As I've been looking for some easy recipes this week and also thinking of a way to use up the rest of the Brie (aside from the bits I pinched when cooking.... oops!) I came across this recipe. I thought this seemed pretty simple, as well as a nice way to get in some veggies.
I did actually like this recipe and it was just what I needed, I think I would like to put some bacon bits into this as well for some extra flavour.
Ingredients:
200 g broccoli florets
1/2 onion, chopped
2 tablespoons of oil
80 g Brie, cut into small cubes
Salt and Pepper
Approx 8 cherry tomatoes, cut in half
1 slice of gluten free bread, blitzed into crumbs
1 match box sized piece of cheese
2 garlic cloves
Bechamel Sauce:
20 g butter
20 g gluten free flour
300 ml milk
small handful of grated cheese (optional)
Method:
- Preheat the oven to 180 C fan, 200 C
- Put the broccoli florets and onions into a baking dish, sprinkle with oil. Add the garlic cloves (skin on) and bake in the oven for approx 15 - 20 minutes.
- While the broccoli is cooking, add the butter to a pan on a medium heat. Add the flour, stir through and cook for a few minutes. Take off the heat, add the milk. Stir through to avoid any lumps, put back onto the heat and cook for about 5 minutes until the sauce starts to thicken. I added a small amount of grated cheese to the Bechamel sauce.
- Blitz the bread with the cheese.
- Take the broccoli out the oven, squeeze the garlic cloves and add to the broccoli mixture, discarding the skins. Add the Brie, cherry tomatoes and stir through. Sprinkle the crumb and cheese mixture on top of the broccoli, put back in the oven for approx 15 minutes.
