I am getting better at reading recipes and deciding from the recipe whether I like the sound of the recipe even if the photo is not beautiful. I post my food photos on http://www.fridgg.com. Unlike some of the other food photography sites fridgg.com posts every photo. People vote on which photos/recipes they like and those are the ones that appear on the front page.
One of the reasons I love this website is that I see recipes from those people who may not be great food photographers but are good cooks and recipe developers. Food photography is a skill that takes time and effort to develop. I sometimes think that if I only go to those sites were recipes are selected based on the quality of the photography I will miss out on some great recipes from people who are just not natural food photographers.
Don’t get me wrong. There are some beautiful photos on fridgg.com and you really should have a look for yourself. If you are food blogger, there is a great sense of community and Allison Day who created this website is often tweeting about the recipes on the site. If you want to read more, Pro Food Blogger did this interview with Allison.
This recipe for brussels sprouts and leek gratin is one of the recipes I found on Fridgg.com. It comes with a lovely photo as well – much better than my photo of the dish.
Growing up I was one of the weird kids who loved brussels sprouts. They were one of my favourite vegetables and they are still a vital ingredient of our family’s Christmas dinner. Christmas in Australia is not exactly brussels sprouts season but my Mum always goes out of her way to hunt them down – even if it is a frozen version. Over the past couple of week the vegetable markets have had mounds of glorious looking Brussels sprouts so when I saw this recipe on Fridgg, I was sold. I ended up getting some baby brussels sprouts that I have also just pan fried and they are lovely and sweet. How could you not like this vegetable?
The recipe for the gratin is available here. I made a double serve for dinner (so a quarter of the recipe) as it is so low in calories. It would also make a great side dish if you stuck to the normal serving size.
To make it as a main meal I used the following ingredients:
- 170g of baby brussels sprouts, trimmed and cut in half
- ½ tbs of olive oil
- 1 leek, halved and sliced
- 2 tsp of minced garlic
- ¾ tsp of sea salt
- A pinch of ground black pepper
- 1 tsp fresh rosemary, chopped
- 1 tbs of plain flour
- 1 cup of low fat milk
- 55g romano cheese, grated
- A pinch of nutmeg
- ½ tbs of lemon juice
- ¼ cup of panko breadcrumbs
- 1 shallot, chopped
This is not the quickest recipe to make but unlike this cottage pie that I made, the effort is worth it. It is just delicious and so lovely and cheesy. I love cheese with my vegetables. The preparation time on this recipe is not bad, about 10 minutes. The cooking time is 80 minutes but over half of that is when the gratin is in the oven so you can get on and do other things whilst it is bubbling away. Doubling up a serve, the calories are still only 320 calories. I followed the instructions as given and this recipe comes out very well.