Broccoli Recipe Ideas

bought some brocolli today . good price at my local asda . made a brocolli cheese side dish . all the family liked it .

If you’re trying to get more greens into your diet (and you should be!) you might as well make sure they taste amazing. I have a lot of broccoli and find it can get a bit samey, so I came up with this recipe to give it a bit of a kick. You can give it an even bigger kick by increasing the amount of chilli you add!


LEMONY BROCCOLI INGREDIENTS:

A clove of garlic
Pinch sea salt
1 1/2 tablespoons olive oil
1/2 teaspoons freshly diced chilli (increase for more of a kick!)
1 lemon, juice & zest
150ml (5 floz) hot water
1 handful fresh broccoli
Pinch flaked almonds

LEMONY BROCCOLI HOW TO:

1) Peel & grind up the garlic and salt using a food processor (or pestle & mortar). Add in a dash of the olive oil and stir the mixture.

2) Transfer the mixture to a pan and add in the rest of the olive oil and the chilli. Heat over a medium heat and stir until it starts to simmer. Add in the lemon juice and water as necessary to stop it sticking to the pan. Keep the mixture warm over a medium heat.

3) Steam the broccoli for three minutes until tender.

4) Dry fry the almonds in a pan until they turn golden.

5) Combine the broccoli, sauce & lemon zest and top with the almonds.

Serve and enjoy!

Thanks to Suz for the recipe idea http://paleo.com.au/recipe-lemony-broccoli/

It is so good to share recipes ...

All the best Jan

This is a plate brimming with the best of summer veg, all topped off with a zesty dressing.

Ingredients:
Serves Four
1 tbsp olive oil
0.5 tsp ground cumin
1 clove garlic, crushed
Zest and juice of 1 washed lemon
80 g fat-free natural yogurt
1 medium head broccoli, broken into florets
250 g bunch asparagus, trimmed
200 g baby leaf watercress, spinach and rocket salad
410 g tin green lentils in water, drained and rinsed
1 ripe avocado peeled, de-stoned and chopped
40 g seed mix

Method:
1. Make  the dressing: in a small bowl, combine the olive oil, cumin, garlic, lemon zest and juice and natural yogurt. Set aside.
2. Steam the broccoli over a pan of boiling water for 3-4 minutes, until just tender. Add the asparagus for the final 2 minutes.
3. Toss together the salad leaves with the asparagus, broccoli, lentils and avocado. Divide between 4 plates, drizzle with the dressing and serve scattered with the seed mix.

* this is 16.4g carb per serving - so may not suit all readers

Original recipe idea here
https://www.homemadebyyou.co.uk/recipes/salads/la-style-all-green-salad#

All the best Jan

Jan1 wrote:

Broccoli with ricotta, lemon and shaved parmesan

This wonderful mix of good food comes from a lovely recipe idea which I spotted on the ‘tenderstem’ broccoli site. It serves four as a starter, or side dish, and takes approx 10 minutes preparation and cooking time.

Ingredients:

300g Broccoli
175g fresh ricotta
zest of ½ lemon, removed with a zester* rather than grated
juice 1 lemon
about 8 tbs extra virgin olive oil
50g Parmesan
salt and freshly ground black pepper

Method:

1) Steam the Broccoli for 3-4 minutes until just tender.
2) While the Broccoli is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.
3) Put the hot Broccoli onto plates and dot ricotta over the top.
4) Sprinkle on the zest and spoon on some lemon juice.
5) Scatter the parmesan over each serving.
6) Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.

* If you are not sure what a zester is, rather than a grater, let me show you and explain courtesy of ‘Wiki’. A zester is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath. The zest is cut into ribbons, one drawn through each hole.

Tenderstem site is here http://www.tenderstem.co.uk/recipe-detail.php?id=92#.VCFt-vBX-uZ

All the best Jan

Don't you just love broccoli ... our grandchildren do, and so do we  

All the best Jan

Ingredients:
Serves Four
2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Directions:
1. Preheat oven to 450 degrees F.
2. Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.
3. Grate the Parmesan over the broccoli while it's hot

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-broccoli-with-cherry-tomatoes-recipe.html

Don't you just love broccoli

Makes a very tasty side dish to chicken, meat or fish.
Come to think about it - it goes well with another vegetable too

The choice is yours.

All the best Jan

How about some lovely salmon with a North African twist - this recipe works so well.

"A sensational North African meal. Easier to make than you’d think but just as good to eat as you’d think. This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients. When you make a parcel, the white wine turns to steam and cooks the Tenderstem® broccoli and salmon to perfection in a delicious scented vapour.

Ingredients:
Serves Four
325g Tenderstem® Broccoli blanched, refreshed and drained
4 x 125g, boneless, skinless salmon fillets
1 shallot, finely chopped
Black pepper
1 orange, juice only
4 slices Parma ham
285ml white wine
1tbsp white wine vinegar
1-2tsp harissa paste
90ml double cream
55g unsalted butter, chilled and diced
4 x 36cm squares of baking paper or foil

Method:
1. Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven.
2. Divide the Tenderstem® Broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.
3. Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem®. broccoli. Drizzle each with a tablespoon of white wine.
4. Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.
5. Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem® broccoli are just cooked through.
6. Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.
7. Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.
8. Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce. "

Hope you enjoy it.

All the best Jan

Couldn't help noticing that in a lot of shops Tenderstem Broccoli is on the shelves - if you are looking for a nice tasting, fresh dish ... how about this one?



Ingredients:

300g Broccoli
175g fresh ricotta
zest of ½ lemon, removed with a zester* rather than grated
juice 1 lemon
about 8 tbs extra virgin olive oil
50g Parmesan
salt and freshly ground black pepper

Method:

1) Steam the Broccoli for 3-4 minutes until just tender.
2) While the Broccoli is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.
3) Put the hot Broccoli onto plates and dot ricotta over the top.
4) Sprinkle on the zest and spoon on some lemon juice.
5) Scatter the parmesan over each serving.
6) Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.

This recipe is already on the thread, but sometimes it's good to remind ourselves

All the best Jan

A lovely tasting dish ... the trick is getting the pancetta wound around the broccoli tenderstem ... but practise can make perfect !

Ingredients:
Serves Four
3 cloves garlic, crushed
4 shallots, peeled and finely sliced
1 bunch fresh chives, finely chopped
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh flat parsley, finely chopped
3 sprigs fresh thyme, shredded
8 pieces (Tenderstem®) Broccoli
Sea salt flakes
2 tbsp Black pepper, freshly ground
½ tsp nutmeg, ground
4 slices Italian pancetta
2 tbsp extra virgin olive oil
4 medium cod fillets, skinless and boneless (approximately 600g in total)

Method:
1. Bring a medium saucepan of water to the boil.
2. In the meantime, crush the garlic, peel and finely slice the shallots, chop all the herbs and set to one side.
3. When the water comes to the boil, add the (Tenderstem®) Broccoli and cook for 2-3 minutes depending on the thickness of the stem. Drain the (Tenderstem®) Broccoli and season with salt, pepper and nutmeg.
4. Divide the cooked (Tenderstem®) Broccoli into pairs and wrap one slice of pancetta around each pair, as if you were making a bouquet, sprinkle with the nutmeg and set to one side.
5. Take a large frying pan, pour the extra virgin olive oil, add the garlic, shallots, herbs, salt and pepper, and cook on a low-medium heat for 3-4 minutes until the shallots soften and start to colour. Stir occasionally to avoid burning.
6. Place the cod in the frying pan and cook for 5 minutes, turning the fillets gently once. In the last 2 minutes of cooking, place the (Tenderstem®) Broccoli bouquets in the frying pan alongside the cod fillets. Using tongs, turn the (Tenderstem®) Broccoli frequently so that the pancetta colours evenly. When the pancetta is crisp, turn the heat off.
7. Serve immediately, making sure you scoop up the flavour-some mixture of the oil, garlic, shallots and herbs.
8. If you do not have a large frying pan, separate the cod from the (Tenderstem®) Broccoli bouquets and cook in two separate frying pans.

All the best Jan