Brilliant Broccoli

22 April 2013

In my effort to try and eat more fruit and veg as well as to be a bit more adventorous with cooking our evening meals - I thought I would buy some broccoli this week.  So it is in the fridge waiting to be used - but what to do with it?

I came across this fantastic list of broccoli recipes over at Abel and Cole who are a small company delivering organic fruit and veg boxes around the UK.  What a terrific idea and even better they support local farmers and businesses.

I scoured through the list and decided on a Broccoli Pasta Bake.

You will need

  • 3 large handfuls chopped broccoli and stalks
  • 450 g short pasta, such as shells or fusilli
  • 250 g cottage cheese or ricotta
  • 3 eggs, beaten
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 200 g shredded mozzarella (or cheddar)
  • 1 handful grated Parmesan

  • Steam or boil broccoli until just tender; cool.
    Meanwhile boil pasta until tender; drain and rinse under cold water.
    Combine broccoli, pasta and cottage cheese in large bowl.
    In separate bowl, beat eggs, pepper, paprika and mustard; pour over pasta and combine.
    Pour the mixture into large greased baking dish.
    Top with cheeses and bake uncovered for 30 minutes

    This dish was really tasty but was not too heavy and would go well with a side salad and some crusty bread.

    Why not try some of their other recipes like this soup, flan or stir fry?

    Check out their recipes page as well as their interesting blog too.

    Top tips for Broccoli

    ♥ To maintain all the goodness found in this green veg don't overcook it - add the broccoli to a pot of boiling water and leave for 3-4 minutes or until just tender.
    ♥ Snip the broccoli florets into small pieces when cooking so to ensure it cooks properly and is in bite-size portions.
    ♥ Broccoli is full of Citamin C and Iron and can be eaten raw as a snack.

    Happy cooking x

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