Nora's Broccoli & Cream Cheese Crumble

This is so quick and simple to make I didn't even get round to taking a photo :O(

Some Broccoli, Yesterday.

My best friend was recently involved in a serious motorcycle collision with a car after the driver decided to perform a U-turn in the road with no warning. The good news is my friend is now well on the way to making a fantastic recovery.

The reason for this little tale is that whilst staying with his family during the early days after the accident (helping out with hospital trip transport etc and general, friendly support) my friends mum - Nora - cooked a broccoli bake to have as a side dish with a BBQ one evening.

At the time I figured Broccoli Bake was Broccoli Bake (ie the scourge of early days vegetarian pub food) but the smells drifting from the kitchen soon peaked my interest...

After my first mouthful I was well and truly hooked! totally delicious so here it is:

Serves 6 as a side dish - 3 as a main - or 1 if it's me :O)
Ingredients:

• Two large broccoli heads - rinsed & broken into small florets
• 300g Cream Cheese - Philadelphia if you're really posh but I just use my supermarkets own brand.
  
• 300g Unsalted Butter
• 400g TUC crackers (rectangular cheesy biscuits) - crumbled finely

Method:

1. Steam the broccoli until tender.
2. Pre-heat your oven to around 190C while you carry on with the rest.
   
3. Melt the cream cheese and butter together in a pan (or microwave in a plastic bowl).
4. Mix the broccoli with the cheese butter mixture and combine - allow the broccoli to break apart a bit.
5. Add the mixture to an oven dish and sprinkle liberally with the cheese biscuit crumbs.
6. Place in the oven on a low shelf for around 40 minutes or until the top is golden brown.
7. Eat.
8. Make more...
9. Eat again :O)

My friend continues to make progress and even though I had to return home after a month my thoughts are still with him and his family. Thanks again to Nora for this quick, easy & delicious broccoli bake.

Baked Raspberry Cheesecake

Having returned from our recent trip around Bordeaux I found my kitchen trashed by an intruder who, having read his post for Lemon and Lime baked cheesecake on here, turned out to be my son Steve. During his beating he asked if I could share my recipe for Baked Raspberry cheesecake, so here it is.


Ingredients:
• 8 Breton biscuits (or any other type you prefer, that husband or kids haven't eaten)
• 50g butter, melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 3 eggs
• 142ml crème fraiche
• 300g raspberries
• icing sugar

Method:
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin)

2. Mix with the melted butter and press into a greased 20cm springform tin. Cool in fridge until filling is ready

3. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, and crème fraiche until light and fluffy. Stir in half the raspberries and pour into the tin.

4. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

5. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve.

6. Serve the cheesecake with the raspberry sauce and raspberries.

Japanese Egg Fried Rice - Benihana Styleee

When a 20 year old Rocky Aoki arrived in New York City from Japan in 1959 he was convinced it was the land of opportunity. Just five years later he took the $10,000 he had saved plus another $20,000 that he borrowed and opened a Benihana steakhouse on the West side of Manhattan.

His ground breaking idea to bring the chefs out from the kitchen to prepare the food in front of customers (on specially designed hibachi grills) was an instant hit. The restaurant was such a success that it paid for itself within six months.

Here's a recipe for egg fried rice just like that served at Benihana, prepared by chefs with pre-cooked rice on those open hibachi grills.

Serves: 4
Ingredients:

• 4 cups cooked rice (long grain)
• 1 cup frozen peas (thawed)
• 2 tablespoons carrot (grated or chopped)
• 2 eggs, beaten
• 1/2 cup diced onion
• 1 1/2 tablespoons butter
• 2 tablespoons soy sauce
• Salt & Pepper to taste

1. Cook the rice following the instructions on package. Pour the cooked rice into a large bowl and allow it to cool in the refrigerator.

2. Scramble the eggs in a wok or pan over a medium heat. Separate the scrambled chunks of egg into small, pea-sized bits while cooking.

3. When the rice has cooled to near room temperature, add the peas, carrot, scrambled egg and diced onion to the bowl and gently toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat until completely melted and add the bowl of rice and other ingredients into the pan.

5. Add the soy sauce plus the salt and pepper and cook the rice for 6-8 minutes over heat, stirring regularly. Serve.

Serving suggestion.

This rice makes a great meal on it's own but it can also be served as an excellent accompaniment to our delicious Chicken Teriyaki recipe.