Recipe: Flavorful Brussels Sprouts & Anchovy Cake Sale

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Before you jump to Brussels Sprouts & Anchovy Cake Sale recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

We are all aware that having healthy meals can help us truly feel better inside our bodies. Increasing our intake of healthy foods while reducing the intake of unhealthy types plays a part in a more healthy feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Sometimes it's tough to find wholesome foods for something to eat between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are some healthy snacks that you can use when you need a quick pick me up.

If you are looking for a speedy snack, you can't go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it's time for lunch. Eating on the run can be much healthier with whole grain chips and crackers. Whole grains are generally better than refined grains included in white bread.

A large selection of easy health snacks is easily available. When you make the determination to be healthy, it's easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to brussels sprouts & anchovy cake sale recipe. You can have brussels sprouts & anchovy cake sale using 9 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Brussels Sprouts & Anchovy Cake Sale:

1. Prepare 100 grams of Pancake mix.
2. Prepare 100 ml of Heavy cream.
3. Take 2 of Eggs.
4. Provide 20 grams of Parmigiano Reggiano.
5. Get 1 tbsp of Mayonnaise.
6. Prepare 1 tbsp of Oil from the anchovies (olive oil).
7. Get 1 of Rock salt.
8. Prepare 6 of Brussels sprouts.
9. Take 30 grams of Anchovies.

Instructions to make Brussels Sprouts & Anchovy Cake Sale:

1. Cut out parchment paper to fit the cake pan. Grease the cake pan with olive oil, then place the parchment paper in the pan..
2. Microwave the Brussels sprouts at 600 W for 1 minute and 20 seconds..
3. Quarter the Brussels sprouts from Step 2..
4. Roughly chop the anchovies into 7-8 mm pieces..
5. Slice 5 g of Parmigiano Reggiano with a peeler and grate the remaining 15 g..
6. Combine the egg and heavy cream in a bowl and mix well..
7. Sift the pancake mix into the bowl from Step 6..
8. Mix until there are no more lumps..
9. Add the Parmigiano Reggiano from Step 5, the mayonnaise, the anchovy olive oil, and the salt to Step 8 and combine until even..
10. Add the brussels sprouts from Step 3, and half of the anchovies from Step 4 to Step 9 and combine..
11. Grind some black pepper into the bowl from Step 10..
12. Pour half of the cake batter from Step 11 into the cake pan from Step 1..
13. Top with the remaining Brussels sprouts, anchovies, and half of the sliced cheese from Step 6..
14. Pour the remaining cake batter into the cake pan from Step 13 and top with the rest of the Brussels sprouts and the rest of the cheese..
15. Bake for 40 minutes in a 180°C oven. Once a skewer can be removed cleanly, it's done..
16. Once cooled, remove from the pan and place on a cooling rack to cool completely..

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