As you might remember, I was in Provence filming for #Kultour and I made some great turkey with lavender and I was actually in the middle of a lavender field.
During that episode, I showed 2 more recipes with lavender. One is Strawberry Lavender Marmalade and Lavender Butter. I was so inspired by the marmalades on Stammershalle while visiting Bornholm, that I decided to make this spectacular combination of flowers and fruit.
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I brought so much Roquefort cheese from Roquefort while filming this episode for TV2's #Kultour, so I decided to make some more dishes with it. I love blue cheese pasta, though most of the people say the cheese overpowers the sauce and normally ends up being "too much". But I find out is all about the amount of cheese and cream you use. This is a very fast dish to make, approx 10 min for the whole dish. Ingredients: 150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta) 100 ml Heavy cream 100 gr Roquefort cheese Fresh rosemary a bit of extra roquefort to garnish Salt & Pepper Olive Oil Cook the pasta as directed on the package but remember to add some oil and salt to the water. In a small pot warm the cheese and cream in medium heat. Stir continuously until it thickens.
Mix the pasta in to the sauce. I used some cooking rings to make the form better. Shave or cut some roquefort cheese over the pasta and sprinkle some pepper over it. Garnish with fresh rosemary and Enjoy! |
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