too much grease!

We managed to waste an entire block of stilton last night, much to our annoyance. It seemed like a good idea at the time, but sometimes, recipes are just that much less than the sum of their parts.

We made a stilton and mushroom linguine and at first it all seemed to go well. The linguine cooked properly, the stilton and mushroom sauce, with butter, cream and garlic tasted marvellous. We combined the two, stirred in beaten egg and sprinkled a good strong cheese on the top and baked it for a half hour, before serving with salad. It smelt wonderful and as I said, the sauce had tasted marvellous in the preparation. Sadly, we seem to have baked the flavour out of it. I don’t know what happened – perhaps the linguine to sauce ratio was too high, but when it came out of the oven it did look like an exercise in saturated fat and nearly all the flavour had gone.

We have decided that with then exception of occasional portions of Furtle’s proprietary potatoes dauphinois and the odd pizza, we shall eschew the dubious delights of (particularly pasta-based) lardy delights.

We are supposed to be eating more healthily anyway (and largely we are).

too much grease!

We managed to waste an entire block of stilton last night, much to our annoyance. It seemed like a good idea at the time, but sometimes, recipes are just that much less than the sum of their parts.

We made a stilton and mushroom linguine and at first it all seemed to go well. The linguine cooked properly, the stilton and mushroom sauce, with butter, cream and garlic tasted marvellous. We combined the two, stirred in beaten egg and sprinkled a good strong cheese on the top and baked it for a half hour, before serving with salad. It smelt wonderful and as I said, the sauce had tasted marvellous in the preparation. Sadly, we seem to have baked the flavour out of it. I don’t know what happened – perhaps the linguine to sauce ratio was too high, but when it came out of the oven it did look like an exercise in saturated fat and nearly all the flavour had gone.

We have decided that with then exception of occasional portions of Furtle’s proprietary potatoes dauphinois and the odd pizza, we shall eschew the dubious delights of (particularly pasta-based) lardy delights.

We are supposed to be eating more healthily anyway (and largely we are).