broccoli and cauliflower, two of my favorite vegetables in the same preparation and with blue cheese finishing off the job. When I saw this recipe in one of our popular gossip magazines I knew I had to try it. I sensed it rich, but I didn’t imagine how much I was going to like it. It’s a delight.
East Broccoli, Cauliflower, and Blue Cheese Pudding (or Pie) It is an excellent way to introduce vegetables in our menus. It is an easy recipe and can be made in both the conventional oven and the microwave, which saves us time and energy. It can also be prepared individually, using flan boxes or ramekins, cutting the cooking time in half.
Separate the florets from the broccoli and cauliflower and cook them in a saucepan with abundant salt water for four minutes. Remove, drain the water well, chop the vegetables a little (optional) and let them cool.
Meanwhile we lined up a cake mold of 9x21cm (approximately) buttering it and dusting it with flour. We make sure that it is well covered on all sides. We booked.
In a wide and deep bowl, beat the eggs with the evaporated milk. Crumble the blue cheese and add it. Then add the vegetables and melted butter. Season to taste we mix well and pour the mixture into the mold.
Introduce the mold in the oven, preheated to 190ºC with heat up and down, and cook for 40 minutes or until top is golden brown and pudding set inside. Remove and let cool for 15-20 minutes before unmolding and serving.
Le Creuset Non-Stick Plum Cake Pan, Rectangular, 23.5 x 13.5 cm, PFOA Free, Acid Resistant, Carbon Steel Coating, Grey/Orange
With what to accompany the broccoli, cauliflower and blue cheese pudding
East broccoli, cauliflower and blue cheese pudding it’s juicy, flavorful and the perfect starter for a weekend menu. It can also be served as a single dish for a light meal accompanied by a source of marinated tomato or a green leafy salad. Finish the menu with a piece of fruit or a homemade dessert, to taste.
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