Broccoli Gratin with Parmesan cheese

This Gratin can be made with broccoli or with zucchinis. It is very simple and quick to prepare. And while it's baking, you can do something else! It is a good recipe to have your kids eat veggies :)

Serves 4
Preparation time: 15 minutes
Baking time: 40 minutes
Difficulty: *

Ingredients:
- 2 medium broccoli bunches
- 3 eggs
- 1 1/2 (375 ml) cup milk
- 1 1/2 (100 g) cup shredded parmesan cheese
- salt and pepper
- a pinch of grated nutmeg

Cut the broccoli florets from the thick stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.

Steam the broccoli florets for about 5 minutes: they shouldn't be too tender but rather a little firm - they will finish cooking in the gratin.
Drain the florets and place them in a rectangular baking dish (I usually use a glass cake dish).

Preheat your oven at 200°C/390°F.

In a bowl, whisk the eggs with the milk and add the grated nutmeg, salt and pepper and finally the parmesan cheese.
Pour over the broccoli florets.

Place your dish in the oven and cook for about 40 minutes. The gratin should be firm, not liquid, and golden brown on top.
Serve with a salad.

Chicken and Peanut Stir-fry

Stir-frying basically means sautéeing and it is used a lot in Chinese cuisine. I like preparing stir-fries : it's quick and easy, and I can use any vegetable I like in this dish. Today, I'll share the recipe of the Chicken and Peanut stir-fry. If you like, you can replace the peanuts with cashews.

Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: **

Ingredients:
- peanut oil or vegetable oil for cooking
- 1 1/2 (750g) chicken thigh fillets, cut into strips
- 2 egg whites, lightly beaten
- 1/2 cup cornflour or all-purpose flour
- 2 onions, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- 2 carrots, very thinly sliced
- 1 head of brocoli, cut into small florets
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon oyster sauce or fish sauce
- salt and pepper
- 1/3 cup roasted peanuts

Heat a wok or a large fying pan until very hot, add 1 tablespoon of oil and swirl it around to coat the pan.
Dip a small handfull of the chicken strips into the egg whites and then into the flour. Add to the pan and stir-fry for 3 to 5 minutes, unti the chicken is golden brown. Drain on a paper towel and repeat with the rest of the chicken strips, reheating the pan and adding a little oil when needed.

Reheat the pan with 1 tablespoon of oil and stir-fry the onion, carrots, pepper and brocoli over medium heat for about 5 minutes, until the vegetable have softened slightly. Increase the heat to high and add the sauces: soy sauce, rice wine, oyster/fish sauce. Toss well and bring to a boil.

Return the chicken to the pan and toss over high heat for 2 minutes. Make sure the chicken is cooked through. Season with salt and pepper. Add the peanuts, toss and serve immediately.

Don't forget your chopsticks!