All posts tagged: blue cheese

Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’. Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off. Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun. P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. …

Broccoli and Pear Pasta Bake

Yesterday was cheat day, more commonly known as Faturday by the slow carb diet community. Last week, I hadn’t planned for my cheat day and found myself feeling kind of unsatisfied by the end of it all. So I put due care and attention into the carb festival we experienced yesterday and came out the other end wholly pleased with myself. This recipe is not pro healthy balanced diet, but it has a welcome place in the slow carb diet. It’s exactly the spike in carbohydrates that the body needs to reset and continue losing weight the following week (which I think is the whole point of cheat day, but I’m still yet to read the whole book). The bake was inspired by a pasta combo often served at my office canteen, but I’ve poshed it up a bit to ensure optimum decadence. It’ll serve four very greedy people or six sensible portion lovers. 500g cavatappi 50g butter 50g plain flour 600ml whole milk 150g blue cheese (Saint Agur is perfect) 200g extra mature cheddar, grated …

The Easter Feast

The best thing about an extended weekend is having enough time to cook big. So, for my first day of Easter cooking, I went for more dishes than can fit on our dinner table at once. The focaccia I made the night before tasted like something out of a deli frequented by the cast of Made In Chelsea with some balsamic and olive oil, set on the table with olives, sundried tomatoes and all kindsa cured meats. What better way to warm up for a huge meal? Of the dishes pictured in the image at the top of this post, you can find the recipe for the fritters here and the coleslaw here. Chicken, Pomegranate & Cous Cous Salad Serves 5 (with adequate leftovers) 1 cooked chicken breast 250g cous cous 300ml boiling water 1 pomegranate’s worth of seeds 250g feta Dressing of your choice (chilli oil, honey, lime and salt is a dream – shake it up in a jar) Follow the pack instructions for making the magic happen with your cous cous, mine required being immersed …