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Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Stalk choppers unite: Sneaky money-saving trick sparks debate

With the cost of living expenses skyrocketing as the days go by, Aussie shoppers are taking matters into their own hands by finding creative ways to reduce their supermarket spend. However, the latest ploy to pay less for broccoli, which now costs up to $11.90 per kilo in some areas – has left customers divided, with some condemning this questionable "short-cut". Some shoppers have noticed legions of broccoli stalks being dumped on supermarket shelves, and have shared their observations online. The running theory is that some customers are snapping off the florets and leaving the stalk – or stem – behind, as that's the heaviest part. Doing this makes the vegetable lighter and therefore, cheaper at the check-out. By that logic, and the fact most retailers charge produce by weight, not item, people are arguably paying more for the stems that aren't often used. Last week, 2GB producer Jake told host Ben Fordham he recently bought four pieces of broccoli for $15 from Woolworths, but he noticed the stems were longer than usual, meaning fewer broccoli florets. He suggested it was a deliberate attempt by Woolworths to charge customers more for less, but that might not be the case. A Coles shopper in Melbourne named Jenn Shaw said she saw it too and shared a video on TikTok. <blockquote class="tiktok-embed" style="max-width: 605px; min-width: 325px;" cite="https://www.tiktok.com/@jenn_shaw_/video/7108686164973915393" data-video-id="7108686164973915393"> <section><a title="@jenn_shaw_" href="https://www.tiktok.com/@jenn_shaw_" target="_blank" rel="noopener">@jenn_shaw_</a> food prices in <a title="australia" href="https://www.tiktok.com/tag/australia" target="_blank" rel="noopener">#Australia</a> ... <a title="foodwaste" href="https://www.tiktok.com/tag/foodwaste" target="_blank" rel="noopener">#foodwaste</a> <a title="foodprices" href="https://www.tiktok.com/tag/foodprices" target="_blank" rel="noopener">#foodprices</a> <a title="kitchenhacks" href="https://www.tiktok.com/tag/kitchenhacks" target="_blank" rel="noopener">#kitchenhacks</a> <a title="♬ Taste It - Ikson" href="https://www.tiktok.com/music/Taste-It-6810180997917722626" target="_blank" rel="noopener">♬ Taste It - Ikson</a></section> </blockquote> In it, she pointed out that "shoppers are leaving stalks on shelves" in a bid to make them cheaper. Dozens of people responded to Shaw's video and admitted to breaking off what they needed, with one person arguing: "every bit helps these days", claiming she saves about $1.50 each time she buys broccoli, just by leaving the stalk. "No disrespect but for that price, I would do the same," admitted another. The original poster argued doing this creates so much waste as the stalks can be cooked and eaten too. In the clip, the Melbourne woman suggested people chop them up and add them to meals the same way you would the florets, and dozens more agreed. Coles and Woolworths speak out After becoming aware of the practice, Coles said it's "disappointing" to see. "It’s disappointing to hear a small number of customers have removed the stalks from broccoli in our stores as the entire vegetable is edible and full of nutritional value”. "We have not changed the specifications we set for our suppliers around the length of broccoli stems," a Woolworths spokesperson said in a statement. They also said the stem of the broccoli plays an important role in keeping the broccoli hydrated and fresh, particularly after being cut. This viral video comes after Coles and Woolworths warned about more price hikes in the coming months due to increased production and manufacturing costs, fuel price hikes and supply chain blockages. Images: TikTok

Food & Wine

A controversial broccoli hack goes viral

A controversial broccoli hack posted on TikTok has been getting a very mixed reaction from foodies everywhere. Turns out, for a very good reason. User ‘Steph2302’ caused a fuss when she posted a cooking hack online showing how she likes to cook her broccoli. “For those that️ [love broccoli],” she captioned the post, while also admitting in the clip that “not everyone cooks their broccoli like this”. The clip, which has now gone viral with more than 400,000 ‘likes’ and over 5400 comments, shows Steph placing a broccoli head upside down in a pot of boiling water. With the stem sitting above the water, she leaves the veg to boil before taking it out. She then takes out the broccoli and with one swift cut of the stem, each tiny floret is released, leaving the most perfect little trees to munch on. No awkward cutting necessary. The post attracted plenty of attention with TikTok users keen to try the easy method. “I think this is a brill idea, less mess! I’m going to try it next time,” one person wrote. “You just changed my life,” added another. But not everyone was on board, with many admitting it was clever, others weren’t keen on the hack because it was removing the best part of the broccoli – the stem. “The stem is the best bit,” one person said. “Don’t waste the stem girl,” another echoed. Aussie nutritionist Lyndi Cohen (known as the Nude Nutritionist on Instagram) is also not keen on the method, claiming it’s not necessarily the stem that lost her, but that there are healthier ways to cook the veg. “I’m not the biggest fan of this hack. If you’ve boiled broccoli that soft that you can cut it with a fork, you have certainly boiled out a bunch of nutrients – like vitamins E, K, calcium, and polyphenols, too,” she said. “When you boil broccoli you lose up to 90 per cent of the nutrients, ending up with very nutrient-rich water, which most people throw away.” What’s the best way to cook broccoli? Despite many claiming that the stalk is the most nutritious part of the broccoli, Lyndi says this isn’t exactly true. “While the stalk is not more nutritious than the florets, it does have more fibre. Fibre is really important for your gut health and microbiome, which affects your immune system, mood and more.” So it’s not the fact that the stem is left out of the TikTok hack, it’s more that the veg is being boiled when there are better methods to cook it to ensure you’re getting all the best parts. Image: TikTok

Food & Wine

Stalk snappers beware: You could be charged double

For vegetable growers, greengrocers and supermarkets alike, it’s one of the most frustrating habits of shoppers. They say that by doing it, it not only deprives them of income but also takes away the delicious flavour of the produce. Once store is so tired of it that its owners have gone beyond simply shaking their heads when customers are out of view they’ll now charge customers double if they do this dastardly deed. So what is this habit that has caused so much frustration? Snapping off the stalks of broccoli and dumping them before they head to the cash register. Some shoppers believe that by taking off the stalks, they save a few cents but grocers are tired of it. A greengrocer in Sydney’s inner west took the liberty of posting a blunt message for those who thought it was an appropriate practice. “Do not remove broccoli stalks,” it read. “Otherwise be charged double”. The sneaky habit is so common, that grocers are finding an abundance of stalks at the bottom of broccoli crates. “I always break it off and leave it,” one stalk snapper told news.com.au said, despite acknowledging the amount saved was not huge. “It’s not about the cost, it’s the principle of being forced to pay for a stalk that won’t be used. Similarly, at the butcher I always ask that any excess fat is trimmed off.” Another was equally unrepentant: “You get charged by weight so everyone breaks off the bits they don’t eat to get more bang for their buck.” But a Sydneysider on team stalk said the practice “did her head in”. “Almost all fresh produce has a certain amount of waste – peel, core, seeds – that isn’t used but you still have to pay for it,” she said. “You don’t go around leaving banana peels behind or the seed of an avocado. It’s just life.” One shopper pointed out that supermarkets used to have bins in the fresh produce section where you could dump cauliflower leaves and other unnecessary veg accessories before paying for them. And pineapples have long been sold shorn of their spiky leaves – so why not sell broccoli with its stem detached?

Food & Wine

A perfect lunch: Tuna and broccoli pies

Canned tuna is a good source of omega-3 fats and tastes terrific in these easy filo-topped pies. Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a href="http://www.heartfoundation.org.au/recipes">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87. Ingredients <ul> <li>2 tsp olive oil*</li> <li>1 onion, sliced</li> <li>2 1/2 cups reduced fat milk* </li> <li>2 1/2 tbs cornflour</li> <li>2 tsp wholegrain mustard</li> <li>1/2 cup reduced fat tasty cheese*</li> <li>400g broccoli, cut into small florets</li> <li>425g can tuna chunks in spring water, drained and flaked*</li> <li>1/2 cup frozen green peas*</li> <li>8 sheets filo pastry* </li> <li>Olive oil spray*</li> <li>Garden salad, to serve</li> </ul> *Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick Directions 1. Heat oil in a medium saucepan, add onion and sauté until light golden. Stir in 2 cups of the milk and heat to just below boiling point. 2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly until sauce boils and thickens. Remove from heat and stir in mustard and cheese. 3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200°C (180°C fan-forced). 4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking spray. Repeat with remaining filo to cover all four pies. 5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden. 6. Serve with garden salad. Tips Can be made as four portion-sized pies or as one large pie. Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-and-broccoli-pies.aspx">Wyza.com.au.</a>

Food & Wine

Broccoli and rocket soup

This thick, creamy soup is fresh and full of flavour – perfect for a cool night or a rainy day. Ingredients: <ul> <li>1 brown onion, roughly chopped</li> <li>1 leek, pale section, roughly chopped</li> <li>2 teaspoons olive oil</li> <li>1 brushed potato, peeled and roughly chopped</li> <li>1 cup rocket, finely chopped</li> <li>2 cloves garlic, crushed</li> <li>½ cup dry white wine</li> <li>1 large head of broccoli, stems included, roughly chopped</li> <li>1 litre vegetable stock</li> <li>Natural yoghurt/sour cream</li> </ul> Method: <ol> <li>Heat the olive oil in a large saucepan over a medium heat. Cook the onion, potato, leek and garlic, stirring for five minutes.</li> <li>Add the white wine to the pan and cook for an additional minute. Add the stock and bring to the boil. Simmer and cook for two minutes. </li> <li>Add the broccoli and rocket to the pot and bring to the boil again. Turn the heat down and allow the soup to simmer for about 15 minutes, or until the broccoli is tender. Turn off the heat and allow to cool for 10 minutes.</li> <li>Add the soup to a blender and blend until smooth (alternatively, use a stick blender to pulse until smooth). Return to the saucepan and heat over a low setting. Season with fresh salt and pepper</li> <li>Serve with crusty toasted bread and a hearty dollop of fresh yoghurt or sour cream.</li> </ol>

Food & Wine

Coles shopper makes dangerous discovery on broccoli

A Brisbane shopper has found a redback spider crawling on his broccoli that he purchased from Coles. The shopper said he was unimpressed when he found the venomous spider on the produce but was even more frustrated after the response he claims he received from the Chadstone store where he bought the broccoli. <img width="500" height="280" src="https://oversixtydev.blob.core.windows.net/media/7817423/1_500x280.jpg" alt="1 (116)"/> "I don’t write these publicly as I understand things can happen and don’t like to bring it into the public’s view, which is why I tried to resolve this privately. But so far I’ve been unhappy with your response," he wrote on Cole’s Facebook page. "I purchased some groceries... when I got home to do some cooking I noticed a little critter on my broccoli. "Not wanting him to escape somewhere I sprayed some bug spray in there. I then called your Chadstone store immediately to let them know, so they could check their fresh food produce to make sure there are no others around. "They thanked me for letting them know and hung up before I could ask for some more broccoli as I no longer had any I could eat." The customer said that Coles had not responded to him after he privately messaged the company to see if he could pick up some more broccoli next time he was in the store. "Your website says that you’ll provide a replacement or refund if I contact your online team, which I have done and was promised... but still haven’t received anything," he said. "I’m pretty easy going, I’m not kicking up a stink – but I feel like my matter wasn’t taken very seriously, otherwise it would have been resolved by now. <img width="500" height="450" src="https://oversixtydev.blob.core.windows.net/media/7817421/1_500x450.jpg" alt="1 (115)"/> "I feel like I did the right thing by you by calling up your store immediately and letting them know, I feel like you are yet to do the right thing by me." Fourteen hours after he posted the message, a representative responded to him and said they were “sorry to hear about this disappointing experience”. "So we can look into this for you, could you please private message us with your best postal address," the rep finished. A Facebook user commented on the post, asking why the shopper didn’t “just rinse it off rather than spraying your food". The shopper said, “I could have, but I didn’t – I wanted to avoid touching it.” A spokesperson for Coles told <a href="https://au.news.yahoo.com/a/39786070/coles-shopper-matt-luxford-says-redback-spider-found-on-broccoli/" target="_blank">Yahoo7</a> the supermarket chain is taking the matter seriously. "Coles takes the quality of all our products seriously. We have contacted the customer and will follow up with our supplier to investigate the matter," the spokesperson said.

Money & Banking

Broccoli quiche

Hearty and healthy, this broccoli quiche is packed full of wholesome goodness and has plenty of flavour to boot. Serves: 6 Ingredients: <ul> <li>20g butter</li> <li>2 leeks, white part only, washed and thinly sliced</li> <li>300ml cream</li> <li>3 eggs</li> <li>2 egg yolks</li> <li>1/2 cup grated cheddar</li> <li>250g broccoli, cut into florets</li> <li>1 ¼ cups plain flour</li> <li>¼ cup polenta</li> <li>125g chilled butter, chopped</li> <li>1 egg</li> <li>2 teaspoons cold water</li> </ul> Method: 1. To make the pastry, process flour, polenta and butter in a food processor until the mixture resembles breadcrumbs. Add egg and water and process until dough forms. Shape into a circle and wrap in plastic wrap. Place in the refrigerator for 20 minutes. 2. Meanwhile, in a frying pan on medium heat, melt butter. Cook leek for five to eight minutes, stirring, until softened but not brown. Set aside to cool. 3. Grease a loose-based tart tin. Roll pastry on a lightly floured surface until three-mm thick. Ease into prepared tin. Trim edges and prick the base with a fork. Chill for 10 minutes. 4. Preheat oven to 200°C. Line pastry with baking paper and fill with rice (or pastry weights). Blind bake for 15 minutes. Remove paper and rice (or weights) and bake for another five minutes, until pastry is dry. 5. To make filling, whisk together cream, eggs and egg yolks. Season. Spread leek over pastry shell. Scatter over half of the cheddar and then the broccoli. Carefully pour over the egg mixture and top with remaining cheddar. Bake for 10 minutes. Reduce oven to 180°C (or 160°C fan) and bake for another 30 minutes or until set. Serve warm. Related links: <a href="/lifestyle/food-wine/2014/12/quiche-lorraine/">Quiche Lorraine</a> <a href="/lifestyle/food-wine/2015/01/mini-smoked-salmon-quiches/">Mini smoked salmon and parsley quiches</a> <a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a>

Food & Wine

Broccoli salad with almonds and feta

On a recent trip to Wellington reader Pam Shackleton visited the Ti Kouka Cafe on Willis St for lunch. Shackleton was impressed by its crisp and zesty broccoli salad. "It's the best I have ever tasted." We contacted the cafe and it happily supplied the recipe. Serves: 6 Ingredients: <ul> <li>2 broccoli heads</li> <li>50ml olive oil</li> <li>1 teaspoon chilli flakes </li> <li>2 garlic cloves </li> <li>1 lemon, zested</li> <li>½ preserved lemon, thinly slice the skin only</li> <li>60g goat’s feta</li> <li>40g sliced almonds</li> </ul> Method: 1. Cut broccoli into desired size and blanch in boiling water with a pinch of salt for 30 seconds. Remove and cool. Heat pan to smoking point and add broccoli in one layer, sear for one minute or until slightly burnt looking. Allow to cool. 2. Combine the olive oil, chilli and garlic to create a dressing. In a large bowl top broccoli with dressing, feta, almonds, lemon zest and season. Serve at room temperature. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a>

Food & Wine

Woman finds redback spider in her broccoli

Tamahra Moore who lives in Queensland, had a scare when she spotted a redback spider in a head of broccoli. On Sunday, Tamahra was cutting up the broccoli in her Townsville home when she spotted the full-grown female spider. “I was chopping all my vegies up for the week when I saw a flash of black and red, the bloody thing just crawled out,” Tamahra said. “I would have probably been better off with takeaway, as I quite easily could have been bitten after I pulled the entire thing apart.” Tamahra place the broccoli into a plastic container and returned it to Coles in North Ward. “I called the supermarket so they could go check the rest of their stock and they didn’t believe me so I took the container in and the ladies on the front counter freaked out,” she said. “They got the produce manager who said he had heard about it but had never seen it.” “He asked to keep it so he could show the distribution centre team and I said ‘that’s fine’, I didn’t know what to do with it.” A Coles spokeswoman said the company had “quality control procedures” in place to stop these instances occurring in the supply chain. The supermarket chain is investigating with the North Ward store and suppliers how the spider ended up in the produce. Last year, a Woolworths customer on the Gold Coast complained after finding a redback in broccoli.

News

Macadamia chicken with green pea and broccoli mint smash

Nutritionist Joanna McMillian shares her recipe for macadamia chicken with green pea and broccoli mint smash. This one is sure to become a family favourite. The crunchy nut and seed topping is divine with the chicken, but the real winner is the smash. Even the kids ask for extra veggies when I serve them this way! Bigger eaters can simply take two pieces of chicken. You could further boost the plant content by adding steamed leafy greens or a simple green leaf salad. Serves: Four Ingredients: <ul> <li>2 rosemary sprigs, leaves picked</li> <li>1 garlic clove</li> <li>Grated zest of 1/2 lemon</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tarragon, finely chopped</li> <li>200g broccoli, chopped</li> <li>140g frozen peas</li> <li>2 handfuls mint, leaves roughly chopped</li> <li>6 basil leaves, finely shredded</li> <li>Freshly ground black pepper</li> <li>2 tablespoons grated parmesan cheese</li> <li>2 x 200 g skinless chicken breast fillets</li> <li>40g goat’s cheese</li> <li>400g small potatoes in their skins (chat or kipfler are ideal)</li> <li>1 tablespoon extra-virgin olive oil (see note)</li> <li>40g raw macadamia nuts</li> <li>30g raw almonds</li> <li>2 tablespoons sunflower seeds</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>Pinch of salt flakes</li> </ul> Method: <ol> <li>Preheat the oven to fan-forced 180°C. Line a baking tray with baking paper.</li> <li>Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour.</li> <li>Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.</li> <li>Cut the chicken breasts horizontally to give you four chicken fillets.</li> <li>Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.</li> <li>Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan.</li> <li>Cook for two to three minutes, or until soft enough to mash.</li> <li>Strain any water from the vegetables, then mash roughly with a fork.</li> <li>Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine.</li> <li>Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.</li> </ol> Note – Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10g per serve. <img width="175" height="230" src="https://oversixtydev.blob.core.windows.net/media/35184/book-cover_get-lean-stay-lean_joanna-mcmillan_175x230.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (1)" style="float: right;"/> How delicious! Do you think you’ll try this recipe? Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). Available from <a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Broccoli and almond salad

The broccoli and almonds in this salad are full of easily absorbable magnesium and calcium, and paired with a creamy tahini salad dressing, it’s a bonebuilding and calming treat! The radishes add colour and crunch. You can also add a thinly sliced red capsicum (bell pepper), for a bit of extra colour and nutrition. Serves: 4 Ingredients: <ul> <li>1 small head broccoli, cut into florets and lightly steamed or blanched</li> <li>1 bunch spring onions (scallions), thinly sliced</li> <li>1 small head butter lettuce, washed and torn into pieces</li> <li>1 bunch radishes, washed and sliced into strips</li> <li>1 small red (Spanish) onion, thinly sliced</li> <li>1 cup almonds, cut into slivers or coarsely chopped</li> </ul> Method: <ol> <li>Add all the vegetables to a large bowl and gently toss until combined.</li> <li>Sprinkle the almonds over the top or serve them separately in a bowl.</li> <li>Pour the tahini dressing (or any creamy dressing of your choice) over the salad just before serving or serve it separately as well.</li> </ol> <img width="178" height="219" src="https://oversixtydev.blob.core.windows.net/media/34409/feed-your-brain-cover_178x219.jpg" alt="Feed Your Brain Cover (3)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Broccoli mac and cheese bowls

Macaroni and cheese is the ultimate comfort food, and with the addition of broccoli florets and a delicious sauce, this classic dish reaches new heights. Serves: 4 to 6 Ingredients: <ul> <li>1 bunch of broccoli</li> <li>2 cups elbow macaroni</li> <li>4 tablespoons butter</li> <li>3 tablespoons plain flour</li> <li>3 cups of milk (low fat or full cream)</li> <li>½ teaspoon dry mustard</li> <li>Pinch of ground nutmeg</li> <li>1 ½ teaspoons freshly grated black pepper</li> <li>¼ teaspoon paprika</li> <li>½ teaspoon Worcestershire sauce</li> <li>2 cups grated cheddar cheese</li> <li>½ cup grated parmesan cheese</li> <li>Salt</li> </ul> Method: <ol> <li>To begin, heat water in a large pot on a high heat and cook pasta al dente style for two minutes less than that on the package instructions.</li> <li>Rinse quickly in cold water to stop cooking, drain and set aside.</li> <li>Sprinkle broccoli with a little bit of salt, then steam for four minutes.</li> <li>Preheat oven to 260°C and heat milk in microwave or over stove until steamy.</li> <li>Melt butter in tick-bottomed oven-safe pot on medium high heat.</li> <li>When butter starts to foam, sprinkle in flour and whisk to combine.</li> <li>Lower the heat to a medium temperature and cook for two minutes. </li> <li>Pour hot milk in and whisk vigorously to combine, breaking any flour clumps.</li> <li>Lower heat to medium low and let cook, whisking frequently. The sauce should be smooth, yet thick enough to coat the back of the spoon.</li> <li>Stir in dry mustard, paprika, nutmeg, pepper, Worcestershire sauce, and teaspoon of salt.</li> <li>Whisk in 1 1/2 cups of the grated cheddar and parmesan cheese.</li> <li>Stir until cheese is melted and sauce is smooth.</li> <li>Add broccoli and pasta and stir until well combined.</li> <li>Sprinkle remaining cheddar cheese on top and place under grill for five minute or until bubbly and lightly browned.</li> </ol> Now that’s how you do comfort food! Have you ever tried a recipe like this, or would you suggest any variations? Let us know in the comments. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/mac-and-cheese-balls/">Mac and cheese balls</a> <a href="/lifestyle/food-wine/2016/09/best-ever-beef-lasagne/">Best-ever beef lasagne</a> <a href="/lifestyle/food-wine/2016/07/broccoli-chicken/">Broccoli chicken</a>

Food & Wine

Broccoli chicken

As featured in the Over60 cookbook, The Way Mum Made It, Marie Hills says of her recipe, “Joyce, who is now 92, gave me this recipe when we were neighbours and I was a young mum of three young children. I was looking for a tasty, healthy, easy and economical family recipe. This one ticked all the boxes and I am 70 now and still use it frequently, as do my children who are 35, 33 and 31. We have shared this recipe with many of our friends and neighbours and it has become a favourite to take to share at gatherings.” For a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It. To order your copy and get this recipe and 174 others, <a href="http://www.booktopia.com.au/the-way-mum-made-it-alexandra-o-brien/prod9780733335037.html" target="_blank">click here</a>. Serves: 5 Ingredients: <ul> <li>350 g broccoli</li> <li>500 g chicken breast fillets</li> <li>1 x 400 g tin chicken and mushroom soup</li> <li>1 teaspoon curry powder</li> <li>½ cup mayonnaise</li> <li>¾ cup milk</li> <li>3 tablespoons dry breadcrumbs</li> <li>4 tablespoons grated cheese</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Lightly steam the broccoli and place in a casserole dish.</li> <li>Lightly steam the chicken breast fillets and cut into strips. Place the chicken over the broccoli.</li> <li>Combine the soup, curry powder, mayonnaise and milk in a large bowl. Pour the mixture into the casserole dish.</li> <li>Sprinkle the breadcrumbs and grated cheese over the chicken mixture. Bake for 30–45 minutes, or until the chicken is cooked. Serve with rice, mashed potato, carrots or pumpkin.</li> </ol>

Food & Wine

Broccoli, potato and spinach soup

Feeding fussy eaters in the cooler months can be tricky, but this tasty, wholesome, broccoli, potato and spinach soup will have everyone wanting seconds. Serve warm with crusty bread and getting children to eat broccoli has never been so easy! Serves: 4 Ingredients: <ul> <li>Olive oil spray</li> <li>1 brown onion</li> <li>2 garlic cloves</li> <li>1L vegetable stock</li> <li>400g potatoes, peeled, coarsely chopped</li> <li>450g broccoli, cut into florets</li> <li>75g baby spinach leaves</li> <li>½ cup fresh basil leaves</li> <li>Fresh basil sprigs</li> <li>Crusty bread slices</li> </ul> Method: <ol> <li>To begin, spray a saucepan with oil and heat over medium temperature.</li> <li>Add finely chopped onion and stir for five minutes or until soft.</li> <li>Crush garlic cloves and add, stirring for about a minute.</li> <li>Add vegetable stock and potato and bring to the boil.</li> <li>Cover your saucepan and reduce to a lower hit, letting soup simmer for five minutes.</li> <li>Add broccoli and simmer for around seven minutes or until vegetables are tender.</li> <li>Add spinach and simmer for a minute until just wilted, then set aside to cool.</li> <li>Add basil leaves and divide blend a third of the mixture at a time until smooth.</li> <li>Transfer to a clean saucepan once each portion is blended.</li> <li>Cook over a medium heat for a couple of minutes, or until warmed through.</li> <li>Top with basil sprigs and serve with crusty bread.</li> </ol> Sounds delicious. Have you ever tried something similar, or do you have suggestions you’d add to the recipe? What’s your favourite type of soup? Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/creamy-chicken-bacon-lentil-soup-with-ciabatta/">Creamy chicken, bacon and lentil soup with ciabatta</a> <a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/">Creamy spinach soup</a> <a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/">Cream of mushroom soup</a>

Food & Wine

Broccoli and cheddar millet bake

Packed with nutritious ingredients, this broccoli and cheddar millet bake is a dish you can enjoy guilt-free. Serves: 4 Ingredients: <ul> <li>8 cups broccoli florets (around 4 small heads)</li> <li>1½ tablespoons olive oil</li> <li>1½ cups millet</li> <li>3 cloves garlic, diced</li> <li>1 tablespoon butter</li> <li>1 cup milk</li> <li>1 teaspoon dried thyme</li> <li>200g shredded cheddar cheese, plus extra to garnish</li> <li>Salt and pepper</li> <li>4 medium ovenproof dishes</li> </ul> Method: <ol> <li>Preheat oven to 230°C.</li> <li>In a bowl, combine broccoli with 1½ tablespoons olive oil and pinch of salt and pepper. Place on a lined tray and roast for 20 minutes.</li> <li>Meanwhile, prepare the millet according to the packet instructions.</li> <li>Heat butter in large frying pan over medium heat. Add garlic and cook for 1 minute. Add milk, 1 teaspoon of salt and thyme. Bring to simmer. Stir in cheese and cook until cheese melts and sauce thickens.</li> <li>When broccoli, millet and sauce are finished, divide equally into four dishes. Stir to combined ingredients and top off with a sprinkle of cheese.</li> <li>Turn down oven temperature to 200°C. Bake for 15 minutes or until tops are cooked and golden. Serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="/lifestyle/food-wine/2015/12/pumpkin-chickpea-burger/">Pumpkin, chickpea, black bean, and zucchini burger</a> <a href="/lifestyle/food-wine/2015/09/mediterranean-salad/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a>

Food & Wine

Broccoli and parmesan pasta

A simple weekday meal that’s easy to whip up for those times when you don’t feel like spending hours in the kitchen. Serves: 4 Ingredients: <ul> <li>5 tablespoon extra-virgin olive oil</li> <li>2 cloves of garlic, minced </li> <li>2 cups of broccoli florets</li> <li>2 cups orecchiette pasta</li> <li>Salt and pepper, to season</li> <li>¼ cup grated parmesan cheese, to garnish</li> </ul> Method: 1. Following packet instructions, cook pasta in a pot of salted, boiling water until al dente. 2. Meanwhile, heat oil in large frying pan over medium heat. Add garlic and cook until fragrant. Add broccoli to pan and season with salt and pepper Cook, tossing broccoli to coat with oil, for about 5 minutes or until broccoli is cooked but not tender. 3. Add cooked pasta into pan and toss to coat. Garnish with parmesan cheese. Serve. Related links: <a href="/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/guacamole/">Guacamole</a> <a href="/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/">Crispy mashed potato balls</a> <a href="/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/cauliflower-pizza/">Cauliflower pizza</a> <a href="/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/"> </a>

Food & Wine

Pasta salad with tomato, broccoli and olives

This healthy pasta salad, packed full of vegetables, will fill you up on these hot summer days. Serves: 4 Ingredients: <ul> <li>220g Fusilloni pasta</li> <li>2 clove garlic, peeled</li> <li>1 cup broccoli florets</li> <li>1 cup cauliflower florets</li> <li>1 cup cherry tomatoes, halved</li> <li>1 cup cubed cheddar cheese</li> <li>½ cup Kalamata olives, sliced</li> <li>3 tablespoons extra virgin olive oil</li> <li>Salt and pepper</li> </ul> Method: 1. Add pasta to a large saucepan of boiling salted water. Add in garlic. Cook for 5 minutes and then add in broccoli and cauliflower. Cook for 2 minutes or until florets are tender. 2. Find garlic cloves and push through garlic press into a large serving bowl. Drain pasta and florets well and add to bowl. Stir in tomatoes, cheese, olives and oil. Season with salt and pepper. Toss to coat. Serve.

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit.Ingredients: <ul><li>1L of milk</li><li>2 garlic cloves, crushed</li><li>2 bay leaves</li><li>500g of pasta</li><li>350 g of broccoli, cut into small florets</li><li>75g of butter</li><li>75g of flour</li><li>1 teaspoon of mustard powder</li><li>A few parsley leaves, chopped</li><li>200g of grated Italian cheese mix</li></ul>Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit.2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain.3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce.4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese.5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top.6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve.

Food & Wine

Broccoli, parmesan and zucchini quiche

Packed with nutrients and protein, this filling vegetable quiche is both healthy and delicious.Ingredients:<ul><li>300g sweet potato, peeled and cubed</li><li>300g of broccoli, florets removed, stem cut into pieces</li><li>Cooking spray</li><li>8 eggs</li><li>2 cloves of crushed garlic</li><li>60g of roasted red capsicum, cut into strips</li><li>Half a large zucchini, sliced</li><li>¼ cup of milk</li><li>⅓ cup of grated parmesan</li><li>Salt and pepper to taste</li></ul>Method: 1. In salted boiling water, cook sweet potato and broccoli until cooked through half-way.2. Preheat grill to medium high heat and coat an oven-proof frying pan with cooking spray.3. In a large bowl, combine eggs, garlic, capsicum, zucchini, milk, parmesan, sweet potato, and broccoli, stirring together. Add salt and pepper to taste.4. Heat pan over medium heat. Pour mixture into pan, cooking for six minutes or until set at base.5. Transfer pan to grill and cook beneath until top begins to brown.6. Let set for 5 minutes and serve.

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