Roasted brussels sprouts

Children hate them. Parents claim they are wholesome and healthy and force children to eat them. One of the unending parents-children wars. 
If you are one of the brussels sprouts haters, blame sulfur for this. This is the ingredient that causes the typical smell and taste of these bite-size green balls. Along with cabbage, broccoli, cauliflower and kale, brussels sprouts are part of the Brassica family of vegetables. And like their relatives they fill the kitchen with a controversial aroma while being cooked. But...they are really rich in beneficial ingredients, containing significant amount of Vitamin C, Vitamin K, Vitamins from the B-complex group, Iron and Magnesium.

With little amount of calories (only 45 calories per 100 g) and high amount of fibers (which makes them an essential item for healthy digestion), brussels sprouts are a good part of any weight reduction program. They support the body detox systems and help in the battle with the free radicals.

Roasting is a healthy and tasty way to enjoy these so underestimated vegetables. I like this simple recipe and had a whole plate of crispy brussels sprouts. Mom will be pleased with me. 

Diced potatoes fried in butter and duck fat

Well yes, just fried potatoes. It's a simple sidedish, but who does not like crispy golden potatoes?
The three tricks to achieve this crispiness are as follows:
1) Potatoes should be fried twice - first on medium heat until nearly done and after that on high heat until ready - just the way you prepare chips. This two-steps process creates crunchy golden crust and buttery inner core of the potato dices.  
2) You "prepare" the potatoes before frying by putting them in a bowl with 1 Tablespoon sea salt dissolved in cold water enough to cover them. The salt from the water will drain the liquids from the potatoes.
3) You put the potatoes in hot oil. The high temperature will seal their surface and will not allow them to absorb much fat.
Using the duck fat as an ingredient in this recipe is very optional. It has a special aroma which will not be everybody's favourite, but if you like its rich flavour, it will make the potatoes even crispier. 

Braised Red Cabbage Confit

Some days ago we went to a fancy new restaurant and there was a very tasty side-dish - a red cabbage confit. So I decided to find the recipe and to make it at home. This recipe is from here.