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Posts Tagged ‘Broccoli’

What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

1/2 cup butter
1/2 cup flour
1 medium onion, diced small
2 heads of broccoli, just the florets cut off
4 cups chicken stock
4 cups milk
4 cups or 16 oz cheddar cheese
1/4 teaspoon of nutmeg
salt and fresh cracked pepper (go a little heavy on the pepper)

What you do:

place the  broccoli in a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 –to 20 minutes.

In a large saucepan or soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes.

Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat.

Stir in cheese until melted. Don’t bring to a boil again because it may separate.

Serve hot with crusty bead.

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What you need:

6 0z / 170 g broccoli, broken into small florets
8oz /225 g pasta, cooked as directed on the pack
1tbsp olive oil
1 red pepper, roughly chopped
9 0z / 295 g of Mushroom Condensed Soup
100 ml milk
2 × 200g tins tuna, drained
2 tbsp breadcrumbs
2 oz / 50 g cheese, grated
What to do:

Preheat oven to 200°C/400°F/Gas 6.
Cook the broccoli in a pan of boiling water for 3 minutes.

Cool under cold running water and drain.
Heat the oil in a saucepan and fry the red pepper until just soft then drain the oil.

Stir in the soup and milk, mix well and heat through.
Remove the pan from the heat then stir in tuna, broccoli and pasta.
Place the pasta mixture into an ovenproof dish, sprinkle with breadcrumbs and cheese, cook for 25 minutes or until golden brown.

Serve hot .

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What you need:

1 small head of broccoli ( trimmed into florets)
1 small head cauliflower or half a large head, (trimmed  into florets)
1 lb  of  Penne pasta
200 ml sour cream or reduced-fat sour cream
1 tbsp Dijon mustard

75 ml finely chopped chives (fresh)
2 cloves garlic, peeled & crushed into paste
A few drops hot sauce
Freshly ground black pepper
500 ml grated extra-sharp Cheddar

What to do:

Preheat the oven to 190C /375F / gas mark 5

Boil a large saucepan of water over a medium heat, then and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with  a  slotted strainer and drain.

Add the pasta to the water and undercook by about 2 minutes, drain.

In the meantime, in a large bowl mix the sour cream  with the mustard, chives, garlic, hot sauce . Add the pasta and cauliflower and 2/3 of the cheese. Mix all together then transfer it to a  oven proof  dish and cover with the remaining cheese.

Place on a baking tray and bake it in the  oven for about 40 to 45 minutes or until deeply golden.

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