Tag Archives: broccoli

Broccoli and Stilton Soup

Baby, it’s cold outside but this soup is a real winter warmer! It’s also simplicity itself and is absolutely lovely, exuding the deep, rich flavours of the Stilton which are beautifully foiled by the broccoli – simply lovely and ridiculously simple to make. If you’ve got any leftover Stilton, this is definitely the way to go. I’m going to make sure that we regularly have some leftover Stilton!

Serves 4

What you need…

2 tablespoons rapeseed oil

1 onion, chopped finely

2 sticks celery, sliced

1 leek, sliced

2 medium potatoes, diced

1 knob butter

1 litre boiling water from the kettle

2 x chicken stockpots (I use Knorr)

1 head broccoli, roughly chopped

140g Stilton, roughly chopped

Sea salt and black pepper

What to do…

Heat the rapeseed oil in a large saucepan over a moderate heat. Add the onions and cook until soft. Add the celery, leek, potato and a knob of butter; stir everything together until the butter has melted. Pop on the lid and let the lot sweat for 5 minutes.

In a jug, use a balloon whisk to dissolve the chicken stock pots into the boiling water to create a litre of chicken stock.

Remove the vegetable saucepan lid and pour in the stock and any tough, chunky bits of broccoli stalk. Cook for 10 minutes until all the vegetables are soft.

Add in the rest of the broccoli and cook for another 5 minutes. Tip your soup into a blender and whizz until smooth. Return the soup to your saucepan and add the Stilton, stirring it gently over a low heat until the cheese has melted. Taste, season, taste again and adjust the seasoning if necessary.

Divide between 4 bowls and enjoy this wonderful winter warmer treat of a soup! (Or share between two of you and freeze the rest for another day)

Inspired by…

BBC Good Food

How easy…

Dead easy! I carried on unpacking shopping and sorting out admin whilst it cooked itself!

Unexpectedly Lovely Broccoli Salad!

I’ve never thought about including broccoli in a salad and when I saw this salad, I was a little dubious. However, having tried it, I’m an absolute fan! The broccoli brings crunch and substance to the salad and tastes super-healthy. A perfect foil is provided by both the apple and red pepper, which also deliver a gentle sweetness; and the pine nuts just finish it off beautifully. It’s vibrant, fresh, unusual and really tasty. It’s also really fast and stupidly easy!

Serves 4 – 6 as a side dish

What you need…

300g broccoli, chopped very small

1 red pepper, deseeded and chopped very small

1 apple, cored and chopped very small

30g pine nuts

for the dressing

30ml olive oil

1 teaspoon balsamic vinegar

1 teaspoon white wine vinegar

1 teaspoon pomegranate molasses

1 teaspoon runny honey

Sea salt and black pepper

What to do…

Tip all the dressing ingredients into a screw top jar and shake like mad. Taste and adjust salt and pepper seasoning if necessary. Set aside.

In your salad bowl, pop the rest of the ingredients.

Tip over the salad dressing, toss all the ingredients together so that they are evenly mixed. Serve! Yep, that’s it! And it’s really great!

In the Thermomix…

If you’re lucky enough to have one of these machines, just chuck all ingredients into the bowl and hit 5 seconds at speed 4. The broccoli, pepper and apple only need to be cut into rough chunks, as the machine does the rest!

Inspired by…

Thermomix: The Basic Cook Book

How easy…

Whichever way: stupidly easy!

Broccoli, Anchovy and Garlic Pasta

We love pasta in our house as the number of recipes evidence! This one is a lovely, light and fresh dish with the vitamins of broccoli and the tangy edge provided by the garlic and anchovy. Freshly grated Parmesan cheese finishes it off perfectly! Really yummy!

Serves 4

What you need…

2 heads of broccoli

4 garlic cloves, peeled and chopped

12-16 anchovy fillets, depending on your taste – I love them!

2 hot chillies, de-seeded and chopped

3 tablespoons olive oil

Dried pasta (see tip)

Sea Salt and black pepper

Freshly grated Parmesan cheese

What to do…

Chop the broccoli into florets, halving them if they are big ones.

Take a big saucepan and bring to the boil salted water. Add the pasta and cook following the instructions on the packet (mine normally takes about 12 minutes).

Whilst the pasta is cooking, heat the oil in a large frying pan or wok to a medium heat, adding the garlic, anchovies and chillis, smashing up the anchovies as they warm up. Keep the oil warm but not spitting.

Four minutes before the pasta is finished cooking, add the broccoli florets to the pasta water.

Drain the pasta and broccoli and add them to them to the other pan, tossing them in the oil. Season to taste and serve with a generous your broccoli, anchovy and garlic pasta with a sprinkling of Parmesan. Quite simply delicious!

Tip…

I tend to use gluten-free pasta, simply because it doesn’t weigh down my digestive system like the normal option. Eating pasta with gluten makes me feel uncomfortably full and also very tired at the end of the meal – capable of doing nothing but collapsing in front of the TV. Gluten-free definitely suits me better.

Inspired by…

Jamie Oliver

How easy….

Ever so! Great lunch or quick supper