When I first started blogging a few months ago, I had mentioned in one of my posts that my mother-in-law had this fantastic cookbook that she started putting together at a young age. She has some truly wonderful recipes in there, in fact I have asked her many times in the past if she was willing to let me borrow it for a while but her answer was always NO. I understood, and respected her answer because this was her project for many years, buttttt this past summer when I was visiting she handed me the cook book and I was able to make a copy. 🙂
I remember the first time I walked into their home, I found her in the kitchen cooking away like she always did, and still does, just like my mom, always in the kitchen. She was cooking this wonderful dish that I tried for the first time, and I have to admit I just fell in love. 🙂 A delicious combination of vegetable and cheese.
Back in the late 80’s I don’t recall Greece having Mozzarella or Gruyere Cheese in the supermarkets. Coming from the states I wasn’t really paying attention due to CULTURE SHOCK!! and believe it or not sometimes I still go through culture shock when I go back to visit. Great recipe if you have people popping in unexpectedly, and just need to make something at the spur of the moment.
Since I do live in the Netherlands and unfortunately, I am not able to find most Greek cheeses 🙂 I have substituted the Greek cheese with Mozzarella and Gruyere Cheese. I hope you enjoy this recipe, and if you do decide to make it let me know how it turns out. 🙂
1 Broccoli head
400 grams of Cooking Cream
200 grams Mozzarella
200 grams Gruyere Cheese
Salt and Pepper
Cut Broccoli into small pieces.
Boil for 25 minutes
Once the Broccoli is boiled toss into a baking pan and sprinkle salt and pepper.
Start adding the cheese on top.
Pour cooking cream onto the Broccoli and the Cheese.
Place into pre-heated oven at 180 degrees for 1 hour or until cooking cream has evaporated, and golden brown. Let it cool for 20 minutes before serving.
I hope you enjoy this delicious recipe.