Tag Archives: broccoli

Gnocchi with broccoli and parmesan cream

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I have a bit of a love-hate relationship with broccoli. I go through phases of loving it and then suddenly I can’t be in a room with it. I’m currently in a loving it phase, and I think the tenderstem broccoli really helps this recipe. I enjoy gnocchi, but they’re so tiny I often end up wolfing them down and the meal is over too fast. Cutting up the broccoli means you need to take your time, and helps to scoop up all that lovely cream. If you don’t like gnocchi or can’t get hold of them, I’ve made this before using pasta and it works just as well.

Another thing I love about this recipe is that the cream is not cream, but creme fraiche. Makes me feel so virtuous. I took this recipe from BBC good food and edited the proportions somewhat.

platedgnocchi

Ingredients:
knob of butter
2 garlic cloves, crushed
300ml vegetable stock
150ml low fat creme fraiche
75g vegetarian parmesan, grated
500g tenderstem broccoli
400g gnocchi

Serves 4
Calories: 330
Takes about 20 minutes to make

Stage one: Fill the kettle and set to boil. Melt a knob of butter over a low heat and heat the garlic in it until fragrant. Then add the vegetable stock, and boil until the reduced by 2/3.

Stage two: While the stock is reducing, put the broccoli in a large pan and pour the boiling water over it. Boil for about 2 minutes, then add in the gnocchi and cook for about 2 minutes more. I love when you get to do that in a recipe. Saves so much washing up. When it’s cooked, drain.

boilinggnocchi

Stage three: The stock and garlic should now be reduced. Take it off the heat and whisk in the creme fraiche, and then the parmesan. The mixture gets lovely and thick. Serve the broccoli and gnocchi into bowls, and then pour the parmesan cream over the top. It is very important to eat the gnocchi with a spoon to scoop up as much of the cream as possible.

parmesancream

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Teriyaki salmon with broccoli and beans

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Today, I walked into my hallway and smelled gas. A very nice man was sent along by British Gas to tell me that the boiler is very dead in a dangerous kind of way, and to switch the gas off until we get a replacement mid next week at the most. Fun times. I am now heating the flat using the tumble dryer and a portable heater. Today of course would also be the day I planned a meal that entirely relies on the stove. Did you know that attempting to cook a marinade over a vanilla scented candle from Asda really doesn’t work that well? On the upside, today I relearned various things about fire that I knew when I was in school but forgot since, such as that putting a pan down on top of a lit candle will make the candle go out.

Since all I have to cook with is now an oven and a vanilla scented candle, in sum this is not really the way I had intended to cook any of this food. But actually, I think that the salmon and vegetables are the better for it. The irony of my blog’s title is not lost on me, however.

Ingredients:
4 fillets of salmon
3 tsp brown sugar
1 tsp rice wine vinegar
4 tbsp dark soy sauce
2 tbsp sesame oil
1 clove garlic, crushed
1 square inch ginger, grated
200g tenderstem broccoli
200g fine beans

Serves 4
Calories: 360
Takes 5 minutes to make the marinade, 20+ minutes to marinate, and 15-20 minutes to bake

I serve this with noodles or rice. Because I have no stove, the only thing I could cook was bean vermicelli noodles. I’m not wild about them, but used them because all you do is add hot water. I suggest egg noodles or rice with this dish, though. I’ll prompt you when to prepare your carb of choice and how I would serve it for maximum flavour.

Stage one: Put the sugar, vinegar, soy sauce, oil, garlic and ginger in a small pan. Cook over a low heat until the sugar is dissolved and the garlic and ginger are fragrant. This should only take a minute or so, unless you’re cooking by candle, in which case it takes somewhat longer. Meanwhile, put the salmon in a bowl face-down. When the marinade is done, pour it over the salmon. Cover and put it in the fridge. I did this around lunch time, which meant I left it in the fridge for 6 hours or so. You don’t need to wait that long, maybe 20 minutes, but the longer the better.

sauce
marinade

Stage two, some time later: Preheat the oven to 190C/fan170C. In a roasting pan, place the fine beans and the broccoli and then gently lay the salmon on top. Admire the lovely red/orange colour that well-marinated salmon goes. Drizzle the remaining teriyaki sauce over everything. Pop in the oven for 15-20 minutes until the salmon flakes easily.

preroastsalmon
teriyakiroasted

Stage three: Meanwhile, prepare your carb of choice. See how nicely that timing works out? I made noodles.

Stage four: OK, serving up. Take the salmon out of the pan and put it on your plate. Put your noodles/rice/other carb into the pan and give everything a mix around. This will soak up that lovely leftover sauce. Eat!

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