Sunday, January 30, 2011

Spinach in Blue Cheese Sauce with Fusilli

Spinach in Blue Cheese Sauce with Fusilli

This is a simple dish that can be ready in about 10-15 minutes. It is packed with flavour and nutrition.

For the blue cheese sauce I used equal amounts of blue cheese and crème fraiche. The cheese I used was soft ripened. It had an intense flavour, hence only a small amount was needed.

Instead of crème fraiche you can use buttermilk, yogurt, cream or milk.

There is no need to blitz the sauce since the cheese will melt when you add to the warm spinach.

The recipe does not have amounts. I estimated the amounts when cooking. The only thing to be careful of is the amount of sauce. If you add too much you will have to add more spinach to balance it, and this will be tricky. Use less sauce to start with and add more if necessary. 

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Ingredients
Spinach
Onion, diced
Meat such as bacon or smoked sausage (optional)
Garlic, minced or finely chopped
Blue cheese
Crème fraiche
Paprika
Salt
Oil

Directions
1.       If using meat, fry it in oil over medium heat until caramelised
2.      Add onions and cook until translucent
3.      Add garlic and cook for a minute or two before it starts to brown
4.      Add spinach and seasoning
5.      Cook until the spinach is done
6.      Add blue cheese sauce and let it warm through
7.      To prepare blue cheese sauce, mix blue cheese and crème fraiche.

7 comments:

  1. Mmmmm, sounds and looks delish! Very tasty!

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  2. Hi Catherine, thanks for visiting! Yes it was tasty:)

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  3. I'd never have thought to add blue cheese to a spinach sauce. Love your adventurousness and I'd like to try this out.

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  4. Hi Xialou, blue cheese goes well with spinach, but don't add too much! Would love to hear your views when you try this

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  5. Great dish. What could be healthier than spinach or tastier than blue cheese! Thanks for sharing with Presto Pasta Nights.

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  6. Certainly looks and sounds delicious! Visiting from Presto Pasta Nights, Happy Friday :-)

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  7. this sounds really nice - i love all the flavors in there + it looks like you did a great job coming up with it. i think a little fresh lemon could also cut through the richness of the cheese/creme fraiche/meat - may try a take of this soon - thanks!

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