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Posts Tagged ‘blue cheese’

  1. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga L谩szl贸

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    Ingredients (4 servings):

    • 1 kg bigger portobello/champignon mushrooms
    • 200 g cherry tomatoes
    • 100 ml tomato paste (passata)
    • 100 g mozzarella cheese
    • 100 g gorgonzola cheese
    • 1 red hot chili pepper
    • 2-4 tablespoons olive oil
    • salt and pepper to taste

     

    Preparation method:

    1. Wash and clean the mushrooms, removing their stems.
    2. Chop the mushroom stems聽and the chili peppers.
    3. Heat the olive oil in a frying pan and fry the chopped mushrooms and chilies.a2016-06-11-17.51.36
    4. Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.a2016-06-11-17.58
    5. Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
    6. Place the mushrooms in a tray top side down and scoop on each of them some sauce.a2016-06-11-18.05
    7. Add to each mushroom some gorgonzola cubes a2016-06-11-18.08and top with grated mozzarella.a2016-06-11-18.11
    8. Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.a2016-06-11-18.26
    9. Serve while still hot and melting 馃槈

  2. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga L谩szl贸

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    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250

     


  3. Chicken with Pears and Blue Cheese Recipe

    April 24, 2012 by Varga L谩szl贸


    Ingredients (2 persons):

    • 300 g chicken breast
    • 1 large aromatic pear
    • 50 g blue cheese
    • 10-15 almonds
    • 100 g butter
    • salt to taste
    • 1 teaspoon hot paprika
    • a bunch of ramsons (wild garlic) leaves for garnishing (optional)

    Preparation method:

    1. Wash the chicken breast and cut them into two slices.
    2. Slice thinly the pear.
    3. Rub salt and hot paprika on both sides of the chicken slices.
    4. Heat the butter in a pan and fry slightly the chicken on both sides over medium-high heat.
    5. Remove the chicken from the pan and braise slightly the pear slices on both sides in the same pan.
    6. In an ovenproof dish place the chicken slices, covered by the pear slices then the blue cheese and the chopped almonds.
    7. Roast in in the prehheated oven for 10-15 minutes until the cheese is melted a bit.
    8. Serve with some greens as side dish, I used some freshly and roughly cut ramsons (wild garlic) leaves, since spring it is their season.