Posts Tagged With: Broccoli

Broccoli and lemon risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring!

Fresh from the garden: broccoli, marjoram, garlic, onion, lemon
Recipe source: Melissa
Serves: 8 or 30 tastes


  • Saucepan
  • Salad spinner
  • Garlic press
  • Bowls – 1 large, small, med
  • Large knife & chopping board
  • Grater & microplane zester
  • Ladle & wooden spoon with a flat end
  • Heavy based stockpot
  • Metric
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • 4 soup plates to serve

  • 2.3 litres  vegetable stock (or  2.3 litres boiling water with 2.5 tablespoons bouillon)
  • A small handful marjoram
  • 3 garlic cloves
  • 1 brown onion
  • 1 large head of broccoli
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 500g arborio rice
  • 1 lemon
  • 50g parmesan
  • Cooking salt & black pepper

What to do:

  • Pour the stock into a saucepan, and bring it to a simmer on medium heat.
  • Wash and spin dry the marjoram, strip and discard the stems.
  • Squeeze the garlic cloves through the press into a small bowl. Peel and finely chop the onion.
  • Wash the broccoli & shake dry. Chop the stalk into 5mm cubes and add to the stock, reserving the florets.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and a cook gently until just tender, about three minutes. Do not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup.
  • After about 15 minutes, add the broccoli florets to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • Add the last ladleful of stock and the rest of the broccoli to the rice. Stir in the marjoram, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the soup plates and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What does to check the seasoning mean?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | 1 Comment

Pizza with broccoli, garlic and anchovies

We love kneading out any sort of dough but pizza is the best – you can take away any sort of bad mood or grumpiness in pounding out pizza dough! Fed up with homework? Whack! Not allowed to watch telly? Thump! Must tidy your room? Whump! (Insert gripe here:____________________________________)

PIzza broccoli, anchovy, garlic

Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes


  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Small saucepan
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Wooden spoon
  • Kitchen towel
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 tub bocconcini
  • 1 head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs each oregano & thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the broccoli.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Fill the saucepan with water and set to boil.
  • Wash the broccoli, and cut finely into 1cm slices, keeping the florets intact. Drop them into the boiling saucepan with a teaspoon of salt and cook for 2 minutes. Drain into the colander.
  • Gently set the 2nd frying pan to heat and add the 2 tablespoons of olive oil, the reserved garlic and the anchovies. Simmer slowly until the anchovies have almost melted, and then add the broccoli and toss or stir to incorporate. Taste for seasoning.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky broccoli with a drizzle of the oil, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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Gordon Ramsay’s broccoli soup

Quite often here in the cottage we prepare dishes with loads of ingredients… here is a recipe with very few! Simple and delicious… at home you can also add some walnuts to the finished soup if you like.

Fresh from the garden: broccoli


  • 2 large stockpots, 1 lid
  • Chopping board & knife
  • Bowls – large
  • Colander
  • Slotted spoon
  • Blender
  • Measuring – tablespoon
  • Ladle
  • Bowls to serve

  • 2 large broccoli heads
  • Cooking & flaked salt
  • Ground black pepper
  • Water
  • Extra-virgin olive oil
  • 1 small log of goats’ cheese, preferably ashed

What to do:

  • Fill one of the stockpots with water and set to boil.
  • Cut the broccoli into florets the size of a golf ball and wash, shake dry.
  • When the water is at a rapid boil, add a tablespoon of cooking salt and then carefully drop in the broccoli and replace the lid to return to the boil.
  • You will want to slice your goats’ cheese at this point. Dip the knife into the boiling hot water before each slice for even, smooth slices.
  • Your broccoli is finished cooking when you can pierce it with little or no effort – should be about 4 minutes but check first.
  • Place the colander over the 2nd stockpot, and then drain the broccoli into it, reserving the hot broccoli water.
  • Using the slotted spoon, add the broccoli to the blender to fill about ¾ of the way and then pour enough of the broccoli water in to fill the blender half way. Add a pinch of flaked salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds. Check the seasoning.
  • Place the slices of goats’ cheese into the centre of your serving bowls and then carefully pour the soup around.
  • Drizzle lightly with a trickle of olive oil and serve at once.

Notes: Why do we put the lid on the stockpot when boiling water? What does ashed goats’ cheese taste like?

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31st August 2011

Spring has sprung, hooray! I love these days of crisp mornings that turn into warm afternoons, especially being in the cottage with all the beautiful sun shining through the windows and the doors open and breeze flowing all the way through, so lovely…

We’ve been cooking some great food this last fortnight: loads of broccoli with anchovies and garlic on pizza and also tossed in our own hand-rolled wholewheat linguine: our muscles are getting a good work-out on the pasta machines! The cabbages are going crazy in size (and slugs…) so we’ve chopped off their heads, washed them well and made soup with carrot and caraway seeds, and also dressed some more lovely green salads with crunchy croutons… and we’ve been experimenting with dairy- and wheat-free orange and vanilla biscuits too using olive oil and spelt instead – quite delicious!

Thanks to more and more gorgeous volunteers appearing at the door as we’ve had some fab classes these last weeks with all stations filled (meaning five different dishes and lots of food on the tables!) and many hands making the clean-up work lighter…!

Sorry for the delay in the getting the market table up and running – watch this space or keep your eyes open in the next few weeks… In the meantime have a great & happy fathers’ day and see you soon!

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August 17th 2011

Loads of beautiful veggies appeared in the last bout of sunshiney rain this last fortnight, so as promised so we’ve been broccoli-tastic in the kitchen… smashing up anchovies with garlic and sautéing with little broccoli florets and chunky stem bits, and simmering up a very well-received soup of broccoli, parsley and potato… and even better: mixing the two together! Also a great hit – thanks mainly to Steve, (Lily 3B)’s dad! – were the ricotta, marjoram and sage ravioli that we’ve been rolling, rolling, rolling through the pasta machines. Yum!

And we made use of some lovely blood oranges that we segmented and added to thinly sliced radishes with chives and balsamic dressing – colourful and super-seasonal!

And thanks to all our wonderful volunteers who give us their valuable time and infinite patience… you rock…  And love always to the beautiful children who cook with such joy, who clean up selflessly and then lavish praise on what they’ve just eaten. Bless your cotton socks, you know who you are!

The recipes will be up on the blog as soon as I send them to Emma – check out if you haven’t already – and please feel free to leave a comment there or request a recipe if I’ve forgotten to send it on.

Next week marks the return of the fortnightly Wednesday arvo market table with some juicy stuff for sale, so please come up and say hi and pick up your herbs for dinner or a wee pot-plant or whatever might find its way to the table…? We’ll be setting up in the main playground at pick-up time.

And as always the doors to the cottage and garden (or gates?) are open for a chat or offer of help (!) Tuesdays to Thursdays and we would love to get to know more of you. Also another thought: if you’re about to Freecycle/ hard rubbish throw-out/ ditch/ bequest anything kitchen-y (working equipment, utensils, plates, glasses, cutlery etc) or furniture-y (wooden chairs, sideboards, quirky objets etc) then please think of us first!

Cheers all, Melissa


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