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Kamis, 08 Mei 2014
Celeriac Mash with Blue Cheese
The rich flavour of blue cheese gives a great kick to celeriac, and the potatoes just smooth the whole thing out a little. This is delicious with beef - if not a really good piece of steak then a nice juicy home-made burger will do the trick.
4 servings
45 minutes - 25 minutes prep time
3 cups peeled, diced celeriac
2 cups peeled, cut-up potatoes
1 tablespoon unsalted butter
2 tablespoons crumbled blue cheese
freshly ground black pepper to taste
plus 1 tablespoon more crumbled blue cheese to garnish
Peel and dice the celeriac. Peel the potatoes, and cut them into chunks about twice the size of the celeriac pieces. Put them both in a pot with water to cover. Bring to a boil and boil until tender; about 20 minutes.
Drain the cooked vegetables well. Mash them with the butter and 2 tablespoons of crumbled blue cheese. Season with pepper to taste. You can add some salt as well if you think it needs it, but I think most blue cheeses will be sufficiently salty on their own.
Serve garnished with a another spoonful of crumbled blue cheese sprinkled over the top.
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4 servings
45 minutes - 25 minutes prep time
3 cups peeled, diced celeriac
2 cups peeled, cut-up potatoes
1 tablespoon unsalted butter
2 tablespoons crumbled blue cheese
freshly ground black pepper to taste
plus 1 tablespoon more crumbled blue cheese to garnish
Peel and dice the celeriac. Peel the potatoes, and cut them into chunks about twice the size of the celeriac pieces. Put them both in a pot with water to cover. Bring to a boil and boil until tender; about 20 minutes.
Drain the cooked vegetables well. Mash them with the butter and 2 tablespoons of crumbled blue cheese. Season with pepper to taste. You can add some salt as well if you think it needs it, but I think most blue cheeses will be sufficiently salty on their own.
Serve garnished with a another spoonful of crumbled blue cheese sprinkled over the top.
Senin, 17 Maret 2014
Blue Chip Frittata
The easiest way to make eggs tasty and elegant- with blue corn chips.
Blue Chip Frittata Recipe
I had a frustrating day in the studio. Were in the thick of our house sale/moving process. Leftover blue corn chips from Fridays nachos were calling. So I thought Id whip up something fun for a quick and easy bite to eat.
Ingredients:
Organic gluten-free blue corn chips- enough for one layer in an ovenproof omelette pan
A few organic grape or cherry tomatoes, halved
A spoonful of chopped roasted red peppers
2-3 oz. crumbled feta or goat cheese (or vegan cheese)
4 large organic free-range eggs
1/3 Greek style yogurt
Fresh chopped basil, parsley or cilantro
Sea salt and fresh ground pepper
Instructions:
Preheat the oven to 375ºF.
Preheat the oven to 375ºF.
Lightly oil an oven proof 8-inch omelet pan.
Layer the blue corn chips into the bottom of the prepared pan. Top the chips with tomatoes and roasted red peppers. Sprinkle with crumbled feta or goat cheese.
Whisk the eggs with the yogurt and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper.
Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.
How easy is that?
Serves 2.
Make this dairy-free with vegan "cheese" and plain unsweetened non-dairy yogurt.
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