DANISH APPLE SOUP

INGREDIENTS

apples  2 chopped

butter  2 tbsp

brown sugar  2 tbsp

carrot grated  1/2 cup

milk   1/2 cup

juice of 1/2 lemon

flour   1 1/2 tbsp

cinnamon pdr a big pinch

salt to taste

mint little

water  6 cups

METHOD

Melt butter, add chopped apple & brown sugar. Sauté for few minutes.

Add 6 cups water & boil till apple is cooked. Cool & purée.

Heat the mixture, add grated carrot.

Mix flour with milk, add to the apple purée.

Add salt, cinnamon pdr. & lemon juice, mix well, simmer for 10 minutes for flavours to be incorporated in it.

Serve hot with a sprig of mint in each bowl.

Roasted Brussels Sprouts with Hazelnut Brown Butter

Ingredients1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered 
1/4 cup chopped hazelnuts 
1/4 teaspoon salt 
Freshly ground pepper, to taste 
3 tablespoons water 

Preparation
1. Position rack in bottom third of oven; preheat to 450°F.

2. Place butter on a large rimmed baking sheet and roast until butter is melted, browned and fragrant, 4-5 minutes. Remove baking sheet from oven; toss Brussels sprouts and hazelnuts with browned butter and sprinkle with salt and pepper. Return to oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until sprouts are tender and lightly browned, 7-9 minutes more.