Ingredients:
- Broccoli 2 big one, Separated the florets and stems, cube the stems to 1 cm, florets the similar size possible
- Potatoes 300 gr, peeled, cubed
- Macaroni /Pasta 50 gr
- Onions 30 gr, chopped
- Garlic 1 clove, chopped
- Shallots 2 cloves, chopped
- Red Chilli 1 pcs, sliced
- Paprika Powder 1 tbsp
- Cheddar Cheese 75gr, grated, divide into 2 portions (or other cheese to your liking)
- Cooking Oil 2 tbsp
- Dried Oregano 1/2 tsp
- Dried Basil 1/2 tsp
- Dried Thyme 1/2 tsp
- Milk 200ml
- Salt + Pepper
Method:
- Steamed Potatoes till cooked. Mashed with fork. Set aside.
- Blanched macaroni till half cooked. Drained, coated the macaroni with a bit of cooking oil to avoid sticking with each other, Set aside.
- Saute onion, garlic and shallot with cooking oil, add thyme, oregano and basil till onion area browning then add broccoli stems, stir fry till stems half cooked then add the flourets. Turn off the heat, stir to mix the flourets add red chilli, paprika powder, 1 portion of grated cheese and milk. Put in potatoes and macaroni. Mix well. Add salt + pepper to taste.
- Pour the mixture in lightly oil coated casserole, topped it with another portion of grated cheese. Baked in the pre-heated oven 180 C for appox. 20 mins. it is cooked if the milk has been all absorbed and the broccoli florets are tender to fork. Brown the top cheese for color and extra crispiness when necessary with top oven fire. Served warm.
__________________________________________
All recipes are all vegan, do not contain animal meat and eggs, and mostly combine with onions family. Some recipes are with dairy. The writer are not nutrition expert nor have expertise of food allergen such gluten,nuts. Please observe the ingredients to your particular own diet.
