BLUE BACK RECIPES

BLUE CHEESE RECIPES | BBC GOOD FOOD

Blue cheese recipes | BBC Good Food image

Make a colourful salad with fresh veg, a hearty pie to feed the whole family or an elegant dinner-party starter with our best ever blue cheese recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BLUE CHEESE PASTA RECIPE | BBC GOOD FOOD

Blue cheese pasta recipe | BBC Good Food image

A great pasta dish that uses up your Christmas storecupboard faves

Provided by Good Food team

Categories Dinner, Main course, Pasta, Snack, Supper

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

400g penne pasta
25g butter
1 onion , thinly sliced
1 garlic clove , crushed
1 tbsp fresh chopped sage , or 1 tsp dried
100g stilton , cubed
handful toasted walnuts , chopped

Steps:

Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

Nutrition Facts : Calories 554 calories, FatContent 20 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.63 milligram of sodium

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This recipe well and truly cracks the nut roast. It's so packed full of flavour that even those turkey lovers will be tucking in at Christmas!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 663 calories per serving

1. Preheat the oven to 180C/350ºF/gas 4.
2. For the nut roast crust, roughly chop the pistachios, then spread out on a baking tray with the seeds, then toast in the oven for 5 to 6 minutes.
3. When the time's up, transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.
4. Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
5. If you’re making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut out the pastry to size. Or, roll out the dough and cut to the size of a large baking tin, then transfer to the tin using a fish slice.
6. Prick the dough all over with a fork, cover with baking parchment, fill with baking beans or uncooked rice and bake blind for 12 to 15 minutes. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.
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8. Melt the butter in a frying pan over a medium heat, slice and add the mushrooms along with 1 teaspoon of cracked black pepper, and sauté for 6 to 8 minutes, until the mushrooms brown.
9. Blitz the roasted sweet potato in a food processor with the crème fraîche, nutmeg and ½ a tablespoon of cracked black pepper (or to taste) to a smooth, creamy consistency.
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1. Preheat the oven to 180C/350ºF/gas 4.
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8. Melt the butter in a frying pan over a medium heat, slice and add the mushrooms along with 1 teaspoon of cracked black pepper, and sauté for 6 to 8 minutes, until the mushrooms brown.
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10. To assemble the tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on top, then finish with the sweet potato mix.
11. Sprinkle with linseed, roughly chop and scatter over the pistachios followed by the sunflower seeds, then add a drizzle of rapeseed oil, and pop back in the oven for 6 to 7 minutes until it just starts to brown. Serve hot with gravy and roast vegetables.

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