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Tag Archives: cheese

Tagliatelle with Eggplant and Feta

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I used both basil and mint for this dish.


Cheese Platter

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Some evenings I want a simple but satisfying meal. A cheese platter with a glass of ruby port suits me.


Here I have whole wheat crackers, Guinness cheddar, porter, Cashel blue, and apple.

Blue Cheese and Celeriac Pithiver

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Given my skill at making this blue cheese and celeriac pithiver, I think next time I’ll make it as a pie. It tasted better than it looked.



Basic Tortellini Soup

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Tortellini soup is one of those dishes I turn to fairly often, using store-bought pasta if I don’t feel inspired to make my own. Simply heat vegetable or chicken broth (or water with a bouillon cube), add your desired vegetables, and add the pasta near the end before adding salt to taste. I usually use a mildly flavoured tortellini, in this case cheese. I used cavolo nero, mushrooms and a potato in the soup, which is made with a vegetable broth. Carrots, spinach and chard/mangold are other nice additions.


Blue Cheese-Pesto Pasta with Okra

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I used this recipe as my starting point.


  • 1/2 teaspoon cooking oil
  • 10 okra
  • 1/2 teaspoon lemon juice
  • 100 grams pasta (uncooked weight)
  • 50 grams blue cheese (I used Cashel Blue)
  • 2 teaspoons pesto
  • salt to taste


Bring water to boil for the pasta. While it is heating, wash the okra and trim off the ends, then slice them in half lengthwise. Heat a frying pan on medium and lightly brush it with oil.

Cook the pasta according to the instructions on the package. While the pasta is cooking, pan-fry the okra. Cook for 2 minutes on high, cut side down, then reduce the heat to medium and cook for an additional four minutes before turning them over. Cook an additional 4 minutes at medium heat, then add the lemon juice and toss to mix.

Drain the pasta and return it to the pan. Add the blue cheese and stir until it has melted. Add the pesto and okra to the pasta and stir well, then salt to taste.


Serves 1.

Vegetarian Taco Salad

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I made this taco salad with tortilla chips, cheddar cheese, corn kernels, chopped sweet pepper, olives, lettuce, and quinoa with taco seasoning. Many of the ingredients are the same as those used in the nachos, but there are more vegetables and less cheese and chips in the salad, making it a healthier alternative.


Vegetarian Nachos

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Nachos are a bit indulgent, but when you make them yourself you can exclude high-calorie ingredients you don’t care for (in my case, sour cream and guacamole) and feel better about it.


My nachos included tortilla chips, cheddar cheese, corn kernels, black olives, a mix of chickpeas and two types of beans with fajita seasoning and simmered tomato, and quinoa with taco seasoning.