My so-called Luck

Ein Blog, der all den kleinen inspirierenden Dingen des Lebens gewidmet ist.

Tag: Gorgonzola

Shiitake-Linsennudel-Pfanne!

Shitake-Linsennudel-Pfanne mit Spinat und Gorgonzola

Seit ein paar Wochen versuche ich darauf zu achten, ausreichend Protein zu mir zu nehmen. Mir ist nämlich aufgefallen, dass das mit meiner pescetarisch-glutenfreien Ernährung echt gar nicht so einfach ist. Deshalb ersetze ich meine (glutenfreien) Nudeln gerade ganz gerne durch proteinreiche Linsennudeln – auch wenn die echt schnell matschig werden, wenn man nicht aufpasst. In dieser leckeren Shiitake-Linsennudel-Pfanne haben sie sich auf jeden Fall gut eingefügt.

Rezept:

Zutaten:

400g rote Linsennudeln, 1 EL Pinienkerne, 1 kleine Stange Lauch, 200 g Shiitake-Pilze, 250 g Blattspinat, 150 g Cocktailtomaten, 50 g Rucola, 40 g Gorgonzola, Olivenöl, Salz, Pfeffer, 1 EL Kräuter der Provence, 2 EL Balsamico-Essig, etwas geriebener Parmesan

Zubereitung:

Nudeln nach Packungsanleitung garen (wirklich nicht zu lange, sonst werden sie superfix matschig). Pinienkerne in einer beschichteten Pfanne rösten und zur Seite stellen.

Lauch in feine Ringe, Shiitake-Pilze in Scheiben schneiden. Tomaten vierteln. Gorgonzola würfeln.

Olivenöl in einer Pfanne erwärmen. Erst die Shiitake drei Minuten anbraten, dann den Lauch zugeben und weitere drei Minuten glasig dünsten. Zuletzt den Spinat auf die Pilze geben und einen Deckel auf die Pfanne setzen. Etwa fünf Minuten bei milder Hitze schmoren lassen, bis der Spinat zusammengefallen ist.

Mit Salz, Pfeffer, Kräutern und Balsamico abschmecken.

Die Nudeln und das Gemüse mit dem Rucola und den Tomaten in einer großen Pfanne vermischen, den gewürfelten Gorgonzola darüberstreuen und noch einmal fünf Minuten auf der ausgeschalteten Herdplatte zugedeckt ziehen lassen. Zuletzt die Pinienkerne und den Parmesan drüberstreuen.

Lasst es Euch schmecken :)!

 

Pasta with Cauliflower and Gorgonzola

pastaPic by Franzi.

Today a recipe from Italy: Pasta with cauliflower and Gorgonzola cheese. Hello carbohydrates :)!

Recipe: Serves 4.

Ingredients:

200 g cauliflower (cleaned and cut into single florets), 2 TblSps butter, 150 g Gorgonzola (diced), 4 TblSps milk, 3 TblSps olive oil, 1 garlic clove, 1 TblSp thyme (chopped), 300 g pasta, 25 g grated Parmesan cheese, salt, pepper.

Preparation:

In a big pot, cook the cauliflower for app. 5 minutes in salted water. Remove the cauliflower florets but reserve the cooking water.

Melt the butter with the Gorgonzola, add the milk while continuously stirring, Do not let the mixture boil. Remove the cheese-butter mix from the heat.

Heat the oil in a big pot, add the garlic and cook over low heat, stirring frequently, for a minute until lightly browned. Remove the garlic and discard. Add the cauliflower to the oil and roast for app. 5 minutes. Sprinkle with the thyme and season with salt and pepper.

Cook the pasta in the reserved cauliflower water. Drain and add to the pot with the cauliflower florets. Stir in the Gorgonzola mixture, remove from heat, and serve with grated Parmesan cheese.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Salads From My Kitchen: Spinach & Beetroot & Gorgonzola!

SaladPic by Franzi.

I am STILL living without an oven, but thank god it’s spring … that means salad time!! I would like to present you some of my creations – most of the time I am standing in the supermarket and combine wildly the ingredients I believe that would work good together. Here comes my latest idea: Spinach leaves, cherry tomatoes, beetroot and (the best ingredient!) gorgonzola with classic yoghurt sauce.

Recipe:

Ingredients: A handful of fresh spinach leaves, a handful of cherry tomatoes (halved), 2 cooked beetroots (cut into pieces), app. 150 g gorgonzola (crumbled), 1 diced onion, classic yoghurt sauce as dressing (200ml yoghurt, 1 TblSp lemon juice, TSp oil, a dash of salt and white pepper)

Preparation: Simply mix all the ingredients with each other … like one does it with a salad ;).

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

Mango Salmon Tart!

Mango Salmon TartPic by Franzi.

No green recipe today, but I will make good for it next week – promised! I just can’t hold back on my Mango Salmon Tart recipe any longer… it’s a tart I invented a few weeks ago, when I invited some friends and I found none of the ingredients needed for the actual planned dish in the supermarket. In the end, I was happy how things turned out because the tart and the crazy combination of sweet and salty ingredients were a great success!

Recipe:

Ingredients: Pizza dough (for one baking tray), 1 package smoked salmon, 1 package gorgonzola, 1 mango, 200 ml crème fraîche, rosemary, salt, pepper.

Preparation: Roll out the pizza dough and season the crème fraîche with pepper and salt. Spread the dough with the crème fraîche. Top with salmon and mango pieces. Add the gorgonzola. Season with salt, pepper and rosemary. Bake for app. 20-30 minutes at 225°C.

Print Recipe HERE!

Enjoy!

 Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!

Pizza with Figs, Gorgonzola and Rosemary

This post will remember you on two previous ones in the Taste category: Pizza Dough and Delicious Fig Recipes. Both, pizza as well as figs, you find on a regular basis on my plate. So, it is only logical that sometimes they both come together in one dish. And I promise you this liaison is a delicious one – especially when hearty gorgonzola and aromatic rosemary top it off.

Ingredients:

1 packet ready-made pizza dough or home-made pizza-dough (dry yeast, olive oil, flour, salt, water, sugar), 250ml sour cream, 4-5 figs, 125g Gorgonzola, 1-2 rosemary sprigs, salt and pepper, 1 few drops of good olive oil.

Preparation

Roll out the pizza dough on baking plate. Spread the dough with the sour crème, sprinkle with salt and pepper. Slice the figs and put them onto the dough, add blobs of Gorgonzola and the rosemary. Sprinkle with salt, pepper and olive oil.

Bake the pizza for about 30-35min at 200°C.

PDF for Print

Enjoy!

Picture by Franzi

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