This weekend I picked up some beautiful local cheesesand chorizo at the market, and was inspired by a recipe from Return of the Naked Chef, by Jamie Oliver, to make this BlueCheese, Fig & Walnut Flatbread to accompany them
On top of the salad sprinkle bluecheese (I use 'grotta' from Emilio), and sliced pear. Obviously, if you're dairy or sugar-free, you can adjust accordingly by leaving off the cheeseand tweaking the sauce
The results were sensational - crispy pastry encasing melting bluecheese, with the soft, sweet figs, and the slightly pungent hit of garlic and black pepper
Spread a layer of pumpkin puree over each (about a heaped tablespoon for small tarts), then a layer of onion, then scatter over the reserved pumpkin pieces and walnuts and top with nuggets of bluecheese
One of our favorite cheeses is bluecheeseand we especially like it with bacon. I had some ground beef to use up and realized it's been awhile since we had a good, comforting meatloaf
Crumble in the bluecheeseand heat until melted. Salt and pepper to taste. The post Cauliflower, Broccoli & BlueCheese Soup appeared first on Nourish Magazine
Add the bluecheeseand parsley, and process until well combined. To make the aioli, place the egg, garlic and lemon juice in a small food processor and blend until well mixed
leeks andbluecheese. "The answer to this question is multiple and I will dedicate a post to recipes that will use only yolks or only egg whites, as long as I feed this blog
In a mixer blend cheese, cream and eggs. In a pan with some oil cook zucchini and onion. Roll the pastry, pour into the vegetable mixture and, at the end, the cheese mixture
Tonight I whipped up a broccoli, kumara andbluecheese soup for dinner, and it’s delish. It’s winter and it’s cold and all I really feel like eating is soup
Peel and finely chop onions. Coarsely chop raisins and dates. Spoon into hot clean jars, and seal. Ingredients500g feijoas500g onions1 cup dates 1 cup raisins1 cup brown sugar2 tblsp salt500mls malt vinegar½ tblsp curry powder½ tblsp ground ginger½ tsp cayenne pepper½ tsp ground cloves Wipe feijoas, trim ends and chop. Cook gently for 1½ – 2 hours until the chutney is thick. The picture above shows feijoa chutney served with my self crusting quiche 500g feijoas
Cook the mushrooms in a little oil, drain and combine with the bluecheeseand spring onions. Cover them with plastic wrap and beat them out to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver)
Bake this as a rich cheese loaf, top with grated cheeseand cook like muffins in pans, or make novel pull-apart Monkey breads if you feel like something different
Grated Cheese - cup of handfuls will do and what ever flavour you fancy. But after having home made corn tortillas a few times and loving the nutty taste it gives I thought I'd try broadening my use of the pale golden powder that's been hiding in my larder (it's not really a larder - it's the old hot water cupboard in my hall that I've filled with all my dry-goods)
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