Spinach Broccoli Bites Food

BROCCOLI BITES

Steps:

• Break the broccoli head into florets, add them to a pan of boiling water, cover with a lid and leave to cook for 5-7 minutes until tender.
• Chop the broccoli finely, you should get about 2 cups of chopped broccoli. Leave to cool.
• Add the broccoli to a bowl, add the cheese, chopped spring onion, breadcrumbs, egg and black pepper, and mix everything well.
• Pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
• Grease a baking tray with vegetable oil, then shape small balls out of the broccoli mixture, I ended up with 13 balls, but depending on the size, you might get more or less.
• Bake for 30 minutes or until lightly golden brown, turning them on the other side half the way through baking.
• Serve warm or cold.

BROCCOLI BITES

Steps:

• Cook broccoli according to package directions; drain and place in a bowl. Stir in the remaining ingredients. Shape into 1-in. balls. , Place in a greased 15x10x1-in. baking pan. Bake at 350° for 11-12 minutes or until golden brown. Or place in a single layer in a freezer container and freeze for up to 1 month., To use frozen appetizers: Place in a greased 15x10x1-in. baking pan. Bake at 350° for 16-18 minutes or until golden brown.

BROCCOLI PARMESAN SPINACH BITES

Steps:

• Preheat oven 350 degrees
• Trim broccoli and steam until slightly wilted but still a little crunchy. Remove from heat and set aside to slightly cool.
• Meanwhile lightly toast bread for crumbs. Put bread in food processor to make crumbs. Add garlic powder, oregano, and basil to bread crumbs.
• Chop steamed broccoli into small pieces and put into medium mixing bowl. Add bread crumbs, garlic, onion, parmesan cheese, beaten eggs and chopped spinach.
• Mix and form into balls. Place on baking sheet and bake in preheated oven about 30 minutes

PASTA WITH BROCCOLI-SPINACH BUTTER

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

BROCCOLI BITES

Steps:

• To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
• Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
• Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
• In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
• Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

SPINACH BROWNIE BITES (FROM SCRATCH)

Steps:

• Preheat oven to 350°F.
• Steam spinach until soft, drain and set aside.
• Using a glass or metal mixing bowl on top of a saucepan 1/2 full with water (double broiler method), break chocolate into small pieces and add butter, melt over hot but not boiling water. Stir until smooth and melted, remove from heat and let cool to room temperature, set aside.
• Using a food processor, cream the spinach with drizzles of apple juice (adding only enough to be able to cream the spinach).
• Add the spinach mixture to the chocolate mixture, blend.
• Add the sugars, and vanilla. (you can taste this before adding eggs to make sure it's sweet enough if you'd like).
• Add eggs to the chocolate mixture.
• In a separate bowl, sift together flour, salt, baking powder.
• Fold the flour mixture into the chocolate mixture and mix well.
• Stir in the chocolate chips.
• Butter or spray mini muffin tins.
• Scoop or pour in batter to the top of tins and bake for about 15 - 18 minutes (or until firm).
• Cool 5 - 10 minutes then pop them out (using a toothpick to loosen around edges if needed) and finish cooling on racks, if your kids can wait that long that is.