Hello Angels and welcome to Friday 🙂 Australia Day is this Monday which means a 3 DAY WEEKEND WOOOOOP!!!!!! I know I won’t be eating a beautiful lamb on Australia Day!!!! Here, print these off if you like!!! They have been popping up around Melbourne in the lamb meat section 🙂
So we got a big response for our “Cheesy” Broccoli Stuffed Roast Potatoes so here is the recipe. I hope you enjoy them.
STEP 1 – Gather your ingredients. For this you will need large brushed potatoes, broccoli, coconut oil, lemon juice, apple cider vinegar, mustard seeds (optional), yeast flakes, garlic, salt, pepper and cashews (soaked for a few hours prior to cooking)
STEP 2 – Wash the brushed potatoes well and coat with a little coconut oil. Wrap them in some foil and place into the oven for 30 minutes at 200 degrees. After the 30 minutes, unwrap the foil and then place back in for 30 minutes or until you can stick a fork/life/stick through the middle and they are soft.
STEP 3 – Time for the “cheese” sauce. Add the cashews (we used about 2 cups), a tsp. of mustard seeds (optional depending if you like the taste), 3 heaped TBS of yeast flakes (or more), a cup of water, 4 crushed garlic cloves, a tsp. of lemon juice and apple cider vinegar and then blend until smooth and creamy. Taste and add more of any of the above ingredients to suit your personal taste.
STEP 4 – Boil up some broccoli for a few minutes only. You don’t want it going soft and mushy. Add the cheese mixture and the broccoli together in a bowl and stir. Add any salt and pepper for taste.
STEP 5 – Take the potatoes out of the foil and chop in half horizontally. Rough up the middle a bit and then pour some “cheese” and broccoli mix into each of them. Place back into the oven until the ‘cheese” has browned and the potatoes are crispy.
Serve with some corn or anything your heart desires 🙂
Hope you enjoy these and until next time smile, eat well and be kind to animals 🙂