350 g broccoli cut into small florets
1/4 onions, diced
2 large garlic cloves, finely diced
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup of breadcrumbs or Almond meal
salt and pepper
2 tsp chilli sauce
Preheat oven to 400 degrees
Blanch broccoli in boiling water for about 2 minutes
Drain and finely chop the broccoli
Mix in onions, garlic, cheese, egg and breadcrumbs, almond meal
Add chilli sauce
Mix well and chill in the fridge for 20 mins
Shape the mixture into 5cm shapes and spread evenly over an oven tray lined with baking paper
Bake for 8-9 minutes then, flip and then bake for additional 8-9 mins on the other side until golden brown
400g white cannellini beans, rinsed and drained
1/2 cup natural Greek yoghurt
1 tbsp lemon juice
salt and pepper
1 tbsp olive oil
500g broccoli florets
2 cloves garlic, crushed
lemon wedges to serve
Za'atar
Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. salt and 1 tsp. freshly ground black pepper.
Place beans, yoghurt, lemon juice, salt and pepper in a small saucepan, blend until smooth
Cook over low heat for 3-4 minutes or until warmed through
Heat oil in frying pan over high heat
Add the broccoli, garlic, salt and pepper and cook for 4-5 mins or until just tender
Serve with white bean spread, and lemon wedges, sprinkled with the za'atar
Charred Broccoli with Halloumi and Soft boiled eggs
1 cup red quinoa
2 cups chicken or vegetable stock
20g butter
1 large head of broccoli
200g asparagus or green beans, sliced to 4cm
1/4 tsp chili flakes
1 clove garlic minced
rind of 1/2 lemon, finely grated
8 dried dates, roughly chopped
40g hazelnuts, roasted and halved
400g halloumi, sliced
4 eggs
salt and pepper
fresh flat leaf parsley
Rinse quinoa well in cold water, place in a saucepan with stock and salt and bring to boil
Reduce heat to low, cover and simmer for 15 minutes or until water has absorbe
Melt 10 grams of butter in large non stick frypan over a medium high heat
Add the broccoli, asparagus or green beans and chilli flakes and fry until just beginning to colour
Add the garlic and fry for further 2 minutes
Remove from heat and stir through the lemon rind, dates and hazelnuts
Melt remaining 10 grams of butter in frypan over medium heat
Add halloumi slices and fry until golden brown on both sides
Bring large pot of water to boil
Reduc heat to a simmer and gently lower the eggs into the water
Cook for 5 minutes and then plunge into cold water
Peel eggs and set aside
Place quinoa, broccoli and halloumi into bowls
Halve eggs and place on top
Season to garnish with fresh parsely
2 heads of broccoli, cut into florets
3 tbsp melted coconut oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)
Preheat the oven to 400 degrees F.
In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.
1.5 kg broccoli, cut into florets
100g unsalted butter, chopped
1 tbsp finely shredded lemon rind
1 tbsp lemon juice
60ml white wine
sea salt and cracked pepper
35 g fresh sourdough breadcrumbs
1/4 cup lemon thyme leaves
1 tbsp extra virgin olive oil
Preheat oven to 200 C
Place broccoli in a large heatproof bowl and cover with boiling water
Allow to stand for 2 minutes, drain well and place in a large roasting dish
Place the butter, lemon rind, lemon juice and wine in a small saucepan over medium heat and stir until the butter is melted
Pour the sauce over the broccoli and sprinkle with salt and pepper
Place the breadcrumbs, thyme and oil in a medium bowl and mix to combine
Sprinkle the breadcrumb mixture over the broccoli and roast for 20 mins or until golden and the broccoli is tender
Ingredients:
1.5 kg broccoli, cut into florets
100g unsalted butter, chopped
1 tbsp finely shredded lemon rind (zest of 1 lemon)
1 tbsp lemon juice
60ml white wine
Sea salt and cracked pepper, to taste
35g fresh sourdough breadcrumbs
¼ cup lemon thyme leaves
1 tbsp extra virgin olive oil
Prepare broccoli:
Preheat oven to 200°C.
Place broccoli florets in a large heatproof bowl, cover with boiling water, and let stand for 2 minutes. Drain well.
Arrange the broccoli in a large roasting dish.
Make the sauce:
Add butter, lemon rind, lemon juice, and white wine to the Thermomix bowl.
Heat for 3 minutes / 60°C / Speed 2 or until the butter is fully melted and combined.
Pour sauce over broccoli:
Drizzle the melted butter mixture evenly over the broccoli. Sprinkle with sea salt and cracked pepper.
Prepare breadcrumb mixture:
Without cleaning the bowl, add the fresh sourdough bread and lemon thyme leaves to the Thermomix bowl.
Pulse for 5 seconds / Speed 6 until breadcrumbs are formed.
Add olive oil and mix for 5 seconds / Speed 3 to combine.
Assemble and roast:
Sprinkle the breadcrumb mixture evenly over the broccoli.
Roast in the preheated oven for 20 minutes or until golden and the broccoli is tender.
1/2 cup water
2 long fresh red chillies, halved lengthways
2 garlic cloves, crushed
20 g butter
400g broccolini, trimmed
Bring water, chilli, garlic and butter to the boil in a large saucepan over medium heat
Add broccolini, then cook covered for 4 mins or until broccolini is tender and water is almost evaporated
Serve chilli garlic broccolini
1 head of broccoli or broccolini
Dressing
3 tablespoons olive oil
1⁄2 small red onion, finely chopped
1 clove garlic, thinly sliced
grated zest 1 lemon
1 tablespoon lemon juice
sea salt and freshly ground pepper
Trim the broccoli if necessary, slicing off any tough skin but leaving the tender stems. Steam or boil until crisp tender. Drain well.
Heat the olive oil in a small saucepan and cook the onion and garlic for 2 minutes. Add the lemon zest and juice and swirl together. Season.
To serve: Place the broccoli on a serving platter, spoon over the lemon dressing and give a grind of black pepper.
Thermomix Recipe
Ingredients:
1 head of broccoli or broccolini, trimmed (remove tough skin, leave tender stems)
Dressing:
3 tablespoons olive oil (45g)
½ small red onion, finely chopped
1 clove garlic, thinly sliced
Grated zest of 1 lemon
1 tablespoon lemon juice (15g)
Sea salt and freshly ground pepper, to taste
Prepare the broccoli:
Trim the broccoli as needed. Cut into florets, keeping tender stems intact.
Add 500ml of water to the Thermomix bowl and place the broccoli into the Varoma tray.
Steam for 8 minutes / Varoma / Speed 1 or until crisp-tender. Remove and drain if necessary.
Prepare the dressing:
Empty the water from the Thermomix bowl and dry it. Add olive oil, red onion, and garlic to the bowl.
Sauté for 2 minutes / 100°C / Speed 1.
Add the lemon zest and lemon juice. Mix for 10 seconds / Speed 3. Season with sea salt and freshly ground pepper.
Assemble and serve:
Arrange the steamed broccoli on a serving platter.
Spoon the lemon dressing evenly over the broccoli.
Finish with a grind of black pepper to taste.