Vinney Eggy Pasta

This is an old, reliable family recipe that has been given a new twist by using the recently bought Dorset Blue Vinney.

The base ingredients are:
Small Pasta
Chicken or Vegetable Stock
Egg(s)
Cheese

This is extremely simple to make.
The pasta is boiled in the stock with the eggs (1-2 per person) cracked straight into the pan towards the end and cooked for only a few minutes so as to thicken the soup. During this time your favourite cheese can also be added.  Mozzarella is good for producing a stringy dish (lots of fun!) and parmigiano reggiano is great for flavour.

I found though that using the blue cheese both adds aroma to and contributes colour to a meal that can sometimes appear to be a little bland.  The exceedingly intense flavour of the cheese is also mellowed by the soup but it still increases the overall depth of the taste experience.

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I’ll certainly be looking forward to eating this again and I am now more optimistic about using the remaining vinney in my fridge in other exciting ways.

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The Great Cheese Betrayal

An awesome American anecdote about cheese along with some delightful recipes.

Texana's Kitchen

Show of hands—who loves cheese? If you didn’t raise your hand, you should probably quit reading, because the three recipes I am offering today do nothing, if not provide in-your-face cheesiness. How could you not love cheese? Your loyalties are now in question….

If you did raise your hand, you are my friend, and I love you.

When I was kid, however, I only ate two kinds of cheese. American, and that powdered fake Parmesan stuff that was referred to in my house as Stinky Cheese. It went best on Spaghettios.

Once when I was four, I opened my blue Mickey Mouse in Space lunchbox to find, to my horror, a swiss cheese sandwich. Despite the fact that my name was on this blue Mickey Mouse in Space lunchbox, I knew instantly that my lunch had been stolen. There was no way on God’s green earth that my sweet mother would have…

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Nut Toffee Glazed St. Endellion from Cornish Country Larder

After discovering the initial idea for glazed grilled brie on Wednesday, I’ve now found the ‘official’ recipe from the makers of St. Endellion, Cornish Country Larder (CCL).

Luxurious Nut Toffee Glazed St. Endellion Dessert

My mission this weekend is to scour the supermarkets and try to find some of this double cream cheese.

Be sure to check out CCL’s other products and recipes too. I’ve already added the goats’ cheeses Gevrik and Village Green to my shopping list.

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