DH had a bit of a frenzy in the Cambridge Cheese Company. If you don’t know it, it’s a truly wonderful cheese shop and deli, tucked away down All Saints Passage in the centre of Cambridge. They stock a staggering array of cheeses, plus olives, oils, vinegars, sauces, condiments, preserves, dried fruits, mushrooms, pasta, crackers, chocolate… It’s like a sweet shop for grown-ups. Marvellous.
Anyway, DH came home with a big bag of cheese, olives and other scrummy bits and bobs. YUM! But there’s only so much cheese a person can eat in a given amount of time, especially when it’s as rich, ripe and gooey as some of these were.
So, as he left for work, DH suggested that we might use some of the remaining fabulous blue cheese (which was threatening to open the fridge and walk out on its own) in our dinner. A fantastic suggestion! But how…?
I didn’t want to make a cheese sauce with it – the amazing texture and flavours would have been diluted. And I did want to include some vegetables in the dinner – 5-a-day and all that. Eventually I settled on a few ingredients that all complemented blue cheese, and served them up with mouth-watering fragments of creamy-crumbly blue-veined yumminess sprinkled on top.
The tomato salad was a last minute addition, simply because when I opened the fridge I got a waft of that gorgeous summery ripe tomato smell, and was thus forced to eat some of them. The sharp-sweetness of the tomatoes cut through the rich creaminess of the spinach and blue cheese. An excellent snap decision 🙂
DH was very keen on this and yummed his down before I’d barely sat at the table! Kipper was less certain – surprisingly, she was quite keen on the blue cheese, but not so into the spinach. I’d expected her reaction to be the other way around. Kids, eh?
This made enough for 2 adults and a small person. There was no blue cheese leftover…
- 120-150g pasta
- 1 tbsp olive oil
- 200g washed baby spinach
- 1 clove garlic, crushed
- 3-4 tbsp creme fraiche
- 100g blue cheese, crumbled (or cut into small chunks)
- Boil the pasta in a large pot, according to the packet directions.
- Meanwhile, heat the olive oil over a medium flame in a large heavy based pan. Add the baby spinach and garlic and stir for a few minutes until the spinach is wilted.
- Continue to cook for a few minutes to drive off more of the water. Stir in the creme fraiche, cover and remove from the heat.
- When the pasta is cooked, drain it, and serve topped with the creamy spinach and sprinkled with the blue cheese.
- Handful cherry tomatoes
- 1 spring onion
- 1-2 tbsp extra virgin olive oil
- Freshly ground black pepper
- Flaky sea salt
- Cut each tomato into quarters and place in a bowl. Trim and finely slice the spring onion. Add to the tomatoes.
- Toss with the olive oil and season with salt and pepper to taste.