30/12/2009 by D.

3 tbsp blue cheese, rind removed (Stilton, Danish blue, Gorgonzola etc)
1 tbsp butter
1 mug milk
1/2 tsp nutmeg
1 red pepper
500g spaghetti

Add the cheese, butter, milk and nutmeg to a pan and heat gently to a simmer.  Wash and dice the red pepper then add to milk mixture.  Cook pasta until al dente.

Drain the pasta and mix into the sauce.  Leave to infuse for 5 mins, then mix again.  Season to taste.

Serve with toasted sunflower and pumpkin seeds, black pepper, and a fresh green salad.

Posted in Milk, Butter, Cheese, Spaghetti, Red Pepper, Pumpkin seeds, Sunflower seeds, Vegetarian, Nutmeg, Pasta, Pepper, Recipe | Print | No Comments »

30/12/2009 by D.

fruit: bananas, mixed nuts, Gala apples, pomegranite, oranges, Conference pears, lemon
veg: a jar  of apple chutney, dried sage, shallots, red cabbage, squash, Swiss chard, mushrooms, sprouts, Savoy cabbage, leeks, carrots, parsnips, onions, Cosmos potatoes

A bumper bag for Christmas.  Pretty much all of it went into the Chrismas feast.  We had the sprouts with some chestnuts from the nut bag, we roasted the carrots and parsnips together in lemon, honey and oil, and the potatoes were done in the traditional way.  The sage, shallots, leeks and hazlenuts went into the stuffing, together with an apple and an orange, and the red cabbage was cooked in the German way, with a bit of sugar, cloves and vinegar.

So now, that part of the feasting is over and we’ve been living off leftovers.  One of my favourite Christmas leftover meals is blue cheese pasta, which takes care of a big wadge of leftover Stilton (perfect if you want your fridge to smell nice again).  Mushroom barley bake also featured on this week’s menu, as well as Tunisian orange salad, apple fritters and puy lentil Cottage pie.

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