Al-Ahram Weekly Online 7 - 13 March 2002 Issue No.576
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Broccoli in blue cheese sauce

By Moushira Abdel-Malek

Ingredients:

1kg broccoli
1 small onion (very finely grated)
2x240gm spread cream cheese glass containers
1x100gm packet blue cheese
2 heaped tbsp flour
1 litre milk
3tbsp butter
4tbsp grated red ball Edam
ground pepper

Method:

Boil or steam cook the broccoli al dente. Season with a dash of pepper. Coat an oven-proof dish lightly with butter. In a cooking pan, melt the butter, add the onion and gently stir- fry it only until yellowish. Add the flour, stirring, until you form a dough-like consistency. Remove from heat and add the blue cheese. Stir it in the heat of the pan until it melts. Add the cream cheese and stir until contents blend well together. Place pan back over medium heat. Add milk gradually while stirring constantly to form a light béchamel sauce. Arrange the broccoli in one layer in the buttered dish, trying to fill all the cavities forming an even surface. Pour over the blue cheese sauce to cover broccoli completely. Sprinkle the Edam cheese on top. Bake in a moderately preheated oven for 10mn or until top is goldened. Serve hot with a pot roast.

(This recipe, first published on 25 October 1997, is reprinted here upon request.)

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