MobiRecipe

How To make Blue Cheese Pasta with Bergamot

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10 oz Wholewheat spaghetti (to 12)
-or- 10 oz Home-made noodles
2 tb Fresh parsley

very finely chopped 2 tb Sesame or walnut oil
Salt and pepper :

to taste 6 oz Blue cheese (to 8 oz.)

crumbled 8 Red bergamot flowers
:

(petals of)
Cook pasta in plenty of boiling, salted water until 'al dente.' Drain and transfer to serving dish. Toss in the parsley and oil; season to taste. Sprinkle on the cheese, then toss in the bergamot petals. Serve immediately. Note: Personally, I think the walnut oil goes better with this. From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett Columbine, 1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by Cathy Harned.

How To make Blue Cheese Pasta with Bergamot's Videos

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Alpine Pasta with apple sauce & crispy onions - Valentine Warner

A bit of a bonkers dish – the best cheesy macaroni ever, topped with amazing apple sauce and must-have mor-ish crispy onions. The creamiest Winter warmer you’ll ever eat!

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Creamy Lemon Gruyere Pasta

This creamy lemon Gruyere pasta is so full of flavour that you’ll find yourself craving it time and again. It’s also extremely easy to make, so you can have a restaurant-quality meal on your table in 20 minutes.

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An Easy Snack Making | Using Pasta |Spend Your 10 mins

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How to make an Earl Grey Tea Cake! 100% naturally plant-based

A NEW WAY TO BAKE : EARL GREY LOAF CAKE

Tea-flavoured tea cake has a ring to it. This little loaf celebrates the incredible perfume of bergamot (an Italian citrus fruit) essential oil which flavours Earl Grey tea – one of my first flavour loves. It awakened my taste buds and started an infatuation with Earl Grey tea.

RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts

INGREDIENTS NEEDED:-
- caster (superfine) sugar
- plain (all-purpose) flour (gluten-free plain flour will also work)
- earl grey tea leaves
- baking powder
- extra virgin olive oil
- plant-based milk

Icing
- icing (confectioners’) sugar
- water

Also required
-dried blue cornflower petals, to decorate

EQUIPMENT
- digital scales
- large bowl
- measuring jug
- silicon spatula
- whisk
- small bullet blender
- wire rack
- skewer (optional)
- 600g (1lb 5oz) loaf tin lined with parchment paper
- airtight container

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Trying Every Type Of Citrus | The Big Guide | Epicurious

Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about working with citrus in the kitchen. From the origins of each cultivar to using the right variety for every occasion, Chef Adrienne breaks it all down, giving you the knowledge and confidence needed to unleash your inner fruit ninja.

Follow Chef Adrienne on Instagram at @chefadriennecheatham

--
0:00 Introduction
0:19 Navel Orange
0:35 A Brief Note On Crossbreeding
2:05 Moro Blood Orange
3:33 Seville Sour Orange
4:19 A Brief Note On Seeds
5:23 Bergamot
6:53 Citron
8:03 Buddha’s Hand
9:12 Lime
10:43 Lemon
10:57 A Brief Note On Fruit Seasons
12:08 Finger Lime
12:56 Meyer Lemon
14:16 Pomelo
15:13 Red Grapefruit
15:41 A Brief Supreme Tutorial
16:27 Mandarin
17:27 Kishu Mandarin
18:07 Satsuma Mandarin
19:15 Kumquat
20:20 Calamondin
21:44 Conclusion

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