Posts Tagged ‘Broccoli’

From Clean Eating
Serves 4




2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.


Pasta with broccoli and capers

Posted: December 25, 2015 by nietize in Italian, Pasta, Vegetarian
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From Let’s Cook Italian and Pasta




Serves 4
400g / 14oz conchiglie (shells)
450g / 1lb broccoli florets, cut into small pieces
5 tbsp olive oil
1 large onion, peeled and finely chopped
4 tbsp capers in brine, rinsed and drained
½ tsp dried chili flakes (optional)
75g / 3oz freshly grated Parmesan cheese, plus extra to serve
25g / 1oz pecorino cheese, grated
salt and freshly ground black pepper
2 tbsp freshly chopped flat-leaf parsley, to garnish
Healthy Easy Cancer-Fighting Recipe – Pasta Shells with Broccoli & Capers
Method :

Bring a large pan of lightly salted water to a rolling boil. Add the pasta shells, return to the boil and cook for 2 minutes. Add the broccoli to the pan. Return to the boil and continue cooking for 8-10 minutes, or until the conchiglie is ‘al dente’.

Meanwhile, heat the olive oil in a large frying pan, add the onion and cook for 5 minutes, or until softened, stirring frequently. Stir in the capers and chili flakes, if using, and cook for a further 2 minutes.

Drain the pasta and broccoli and add to the frying pan. Toss the ingredients to mix thoroughly. Sprinkle over the cheeses, then stir until the cheeses have just melted. Season to taste with salt and pepper, then tip into a warmed serving dish. Garnish with chopped parsley and serve immediately with extra Parmesan cheese.

Broccoli (and cauliflower) soup

Posted: July 24, 2015 by nietize in Baby Food, Soup
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From Gordon Ramsay’s Kitchen Nightmares

1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Olive Oil

Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.

Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.

Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once!

Anyone who thinks making soup is difficult should try this recipe

My modifications is (as always arising from the leftovers in my fridge) adding a grilled slice of ciabatta topped with pancetta and parmesan cheese to the soup.


And to adapt this to the Spawn’s dietary requirements. I made a batch of the soup but without any seasoning. Instead I added some mild cheddar cheese to it. Apparently he likes it.


From Cook with Jamie
Serves 4

1 sprig fresh rosemary, leaves picked and very finely chopped
10 good-quality anchovy fillets in oil, drained and roughly chopped
juice of 1 lemon
extra virgin olive oil
freshly ground black pepper
For the salmon
4 x 200 g salmon fillets, from sustainable sources, ask your fishmonger, pinboned
olive oil
sea salt
freshly ground black pepper
500 g purple sprouting broccoli

Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy fillets and pound again until the paste is dark green. Now add the lemon juice, a couple of lugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.

Get a large, ovenproof, non-stick frying pan hot. Pat the salmon fillets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the fillets and the way they’ve been sliced.

Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.

To check if the fish is cooked all the way through, you can pull the fillets apart a little bit and look inside. Salmon goes from being an orangey colour to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!

Love the richness of the sauce. Goes very well with the broccoli and salmon. Would make a mean pasta sauce as well!

Hake, broccoli and cheddar cheese bake

Posted: July 27, 2014 by nietize in Hake, Irish
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From the Irish Food Board website
Serves 4

700g hake, skinned, boned and cut into 4cm chunks
200g broccoli, cut into small florets
Salt and freshly ground black pepper
300ml light cream
200ml fish or vegetable stock
1 tablesp. Dijon style mustard
2 cloves garlic, peeled and chopped
2 bay leaves
150g grated cheddar cheese
1 tablesp. capers

25g butter
50g stale white breadcrumbs
2 tablesp. chopped parsley

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well. Transfer to an ovenproof baking dish (approximately 24cm x 24cm). Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil. Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.


In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.


From Traditional Czech Cuisine
Serves 4

600g beef (neck, shoulder or knuckle)
200g onions
60g lard
5-10g ground sweet paprika
1 tbsp tomato paste
5 dl beef stock
2 garlic cloves, crushed
2 tsp caraway seeds
1 tsp marjoram
2-3 black peppercorns
lemon peel

Remove sinews from the beef and cut into regularly sized, largish pieces (3-4 per serving). Fry the onion, finely chopped, in lard until golden brown and add the meat. Stirring continuously, fry the meat but do not let the onions burn. Dust with paprika, add the tomato paste and after briefly frying, cover with cold beef stock. Add salt, a pinch of crushed garlic, lemon peel, caraway seeds and 2-3 black peppercorns and lead to simmer. Once the meat is soft, remove it and strain the sauce before re-adding it to the meat. The goulash can be thickened with a bit of fine white flour to be sprinkled over the meat before the paprika is added.



1 head of Broccoli, cut into small florets
3 anchovies, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil

Cook the broccoli in boiling water until tender.Mix the anchovies, garlic and olive oil until well blended. Add the anchovies dressing to the broccoli.

Italian salmon and broccoli bake

Posted: March 30, 2014 by nietize in Pasta, Roast, Salmon
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Serves 4

250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)


Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

Light and fresh fish pie

Posted: March 18, 2012 by nietize in Cod, Fish, Salmon, Seafood
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From BBC Good Food Fish and Seafood Dishes
Serves 4


1tbsp plus 1 tsp olive Oil
1lb/450g new potatoes thinly sliced
8oz/200g broccoli, very small florets
2oz/50g plain flour
1 pint/600ml Skimmed milk
9oz/250g Cod fillet skined &, cut into large chunks
9oz/250g Salmon fillet skined &, cut into large chunks
3 tbsp Chopped fresh parsly
½ Lemon finely grated zest

Preheat the oven to 190 degrees and grease a 1.8litre baking dish.

Cook the potato slices in a pan of boiling salted water for 3 mins. Drain, return to the pan and drizzle over 1tsp of oil to stop the slices sticking.

Cover the broccoli in boiling water for 30secs drain into a seive and run under the cold tap.

Put the flour in a non stick pan with the milk & 1 tbsp of oil. Bring to the boil stirring with a wooden spoon then cook for a minute or two. Take of the heat stir in the broccoli fish, parsley & lemon zest season with salt & pepper.

Tip the mixture into the dish cover with the potato slices and season with pepper. Bake for 30 mins until golden brown.

Good simple fish pie recipe which doesn’t require mashed potatoes! But I really should try out the classic way of making fish pie as I haven’t done it before. Taste wise, I think it’s lacking a bit of a kick… still contemplating whether I should add mustard or something just to bring it over the edge.

In the end, with two leftover servings, I opted for cheddar cheese over the top and baked. Wonderful!

Salmon (trout) and broccoli bake

Posted: February 27, 2011 by nietize in Trout
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Serves: 4
From Waitrose Everyday Recipe

550g pack of 4 Waitrose Select Farm Salmon Fillets
1 broccoli crown, cut into florets (about 250g)
300g Yeo Valley Organic Fat Free Natural Yogurt
1 medium egg, beaten
1 tbsp Dijon mustard
Grated zest and juice of ½ lemon
3 tbsp white breadcrumbs

Preheat the oven to 200C, gas mark 6. Place the salmon in a shallow pan and pour over enough cold water to cover. Bring to the boil then lower the heat and poach gently for 10–12 minutes until just cooked through. Remove from the cooking liquid and flake the flesh. Arrange over the base of a shallow baking dish.

Steam the broccoli florets for 4–5 minutes until just tender then add to the salmon. Whisk together the yogurt, egg, mustard, lemon zest and juice, season and spoon over the broccoli and salmon to coat.

Scatter with the breadcrumbs and bake for 20–25 minutes until the topping is set and golden. Serve with new potatoes.

Friend of mine has been telling me about her fish bake and when I saw the recipe at waitrose, I thought it was a sign. Anyway I’ve made it but with some modifications, I used trout instead of salmon (i had two fillets in the freezer) and I decided to use cheddar cheese instead of the breadcrumbs. I just wanted a certain richness to my food today and I didn’t think breadcrumbs would do the trick.

I love the creamy white sauce, slightly sour because of the lemon juice but excellent as a complement to the fish and the broccoli.