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Fish with broccoli and cheese sauce

Fish with broccoli and cheese sauce

Steamed, because I'm tired of frying: D

  • 4 pieces of fish fillets (cod, cod, pangasius)
  • 500gr broccoli
  • 100gr peas
  • 1 large carrot
  • spices for fish
  • 200gr plain yogurt
  • 100gr grated Telemea cheese
  • 1 clove of garlic

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Fish with broccoli and cheese sauce:

The fish slices are seasoned on both sides, the broccoli is washed and unwrapped in the bouquets. Peel a squash, grate it and slice it.

In the appliance, place the fish and peas on the lower level, and put the broccoli and carrot on top.

The device prepared with water is set to 25min.

For the sauce, mix the yogurt with the grated cheese and the crushed garlic. Season with salt (if necessary, my telemeau had enough) and put over vegetables and fish.

Baked broccoli with cheese and eggs

Very easy to prepare for breakfast, it is a good option for those who are used to eating satiety in the morning. This dish can be served at any of the main meals. It is tasty accompanied by slices of toast greased with lightly salted butter + crushed garlic + chopped parsley, as I did with these bruschettas, but without Parmesan.

Preparation time 30 minutes


  • 1-2 tablespoons olive oil
  • 1 onion
  • 300g broccoli bouquet
  • 120 g grated cheese (parmesan, hard cheese, old goat's milk, etc.)
  • 2 or 4 eggs
  • 70-100g cream
  • salt
  • freshly ground pepper

Boil about 1 liter of water with 1 teaspoon of coarse salt, in a saucepan, enough to contain broken broccoli in bunches.
Preheat the oven to 220 ° C (stage 8 in the gas oven).
Prepare for the oven heat-resistant dishes of one portion (250g) with low walls or 2 pans (detach the tail if allowed)

1. Wash and unwrap in broccoli bunches.
2. Rade cheese.
3. Cut the onion into slices of scales.
4. Heat the olive oil in a large pan, then lightly fry the onion for 5 minutes, stirring often, so that it does not burn (medium to low heat). Now preheat the oven to low temperature for now.
5. Meanwhile, when the water boils, turn the broccoli over and boil the vegetable for 3 minutes, counting from when it starts to boil again. Drain the broccoli well in a sieve, cut the bouquets lengthwise into slices (in two) and add to the pan over the onion. Fry for 3-4 minutes, stirring gently. It will partially fade.
6. Turn off the heat and put about 1/3 of the grated cheese, stir very little because it has already melted. If you have one-serving ceramic pots (250g), divide the mixture into 4 or 2, according to the pot / pan.
7. From time to time put the cream with a spoon and then sprinkle the rest of the cheese.
8. Season with freshly ground pepper.
9. On top you will break 1 egg for each portion and you will place it carefully to keep its whole yolk.
Bake in the oven for 15 minutes, without a lid, until the egg whites are well set.
Serve your loved ones with toast and if it doesn't bother the garlic flavor, grease them as I described in the introduction.
Liv (e) it!

Broccoli with other vegetables you can serve with bechamel sauce & gt & gt & gt recipe

Be sure to try pancakes with vegetables, in layers & gt & gt & gt recipe

Broccoli with cheese and cream & # 8211 recipe


• 400 g of broccoli
• 100 g of cheese
• 1 or
• 1 tablespoon of cream
• 1 clove of garlic
• salt and pepper


Unwrap the broccoli bunches and wash them with cold water. Place them in a single layer in an oven tray or in a yena bowl.

In a separate bowl, prepare a crushed garlic sauce, rubbed with a little salt, 2 tablespoons oil and 2 tablespoons water. Pour this sauce over the broccoli. Cover the jar with a lid or foil.

Turn the oven to 200 degrees Celsius and let the broccoli bake for 20 minutes, or until soft.

Meanwhile, prepare a scrambled egg omelette well beaten with cream, 50 g of grated cheese, salt and pepper.

Remove the dish from the oven and pour over the sauce obtained. Put the bowl back in the oven and leave the broccoli for another 10 minutes, until the sauce binds. Remove the bowl and grate the remaining 50 grams of cheese on the grater. Then leave the broccoli in the oven for 1-2 minutes, to melt the cheese.

You can boil the broccoli bunches 3-4 minutes before baking them in the oven (about 15 minutes).

This food can be served as such, it is very tasty, or as a garnish for chicken or fish.

Recipe of the day: Broccoli and cauliflower with cheese sauce

It is an ideal recipe for cold evenings spent with friends. Try this kind of bun and you will not be disappointed.


- 1 small cauliflower, unwrapped in bunches

- 1 small broccoli cape, unwrapped in bouquets.

- 1 teaspoon mustard powder

- 100g of matured cheddar cheese

- 2 tablespoons of chives, cut into small pieces.

Method of preparation:

1. Boil cauliflower in salted water for 5 minutes. Then add the broccoli bunches and cook for another 3 minutes. Drain well and transfer to a heat-resistant dish.

2. For the cheese sauce, melt the butter in a small pan. Add flour and mustard powder when the butter is frothy, cook for 1 minute, stirring constantly. Turn off the heat and add the milk, little by little, stirring constantly to remove all lumps. Once half of the milk has been added, turn on the heat again and add the remaining milk. Stir continuously and bring to a boil, bring to a simmer to simmer for 2 minutes, until the mixture thickens and becomes fine. Add almost all the cheese and a little salt and pepper. Then remove from the heat and add the chives.

3. Pour the sauce over the vegetables and sprinkle the remaining cheese. This can be done the day before, and the dish must be kept, covered, in the refrigerator. Bake with the pork for 35-40 minutes (add another 5-10 minutes, if it has been removed from the fridge). Serve with pork roll.

A quick recipe, an easy recipe, a dietary and very healthy recipe. It's true it's not a very cheap recipe, salmon is a pretty expensive fish, but it's so tasty and full of nutrients that it's worth the sacrifice.
A recipe that can be prepared in a maximum of 15 minutes, very simple but very tasty and filling.
The special taste is given especially by Kotanyi spices, spices that are found on the market in an extremely varied range, for all tastes and all pockets.

1 fillet of salmon about 300 gr
250 gr broccoli
pepper with lemon
Kotanyi Exotic spices
Kotanyi spices for vegetables

Method of preparation:

In a saucepan boil water with a tablespoon of Kotanyi Exotic spices. the spice contains aromatic sea salt, chilli, black cumin, ginger, etc. You can add any spices you want according to your own taste.
When the water boils, gently insert the salmon fillet into the water and leave it for a maximum of 10 minutes.

We put the fish on the plate and season it with lemon pepper and optionally for an extra taste and color we add Kotanyi Exotic spice. Sprinkle vegetable broth over the broccoli and place it around the fish.

New potatoes with cheese and garlic sauce

Yesterday I bought new potatoes from the market, they winked at me and I prepared with them this tasty and simple recipe: New potatoes with cheese and garlic sauce.
I was inspired by my dear Cheerful Chefs, whom I thank very much!

For the preparation of potatoes:

  • 750 gr new potatoes
  • 25 gr butter
  • 2 tablespoons olive oil
  • salt
  • paprika
  • pepper
  • rosemary
  • 3-4 dill threads
  • For the sauce:
  • 1 box of fluffy cheese with greens from Delaco
  • 1 clove of garlic
  • 2 tablespoons drinking yogurt
  • salt
  • 3 green marar threads

[preparation title = & # 8221Preparation & # 8221]

How to prepare new potatoes with cheese and garlic sauce!

Sprinkle salt, pepper, paprika and rosemary on top, then mix well with butter and oil in the bowl.

Connect the appliance to the power supply and set the hight mode for 2 hours.

For the sauce, we clean the garlic and we press it or we grind it like for mujdei, with salt.
Add over it the fluffy cream cheese and mix, then dilute with drinking yogurt, or kefir, sana, which we have at hand.

Add a little chopped dill at the end.

We serve new potatoes with cheese and garlic sauce, warm, plain, or as a garnish for any steak, chicken, pork or veal.

- eggplant paste with cherry tomatoes and Telemea cheese 200g / 300g / 400g
-vegetable soup 350ml
- trout fillets with pesto rosso, sweet potatoes, chickpeas and beets 250g / 350g / 500g
- berry pudding with granola 120g / 150g / 200g
-chickpea and rosemary meatballs with quinoa salad with peppers, onions, carrots and broccoli 250g / 350g / 500g

-boiled egg with asparagus, broccoli, tomatoes and hollandaise sauce 200g / 300g / 400g
-350ml lettuce soup
-crap fillets with polenta and cabbage salad 250g / 350g / 500g
-mojo-carrot-peach smoothie 330ml
-Greek salad with feta cheese, telemea cheese, tomatoes, onions, cucumbers and olives 250g / 350g / 500g

Recipe Low Carb

From the category with which to replace the mashed potatoes and from the category to change the cauliflower. And so I conspicuously turned my eyes to her green sister and realized that in the fatal combination with avocado, there is nothing better and creamier and much finer than cauliflower. Plus the garnish was required for a very special thing whose delicious recipe will be coming soon.

-2 tablespoons liquid cream

& # 8211 salt, 2 delicate cubes & # 8211 one chicken, one vegetable

& # 8211 chopped parsley (exclusively for garnish)

This is the list of double-digit ingredients.

All good and beautiful and green, wash the broccoli, clean it and put it directly to boil. You also put salt and cubes in the bubbling water. When it boiled badly (according to the fork test), I drained all the water and started to blend it so that nothing was distinguished from its original shape. I also added sour cream, avocado, and I blended it and at the end I added a little more salt as it seemed to be required.

And that's enough, put on a plate and directly on the table. The specialist's advice is to do what you think is needed for immediate service. Because the specialist had to throw away half of this green wonder because after 2-3 days of keeping it in the corners of the refrigerators, it of course ends up spoiling. And this is because of the avocado because it does not last (once opened, so to speak) for more than 2 days. Maybe it would have been good to sprinkle with a little lemon but I didn't get along well with a little sour in this puree.

Finally, they had been (say with the thrown side) 6-7 servings. In total about 20 grams, let's say broccoli and about 20 grams of avocado. So 40 for the whole puree and about 6 per serving. What's more, if it doesn't break, I guarantee it's excellent.

4 quick and delicious broccoli recipes

Broccoli is a real superfood in terms of the amount of vitamins and trace elements. But it is not always possible to come up with a varied menu with it.

Caesar with broccoli

You will need: lettuce leaves, 2 small heads of broccoli, 3 tbsp. grated parmesan, 2 boiled eggs (you can add pieces of chicken fillets), 1/2 cup olive oil, 1 tbsp. mayonnaise, 1 clove of garlic, 1/4 cup lemon juice, 2 tsp. Dijon mustard.

How to cook: mix finely chopped garlic, lemon juice and mustard, salt. Start beating with a blender, gradually adding olive oil until smooth.

Rinse the broccoli, pour in boiling water. Cut the inflorescences, as much as possible without "legs", cut into small pieces. Coarsely chop the lettuce and boiled eggs, mix with broccoli, pour over the sauce and sprinkle with Parmesan cheese, salt.

Broccoli with egg and rice

You will need: 1 head of broccoli, 4 eggs, 4 servings of boiled rice, 4 teaspoons. soy sauce, 4 tablespoons vegetable oil, 1 bouquet of green onions, 1 tbsp. sugar, 2 cloves garlic, a piece of ginger.

How to cook: cut the broccoli inflorescences. If the inflorescences are too big for you - cut according to your own preferences. Mix the sugar, a little vegetable oil and soy sauce, grate a piece of ginger, add finely chopped garlic, mix everything well.

Chop the onion and fry with broccoli in a pan, stirring constantly for about 5 minutes, then remove from the pan. Beat the eggs, fry them in a pan, stirring constantly, add boiled rice and fry for about 5 minutes. Add the rice and egg to the vegetables, mix well and pour over the sauce.

Toast with broccoli and honey

You will need: 1 baguette, cut into beveled slices, 6 tablespoons olive oil, 1 head of broccoli, 1 head of garlic, 1 tablespoon. honey, 1 tbsp. l. white wine vinegar, 1/2 teaspoon. red pepper, 1.5 cups of fresh ricotta, salt, pepper.

How to cook: preheat the oven to 180 degrees. Put slices of bread on a baking sheet, pour 2 tbsp. l. oils. On a second baking sheet, place the pieces of broccoli and peeled garlic cloves and sprinkle with 4 tablespoons. butter, sprinkle with salt.

Bake the bread until it becomes brown and crispy, broccoli and garlic - 15-20 minutes longer, until the garlic is soft. Then remove from the oven and allow to cool.

Beat the honey together, dry, add the red pepper. Peel the garlic, mix it into a paste, add ricotta, salt and black pepper. Spread the mixture over the bread and cover with broccoli. When serving, sprinkle the toast with a mixture of honey, vinegar and pepper.

Broccoli baked in spices and yogurt

You will need: 500 g broccoli, 1/2 cup yogurt, 1 tbsp. l. olive oil, 3/4 teaspoon l. paprika, 1/2 teaspoon l. ground coriander, 1/4 teaspoon. l. turmeric, 1 clove of garlic, salt.

How to cook: Preheat the oven to 200 degrees. Divide the broccoli into inflorescences, soak it in boiling salted water for 30 seconds. Mix yogurt, butter, garlic and spices, salt, add broccoli and mix well.

Put the broccoli on a baking sheet on a single layer and put it in the oven for 15-20 minutes.

Pasta with broccoli and chickpeas, with egg yolk sauce

Yesterday I wanted to cook fried liver with chickpeas and broccoli. It didn't work out, I didn't find chicken liver close enough to the house and the pork liver didn't look very attractive to me, so I gave up on the idea. However, on the way out of the neighborhood store, I grabbed a bag of handcrafted Italian pasta, already thinking about a menu change.

So I changed the sheet and decided to prepare a meatless dinner. I washed a few broccoli inflorescences and a green onion. I cut the inflorescences into 2-3 millimeter thick blades.

I cut the green onion at an angle.

I drained the water from a can of chickpeas and prepared the aromatics, basil and parsley, from the pots on the windowsill.

I boiled the pasta in salted water.

I laid some chicken and quail eggs. It could only be the yolks, but I didn't mind the egg whites. It's easy to do this: boil water. When bubbles start to appear on the bottom of the pot / pan, it means that the water is around 90-92 degrees Celsius. Break the eggs (one at a time) and put them in a sieve to drain the excess liquid. Put them lightly in water and wait two minutes if you want the yolk to remain liquid, 4 if you want it sticky (for quail eggs things are a little different, ie in 30 seconds the outer film has formed, in a minute the yolk is still soft, in a minute and a half it is sticky with the core flowing and in two minutes it is only sticky). Immediately cool the eggs in cold water or ice water.

I pan-fried the broccoli slices with a little oil and a pinch of salt. 30 seconds.

I added all the aromatic chickpeas, a few small tomatoes cut in half and a few tablespoons of water from the pasta that was boiling in a cheerful way. I kept the pan on the fire for 2-3 minutes.

I cut a few strips out of a piece of Pecorino.

I put the pasta in the pan, green onions over them, a few drops of olive oil and some freshly crushed pepper. I mixed.

I put the eggs over the pasta, added some fresh parsley and basil leaves and cheese strips.

I broke the eggs, cooked in different stages. I mixed. Their yolk was the sauce for my pasta yesterday.

What if I repeated the experience? Of course.

Be that as it may, on some hot pasta, you can easily put raw quail egg yolks, mix well with grated Parmesan cheese and olive oil. You get a creamy sauce, perfect.

Both for today. Stay healthy.