Wednesday, July 9, 2014

Broccoli & Ricotta Bake

An easy yet impressive side to any main meal, or a tasty meat-free-Monday idea.

Broccoli & Ricotta Bake
Serves 6

You will need

1 Head Broccoli
1 tub Ricotta cheese
1 tsp fresh garlic, chopped
Smoked Salt
1 ½ - 2 cups Béchamel (white sauce)
1/ Tbls chilli flakes
Black pepper
1 cup mature cheddar, grated

How to make it

Cut the head of broccoli into bite-sized florettes.
Boil the broccoli for 2 - 3 minutes and rinse with cold water. Set aside.
Mix the Ricotta with the garlic and season well with smoked salt.
Prepare the white sauce and season well with smoked salt, black pepper and chilli flakes.
Gently combine the broccoli and Ricotta mix.
Divide the broccoli between 6 medium ramekins.
Top with scoops of the white sauce until the ramekin is full and top with grated cheddar.
Bake for 15 – 20 minutes until the mix starts to bubble and the cheese starts to turn golden.

Serve with fish cakes, chicken fillets, grilled beef or any main of your choice along with a fresh tomato and onion salad.

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