Tag Archives: Broccoli

Broccoli Salad

With Summer on its way, it’s great to have lots of salad recipes on hand. This Broccoli salad is so colorful and fun to make, and obviously fantastic to eat. The great thing about this particular salad is that you can even make it a day in advance, it holds up really well, making it perfect for Bbq’s and Picnics.

It’s very simple to make, start by soaking the cranberries in warm water.
Then you caramelize the pecan nuts with the butter and sugar.
As these cool, you steam the broccoli florets for just 3 minutes in the microwave. You rinse them under cold water and drain.
The rest of the ingredients are then added and tossed with the delicious simple dressing.


⏰ Prep time : 15 minutes
🍝 Cooking time : 15 minutes
🍴 Serves : 4 as a side dish or 2 as a main course


INGREDIENTS:

• 1 large head of Broccoli, cut into florets
• 1/2 cup of pecans
• 1 tablespoon sugar
• 1 tablespoon butter
• pinch of salt
• 1/3 cup dried cranberries
• 1/3 cup pomegranate arils, reserve some to scatter on top before serving
• 4 oz. chopped cooked ham
• 4 oz. grated aged cheddar, coarsely grated or finely chopped
• 2 tbsp. chopped chives
• 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• a good squeeze of lime juice
• 2-3 tbsp. milk
• 1 teaspoon sugar
• salt and pepper

INSTRUCTIONS:

1. Start by soaking the cranberries in warm water.
2. Then heat a small pan on medium heat and melt the butter. Add the Pecans, salt and the tablespoon of sugar.
3. Keep stirring until sugar is caramelizing and the nuts are golden.
4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters.
5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well.
6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper.
7. Drain the cranberries and pat dry with kitchen paper.
8. Toss all the remaining ingredients over the broccoli and mix carefully.
9. Add the dressing and toss again.
10. Place all on top of some salad leafs on a big platter to serve.
11. Sprinkle with the pomegranate arils and some parsley.

ENJOY!
MYRA

Velvety Broccoli Cheese Soup

A creamy broccoli soup packed with goodness! 

Comforting, creamy soup loaded with broccoli and cheese for a delicious filling meal, serve with crusty bread for dipping.

To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock. I’ve used a cheddar cheese in this recipe but a semi cured Gouda will work too.

INGREDIENTS:

• 2 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 1 cellery stick, washed and sliced
• 1 large potato, peeled and cubed small
• 1 tbsp. Flour
• 1 bay leaf
• 1 medium head broccoli, cut into florettes. set aside 1/2 cup florettes,
• 1 1/2 Cup Milk (I use half fat milk)
• 1 Cup Chicken or vegetable stock (low sodium preferably)
• A handful of fresh Basil leafs, some smaller leafs reserved for decorating
• 1 Cup grated cheddar (loosely packed)
• Chopped spring onion and creme fraîche to serve


INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions and garlic and sautee until translucent.
Add the flour and stir to coat everything.
Add milk and stock slowly stirring continuously so you don’t get lumps.

Bring to a slow simmer and add the potatoes.

Chop most of the Basil, remember to reserve some small whole leafs for decorating. Add the chopped Basil to the soup.
Add the bay leaf and Broccoli florettes and cover with a lid.

Cook for about 20 minutes or until potatoes and broccoli are completely tender when pierced with a fork.
Meanwhile steam the remaining cup of broccoli florettes in the microwave for three minutes on high and reserve to add to the finished soup.
Remove the Bay leaf!
With a hand held blender, puree the soup until creamy and velvety.
Add the broccoli florets and heat thru.
Serve with a dollop of creme fraiche and some chopped chives.
Sprinkle with some Basil leafs and serve piping hot.

Enjoy!

Myra XO