Aldo Zilli Cooks Broccoli & Stilton Pie with Sub-Zero and Wolf Appliances
Watch Chef Aldo create his delicious and easy to cook Broccoli & Stilton pie, using his Wolf Gas Range Top and Electric Wall Oven. Ingredients are kept ready to use in his Sub-Zero fridge/freezer.
We inspire moments worth savouring in the home
For more information, please visit
BROCCOLI QUICHE RECIPE
Welcome to STUDENT MEALZ! How to make a broccoli and fish quiche? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- 1 precooked broccoli
- 1 filet of fish
- 1 sheet of puff pastry
- 100 grams of shredded mozarella
- 200 ml of light cream
- 5 eggs
- 1/2 onion cut into cubes
- paprika powder
- garlic powder
- salt
- pepper
== RECIPE ==
1) Put the puff pastry in the caketin
2) Cover it with some aluminum foil (shiny side down)
3) Put some weight on it by adding rice or dry beans on top
4) Bake it for about 15 min at 200°C
5) In the meanwhile cut the fish up into cubes
6) Season it with some garlic, paprika powder, salt and pepper
7) Take the puff pastry out, remove the rice and the aluminum foil
8) Put it back in the oven for another 15 minutes
9) Let's prepare the filling
10) Take a bowl and break your eggs in there
11) Season it with some salt, pepper, garlic powder and paprika powder
12) Give it a whisk
13) Add the cream and give it a whisk
14) Add the cheese and whisk it up
15) Let's fry the fish in a pan with some olive oil
16) First add the onions and let them sweat for a minute or two
17) Add the fish and let it fry until done
18) Take the bowl with the egg mixture and add the broccoli and the fish
19) Give it a gentle stir
20) Take the puff pastry and fill it up with the mixture.
21) Put everything in the oven at 200°C for about 40 min or so
(But every oven is different, so make sure to check if it's all firm and done, if not but it back until it's golden brown and firm)
== STAY IN TOUCH ==
Facebook:
Google+:
Instagram:
== MUSIC ==
Music by Kevin MacLeod (incompetech.com),
titled Dream Culture, Carefree and 'Super Friendly'
Licensed under Creative Commons Attribution 3.0
creativecommons.org/licenses/by/3.0/
Business enquiries only: student.mealz [at] gmail . com
Student Mealz - Student Meals - StudentMealz - StudentMeals
Broccoli Cheese Casserole, EASY!!!!!!! So Good!
Cheesy fan favorite! Prepare it an an entree or side dish requested by Cristina CCC!
Follow Mornings with Granny using the link below:
Broccoli Cheese Casserole
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
¼ cup onions, chopped
20 ounces packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese or Colby Jack
salt and pepper to taste
1 sleeve butter crackers
2 tablespoons butter or margarine
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8 inch baking dish.
Step 2
In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
Step 3
Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, Season with salt, pepper and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Top with cracker mixture.
Step 4
Bake for 45 minutes to 1 hour, uncovered
5 Puff Pastry Recipes | Quick & Easy Appetizers
Recipes Below!
Click here to SUBSCRIBE to #TheDomesticGeek:
Visit my website for MORE printable recipes:
____________________________________________________________________
Browse & shop my eBooks:
Visit my Healthy Meal Plans website to start Meal Planning Now:
Purchase my Cookbook Meals Made Easy Here:
____________________________________________________________________
SHOP THIS VIDEO:
Favorite & Frequently used items:
____________________________________________________________________
Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon