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. 🙂
TASTY BROCCOLI SOUFFLÉ
- 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.