Salmon-broccoli crumble, or how I broke my food processor (but it was worth it)

Well, it it not entirely broken. I can still make it work using a long stick and some fiddling around its insides. Which is good, given it gave up the soul when I had just started cooking today's lunch. I had broccoli int he fridge, and smoked salmon, in quantities that fit a lunch for one adult, two kids and some leftovers (always, always make leftovers, that's my motto) I looked around a bit. I didn't want to make a simple broccoli purée (the kids had pumpkin soup the day before, they need to use their teeth now and then), quiche sounded boring. I had Grana Padano in the fridge, too (like parmesan, but cheaper and good enough for cooking with it). And this is what I came up with.

Salmon & Broccoli crumble

3 broccoli heads

1 cup oat cream

2 large smoked salmon slices

1/2 cup breadcrumbs
1/2 cup hazelnuts (or just a little more)
10,5 oz Grana Padano/parmesan

2tbsp butter (or substitute of choice)

ground black pepper

Rinse the broccoli ; cut off the hard part of the stem, separate the heads into small chunks. Cook in the pressure cooker for 15 minutes. Drain the broccoli and place it in a greased gratin dish. Pour the oat cream over it and roughly squash the broccoli with a fork. Place the smoked salmon over the mix so that it covers the broccoli.

Preheat your oven at 380°F.

If your food processor is sturdier than mine, use it to ground your cheese. When in doubt, resort to a manual cheese grater, you'll avoid plastic bits flying across the kitchen and the fiddling-with-a-long-stick to make the food processor work again. Do use the food processor to roughly ground the hazelnuts. Add the breadcrumbs, cheese and butter. Process briefly until all ingredients are mixed. Spread the crumbly mixture over the salmon.

Bake for 10 to 15 minutes, until the crust becomes golden.

This was, however, a bummer with kids. The big one decided he did not like salmon this way, which is still a mystery to me as he adores salmon every other possible way.

On eating a female gardener

What ? Cannibalism ?

Not really. Just a simple jardinière, a tasty plate of spring vegetables.

Jardinière de légumes

2 broccoli

8 carrots

1 cup frozen green peas (I admit it, they take too long to prepare fresh, so I mostly buy them frozen)

3 potatoes

Wash the broccoli and cut it into small bits. Peel and dice the carrots. Put the broccoli, carrots, potatoes and peas into your trusted pressure cooker and cook for 20 minutes.

Peel and slice the onion. In a large cooking pan, preheat a good dash of oil and cook the onion until soft and lightly golden. Add the other vegetables, stir well and sauté everything for a few minutes.

I have been neglecting my blogs a little of late, I'm really sorry about that and I'll try to be more regular in my posts. I have some posts I want to make, but the crème brûlée is not playing nicely. I'm on my third try and still not 100% happy, drat !