Broccoli Goats Cheese Pizzettes Recipes

Steps:

• Fill a large bowl with ice and water, and set aside.
• Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
• In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
• Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.
• Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.
• Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.
• Scatter with the crumbled goat's cheese and red chilli, and drizzle over a little olive oil to finish.

Steps:

• Bring a large stockpot of water to a boil.
• In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
• Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
• Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
• To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

Steps:

• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
• Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
• Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
• Drain broccoli in a colander and serve hot or at room temperature with sauce.