Ingredients with Measurements:
- 500g broccoli florets
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- 200g Wensleydale cheese, grated
- Salt and pepper, to taste
- 100g breadcrumbs
Special equipment needed:
- Large saucepan
- Oven-safe baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. Bring a large saucepan of salted water to the boil. Add the broccoli florets and cook for 5-7 minutes, or until tender. Drain and set aside.
3. In the same saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
5. Add the grated Wensleydale cheese to the sauce and stir until melted. Season with salt and pepper to taste.
6. Add the cooked broccoli to the cheese sauce and stir until well combined.
7. Transfer the mixture to an oven-safe baking dish.
8. Sprinkle the breadcrumbs over the top of the broccoli and cheese mixture.
9. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 180°C
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Wensleydale cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
- Whole milk can be substituted with skimmed or semi-skimmed milk.
Variations:
- Add cooked chicken or ham to the broccoli and cheese mixture for a heartier meal.
- Substitute the broccoli with cauliflower or asparagus for a different flavour.
Tips and tricks:
- Make sure to cook the broccoli until it is tender, but not mushy.
- Use fresh breadcrumbs for a crispy topping.
- If the cheese sauce is too thick, add a little more milk to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the oven at 180°C for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Wensleydale Cheese and Broccoli Bake in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the bake before serving.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled vegetables
- Steamed rice or quinoa
Troubleshooting advice:
- If the cheese sauce is too thin, add a little more flour to thicken it.
- If the breadcrumbs are not crispy enough, place the bake under the grill for a few minutes.
Food safety advice:
- Make sure to cook the broccoli and cheese sauce thoroughly to prevent any foodborne illnesses.
Food history:
- Wensleydale cheese is a type of cheese that originated in the town of Wensleydale in North Yorkshire, England.
Flavor profiles:
- The Wensleydale Cheese and Broccoli Bake has a creamy, cheesy flavour with a slight nuttiness from the Wensleydale cheese.
Serving suggestions:
- Serve the Wensleydale Cheese and Broccoli Bake as a main dish for lunch or dinner.
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Region: British