rabbit · « **Reply #37 on:** January 11, 2007, 06:54 »

im going to be really thick here and ask what sort of cream? im guessing normal single cream?

sorry, im not good with anything other than a frying pan :cry:

milkman · « **Reply #38 on:** January 11, 2007, 09:45 »

single cream if you want the high cholesterol option, double cream if you want the low cholesterol option and of course clotted cream if you want the zero cholesterol option

Sadgit · « **Reply #39 on:** January 11, 2007, 09:48 »

I picked my 1st sprouts last night for the missus (I hate them) and when I was pealing them there were a few blooming tiny catapilars in them.. didn't dare tell her as she would never eat them again.. damn critters...

Zak the Rabbit · « **Reply #40 on:** January 13, 2007, 21:52 »

I decided on double cream in the end, did it with some rice fried with garlic and mushrooms.

I did the sprouts whole and the missus said isnt it meant to be a mash? well, i had no idea really so grabbed the masher and demolished 'em at last minute.

Kind of odd, nice but not exactly as i'd imagined. It was smoked bacon though so that might have made a difference. It seemed more like a thick sauce, i might do it again as an accompnement to something in pastry

GrannieAnnie · « **Reply #41 on:** January 13, 2007, 23:33 »

I got the free purple ones from the mag too noshed, and like you, they wree planted too close together, so had small sprouts, but that was OH's fault, he kept telling me to plant closer to get more plants in, so I did it to shut him up, but that meant everything came out in bonsai size!!!!

So this year I'm ignoring him!!!!

Soggy bottom Started by Lardman on Cooking, Storing and Preserving	6 Replies 1870 Views	April 05, 2011, 21:49 by Lardman
My Chillis have gone soggy! Started by Ian_P on Cooking, Storing and Preserving	4 Replies 2091 Views	November 14, 2007, 19:15 by gobs
Soggy Fruit Cakes Started by Joolz on Cooking, Storing and Preserving	17 Replies 23318 Views	January 18, 2010, 13:55 by chrissie B
Soggy french beans Started by LivvyW on Cooking, Storing and Preserving	5 Replies 2047 Views	January 30, 2012, 22:19 by grinling