Archives for posts with tag: Olive oil

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For me, roquefort = indulgence. I bought some recently after making Teresa Blackburn’s Crispy Almond Sea Salt Crackers, for which you can find the recipe on her blog Food on Fifth. The sweet and salty almond biscuits turned out really well and only needed the sharp and distinctive flavour that is roquefort cheese to really set them off. Also known as blue cheese, roquefort is defined by the region in which it is produced and aged in the natural Combalou caves of Roquefort-sur-Soulzon, in the south of France. Blue cheeses from other regions are prevented from bearing the origin protected name of roquefort and simply designated ‘blue cheese’ (or, if it hails from one of several Northern Italian production regions, it is known as gorgonzola). At $131.95 per kilo at my local grocer, roquefort is definitely a special occasion cheese and one to be savoured. Not having a whole lot left in my kitchen cupboards tonight, my leftover roquefort cheese more than made up for a lack of ingredients in this simple pasta dish.

Fusilli with Walnut, Sage + Roquefort

400g dried fusilli pasta

120g walnuts

120g roquefort cheese

20 fresh sage leaves, or thereabouts

60 ml olive oil

Cook your pasta according to the instructions on the packet, or until cooked as you desire it. When you drain the pasta, reserve a little of the cooking water so you can add some to the pasta if it needs a little loosening up.

While the pasta cooks, toast the walnuts and sage leaves by placing them in a dry pan over a medium heat for a minute or so. When lightly toasted, you can either use a food processor or a mortar and pestle to grind the nuts and sage. I like to grind the walnuts into crumb sized pieces rather than to a paste. I use a mortar and pestle because it gives me more control over the consistency of the sauce (and also because I don’t have a food processor!). Add in the olive oil and mix to combine.

Once you have drained the pasta, let it sit to cool for about a minute before returning to the empty pan. Add in the walnut sauce and a little of the reserved cooking water if needed, and stir to combine. Crumble the roquefort over the pasta and gently mix through the pasta.

Season with cracked black pepper.

*Serves 4

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We’ve been so lucky to have weekend after weekend of spectacularly sunny days in Sydney. Here’s a few pics I took over the weekend at Bondi. The Bondi-Bronte walk is one of my favourite places in Sydney. I’m looking forward to the sculpture by the sea  exhibition held along the coastline from Bondi to Tamarama every year. This year it starts on 24 October.

I often run out of inspiration for weekday lunches, but this week I decided to roast some sweet potato, pumpkin and potato for something a little different. It’s a delicious and healthy option that is easy on the budget and requires minimal fuss.

All you have to do is chop approximately 2 cups of your favourite vegetables and drizzle them with about 2 tablespoons of olive oil. Season with sea salt and cracked pepper and roast at 200°C for 30 minutes, or until done (I use a knife to make sure the veg are cooked through). A little fresh rosemary goes a long way too, if you have it on hand. If the vegetables are still a little oily, you can drain them on some paper towel. I had my veg on a wrap with some lettuce mix, but there’s plenty of other things you could do. Eat them as they are or mix through some cous cous or quinoa for a more substantial salad.

Until next time,

Trini xo