ingredients

• 1 litre chicken or vegetable stock
• 600g broccoli, cut into florets and stalks chopped
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 2 tbsp long-grain rice
• 2 tbsp crème fraîche
• 1 tbsp flaked almonds, toasted
• salt and freshly ground black pepper

preparation method

1. Bring the stock to the boil in a large saucepan. Set aside a few florets of broccoli for the garnish, then add the rest to the saucepan with the onion and garlic.
   
2. Bring back to the boil and tip the rice into the saucepan. Cover and cook over a low heat for 20 minutes or until the broccoli and rice are tender.
3. Meanwhile, cook the reserved broccoli florets in a little lightly salted, boiling water for 5 minutes until just tender. Refresh in cold water and drain on kitchen paper.
4. Blend the soup in a blender or food processor, then return the soup to the pan. Add the crème fraîche and season to taste.
5. Serve garnished with the separately cooked broccoli florets and the toasted almonds.

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COOK SMART

Pancake day is coming soon, so here’s a traditional Irish savoury idea to try.

Boxty Potato pancakes
From The Irish Heritage Cookbook

Ingredients:
500g potatoes, peeled and chopped
50-75g plain flour
About 150ml milk
Salt to taste
Knob of butter

1.    Place the peeled and chopped potatoes in a blender or in the bowl of a food processor and process until the potato is thoroughly liquidized.

2.    Add the flour and enough milk to the processed potato to give a dropping consistency, and add salt to taste.The milk and flour can be adjusted, depending on how thin you like   your pancake. Heat a little butter on a griddle or heavy based frying pan.
3.    Pour about a quarter of the mixture into the pan – if the consistency is right it will spread evenly over the base. Cook over a medium heat for about 5 minutes on each side, depending on the thickness of the cake. Serve rolled with the hot filling of your choice.

Suggested fillings:
Chopped bacon and cabbage, bound in a light mustard sauce.
Sauteed leek and mushroom in a light cream cheese sauce.

Recipe idea
Celeriac & Beetroot Remoulade
From ‘100 great recipes – Farmers Markets’ by Jacqeline Bellefontaine

A tasty winter salad – great with cheese, homemade bread or as a side dish.

Ingredients:
350g celeriac
2tsp lemon juice
½ tsp salt
175g raw beetroot

Dressing:
1 tsp mustard powder/ English mustard
1 egg yolk (pasteurized)
2 tbsp white wine vinegar
150ml extra virgin olive oil
Salt & freshly ground black pepper

1.    Clean and peel the celeriac and coarsely grate or shred. Use the coarse grater attachment of a food processor for speed.
2.     Place in a bowl with the lemon juice and salt and toss well. Allow to stand for 30 minutes. Rinse and drain, squeezing out any excess water.
3.    Peel and coarsely grate or shred the beetroot and add to the celeriac.
4.    Whisk together the mustard, egg yolk and vinegar, then very slowly whisk in the olive oil until a thick sauce is formed. This can also be done in a food processor. Season with a little salt and pepper.
5.    Add enough dressing to moisten the vegetables and toss to combine. Serve cold. Chill any remaining dressing and use within 3 days.

Recipe idea
Broccoli and Chicken Lasagne
From ‘5 a day fruit and vegetable cookbook’

Ingredients:
500g broccoli, broken into florets
500g chicken breasts, skinned and boned
1tbsp sunflower oil
25g butter
1 onion, finely chopped
1 garlic clove, chopped
500ml passata/creamed sieved tomatoes
½ tsp thyme
½  tsp oregano
about 12 sheets lasagna (precooked)
275g fromage frais
75g parmesan cheese, grated
225g mozzarella cheese, thinly sliced
salt/black pepper – fresh ground

1. Preheat the oven to 180c and then butter a large shallow ovenproof dish. Steam the broccoli until nearly tender. Strain and set aside.
2. Cut the chicken into thin strips. Heat the oil and butter in a frying pan and fry the chicken for a few minutes until lightly browned. Then transfer to a plate using a slotted spoon and set aside.
3. Add the onion and garlic to the pan and fry for 3-4 minutes until the onion has softened and is lightly golden brown. Stir in the passata, thyme, oregano and seasoning, and cook for about 3-4 minutes over a moderate heat until the sauce is slightly thickened, stirring regularly.
4. Spoon half the tomato sauce into the prepared dish. Add a layer of lasagne and then half the chicken and half the broccoli, Dot with half the fromage frais and sprinkle with half the Parmesan cheese. Put another layer of lasagne on top and spoon over the remaining tomato sauce, chicken, broccoli and fromage frais. End with a layer of lasagne.
5. Arrange the mozzarella cheese slices on top and sprinkle with the remaining Parmesan cheese. Bake in the oven for 30-35 minutes until the top is golden.