Recipe: broccoli cheese

 

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We all know cauliflower cheese, right?! The lovely side dish almost mandatory at any British Sunday lunch.

Now just substitute the cauliflower with broccoli. Why? Well, mainly because then I can eat it. My stomach rules my life and has decided cauliflower is out of the question. Obviously I obey, as it’s pretty painful not to.

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But, I also discovered that using broccoli instead of cauliflower made the whole dish a lot lighter, even though the brassica is more or less covered with a heavy and delicious cheese sauce. And, served on it’s own with either some wild garlic bread, a few slices of prosciutto or a salad to make it more of a meal, it’s a perfect summer supper. Satisfying, healthy-ish (thanks Bon Appetit for coining this term) and lovely.

 

Broccoli cheese, serves 2 as a main course

Adapted from Smitten Kitchen’s excellent cauliflower cheese recipe.

2 medium heads broccoli

4 tbsp butter

4 tbsp plain flour

2 tsp Coleman’s mustard powder

salt and black pepper 

475 ml milk, whole milk or semi-skimmed

155 g grated strong cheddar

Pre-heat oven to 200C.  Trim broccoli and remove the core. Cut into 1 to 2-inch florets. Par-boil for 6 to 7 minutes until firm but tender. Drain and spread florets on a towel so that it can wick out as much moisture as possible. 

Meanwhile, in a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute to ensure you get rid of the floury taste. Add mustard powder and black pepper. Drizzle in milk in a thin, steady stream, whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer while stirring with a whisk. The mixture should thicken. Reserve 2 tbsp of the cheddar and add the rest to the sauce a handful at a time, letting each handful melt before adding the next. Adjust seasoning if needed.

Place the broccoli florets in an ovenproof dish. Spoon over sauce  and sprinkle with remaining 2 tbsp cheese. Bake until until bronzed and bubbly, about 30 minutes. 

 

 

Nachos Yankees style

When I visited New York in the summer, we spent our last evening at Yankee Stadium in The Bronx and watched the Yankees beat Boston Red Sox.

The game itself was entertaining, but just as fun was the selection of food. We had hot dogs with sauerkraut and pleeenty of nachos.

The way the nachos were served there with a cheesy sauce and not with melted cheese on top was delicious, especially with heaps of sour cream and guacemole and extra grated cheese.

It is easy to make this at home too, and more substantial than popcorns while watching a film. And so yummy!

Nachos Yankee style, serves 2

Most parts of a bag of salted tortilla chips 

2 batches guacemole

1 batch salsa

100 ml sour cream

some grated cheese

(pickled jalapenos)

XCheese sauce: 

1 tbsp butter

1 tbsp plain flour

300 ml milk

150 g strong cheese, like cheddar

salt, pepper

Melt the butter in a non-stick saucepan, add the flour while whisking. Add some of the milk while whisking, and as it thickens add some more, while stirring the whole time. Repeat with all the milk. Once the sauce is thick, add the cheese to melt and season to taste with salt and pepper. 

Place the chips in a bowl/dish and distribute the warm cheese sauce. Top with the other ingredients. Dig in!