Not a big fan of cauliflower but I don’t mind its milder cousin broccoli so much.
Although I must admit, I hardly ever buy this –rich in fibre and protein– veggie unless a recipe specifically asks for it.
This week’s theme involves using broccoli as a key element to dish out something tasty on the table. And so I’ve tweaked the recipe of one of our beloved Indian starters — hara bhara kebab to accommodate a generous quantity of this curly-headed green.
Here it is then, ladies and gentleman, broccoli kebab.
And do not miss Anupma Bakshi‘s take on the vegetable in a mouthwatering, rich and creamy avatar: Cream of Broccoli and Mushroom Soup.
Week 1: Pasta: Four cheese ravioli in butter sage sauce
Week 2: Mexican: Homemade nachos and salsa bar
Week 3: Exotic India: Valval
Week 4: Let’s Bake: Rosemary, cherry tomatoes & black olives focaccia