One more broccoli recipe, still quick to prepare, and with great nutritional value.

INGREDIENTS:

• 200g bellaverde® broccoli
• 45ml/3tbsp olive oil
  1 medium onion, finely sliced
• 1 medium aubergine, cut into small cubes (about 1cm)
• 1 yellow pepper, deseeded and roughly chopped
• 1 (400g) can chopped tomatoes
• 5 fresh basil leaves, chopped
• 50g/2oz pitted Kalamata olives
• 4 medium eggs
• 25g/1oz freshly grated Parmesan cheese
• salt and freshly ground black pepper

METHOD:

1. Heat the oil in a 25cm diameter frying pan, add the onion,
aubergines and pepper and sauté for 6-8 mins until soft and browned, stirring
occasionally. Season with salt and pepper.

2. Meanwhile, wash the bellaverde® and prepare by trimming the base
of the spear and chopping the remaining into 3cm pieces.

3. Pour the tomatoes in the frying pan with the bellaverde®,
basil and olives. Cover the pan with a baking tray or lid and cook, over a
medium heat for 4-5 mins or until all the vegetables are tender.
Meanwhile,preheat the grill.

4. Use a spoon to make four hollows in the tomato mixture and very gently break one egg into each. Recover the pan and cook over a medium heat for 2 mins. Remove the lid, sprinkle over the Parmesan and cook under the grill for 2-3 mins or until the eggs are cooked as you like them. Serve immediately with warm crusty bread.

 Mail this post]]> http://healthyeatingforhealthylivingtips.com/recipe-for-flamenco-eggs-with-broccoli/feed 0 http://healthyeatingforhealthylivingtips.com/quick-easy-ways-to-cook-broccoli http://healthyeatingforhealthylivingtips.com/quick-easy-ways-to-cook-broccoli#comments Sat, 08 Aug 2009 22:38:55 +0000 admin http://healthyeatingforhealthylivingtips.com/?p=391 Several readers were impressed by the nutritional benefits of broccoli, but wanted to try some different ways of cooking it.  Here are SIX quick ways to cook bellaverde® broccoli

Bellaverde (R) broccoli

1.    Balsamic and pine nut bellaverde® broccoli – Wash and lightly trim a 200g pack of bellaverde® spears, then boil or steam for 3 mins.  Meanwhile, heat 1 tbsp olive oil in a frying pan, add 3 tbsp pine nuts and stir until golden.  Set aside.  Add 90ml/6 tbsp balsamic vinegar and simmer to reduce by half.  Drain the bellaverde®, then add to the frying pan, add the pint nuts and toss until coated.  Delicious served with grilled chicken or fish.

2.    Pesto Spaghetti with bellaverde® – Cook 350g spaghetti in a large pan of boiling salted water for 7 mins. Wash and lightly trim a 200g pack of bellaverde® broccoli and cut the spears in half. Add to the spaghetti pan and cook for a further 3 mins. Drain the spaghetti and bellaverde and return to the pan. Add 6 tbsp pesto sauce and toss well. Serve with Parmesan cheese.

3.    Bellaverde® Gratin – Wash and lightly trim a 200g pack of bellaverde® broccoli then boil or steam for 3 mins. Place in a gratin dish. Heat a (300g) tub ready made cheese sauce according to pack instructions, then pour over the bellaverde®. Crumble over 25g grated Cheddar cheese. Pop under a hot grill until the cheese melts and serve immediately as a vegetable accompaniment.

4.    Bellaverde® Broccoli with Warm Seed Dressing – Wash and lightly trim a 200g pack of bellaverde® broccoli then boil or steam for 3 mins. Whilst this cooks, in a small pan, toast 2 tbsp each sesame, sunflower and pumpkin seeds in 2tbsp sesame oil until the seeds are golden. Drain the bellaverde®, return to the pan, then pour over the seeds, the juice of half a lemon and seasoning. Delicious served hot or cold with a wedge of crusty bread.

5.    Bellaverde® Broccoli with Soft Boiled Eggs – Wash and lightly trim a 200g pack of bellaverde® broccoli then boil or steam for 3 mins. Place 2 eggs per person in a medium pan, cover with water and bring to the boil. Boil for 3½ mins, then lift the eggs from the water and place in egg cups. Stand the cups on plates then surround with the bellaverde® spears. Cut the tops off the eggs and dip the bellaverde® into the egg yolks – a delicious and nutritious brunch recipe.

6.    Barbecued Bellaverde® Broccoli – Bellaverde® broccoli makes a healthy colourful addition to summer barbecues. Take a (200g) pack bellaverde® broccoli, wash and lightly trim the end of each spear. In a large bowl, whisk together 1 tbsp water, 2 tbsp olive oil and a little salt and ground black pepper. Add the bellaverde® and toss until broccoli florets are coated. Cook over hot barbecue coals for 6-8mins, turning once or twice until the stems are just tender and lightly charred.

For more recipe ideas and information visit www.bellaverde.co.uk (launching soon).