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Broccoli & Cheese Party Snacks

Now, I understand that broccoli is not necessarily something you think of when someone says “party snacks”, but trust me, these are yummy and a good dish to have if you are serving vegetarians (and don’t want to give them the same boring old hard-boiled eggs or carrot-sticks-with-dip type scenario).  Easy to make and easy to eat – what could be better?  Serve with a nice, rich tomato sauce for dipping.  Yum!

Ingredients

400g broccoli florets (blanched for 1 minute in boiling water and chopped finely)

1 cup grated cheddar cheese (but any cheese that you can grate would be fine)

3 spring onions, finely chopped

3/4 cup bread crumbs

1 egg

1 egg white

salt and pepper to taste

Method

Mix all of the above together in a large bowl until well combined.  I actually cheated and bunged the cheese, bread and spring onions all into a food processor so I didn’t have to grate and chop, but either way is fine 🙂  Take spoonfuls of mixture and form into ovals, roughly the size of two walnuts (hope that makes sense – I couldn’t think of anything else to compare them to!).  Bake on a tray in the oven at 200 c for approximately 20 minutes, turning over halfway through.  They should be nice and golden and holding their shape.  You could easily make them larger and flatter, to form a burger, if you wanted to perhaps serve them as a meal for dinner with a salad or other accompaniment.

Give them a try – they’re tasty and almost healthy (if you don’t think about the cheese!).  They actually have an almost meaty taste so your non-vego friends will like them too (and if they don’t, too bad – more for me!).

Thanks for stopping by 🙂

 

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Green Bean and Corn Succotash

During the Easter weekend, I spent time with family which, of course, means the over-consumption of food.  Not wanting to contribute to the fat-fest that is Easter (and thus contribute to the size of my thighs) I decided to make some slightly healthier (but also tasty) options for our family gathering.  I quickly made a Tuna Loaf , which everyone always enjoys and, if there’s leftovers, can be eaten the next day and freezes well too.

I then thought about making a salad.  Now, I eat salad pretty much every single day.  Which can get a little bit dull, to be honest.  I didn’t want to make the usual lettuce-cucumber-tomato scenario, so I went with this yummy Green Bean and Corn Succotash.  My ex Mother-in-Law used to make this for me whenever we got together for a family event.  It is fresh and vibrant and so colourful.  This isn’t her exact recipe – I haven’t been able to find her original one (which I put somewhere very safe and now, well, you can guess the rest) but it is pretty close and I reckon, with some tweaking, one day I might replicate hers exactly.  In the meantime, I will enjoy some delicious trial and error 🙂

This recipe, below, is adapted from Celebratemag.com

Ingredients

350g green beans, trimmed and cut into 1-inch pieces

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

1 small red onion, diced

3 cups corn kernels (fresh, or frozen, drained and cooled)

1/2 red capsicum, diced

1/4 cup chopped fresh herbs: parsley, basil, or cilantro

2 tablespoons white-wine vinegar

1 teaspoon sugar (start with 1/2 tsp, then add other half if you think it needs it!)

1 teaspoon wholegrain mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Method

  1. In a medium saucepan, cook green beans in boiling, salted water until bright green and barely tender, 2 minutes. Plunge beans into ice water to stop the cooking process; drain well on paper towels.
  2. Sauté diced onions until softened, 3 to 4 minutes, in the 2 tbs olive oil. Transfer to a large bowl, and let cool.
  3. Add corn, beans, capsicum and herbs to onions, tossing to combine;
  4. In a small jar, combine remaining 1/4 cup olive oil, vinegar, sugar, salt, mustard, and pepper; cover and shake to blend. Dressing can be made up to 1 day ahead and stored at room temperature.
  5. Just before serving, cover, and shake dressing jars to blend; drizzle on salads.

Voila!  Yummy, healthy and a bit of a change from a boring green salad.

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Thank you for popping in 🙂