Springy Green: Broccoli

Watching the growing flowers with their vibrant springy colors makes me craving for some similar colored fresh food. On the train ride home a broccoli recipe came to my mind whilst thinking about tonights dinner. So it happend that I bought a nice green broccoli head. To make a lighter version of this broccoli slaw recipe and having still some greek yoghurt waiting in the fridge I made a simple yoghurt dressing. This salad tasted pretty good and was thrown together very fast.

Broccoli Salad serves 2

1 large head of broccoli
4 tbsp thinly sliced almonds, toasted
1 small red onion, finely chopped


125 g greek yoghurt
2 tbsp apple cider vinegar

Trim broccoli, seperate the broccoli flowerets and cut into thin slices. Toss the broccoli, the almonds and the onions in a bowl. In a seperate bowl whisk the ingridients for the dressing. Pour the dressing over the broccoli and mix until everything is coated and add salt and pepper to taste.

More broccoli recipes:

Spice and roasted broccoli
Chicken and broccoli
Roquefort roasted broccoli
Broccoli soup
Broccoli calzones
Pasta e broccoli
Mac & Cheese with chicken and broccoli

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Spring and Norma

Wow, the recent weeks were pretty stressful. First I had within my second course specialisation in technical chemistry a course called "Plant Design". Beginning with an "omfg two weeks without sleep" I rather enjoyed this course at the end. I've learned much about teamwork and it's amazing what we've developed. By the way: our plant wouldn't be economical ;) The next big thing was my last written exam I had last week, which I passed successfully :) Total relief!

Last week was also the first week with temperatures above 15 °C. I loved it, I even didn't need to wear a jacket! But now, the temperatures are dropping fast and it is rainy again. Hopefully the Easter weekend is going to be nice.

Last week I made Pasta alla Norma, a traditional sicilian dish, which was a long term item on my "to cook" list. It is absolutely easy to make and, like most easy dishes, it is pretty delicious. As I hadn't ricotta salata at hand, I substituted it for the good ol' parmesan.

Pasta alla Norma serves 4
adapted from Jamie Oliver - Jamie's Great Italien Escape p. 104

500g Spaghetti, cooked and some cooking water reserved
800g Whole Tomatoes, canned
2 Eggplants
4 Gloves Garlic, thinly sliced 
1 Tbsp Oregan, dried
1 Red chilli, finely minced
1 Tbsp White Wine Vinegar
1 Hand Fresh Basil, stalks chopped and leaves coarsly chopped
1 Hand Freshly Grated Parmesan

Quarter the eggplants lenghtwise and cut it into fingerthick stripes. Heat a large pan with olive oil on medium high heat, add the eggplants and toss until fully coated with oil, sprinkle with oregano and roast until golden brown in two batches. Put all eggplants together and add garlic, chilli and basil stalks. Add the vinegar, tomatoes and a dash of water and simmer for about 30 minutes. Cook the spaghetti in boiling water with a good amount of salt until done. Drain and reserve some of the cooking water.

Season the sauce with salt and pepper until taste and add the parmesan and basil. Now add the cooked spaghetti and 2-3 tbsp of the cooking water to the sauce. Buon appetito!

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