For the next 6 weeks fate has decided to give me a new challenge: learn to cook with one hand. How come? After a wonderful girlie weekend filled with fresh mountain air, snow, saunas, steambaths, delicious food, excellent company and a terrifying but harmless mass collision on skis, we decided to end the fun with a bang: sledding. Sounded like a great idea. Proved to be a great idea, however, only until two of us lost control, flung ourselves off the sled in an attempt to brake, as one has learnt to as a child. We successfully came to a grinding halt. Sadly, three of our bones were none too pleased with the speed of our stop. Where did the two junior doctors, who clearly don’t know how to sled, end up? Their favorite place: the ER. Diagnosis? Fractures, to be precise 3 of them, fairly divided between the two of us (mine being the fractured wrist). The best part: we got matching green casts! Needless to say, we sure did end our holiday with a bang and a great story. Also, note to self: never go sledding again.
Now, as for one-handed cooking – it’s really not that easy. I miss my left hand! But, never give up and accept the challenge. Here my first successful one-handed dish. Simple (even with one hand), heart warming and delicious.
Cauliflower, Brussels Sprout and Bacon Gratin
ca. 500g brussels sprouts
1 large cauliflower
100g bacon, diced
ca. 300ml cream
ca. 100g ricotta
1 garlic clove, crushed
salt & pepper to season
ground nutmeg to season
grated cheese (Emmentaler or Gruyère) – optional
- Preheat your oven to 180°C fan assisted.
- Start by trimming your sprouts and cutting them in half. Next break the cauliflower into florets.
- Evenly spread the cauliflower, the sprouts and your bacon in a deep gratin dish.
- In a bowl whisk together the eggs, garlic, ricotta and cream. Season with salt, pepper and nutmeg. Add about 30g grated cheese, if using.
- Pour over your bacon and vegetables. Top with some cheese. Bake in the preheated oven for about 30-40 minutes, until the filling has set and the cauliflower has been cooked.
- Let it cool for 5-10 minutes before serving with a delicious green salad and some olive bread.