blue cheese

French, Soup

Broccoli soup with blue cheese toast

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This is a creamy soup with the taste of broccoli which goes very well together with fried bread with blue cheese and roasted nuts. (The recipe is inspired by a recipe from the magazine Mersmak, from 2011.)

Serves 4

Broccoli Soup

700 g broccoli, the heads split into smaller florets and the stalks sliced
1 onion, coarsely chopped
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground nutmeg
Sunflower sprouts as topping
Oil for frying

Heat the oil in a pan. Fry the sliced broccoli stems for a couple of minutes. Add the onion and broccoli florets and fry for another couple of minutes. Add the cream and spices and let simmer for approximately 5 minutes. Remove the pot from the heat and blend to a smooth soup with a hand blender. Serve it topped with sunflower sprouts and together with blue cheese toast (recipe below).

Blue Cheese Toast

8 slices of bread
150 g blue cheese, sliced
60 grams of walnuts
Olive oil for frying

Heat the oil in a frying pan. Fry the walnuts for a few minutes until they become darker brown. Put them aside. Fry the bread in oil until it gets browned on both sides. Add blue cheese slices and roasted walnuts on the bread.

Fusion, Pasta

Pasta sauce with blue cheese, mushrooms and tofu

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I have tried to cook more food without cheese lately, because I noticed that I have quite a few recipes with cheese on the blog. But when it turns out this good, I just cannot help myself…

Serves 4

250 g tofu, diced
250 g fresh champignons, sliced
100 g blue cheese
4 dl crème fraiche
2 dl water
1 garlic clove, crushed
0.5 tsp herb salt
30 g chives, chopped
1 pinch of ground black pepper
1 pinch of ground white pepper
25 g butter
Oil for frying

Heat the oil in a pan. Fry the tofu for10 minutes until it has browned. Put it aside. Fry the champignons in butter for 4-5 minutes. Include the garlic the last half-minute. Add crème fraiche, water, tofu, salt and pepper. Let the sauce simmer for a few minutes. Finally add chives and cheese and stir until the cheese melt. Serve the sauce together with freshly cooked pasta.

French, Salad

Salad with beets, nuts and blue cheese

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Nuts, cheese and beets are so good together! Together with wheat berry, crispy leaves and a tasty dressing with mustard and lemon becomes a top notch salad!

Serves 5
Salad

1 kg beets
230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
150 g mixed nuts
150 g blue cheese, divided into smaller pieces
1.5 dl wheat berries
125 g leaf salad
Oil for frying

Dressing

0.75 dl olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
0.5 tsp herb salt
0.5 tsp ground black pepper
1 garlic clove, crushed

Boil the beets until soft (about 30-50 minutes depending on the size). Peel and dice them. Boil the wheat berry according to the instructions on the package. Fry the nuts in oil until they become golden brown. Mix the ingredients in the dressing. Mix the ingredients in the salad and stir in the dressing.