Broccoli-Herrgård pie

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I had broccoli, Herrgård cheese and pretty much nothing else. I decided to make a savory pie from it – hoping the coconut milk wouldn’t add too much “sweetness” to the flavor. I also did not want to make a pastry crust that required being rolled out, so here’s what we ended up with.

The pics don’t make it look too appetizing (photography isn’t my thing) but it’s bloody well yummy.

Broccoli-Herrgård pie

Preheat oven to 200C

1 head fresh broccoli, steamed and chopped

Steam your broccoli for about five minutes (until tender), chop it up and set it aside.

Crust
½ cup grated cheese (I used Herrgård because it’s what I had but cheddar would be great)
¾ cup flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ cup melted butter

Mix cheese, flour, salt and mustard and add the melted butter in until just combined. Press into a pie tin. Set aside while you prepare the filling.

Filling
1 tablespoon butter
1 chopped onion
2 tablespoons flour
1 cup cream, half-and-half or coconut milk (that’s all I had on hand)
½ cup cheese, grated
1 teaspoon salt
¼ teaspoon ground nutmeg
3 eggs, slightly beaten

Melt the butter in a skillet, sauté the onion for about five minutes. Whisk in the flour, cream/coconut milk, salt, nutmeg and cheese until you have a kind of roux/sauce. Cook about one minute. Mix in the broccoli. Remove from heat and gradually stir in the beaten eggs. Pour into the prepared crust.

Bake for 15 minutes at 200C.

Remove from oven and reduce heat to 190C while you sprinkle a bit of extra cheese on top. Bake for an additional 20 minutes.

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Last-minute broccoli soup – It was fun but now it’s done

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Okay so never mind it was fun. But now it’s done.

“When you told me that you loved me, I gave my heart to you, and I wondered if there could be any truth in love so new – I was lost in a fool’s paradise, good and lost in a fool’s paradise.”
-Buddy Holly – “Fool’s Paradise

Deal with the hunger and the blah and the sense of foolishness with piles of fresh broccoli!

Throw a bunch of broccoli florets in a roasting pan with some chopped red onions and a bit of olive oil. Roast for about 20 minutes at 170C. Meanwhile boil about two cups of water with one vegetable bouillon cube. Throw in some chopped garlic, a half teaspoon of ground coriander, a teaspoon of curry powder and a dash of garam masala. Let that mixture simmer until the broccoli is ready. When the broccoli is soft and roasted, throw it and the onion into the simmering pan. Let it simmer for about ten minutes.

Blend the soup until smooth and add coconut milk.

It turned out amazingly. As soup goes.

Play with the measurements to get the flavor you like.