BROCCOLI AND GORGONZOLA SALTY PIE Easy Recipe
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If you're looking for a delicious and hearty dish to cook for your next dinner party, look no further than this broccoli and gorgonzola salty pie!
This delicious, hearty and salty pie is perfect for any occasion. Made with broccoli and gorgonzola, this pie is sure to be a hit with your guests. Whether you're hosting a casual dinner party or an all-out feast, this pie is perfect for the menu!
BROCCOLI AND GORGONZOLA SALTY PIE Easy Recipe
BROCCOLI AND GORGONZOLA SALTY PIE
INGREDIENTS
1 roll of round puff pastry
550 g broccoli
160g blue cheese
5 anchovy fillets in oil
1 clove garlic
3 eggs
extra virgin olive oil q.b.
salt up to taste
pepper as needed.
chilli to taste
180°C for about 30 minutes
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BROCCOLI, STILTON AND CARAMELIZED ONION QUICHE
This is really good! It's delicious hot, delicious cold! Let me know what you think!
*INGREDIENTS MAKES A 15-20CM ∅ QUICHE*
PASTRY
-125g Flour
-55g Butter
-3-4tbsp Cold Water
FILLING
-1 Red Onion
-A Few Florets of Broccoli
-100-150g White Stilton
-2 Large Eggs
-60ml Double Cream
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Brocolli With Cheese Sauce/ Vegetable Recipes
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Brocolli with cheese sauce
Ingredients
3 cup brocolli florets steamed
1/2 c unsalted butter
1/2 c All purpose flour
6 oz mild cheddar cheese
¾ cup heavy cream
½ cup whole milk
Salt and Pepper (TT)
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
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