I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.
Tag Archives: cheese
I tried this recipe, using Cashel blue instead of Gorgonzola cheese. It’s quite easy to eat this all, so I don’t recommend making more than you intend to eat immediately.
I was eating Cashel blue cheese and thinking about the vegetables I needed to use, one of which was aubergine/eggplant. I decided to make something similar to mutabal, where yoghurt is added to roast aubergine to make it creamy.
To make this I roasted one aubergine. In a small grinder I blended one clove of raw garlic, some olive oil, a tablespoon of lemon juice, salt and a hunk of Cashel blue. After adding the roast aubergine with its juices and blending I adjusted to taste, adding a bit more cheese and salt. The proportions depend on your preferences and the size of the eggplant.
It was tasty served with black pepper oatcakes.
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.
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.