Posts Tagged ‘Broccoli’


Guest Post by Maurizio

For my first Guest Post there was no doubt in my mind that I would ask my boyfriend, Maurizio – being half Italian, his Pasta creations are always out of this world! So here he is, to share one of my favourite recipes from his family:

I remember the first time Rebecca and I had this together was when my sister cooked for us. Rebecca wasn’t too excited about the combination of Broccoli & Pasta, and pulled a face when we told her what was for dinner. But since she tried this we have been having it nearly every month! The good thing about this dish is that it doesn’t take alot of effort or time to cook, but tastes really creamy & delicious. Enjoy 🙂
Ingredients: (4 Servings)
2-3 cloves of Garlic
1/2 Onion (Red or White), diced
handful of Pinenuts
2 heads of Broccoli, florets separated
500ml Soya Cream (for sauces, not Whipping)
1 packet Spelt Tagliatelle (or any other you prefer)
Olive Oil
dash of dried Basil
Salt & crushed Black Pepper
1 tsp. Mustard (Dijon or English)
grated Soy Cheese (optional)


– Cook Pasta accoding to directions (remember to add salt and olive oil to water). Additionally, boil water in a seperate saucepan for Broccoli. If you are feeling very lazy you can boil the Broccoli in the water for 3-4 minutes, or you can steam it for about 5-6 minutes in a colander over the pan, until bright green & very soft. Drain and set aside.

– Heat oil in a sauce pan add Garlic, Onions and Pine nuts, and cook for 3-4 minutes or until ingredients start to brown. Add Basil and give it a quick stir.

-Add Brocolli and try to crush with a fork or wooden spoon until mushy with some pieces intact, then add Cream and let it simmer for 2 minutes. (Alternatively, you can blitz half the mixture at the end)
– Stir in Mustard and let it simmer(don’t boil) for another two minutes. At this point you can add some grated soy cheese if you want, but it doesn’t really improve the flavour. Season with Salt, and a good helping of fresh Black Pepper.
– Combine Pasta and Sauce, serve immediately and dig in!



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Creamy Broccoli Soup…


It’s Rainy Season in HK, which tends to make me homebound and want to eat warm, comforting food all day! Despite the name, there is no cream in this Soup but it will not be missed…It’s full of cruciferous veggies which are cancer-fighting & immune-enhancing, and it also contains metabolism-boosting Chilli –> so eat up! The ingredients are simple, and it’s quick to put together, so there’s no excuse for opening that tin…

Ingredients:  (4-6 servings)

1 large Leek, white part only, sliced OR 1/2 large Onion, chopped

2 large cloves Garlic, minced

2 heads of Broccoli, trees separated (about 7 cups)

1/2 large head of Cauliflower, chopped (about 4 cups)

1 cup shredded White Cabbage (Napa)

1 small Red Chilli, minced (I scraped out half the seeds, ’cause I’m a sissy…)

4-5 cups Vegetable Stock

Salt & Pepper, as needed



– Saute Leeks about 2 mins. until beginning to soften. Add garlic, reduce heat to low and cover with lid. Let cook for 10 mins. stirring occasionally.

– Stir in Broccoli, Cauliflower, Cabbage and Chilli and saute a few minutes, adding a little water if needed to prevent sticking.

– Once vegetables begin to brown, add Stock until just covering vegetables and leave to simmer about 20-25 mins. (Until cauliflower soft enough to blend).

– Use hand blender and blend until smooth (add more stock if Soup too thick, more Broccoli if too watery). Season with Salt and Pepper as desired.


*Serve with fresh, toasted Bread

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