Season favorites with a twist of blue cheese

Potatoes, leeks and pumpkins – get inspiration to cook fall favorites!

Creamy potato gratin with leeks and blue mould cheese

Flødestuvede kartofler med porre og blå ostPotatoes and leeks are always a great match and this classic dish we probably all know. I love giving the traditional dishes a twist of something unexpected, that my guest are not expecting. This variation of creamy potatoes with a twist of blue is one of the best! Simply add a little blue cheese to the cream and the potatoes will get an even creamier consistency and a little more piquant taste. Perfect if you ask me!

Ingredients

500g potatoes
1 leek
40-50g Castello Creamy Blue
1/2 litre cream

Preparation

1. Potatoes and leeks are sliced and spread on a casserole.
2. Stir cream and cheese together well and pour it on the dish.
3. Bake at 200° for 30-40 min. (keep an eye on the dish during baking) 

Stuffed Hokkaido with Castello Creamy Blue

Fyldte Hokkaido med blåskimmelostThis is a delicious and easy to cook fall dish. Hokkaido is in season in October and it is an underrated pumpkin, because it tastes absolutely fantastic!

Ingredients

1 small Hokkaido
200 g ground beef
1 egg
75 g Castello Creamy Blue
2 tsp paprika
2 tsp salt
A pinch of pepper and cumin

Preparation

1. Cut the Hokkaido in half and remove the insides with a spoon
2. Brush with oil
3. Mix beef, cheese, egg and spices and form a mass. Stuff the pumpkin with the beef mix.
4. Bake at 200 ° for about 45 minutes.

Serve with a nice salad and some chili sauce on top. Enjoy! ;) 

 

Madblogger Søren Staun fra chefsseason.dk

The article was written by Danish Food Blogger Søren Staun from chefsseason.dk.

Follow Chefsseason on chefsseason.dk and on Instagram @chefsseason.

Flødestuvede kartofler med Castello Creamy Blue
Flødestuvede kartofler med Castello Creamy Blue
Fyldte hokkaido med et twist af blåskimmelost
Recipe for stuffed pumpkins with blue cheese

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