Fortnightly Favourites Newsletter with my Local Card

Hi all and welcome back to another fortnightly edition of the Favourites Newsletter.

I am currently at home recovering from an operation on my eye and Gay asked me if I would do an article on the special from Saratoga Fruit and Vegetable shop, which turns out to be the Brussel Sprout's@ A$2.99 for a kilo.

I don't know which was more painful, the operation on my eye or the doing research! Either way I can confirm that my tear ducts works fine.

So, what did I discover?

A survey in 2002 in

Britain voted it the most hated vegetable ever.

They can help prevent colon cancer (so if one gets wedged sideways somewhere don't panic)

There is a bar in

Singapore called Brussel Sprouts http://www.brusselsprouts.com.sg/ (We pray that they have windows that open).

First recorded grown by the Romans in the 1200's in a place now called

Belgium. (Explains why Hercule Perot looks and walks like he does, I thought).

The Dutch took them up in the 1500's and they become popular in the cooler parts of Europe.

If you over cook them they become hard and release a sulfurous odor ( glucosinolate sinigrin), which does not help it in the popularity stakes. As kids we invented genius ways to hide them from our plates at Grandma's. Her taste buds being shot to pieces on years of British cuisine and cheap sherry, whilst ours were young and fresh. I think its more of the mental scare of being forced to eat hard green bullets, that tasted and smelt like rotten eggs that put us off. Luckily I can now eat them and know how to cook them.

There is a video channel on YouTube dedicated to recipes: Click Here

A general serving (88 grams) raw, contains no fat or cholesterol, 13% Vitamin A, 12.5% Vitamin C , 4% Calcium and 7% Iron.

This is the best one I could find. It has been viewed over 12,000 times. It's called:

Brussel Sprouts Subzi - Indian Vegetarian Recipe.

So, good luck with your sprouts. I like to cut mine in 1/2 long ways, steamed for 3 mins and then put in a warm bowl, add butter and lots and lots of fresh ground pepper.

Keeping you up to date on whats happening with my Local Card is important to us and this fortnight is no exception.

Please Click here to go to the latest update of businesses supporting my Local Card and the discounts that they are offering back to my Local Card members.

That's it from us this fortnight, so until next time, stay safe and happy and

Bon Appetit!

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Simon and the team