Prep Time


Cook Time





  • 125g Kāpiti Kikorangi Blue Cheese
  • 300g broccoli once cooked and prepared, approx
  • 1 heaped cup 50g butter, plus extra for greasing
  • 3 Tbsp panko crumbs
  • 60g flour, approx. 2 heaped Tbsp
  • 300ml Anchor Milk
  • 4 large eggs, separated
  • 1/4 juice of lemon


  • Pre-heat oven to 180°C
  • Coat six ramekins with a generous amount of soft butter and line the inside of each ramekin with a coating of panko crumbs, covering the butter.
  • Place all dishes on a baking tray.
  • Boil broccoli in hot water until just soft. Remove, drain and cool.
  • Place into a food processor and blitz until fine.
  • Melt butter over medium-high heat.
  • Add flour and whisk for one minute, adjusting the heat to prevent the mixture from getting too dark.
  • Slowly add milk, whisking constantly, until thickened.
  • Remove from heat, stir in 75g of Kāpiti Kikorangi Blue Cheese and leave to cool.
  • When the mixture is cool, combine the egg yolks and prepared broccoli to the mixture.
  • Add the lemon juice to the egg whites and whisk until stiff peaks are formed.
  • Gently fold the whipped whites into the cheesy broccoli mixture until completely combined.
  • Fill each ramekin 2/3 with the mixture.
  • Gently tap the ramekin on a bench to release any large air bubbles.
  • Drop a large chunk of Kāpiti Kikorangi Blue Cheese into the middle of each.
  • Bake at 180°C until puffed, with a lovely golden brown top. Approx. 15 minutes.
  • Serve immediately.