Cecile Vadas is a nutritionist, content creator and food stylist.
She was previously based in Berlin before moving back to Sydney.
Cecile loves doing ‘fakeaway’ recipes and making delicious fast food at home which is more nutritionally balanced.
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Today Cecile will be making three dishes to use a whole broccoli: Delicious crunchy broccoli chips, Asian inspired broccoli salad with crunchy ramen, festive cranberry and pecan broccoli salad.
Recipe below:
Parmesan Broccoli Stem Chips
Makes: 2
Takes: 20 minutes
Ingredients
- 3-4 broccoli stems
- 2 tbsp olive oil
- 1 1/2 tbsp cornflour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp finely grated parmesan
- 1/4 cup panko breadcrumbs
- 1/2 tsp dried thyme
Method
Preheat the oven to 200℃. Line a baking tray with parchment paper.
Peel the broccoli stalks. Slice lengthways into 2-3 and then into thick (1cm) julienne strips. Add to a bowl.
Drizzle the olive oil over the broccoli stems, mix well to coat evenly.
Sprinkle the cornflour over, mix to coat evenly before adding the remaining ingredients. Once coated evenly, arrange on the tray in a single layer.
Bake for 15-20 minutes or until crisp and golden brown. Serve with your favourite dipping sauce
Lardon, Cranberry and Pecan Broccoli salad with Parmesan, Mustard Dressing
Makes: 4-6
Takes: 20 minutes
Ingredients
- 1/2 cup sliced lardons
- 2 cups cos lettuce, sliced
- 1 head broccoli, finely chopped
- 1/2 cup pecans, pine nuts or walnuts
- 1/2 cup cranberries
- 1/4 cup dill
Dressing
- 2 tbsp apple cider vinegar
- 1/4 cup finely grated parmesan
- 1 tsp dijon mustard
- 2 tbsp olive oil
- Salt and pepper
Method
In a pan, add the lardons and cook until crispy (4-5 minutes), stirring occasionally. Once cooked, drain on paper towel.
Toast the nuts in the remaining lardon fat until fragrant and drain on the paper towel (optional). Alternatively, dry toast until fragrant (2-3 minutes).
In a sealed jar, add the dressing ingredients and shake well.
In a large mixing bowl, add the cos lettuce, broccoli, dill, cranberries, lardons and pine nuts. Pour most of the dressing over, tossing well.
Serve onto a large platter, pouring the remaining dressing over and finishing with extra dill and cranberries.
Asian Greens Salad with Crispy Crushed Ramen Crunch & Crisp Chilli Sesame Dressing
Makes: 4-6
Takes: 15 minutes
Ingredients
- 1 1/2 cups cos lettuce, sliced
- 1 avocado, diced
- 3/4 cup frozen edamame beans
- 1/2 head broccoli, finely chopped
- 1 packed ramen noodles
- 1/2 tbsp butter
- 1 tsp sea salt
- 1 tbsp nori seasoning (optional)
Dressing
- 1 1/2 tbsp crisp chilli
- 2 tbsp sesame oil
- 1 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tsp fish sauce
- 1 tsp lemongrass paste
- 1 tsp sesame seeds
Method
In a sealed jar, add all dressing ingredients, close and shake well.
Add the edamame into a small bowl and cover with boiling water. Leave to sit for 5 minutes before draining.
In a medium pan, add the butter and before it melts, crush the ramen noodles in your hands, dropping onto the butter. Toast for 1-2 minutes, mixing constantly until the noodles become golden and crispy. Leave too cool slightly.
In a large mixing bowl, add the cos lettuce, avocado, prepared edamame, broccoli and pour most of the prepared dressing over the top. Serve onto a large platter and sprinkle the prepared ramen and nori seasoning over the top.