Tag Archives: blue cheese

Warm blue cheese, chorizo and cucumber salad

10 Jul

Ah, Saturday lunches….

An opportunity to experiment. Or to just slap a pizza into the oven.

At the moment I’m on a carb-free couple of weeks while I try to recover from the waistline exploding effects of two weeks in the USA (see my foodie exploits in New Orleans and New York to understand why adding just shy of a stone was almost inevitable). This makes eating pizza, or pasta, or bread for that matter, a complete no no.

I’d made a Greek salad the week previously and my inclination was to repeat this, but there was a glut of ageing vegetables in the fridge which were screaming out to be gently fried and added to the obligatory cucumber, and a slab of blue cheese that was about to see better days.

This became warm blue cheese, chorizo and cucumber salad. It was unconventional, but simple to prepare and worked well. Who needs carbohydrate when there’s something like this on offer instead?

Ingredients for two

Half a cucumber
7 or 8 mushrooms
Half an onion (red or white)
1 yellow pepper
Handful of cherry tomatoes
2 inches of chorizo (roughly chopped)
150g blue cheese

Preparation

Gently fry the onion, chorizo, mushrooms and peppers in a little olive oil, until lightly browned.

Meanwhile chop the cucumber into small chunks, mix with the tomatoes and crumble in the blue cheese. Set aside and wait for the frying to be done.

Once cooked, mix all the ingredients together and marvel at how colourful it all is!

Eat.

Broccoli and Stilton Soup

22 Feb

Broccoli and Stilton Soup“Soup is really filling,” insisted Mrs G. “It’s ideal diet food.”

This may be the case, but unfortunately tagging something as ‘diet food’ is an ideal way of putting me off eating it. Especially when I’m on a diet.

As this week’s meals were always going to consist of using up slightly elderly vegetables from the bottom of the fridge this was obviously a sign though and so I bravely delved deep into the salad tray and dug out a couple of heads of broccoli.

There is only one thing that can make broccoli soup worthwhile and that’s a heck of a lot of stilton. Unfortunately, stilton is not a common staple in the Lazy Gastronome fridge and so I had to resort to a generic Danish blue.

The results were good, every bit as good as a shop bought soup in fact. By keeping the preparation quick the green colour of the broccoli was maintained as well, making the dish look every bit as good as it tasted.

I used so much cheese that I’m not sure it really counts as diet food, but it was certainly filling and I didn’t have to over-endulge to feel satisfied.

Ingredients

1 onion, chopped
1 medium-sized potato, chopped into cubes, but not peeled
1 or 2 heads of broccoli, roughly chopped
1 pint of vegetable stock
200g stilton (but I cheated and didn’t notice the difference)

Preparation

Fry the onion in a little oil until softened.

Add the stock and potatoes and cook for 5-10 minutes until the potatoes are almost completely softened.

Add the broccoli to the pan along with most of the cheese (best to crumble it in) and cook for 5 minutes, stirring constantly.

Blend the soup in a food processor, or in the pan with a hand-held blender.

Serve in bowls with the remaining cheese crumbled on top.