Capsicum quiche
The other day I bought a bag full of capsicums …actually too many to be used in a salad or as a snack – but they were on sale and I got tempted. Eventually, I ended up with a bunch of capsicums which were no …
Tag: cheese
Onion Soup
There is nothing more delicious than a hearty onion soup for a cool winter dinner. Usually, it is all about the onions and cheese – gruyere to be specific. And of course – if you have this – fantastic!! Often I make an onion soup …
Broccoli sides
Broccoli sides
The other day, I bought broccoli but ended up forgetting about it. Last night, I remembered, but it had already turned a bit yellow and did not look very appetizing. However, instead of throwing it away, I thought I would try something new and came up with these delicious small broccoli sides. I really don’t know what to call them …souffles, puddings, frittata…
Ingredients
1 broccoli
200 ml cream
3 eggs
75 g grated cheese (parmesan…or 1/2 parmesan mixed with other left over cheese…)
Salt and ground nutmeg
Instructions
cheese…) Turn on the oven at 220 degrees C. Add a few millimeters of oil in each cup of a muffin tin. Heat it up in the oven.
Meanwhile, rinse the broccoli well and cut into smaller pieces. You can easily use the stem as well. Just cut off the bottom part and peel the stalk as the outer layer is a bit rough. Steam until soft.
Puree the broccoli.
Whisk the eggs with cream, add the cheese and pureed broccoli, add a tsp of salt and a dash of ground nutmeg.
When the oil in the muffin tin is hot, carefully remove the tin from the oven (and don’t spill the oil…it is VERY hot!!), quickly fill up the cups by 3/4. Return to the oven and bake for 20 minutes.
Serve hot!