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Tag Archives: cheese

Pasta e Piselli

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This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.

Warm Carrots and Peas with Feta

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An extremely simple vegetable dish which I sometimes have for lunch is carrots and peas with feta. To make it, cook a diced onion and minced garlic over medium-low heat in olive oil. At the same time boil diced carrots in salted water until they are cooked, then drain them and set them aside. Add frozen peas, a little vegetable bouillon powder and a tiny bit of water to the onions. Cook until the peas are warmed completely through and are soft, about 10 minutes. Add the carrots to the peas and add salt and pepper to taste. Serve with feta.

 

Pasta with Broccoli and Asparagus

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I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.

Char-Grilled Greens

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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.

Creamy Champ

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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.

Roast Aubergine and Blue Cheese Dip

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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.

Tagliatelle with Eggplant and Feta

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I used both basil and mint for this dish.

pasta