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Sweet Potato, Onion and Blue Cheese Frittata

I want something different for breakfast on Sunday! What do I have?  – sweet potato, red onion and bleu cheese, eggs. Why not? It was a pretty straight forward recipe I found and it turned out well. Mr. L thought it was quite rich with the bleu cheese (secret – I added more than the recipe called for…he was right) Stick to the recipe!

 

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Sweet Potato and Blue Cheese Frittata

Ingredients

2 Red onions, medium

1 Sweet potato, large

6 Eggs, large free-range

1 Nutmeg, whole

3 tbsp Olive oil

100 g Blue cheese crumbled

Method

  1. Preheat the oven to 190ºC.
  2. Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
  3. Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
  4. Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
  5. Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
  6. Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
  7. Delicious served with a seasonal salad.

Too vegan for me…LOL…I cooked some bacon….

 

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Escargots in Garlic Butter, Bleu Cheese and Sambuca Liqueur

Okay, so the holidays have passed. Truth is I have never shared this recipe for some strange reason, but it is traditional for us on Christmas Eve. We never grow tired of it. Over the years we have refined it with the sambuca liqueur…LOL. Give it a try for Valentines Day with a great wine and crusty French bread.

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Snails in Garlic butter with Bleu Cheese and Sambuca Liqueur
Escargots au beurre de l’ail gratiné a l’anise y fromage bleu (FR)

(serves 4)   4 escargot dishes : 6 escargots in each

24  escargots

½ cup unsalted butter

4 large garlic cloves, more or less, finely chopped

1/3 cup bleu cheese, more or less

½ cup ground up Caesar salad croutons, plus garlic salt added to taste

1 to 2  Tbsp  black Sambuca or any anise liqueur

Salt to taste

Preparation  Preheat your oven to 475 F  (270 C)

1         Place butter in a microwavable ramekin, add the chopped garlic and some salt and melt slowly.  Let stand to develop flavor.

2         Place an escargot in each hole of the four escargot dishes.

3         Add some powder garlic to the crouton crumbs for more flavor.  Crumble in the bleu cheese. Stir with a fork to coat the cheese as much as possible.  Drizzle in the Sambuca and stir the mixture to more evenly distribute the flavours. Add more salt, too, if you wish.

4         Drizzle the garlic butter mixture evenly over all the escargots.  Sprinkle the crumb mixture over everything.

Bake in oven for approx. 10 minutes, or until crumb topping is browned.

 

Steak with Bleu Cheese and Fresh Sage

This is a great BBQ recipe while you can still cook outdoors.

Steak with Blue Cheese and Sage

Ingredients

2 minced cloves of garlic

2 tbsp chopped fresh sage

2 tbsp balsamic vinegar

4 (2 lb/1 kg) strip loin grilling steak, 1/2 inch (1 cm) thick

1/2 cup crumbles gorgonzola or bleu cheese, (2 oz/60 g)

Preparation:

In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

We like to butterfly the steaks so there is a pocket in which to put the bleu cheese….

Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.

Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.

Alternatively, if you have butterflied the steaks, just before plating, place 1/4 of the blue cheese and a little more sage inside the steak and then close it to melt. If you do this at the beginning, the bleu cheese will run out all over the BBQ!