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Many people find it difficult to eat several portions of brassica each week, as recommended by nutritionists.
The brassica family contains broccoli, cauliflower, cabbage and sprouts, some of the least popular vegetables, but this delicious recipe will help you enjoy broccoli.
You will need a roasting tray and four aluminium or china moulds which each hold 150ml (5 fl oz) soft butter for moulds.
300g (11 oz) broccoli florets, trimmed of thick stalks
1 tbsp sunflower oil
200ml (7 fl oz) vegetable stock, fresh or made from a cube
salt, freshly milled white pepper and
freshly grated nutmeg
2 large eggs
60ml 2 fl oz double or whipping cream
Preheat the oven to 180ºC/350ºF/gas mark 4.
Prepare the moulds, by buttering generously, twice.
Cook the florets gently in the oil for a few minutes.
Add the stock, season and boil for 10 minutes, covered for the first five minutes, or until soft.
Whizz until smooth in the blender.
Now add the eggs and cream, correct the seasoning and process again.
Pour into the moulds and transfer to the roasting tray.
Pour hot water from a kettle to come at least half way up the sides of the moulds, and cook in the oven in this steaming water bath for about 35-40 minutes approximately.
The moulds should be set, but still spongy in the centre.
Run a sharp knife tip round the edges of each mould and turn out.
Serve with hollandaise sauce for a treat, or the red pepper sauce.