Recipes Broccoli

Broccoli baked with tomatoes and cheese


100 g of broccoli

200 g of cherry tomatoes

200 g hard cheese

500ml milk

200 g wheat flour

100 g butter

fresh parsley

ground nutmeg

ground black pepper


How to cook broccoli with tomatoes and cheese

  1. to disassemble broccoli florets, lower in boiling salted water and boil for 2-3 minutes.
  2. Then fold in a colander and let drain. At the bottom of a deep heat-resistant form Put the cabbage and tomatoes.
  3. Prepare the sauce "bechamel". To do this, tolstodonnoy saucepan melt butter. Stirring constantly, add flour, then slowly enter the milk.
  4. Bring to a boil, add salt, a pinch of nutmeg and remove from heat. When the sauce thickens, pour them vegetables.
  5. Sprinkle with grated cheese and chopped parsley and season to taste. Place in an oven preheated to 180 ° C and bake for 25 minutes.

Risotto with broccoli, pumpkin, ham and cheese. Watch the video!..

Salad of broccoli with cucumber and green peas


200 g of broccoli

1 cucumber

1 small bunch scallions

3 chicken eggs

100 g of canned green peas



150 g of cream


How to cook broccoli salad with cucumber:

  1. broccoli florets to disassemble, drop into boiling salted water and cook for 7-10 minutes.
  2. Fold out in a colander, let drain the water, cool and cut into small pieces. Hard-boiled and peeled eggs cut into small cubes.
  3. dill, parsley and green onions finely chop. Cucumber cut into cubes or strips. Combine all ingredients, add canned green peas.
  4. Fill salad with sour cream, salt and mix.

from a young chicken soup with broccoli


500 g of chicken

1 head of onions

200 g of broccoli

1 carrot

2 celery petiole

200 ml cream

2 tbsp. tablespoons olive oil

1/4 h. Teaspoon ground nutmeg 1/2 h. Spoon thyme

ground black pepper


How to cook the soup of broccoli with chicken:

  1. Chicken wash and cut into several pieces. Pour 1 liter of cold water, bring to the boil and cook for 25-30 minutes on low heat, occasionally removing the foam.
  2. Broccoli disassemble into florets, carrots cut into small cubes. Onion rings slice and fry in hot olive oil until golden brown.
  3. Add the broth salt and spices. Then, one by one dip the carrots, cabbage, fried onions, chopped celery and continue to cook for about 15 minutes.
  4. Chicken remove from the broth. Separating the meat from the bones, again dip into the broth. Pour the soup into the bowl of a blender and grind to puree the state.
  5. Pour in the cream and pour into a saucepan, boil.