Broc-bites 🥦

My daughter and I made these super yummy mini scones. She’s been showing some interest for cooking and half terms are perfect time for baking and cooking ...
Recipe inspired by Simplicious I quit sugar by Sarah Wilson 

I used:
350g broccoli, cooked and chopped
150g cheese
3 eggs
125g flour of your choice
1tsp baking powder

Mix all ingredients together make sure the broccoli is not hot when you add it to the egg mixture.
Using your hands form around 16 round scones and place them on a baking tray .
Bake for 20 minutes on 180 C

Needless to say they’ve been hoovered  by the boys within ten minutes 😀

Protein rich muffins with quinoa and broccoli

I made these little beauties today for Sunday brunch, everyone was home and hungry. The weather was stormy (you already know this if you live in England) and I must say the treats vanished in a second....
In an ideal world you would have a few left over so you can pack them for lunch the next day, as they are even more yummy eaten cold. However, in my world, I have to bake a second batch for tomorrow's packed lunches or mid afternoon snack. I should say that you can use any cooked grain, any cooked vegetables or cheese of your choice!
You can be adventures and add some chopped spring onion or even sun dried tomatoes..... It's entirely up to you ...
Mine are quite simple but still very tasty with a hint of garlic and dried oregano...❤

I use those baking cups 

Ingredients:

for 6 large muffins

2 eggs

80 gr freshly grated parmesan cheese

1 small head of cooked broccoli florets 

90 gr dry quinoa, I used white, red and black

1/4 tsp garlic powder

a pinch of oregano

Rinse the quinoa under a cold water, then place it in a medium size of cooking pot . Add about 300 ml water and cook it for a 20 minutes.

Five minutes before the time is up, add the broccoli.

Drain off any excess water.Whisk the eggs, add the cheese and the rest of the ingredients as well as the cooled mixture of broccoli and quinoa.

Using a spoon or a scoop fill the baking cups if you are using it or you can use any muffin tin , just make sure in non stick one.

Bake for 25 minutes on 190 C .

Thanks for reading! I would appreciate any comments or suggestions from you.

Pasta bake

Favorite ingredients put together = delicious, tasty, hearty and healthy dinner for a hungry family...

Ingredients:

1 onion

4 carrots

2 cloves garlic

1 onion squash

350 gr broccoli 

400 gr pasta

1 small jar pasta sauce 

cheese

oil

salt and pepper

Dice the onion, carrots and squash ( you don't need to peal it ).

In a cooking pot add some oil and add the vegetables. Stir around until they get a little softer and add the garlic as well as the tomato sauce.

Add some water and seasoning. 

Place the lid on and cook the sauce for 20 minutes or until the veggies are soft and mushy.

In a meantime cook the pasta al dente and add the broccoli into the pasta pan right in the end. Drain and set a side.

Mash the sauce with potato masher and mix it up with the pasta and broccoli.

Spoon it up into a ovenproof dish and 1/2 cup of water if it feels dry and sprinkle some cheese. 

Bake in a hot oven pre-heated on 190 C for 20 minutes.

Serve with some garlic bread and seasonal salad.

note: click here for recipe for home-made tomato sauce 

Песто од брокула / Broccoli pesto

This pesto is time saving when comes to making sandwiches, dipping veggies for snack, spreading on pizza or even as a sauce for pasta.
I make it once in a week and it can stay in a glass jar in the fridge for 3 to 4 days easily....

Потребни состојки:

1 главица брокула, околу 300 грама, сварени на пареа

1 рака спанаќ

1 рака магдонос

2 млади кромидчиња

1 рака сецкани бадеми

1 чешне лукче

сок од пола лимон

2 лажици ладно цедено маслиново масло

1 лажица вода

сол и бибер

Ставете ги сите состојки во блендер и блендирајте една минута или додека смесата не се соедини.

Ingredients:

1 head broccoli, steamed

1 handful fresh spinach

1 handful parsley

1-2 spring onions

1 handful chopped almonds

1 clove garlic

juice of half lemon

2 Tbsp cold pressed olive oil

1 Tbsp water

salt and pepper

Process all the ingredients in a food processor until it's nice and smooth.

Thanks for reading! I would appreciate any comments or suggestions from you.

Витаминска супа / Vitamin-rich soup

Here is south England we have a real autumn weather in the middle of our summer and warm bowl of soup is welcome to my table. Full of flavours, rich in nutrition, made from seasonal vegetables - no doubts, this soup is a winner...  

feta flat-bread

Потребни состојки:

1 поголем компир

3 моркови

350 гр брокули

1 стапче целер

зачини

Во поголем сад ставете го компирот исецкан на коцки, додајте 2 лажици масло и додајте ги сецканите моркови како и целерот.

Промешајте и ставете капак.

По 10 минути додајте 1 литар вруќа вода и 1 коцка за супа.

Варете ја супата на тивко околу 15 минути пред да ја додадете брокулата. 

Се заедно варете 12 - 15 минути.

Оставете ја супата на страна малку да се олади пред

да ја изблендирате со стап-блендер или каков имате.

Дотерајте го вкусот, додавајки сол и бибер и малку маслиново масло или 2-3 лажици кисела павлака или јогурт.

Ingredients:

1 big potato

3 carrots

350 gr broccoli florets 

1 stick celery 

seasoning 

In a big cooking pot put the potato chopped into squares, add 2 tbsp of oil, stir it and add the chopped carrots and celery.

Stir it all up and put the lid on for 10 minutes.

After that add 1 liter of warm water.

Cook the vegetables for 15 minutes with lid on before you add the broccoli florets.

Add 1 stock cube, I use marigold stock powder.

Continue to cook for further 12 - 15 minutes, cool it down a bit and blend it with a stick blender until smooth. 

Adjust the taste,adding some salt and pepper and some olive oil or tbsp of sour cream or yogurt.

I have serve the soup with my feta flat-bread.

Корма / Korma

This is very mild and  child friendly korma,even my 2 years old likes it. Meatless meals, rock!

Ке ви треба:

1 кромид

1 чешне лук

1 лажица куркума

1 лажиче коријандер

1 лажиче кумин

400 мл кокосово млеко (конзервирано или домашно)

50 гр тостирани индијски ореви

пола главица брокули

пола главица карфиол

сол, бибер

масло

1 чаша кафеав басмати ориз

пола чаша бел басмати ориз

една рака фиде или искршени шпагети

На 2 -3 лажици масло пржете го ситно исецканиот кромид, додајте го и ситно исецканиот лук.

По 2 - 3 минути додајте ги зачините, мешајте да се запржат па додајте го кокосовото млеко и мелените индијски ореви.

Додајте околу 200 мл вода, сол и бибер.

Варете на тивко со покриен капак околу 20 минути.

Во посебно тенџерче варете ја брокулата и карфиолот 3 до 4 минути.

Додајте го зеленчукот во кормата и тргнете го јадењето од оган.

Сервирајте со ориз.

Јас оризот го спремам на овој начин:

На 2 - 3 лажици маслиново масло пропржувам една рака посно фиде или искршени шпагети.

Ги пржам додека не потемнат.

Додавам кафеав басмати ориз и 2 чаши топла вода како и лажиче сол.Го покривам тенџерето со платнена крпа и капак .

За половина час го додавам и белиот басмати ориз и пола чаша топла вода.

Повторно го покривам тенџерето со платнена крпа и капак и го доварувам оризот околу 10 - 15 минути.

you will need:

1 onion

1 clove of garlic

1 tbsp turmeric powder

1 tsp coriander powder

1 tsp cumin

400 ml coconut milk

50 gr cashew nuts ( toasted and ground) 

half head of broccoli 

half head of cauliflower 

salt and pepper 

oil

1 handful of vermicelli or crushed spaghetti

1 cup brown basmati rice 

1/2 cup white basmati rice 

Fry the chopped onion on 2-3 tbsp of oil,add the crushed garlic and after a few minutes add the spices.

Stir well and add the coconut milk, the cashew nuts and 200 ml water.

Season it with salt and pepper and cook it on a low heat with the lid on for about 20 minutes.

In a separate pot cook the vegetables for 3 - 4 minutes.

Add them to the korma.

Serve with rice.

This is the method how I cook the rice:

On 3 tbsp of olive oil I add the small pasta shapes, I stir them up until they get a nice brown color.

I then add the brown basmati with 1 tsp of salt and 2 cups of hot water.

I cover the pot with kitchen towel and lid on the top and I cook the rice for 30 minutes before I add the white basmati + 1/2 cup of water.

I put the kitchen towel back as well as the lid and I cook the rice for 10 - 15 minutes.