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10 Ovnsbakt brokkoli med pinjekjerner og chiliflak
ChickenRecipes

Oven-Baked Broccoli with Pine Nuts and Chili Flakes

by Tage
written by Tage

Are you a fan of oven-baked broccoli? Here’s a recipe that gives you the perfect combination of crispiness and flavor. Perfect for those who want to add a little extra kick to their dinner meals!

This dish is great as a side to a juicy steak. Adding pine nuts gives the broccoli more texture and that little extra something.

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Ovnsbakt brokkoli med pinjekjerner og chiliflak
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Oven-Baked Broccoli with Pine Nuts and Chili Flakes

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g broccoli
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp pine nuts
  • 1 tsp chili flakes
  • Salt and pepper to taste
  • 1 lemon, in wedges

Instructions

Preheat the oven to 200°C. Cut the broccoli into florets and rinse them well.

Toss the broccoli florets with olive oil, finely chopped garlic, chili flakes, salt, and pepper in a large bowl.

Spread the broccoli on a baking sheet lined with parchment paper. Sprinkle over the pine nuts.

Bake in the oven for 15-20 minutes, or until the broccoli is crispy and golden on the edges.

Remove from the oven, squeeze over some lemon juice, and serve with lemon wedges on the side. Perfect with steak!

Notes

Tip: You can substitute chili flakes with fresh chili for extra heat.

Frequently Asked Questions

Can I freeze this dish?

Broccoli can be frozen, but it tastes best when eaten freshly baked for maximum crispiness.

What pairs well as a side dish?

This is excellent with steak, but also delicious with grilled chicken.

Can I use frozen broccoli?

Yes, but make sure to thaw and dry them well before baking to ensure they get crispy.

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20 Andebryst og rosti med saus
RecipesSteak

Duck Breast with Rosti Potato, Broccoli, Orange and Red Wine Sauce

by Tage
written by Tage

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Andebryst og rosti med saus
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Duck Breast with Rosti Potato, Broccoli, Orange and Red Wine Sauce

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 pcs duck breast à 300 g
  • 1 pcs broccoli
  • 5 pcs medium potatoes
  • 3 dl red wine
  • 3 dl orange juice
  • Salt
  • Pepper
  • Butter for frying

Instructions

Prepare the potatoes in your preferred way (grate raw or lightly boil first). Preheat the oven to 180 degrees.

Pour 3 dl wine and 3 dl orange juice into a saucepan and heat to a rolling boil. Let it boil vigorously while stirring at regular intervals.

Score thin cuts into the skin side of the duck breast horizontally and diagonally. This makes it easier for the fat to render. Season generously with salt and pepper.

Heat a frying pan well, place the duck skin-side down and sear for a few minutes. After a few minutes, quickly flip the duck and transfer it to a baking dish. Roast in the oven for about 10 minutes, then let it rest for at least 10 minutes after removing from the oven.

While the duck is in the oven, use the duck fat in the pan to fry the rosti. Add the grated potato to the pan and press it lightly together into a cake. Fry for 10 minutes on one side, season with salt and pepper. Then take a plate, place it in the pan and flip. Add a bit of butter to the pan and slide the rosti back in with the uncooked side down and fry for another 10 minutes.

Season the sauce with salt and pepper, which should now be well reduced, ideally on the verge of sticky. Bring water to a boil for the broccoli and cook it during the final four minutes before serving.

Slice the duck breast thinly and serve with 1/4 rosti, broccoli and sauce.

Notes

Tip: Feel free to use the fat from the duck breast in the sauce for extra flavor.

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