Broccoli N Cheese Puffle Recipes

BAKED BROCCOLI CHEESE BALLS

Steps:

• Preheat oven to 200C/390F (all oven types).
• Line tray with baking / parchment paper. (Note 2)
• Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
• Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
• Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
• Serve with Lemon Yoghurt Sauce - it also goes great with ketchup!
• Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

TRIPLE-CHEESE BROCCOLI PUFF

Steps:

• In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.

QUICK CHEESY BROCCOLI

Steps:

• Prepare broccoli according to package directions; drain. Combine bread crumbs, cheese, salt, pepper and garlic powder; sprinkle over broccoli.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

BROCCOLI CHEDDAR MAC 'N' CHEESE

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve.
• Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine.
• Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top.

BROCCOLI N CHEESE PUFFLE

Steps:

• Heat oven to 375 degrees F.
• Line a greased 9x9 pan with bread.
• Combine broccoli with margarine, cheese, salt, Tobasco, and onion.
• Spoon over bread. Beat eggs, add milk powder and water, mix well, pour over broccoli.
• Bake at for 20-25 minutes.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.