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.
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.
150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta)
100 ml Heavy cream
100 gr Roquefort cheese
a bit of extra roquefort to garnish
Salt & Pepper
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!
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.