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Brussels Sprouts with Smoked Bacon

Brussels sprouts — you either love them or you don't. If you've never tried them before, maybe this recipe will help you discover what you've been missing. It's a wonderfully nutritious dish that comes together quickly.   Ingredients (serves 4) 12 Brussels sprouts. 100g smoked bacon. 4 garlic cloves. Salt and olive oil. Preparation Boil the Brussels sprouts in salted water until tender, then drain and set them aside. In a pan with hot oil, fry the chopped garlic and diced bacon. Once the bacon is cooked through, add the Brussels sprouts and let everything mingle together so the flavors can marry. Serve hot.

Creamy Burger with Wild Mushrooms

If you're feeling hungry, I've got just the thing — this absolutely delicious burger!





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Price: 2.00 € per person
Preparation time: 35 minutes



Ingredients

for 4 people
  • 700g ground meat (pork or beef).
  • 1 whole egg.
  • 4 slices of cream cheese.
  • 500g wild mushrooms (rovellons).
  • 1 eggplant.
  • 2 large tomatoes.
  • 3 garlic cloves.
  • salt.
  • lots of black pepper.
  • olive oil.



Preparation

Put the meat in a bowl, season it with salt and pepper, then mix in the egg. Knead everything together until it's well combined. Cover the bowl with plastic wrap and let it rest in the fridge until the next day.
Slice the tomatoes into rounds and cook them on a really hot griddle with a few drops of oil. Add a pinch of salt and set them aside.

Cut the eggplant into rounds, sprinkle with salt, and let it sit so it releases its water. After a few minutes, rinse the slices, squeeze out the excess liquid, and cook them on the griddle with a bit of oil. Set aside.
Using a cookie cutter or ring mold, shape your burgers. Press half the meat mixture into the mold, lay a slice of cheese on top, then cover it with the rest of the meat — this way the cheese stays tucked right in the middle of the patty.
Fry the clean, whole mushrooms in a pan with olive oil and the garlic cloves (peeled and cut into three pieces each). Season with salt.
Cook the burgers on the griddle. To serve, start with a tomato slice on each plate, then layer on 3 or 4 eggplant rounds, and top with the burger. Drizzle everything with the garlicky oil from the mushrooms — and if you fancy it, toss a few of those garlic pieces right on top.

Serve it right away while it's hot.


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