Broccoli in Sauvignon Blanc recipe

After receiving so many requests on our contact page, some of the readers asked for sharing a healthy recipe. So I will be sharing with you today a broccoli recipe cooked in white Sauvignon Blanc Wine.

Broccoli in Sauvignon Blanc


  • ¼ cup of olive oil.
  • 2 large cloves garlic, finely chopped.
  • 1 large bunch of broccoli, cut into flowerets.
  • 1 ½ cups of Sauvignon blanc.
  • Salt and freshly ground black pepper, to taste.


  1. In a heavy skillet, heat the olive oil.
  2. Remove from heat and add the garlic. Stir for 30 seconds, and return the skillet to low heat.
  3. Add the broccoli and toss until it is coated with olive oil.
  4. Add the wine, salt, and pepper.
  5. Simmer, uncovered, for 5 minutes.
  6. Cover and simmer for 15 minutes.
  7. Using a slotted spoon, transfer the broccoli to a heated bowl.
  8. Boil the liquid in the skillet over high heat until reduced to ½ cup.
  9. Pour the liquid over broccoli,
  10. Serve.

Red Wine Risotto with Chorizo recipe

When I posted the Cindered Cheddar Souffle, I will share with you this risotto recipe.

Red Wine Risotto with Chorizo recipe


  • 1 cup of minced sweet chorizo.
  • 1 tablespoon of olive oil.
  • 1 small white onion, minced.
  • 2 cups of Carnaroli rice.
  • 2 cups of red wine.
  • 4 cups of chicken stock, warmed.
  • 2 tablespoons of butter.
  • 2 cups of grated Manchego cheese, plus more for garnish.
  • 1 cup of peas.
  • Chopped parsley, to garnish.


  1. Render the chorizo in a saucepan that is large enough for risotto.
  2. Remove the chorizo, leaving the fat in the pan.
  3. Put a little oil and cook until the onions turn golden brown.
  4. After the onions turn golden brown, put some cooked rice.
  5. After that add some wine and leave it to cook for some time.
  6. Begin adding the stock, two ounces at a time, keeping the heat on low.
  7. Stir constantly until cooked.
  8. Finish with butter, peas, cheese, and chorizo.
  9. Garnish with chopped parsley.

Cindered Cheddar Souffle


  • 40g (1 ½ oz) Scottish butter
  • 40g (1 ½ oz) flour
  • 140ml ( ¼ pt) milk
  • 70ml (1/8 pt cider) cider
  • 125g (5oz) Scottish cheddar cheese, grated
  • 4 large eggs, separated
  • seasoning
  • a little mustard


  • Butter a 1 ½ liter (2pt) soufflé or ovenproof dish
  • Melt butter in a pan, stir in flour, gradually add milk and cider, bring to boil, stirring all the time
  • Remove pan from heat and add cheese, mustard and seasoning beat in egg yolks
  • Whisk egg whites until stiff and gently fold into sauce mixture with a metal spoon
  • Pour mixture into prepared dish and bake at oven temp. 220°C / 425°F / Gas mark 7 for 30 mins. Until golden brown
  • Serve immediately with gammon steaks in a cider sauce

NB. It is vital not to open the door while the soufflé is baking or it will fall

Treacle Scones


  • 8 oz self-raising flour
  • 1 ½ oz margarine
  • 1 oz soft brown sugar
  • ¼ tsp. ground ginger
  • ¼ tsp. cinnamon & spice
  • 1 tbsp. treacle
  • 1 small teacup sweet milk
  • Pinch of salt


  • Sift flour and salt into a basin, rub in the margarine and add sugar and spices.
  • Melt the treacle and mix with the milk, add to dry ingredients and mix to a firm dough.
  • Turn out onto a floured board, knead lightly and roll out to about ¾ inch thickness.
  • Form into a round shape, then cut across into four or eight but do not completely separate the scones.
  • Glaze with beaten egg. Place on a floured or greased tray.
  • Bake in a moderate oven for 12-15 minutes. 400°F in the middle of the oven.

Quiche Lorraine


  • 4 ozs shortcrust pastry
  • ½ lb back bacon rashers
  • Small onion finely chopped
  • 2 oz butter
  • 2 oz gruyere cheese
  • ½ pint single cream
  • 4 egg yolks
  • Seasoning


  • Line 8” flan ring or loose based tin with the shortcrust pastry
  • Remove rind from bacon and remove most of the fat
  • Cut the bacon into strips and fry gently to remove fat and cook until tender
  • Remove bacon from pan
  • Add onion with a little butter and sauté until soft
  • Drain off excess liquid.
  • Put bacon, onion, and finely sliced cheese into flan case
  • Beat egg yolks and cream together and season
  • Pour into flan case and bake in center of oven for 15 mins at 200ºC for 15mins
  • Reduce heat to 170ºC and cook for a further 20 mins

Serving suggestion, serve hot or cold with salad and baked potatoes

Banquets & Parties

Banquets and Parties

At the Lotus, the private dining options are endless. Whether your irrespective of your group size, we can give your guest a wonderful experience.

If you’re looking for an intimate space for up to 50 people, our legendary cardroom is the perfect space with its own private bar and plenty of seating for a “sit-down” dinner.

Also, the entire restaurant can be booked, for personal parties and business meetings. Please contact us today to book your next event at the Lotus.

The Lotus

932 SW 3rd Avenue
Portland, OR 97204


Brandon Wescom
General Manager