Orange and hazelnut go wonderfully well together. The pairing offers a good balance of freshness and earthiness and the flavours are subtle enough to complement green beans without overpowering them.
In this recipe we use the orange slices that we dehydrated some time ago. Several slices are whizzed in a spice grinder until almost powdered. If you don’t have dried orange slices, use pieces of orange zest that have been sliced thinly.
This is based on a recipe from Ottolenghi’s first book, Ottolenghi. We like to play wild and free with his recipes, so you can check the original one here.
Similar recipes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Green Bean Salad, Fava Bean Salad with Garlic and Dill, and Glorious Five Bean Salad.
Or browse all of our Bean Salads and all Bean dishes.
Continue reading “Green Bean, Hazelnut and Orange Salad”
This recipe is a riff on one by Ottolenghi in his book Ottolenghi. He also riffs it, with numerous variations on the Guardian website and elsewhere. It just proves how addictive broccoli is when it is char-grilled and tossed with garlic and chilli. We have been making this salad periodically for years – my daughter was the first to put me on to how good it is.
This time, I add beans to the mix, as (ssshhh, this is a little known secret) are also addictive when char-grilled. I’ve used a delicious sweet-hot chilli paste, and the garlic is sliced and crisped. An optional extra is to add flaked almonds to the salad.
Sadly, there are no pics tonight, an increasing trend on this blog when we cook at night. You will have to trust sight-unseen on how good this dish is. Photo is from Unsplash.
Similar dishes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Pan Roasted Broccoli, Smashed Chickpeas with Broccoli, and Broccoli with Orange Butter Sauce.
Or browse all of our Broccoli and Bean dishes.
Continue reading “Charred Broccoli and Bean Salad with Chilli and Garlic”
If you follow our blog (hello to all of our lovely followers!) you will know how much we love broccoli. Particularly pan-roasted broccoli. This time we have turned it into an Indian style dish, with black pepper as its major flavouring. It is delicious!
Similar recipes include Steamed Broccoli with Pinenuts, Broccoli with Orange Sauce, Bean Curd with Broccoli, and Sri Lankan Broccoli Curry.
Browse all of our Broccoli recipes. Or explore our Indian recipes and our Indian Essentials here. Alternatively, explore our Mid Spring collection of dishes.
Continue reading “Black Pepper Garlic Broccoli with Mustard Seeds and Curry Leaves”
We love broccoli any which way – roasted, grilled, steamed, sauteed, pan roasted. Today’s dish is incredibly simple. Broccoli is steamed, buttered, peppered and scattered with toasted pine nuts. Simple. Incredibly delicious. The buttery pine nuts pair so well with the tender yet crunchy broccoli. Butter is best for this dish – try not to be tempted by other oils.
Imagine this with pasta too! Oh my!
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Similar dishes include Black Pepper Garlic Broccoli, Broccoli with Orange-Verjuice-Butter Sauce, Broccolini with Sweet Tahini, and Smashed Chickpeas with Broccoli.
You might also like our Broccoli recipes and our Salads. Check out our easy Mid Winter recipes.
Continue reading “Steamed Broccoli Scattered with Pine Nuts”
I have mentioned my Italian helpmate to you before, waxing lyrical about my lovely Italian providore – she is always full of good hints, tips and general information. I get all my pasta from there. Not that it is particularly better than anywhere else, but there are ALWAYS stories and tips to go with the packet of (essentially) dried flour and water.
When I picked up some vermicelli pasta for a minestrone soup, she told me how much she loves vermicelli with broccoli. Not much else needed, she said. And, well, she is right. You will love the simplicity of this dish and it will become your favourite Friday night pasta dish.
Similar dishes include Fettuccine Alfredo, Pasta with Broad Bean Puree, Pasta with Fresh Tomatoes, and Bucatini with Zucchini.
Browse all of our Vermicelli dishes and all of our Pasta recipes. Or explore our Late Winter dishes.
Continue reading “My Italian Providore’s Vermicelli Pasta with Charred Broccoli”
Broccoli is pretty standard in our kitchen – yours too? From throwing in a hot hot hot pan with lid to steam and char at the same time, to roasting after massaging with oil and flavourings, we are there. Soup, salads, raw, cooked – any which way it is on our table. With pasta, chickpeas, grains, lentils – there are an amazing variety of ingredients to pair with it. Do experiment, you will love this humble green veg.
You can browse all of our Broccoli recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #25. Broccoli”
Do you remember how, years ago, before roasting broccoli in the oven became so fashionable, we threw florets into a hot pan with oil and butter? We let the broccoli cook for about 4 mins for a perfectly cooked and highly flavoursome dish. The broccoli half steams in its own juices and half roasts with the oil and butter. The result is soft, almost creamy broccoli with charred, toasty spots. Why did we ever stop using this method?
Similar dishes include Broccoli and Chickpeas with Orange Butter Sauce, and Smashed Chickpeas with Broccoli.
Browse all of our Broccoli dishes, or explore our Mid Winter recipes.
Continue reading “Pan Roasted Broccoli (with Preserved Lemon)”
I have been lying in bed this morning – a cold morning of Autumn where it is nice to be sipping coffee and reading under the warm blankets. I have been watching the sky as I read, wondering what kind of day it will be, and it has varied from bright blue and cloudless, to dark and stormy, and back to few clouds and a bright blue sky. Such are the joys of our Australian weather. We watch the sky in Summer to see what heat levels we need to endure during the day, in Autumn we watch the sky for much needed rain, in Winter it is about how cold and wet it will be, and in Spring we wait for the first warm to hot day to arrive.
So it is nearly Winter and the soup pot has emerged from the depths of the cupboard again. We made an awesome spicy tomato soup the other day, quite Indian in style, and today we turn towards Italy and the simple but awesome products that come out of kitchens. I have heard the food of Tuscany particularly is called Poor Man’s Food, that is, food that is made from locally grown produce without fanciness or pretension. Exactly my kind of food. I remain a country girl at heart despite living in various cities for the majority of my life. The influence of those first 15 – 20 years never leaves you.
I have roasted the broccoli in this dish, but you can just add it to the onions if you prefer to skip that step.
Similar dishes include Pan Roasted Broccoli, Broccoli and Chickpeas, Greek White Bean Soup, and White Bean and Leek Soup.
Browse all of our Soups and all of our Broccoli dishes. Or explore our Late Autumn food.
Continue reading “Broccoli and White Bean Soup with Rosemary”
It is fascinating how traditional ways of composing meals have included what we now recognise as health-promoting elements. For example, the salad courses of France and the USA. And yoghurt included in every meal in parts of India. And in parts of Italy it is common to serve a green vegetable on its own as a pre-dinner course or snack.
The Italian greens course is so easy to bring together – simmer or toss some greens, dress, season, serve. It is a great practice – why not try it this month, for the whole month?
Similar recipes include Every Meal some Simple Greens, Steamed Mustard Greens with Mushrooms, and Puree of Greens.
Browse all of our Salad recipes and all of our Spinach dishes. Or simply explore our Early Autumn recipes.
Continue reading “Eat Your Greens! An easy way to include greens each day.”
Sometimes retro is good, right? We make fun of the food from the 70’s and 80’s in its seemingly insane attempts to be more sophisticated. But amongst all the dishes that seem are so funny when we look back at them are some gems – let’s not throw the baby out with the bathwater.
Out of that era comes an orange sauce that pairs nicely with broccoli. I make it quickly – no French finesse here when we need to get food on the table. Good Australian Verjuice makes a delicious addition, but use white wine if you wish. Go the whole way and top the dish with toasted flaked almonds if desired – they are lovely with this dish.
I have been known to make a plate of this and eat it for lunch. It is that good. If you can get home-grown oranges, all the better. We have 2 trees and they taste so good compared to shop bought ones.
Similar dishes include Broccolini and Snow Peas with Sweet Tahini Dressing, Spicy Chickpeas with Broccoli, Sri Lankan Broccoli Curry (use broccoli in place of the okra), and Lemak Style Vegetables.
Browse our Broccoli dishes, or be inspired by our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Broccoli with Orange-Verjuice-Butter Sauce”