Hotchpotch with Chinese cabbage

And Hotchpotch time it is! Two times in a row on the menu and again one outside my hotchpotch comfort zone: Chinese cabbage and mushrooms. It actually is made almost the same as yesterday, with 500 gr of potatoes, 15 gr of butter, 50 ml of vegetable stock and a big dash of olive oil. 

Fry ½ chopped shallot in 1 tbsp. of olive oil, add 1 chopped clove of garlic after a minute or 2. Also add 1 tsp. of dried coriander, a pinch of nutmeg and ½ tsp. of cumin, fry for another 2 minutes before adding 1 small Chinese cabbage cut into small strips. Fry for five minutes and put aside.

Fry the other ½ shallot in 10 gr butter, add 250 gr of sliced mushrooms as soon as they soften. Fry for about 5 minutes and season with salt and pepper.

Stir the cabbage through the mash; put the mushrooms on top and maybe some fresh herbs like basil or parsley.

Hotchpotch with Brussels Sprouts and Lime

Since the stormy weather has started and the holidays are over, the craving for real winter food has begun. I tend to stick to the regular, mainstream Dutch hotchpotches (Kale, Sauerkraut, Endive or Carrots and Onions), but today there’s a whole lot of Brussels sprouts lying in the backyard. 

Although I do not hate eating them as much as I did when I was a child they still are my least favorite vegetable. Up until now I didn’t have a recipe that made me want to take a second bite. This really is the best recipe for them I ever found. The mash tempers the bitter taste they have and the lime even makes them taste kind of fresh.

Cook 250 gr of Brussels sprouts for about 10 minutes and cut them into quarters. Cook 500 gr of potatoes, drain them but save the boiling water. Mash the potatoes with 15 gr of butter, 50 ml of vegetable stock and a big dash of olive oil. When it is to dry you can moist it a bit more by adding a bit of the left over boiling water. Stir in the zest and juice of ½ a lime and add the Brussels sprouts. Season with salt and pepper. Add a couple of sausages and you’re good to go.