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BEAUTIFUL BROCCOLI! - recipe suggestions, please!

 
 
msolga
 
Reply Sat 27 May, 2006 03:32 am
My fruit & veg market is absolutely full of super cheap, gorgeously healthy looking broccoli today! Very Happy

I've bought heaps, because I love it!

But, apart from using it in stir fries, or steamed to accompany a main course as a side dish, I'm wondering if there are any other tasty uses of this fantastic vegetable.

Any new ideas will be very much appreciated.

Thanks in advance,
msolga (the broccoli muncher)
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Type: Discussion • Score: 1 • Views: 2,903 • Replies: 32
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squinney
 
  1  
Reply Sat 27 May, 2006 06:07 am
For an uncooked version:

Broccoli florets
Raisens
Cashews
Red onion (diced)
Plain yogurt with touch of sugar

Mix florets, raisens, cashews and onion together. Add enough lightly sweetened plain yogurt to coat.

(Add just enough sugar or substitute to slightly sweeten the plain yogurt before mixing into the other ingredients.)

Delicious chilled broccoli salad recipe!
0 Replies
 
squinney
 
  1  
Reply Sat 27 May, 2006 06:15 am
One of the dishes I looked forward to at Grandma's each summer:

1 Head raw cauliflower
1 bunch raw broccoli
sliced black olives
Cubed Cheddar Cheese
1 bottle Creamy Italian dressing

Dice veggies and cheese to bite size. Toss all ingredients together with dressing. Better after it sits for 12 - 24 hours.

You can make your own dressing:

1/3 cup vinegar
1/3 cup sugar
3/4 cup Mayonaise
1 tsp salt
0 Replies
 
ul
 
  1  
Reply Sat 27 May, 2006 06:26 am
A winter dish
Broccoli gratin

potatoes
broccoli
(both already cooked- great to use left overs)
ham
cheese sauce ( pepper, nutmeg)

1. layer :potatoes
2. layer: ham
3. layer: broccoli
4.layer: about half of the sauce
5.layer: ham
6.layer:potatoes
7. layer:sauce, grated cheese
Bake in oven for about 20 minutes.
0 Replies
 
Walter Hinteler
 
  1  
Reply Sat 27 May, 2006 06:31 am
No almond sticks on the top? :wink:
0 Replies
 
ul
 
  1  
Reply Sat 27 May, 2006 06:35 am
Not in my family Embarrassed
but an idea for a creative moment. :wink:
0 Replies
 
dadpad
 
  1  
Reply Sat 27 May, 2006 06:36 am
add to any vegetable soup.

Had some tonight!
Broccoli, zuccini, onion, potatoe, pumpkin, (butternut) boiled for 20 mins in chicken stock, through the blender, add cayene pepper,
back on the stove to reheat then serve with a sprinkle of parmesan cheese and drizzel of cream.
0 Replies
 
ehBeth
 
  1  
Reply Sat 27 May, 2006 06:43 am
Roasted, of course!

with horseradish and cream dip/sauce.
0 Replies
 
dadpad
 
  1  
Reply Sat 27 May, 2006 06:52 am
lightly steamed is also good but needs to be still crunchy about (5-8 mins) then a drizzle of lemon or lime juice.
0 Replies
 
Walter Hinteler
 
  1  
Reply Sat 27 May, 2006 06:54 am
A nice broccoli-cheese soup:

    Broccoli, a couple of spring onions/scallions, some nutmeg, a bit of butter, vegetable stock, crème fraîche, pepper, Emmental cheese.


Steam the vegetable (broccoli pieces, stripes of onions) in the butter, add the crème fraîche, fill up with the stock, parry it after about 10 minutes, add the crème fraîche, (salt) pepper and nutmeg. Top - when served - with the cheese on the soup (it will melt smoothly on its own).
0 Replies
 
smorgs
 
  1  
Reply Sat 27 May, 2006 06:56 am
Found these msolga....


» Radio4 Home
Woman's Hour
home


Broccoli and shredded omelette sushi

Print this page
Serves 4, preparation time 40 mins

Ingredients
500g (1lb) purple sprouting broccoli, tough stems removed
4 thin omelettes
1 quantity prepared sushi rice
4 tbsp shredded red or pink pickled ginger
2 tbsp toasted sesame seeds

Method
1. Cut the broccoli into small, bite-size pieces. Steam for 2 minutes, then set aside to cool.
2. Stack the omelettes on top of each other and roll up tightly. Finely shred by cutting very thin slices at an angle. Mix the sushi rice, broccoli and shredded omelette in a large bowl.
3. Transfer the rice mixture to a large serving dish, or divide between 4 individual plates and scatter broccoli on top.
4. Place a small mound of ginger on top of the rice. Sprinkle over the sesame seeds before serving.


and this:



Best of Broccoli
by Gowri Aiyar

Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in Italy and France. It began to be commercially grown in the United States in the 1920s. The word "broccoli" derives from the Italian 'Brocco' meaning arm branch.Broccoli is related to cabbage, cauliflower and Brussels sprouts.
Broccoli flourishes in a cool climate and moist soil. It is harv ested with 8-10 inches of stem left intact and the heads are cooled immediately to prevent opening and discolouration. In Singapore, broccoli is available all year round, and is generally air- flown from Australia and the USA.

When choosing broccoli in the market, select heads that have tight and compact bud clusters with an even dark colour. The stems should be a lighter green than the buds and easy to pierce with a fingernail. Avoid stalks with yellowed or open bud clusters and stems that are hard and dry. Broccoli can be stored in a plastic bag in the refrigerator crisper. Before use, clean by rinsing well in water.

When it comes to nutritional value, broccoli tops the list. It is rich in vitamins, high in fibre and low in calories. Broccoli is said to contain as much calcium, gram for gram, as milk. By including broccoli regularly in your diet you can reduce and prevent ailments like cancer, diabetes, osteoporosis and heart disease.


Some wholesome broccoli preparations :
Tempered Broccoli Curry

Ingredients:
Two heads of broccoli cut into florets
Salt- to taste
Two table spoons freshly grated coconut (optional)
For Tempering -
This gives a nutty and crunchy texture to vegetables

Two table spoons oil- olive oil or vegetable oil
Two teaspoons black mustard seeds
One teaspoon cumin seeds
One teaspoon black gram dhal (urad dhal)
One small dry red chillie- broken into two
Half teaspoon asafoetida powder
A few curry leaves
Preparation:

Heat oil in non- stick pan.
Add mustard seeds- wait till they splutter. Lower flame slightlyand add all other tempering ingredients.
Add broccoli, salt and two tablespoons of water. Mix well.
Close with lid and simmer tillbroccoli is cooked but firm.
Coconut can be mixed in just before removing from flame.
Serve hot

Broccoli in Tomato Puree
To be eaten with flat Indian breads or Basmati rice

Ingredients:
Two heads of broccoli cut into florets
Four fresh tomatoes (or one can tomato puree)
Two tablespoons oil- olive oil or vegetable oil
One teaspoon cumin seeds
One teaspoon turmeric powder
One teaspoon chillie powder
One teaspoon coriander powder
One teaspoon cumin powder
Salt- to taste
Preparation:

Cut tomatoes into quarters, place in microwave bowl and cook for 4- 5 minutes.
Peel off skin and puree in blender. Alternatively, use canned tomato puree.
Heat oil and add cumin seeds in non- stick pan.
When cumin seeds darken, add the spice powders.
Add tomato puree and cook for a few minutes.
Add broccoli, salt and two tablespoons water.
Let the broccoli simmer in the sauce till it is cooked but firm.
Serve hot.
0 Replies
 
Lord Ellpus
 
  1  
Reply Sat 27 May, 2006 06:58 am
MY NAN'S SPECIAL RECIPE......


Place broccoli into a large pan with a little salt, cover in water.
Boil until it's totally buggered. Serve.
Threaten kids that they won't get any pudding unless they eat all that is on their plate.
0 Replies
 
xingu
 
  1  
Reply Sat 27 May, 2006 07:20 am
Buggered?

Isn't a bugger a sodomite?

You cook the broccoli until it becomes sexually perverted?
0 Replies
 
dadpad
 
  1  
Reply Sat 27 May, 2006 08:10 am
bugger!

http://www.exilefilms.co.nz/assets/mov/toyota_bugger1.mov

i used quick time to view this.
0 Replies
 
jespah
 
  1  
Reply Sat 27 May, 2006 08:44 am
Toss into microwave-safe baking dish with butter or margarine, garlic powder and sesame seeds. Add mushrooms if you have 'em. Cook until tender (I think it took about 4 minutes in my machine, adjust accordingly, you might also want more or less al dente).
0 Replies
 
CalamityJane
 
  1  
Reply Sat 27 May, 2006 09:24 am
Broccoli Shake

Blanched Broccoli
1/4 cup vegetable broth
a bit of sour cream
a bit of whipped cream
lemon juice
Salt and ice

blend together and drink
0 Replies
 
littlek
 
  1  
Reply Sat 27 May, 2006 09:44 am
Great recipes! I like broccoli soup. But, mostly I eat broccoli steamed plain or with ponzu sauce (japanese soy-based sauce).
0 Replies
 
hamburger
 
  1  
Reply Sat 27 May, 2006 12:32 pm
recipe no 1 : steamed broccoli - lots of browned butter !!!
recipe no 2 : steamed broccoli with cheese sauce made with plenty of old (18 months +) cheddar cheese - well aged swiss cheese tastes good too
recipe no 3 : steamed broccoli with homemade mushroom/vidalia onion sauce

now that new potatoes are plentiful , i like potatoes in the jacket (boiled with caraway seeds) and more butter on the side - sourcream will do in a pinch .
hbg
0 Replies
 
dyslexia
 
  1  
Reply Sat 27 May, 2006 12:42 pm
I use Broccoli to make compost. I mix it with coffee grounds and egg shells and spread it around the base of my tomato plants.
0 Replies
 
hamburger
 
  1  
Reply Sat 27 May, 2006 12:48 pm
dys : what do you do with the tomatoes , feed them to the chickens ?
that way you'd have ready made chicken cacciatore once you've put them in the pot .
hbg
0 Replies
 
 

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