Hello my lovely blog readers! I am back! After nearly a month of killing myself over my final law exams I am finally finished! Now, that’s not to say I’m never going to look a case again, to the contrary! I’ve already started hunting down extra reading before I start the LPC in September; law is perhaps the one thing I love more than cooking. Though I am happy that my exams are over.
During exams most people get “the fear” – for those of you who don’t know it’s the uncontrollable feeling of terror at the thought of failing your exams if you don’t revise. For most people this kicks in a week before the exam itself where they realise that “day off” shopping, or that crazy night out probably could have been better spent revising. But me, I get “the guilt” – if I am not revising, sleeping at sensible times, getting up early etc I feel uncontrollable guilt. I’m not sure what’s worse!
Now although everyone has to eat during exams, any time spent developing recipes, taking photos, and blogging regularly would’ve just made me feel super guilty, so most of the posts you saw over the last few weeks were a few cheeky scheduled posts I’d managed to back up over Easter!
Anyways…I did treat myself once or twice during exams, and this recipe was one of them! My local store had stilton on offer and I couldn’t resist. I am a sucker for stinky cheese. The stinkier the better! I love cheese so much one of my favourite presents this Christmas was a Scottish cheese Slate complete with chalk! (Maybe I need to get out more.)
This recipe isn’t great for anyone on a diet, with not one but two types of cheese, but it is great for anyone trying to eat seasonally! Simply grab from the garden (or the green grocers) and seasonal greens and they will cut perfectly through the cheesey sauce.
Here’s the recipe…
- 200g stilton
- 100g cheddar
- 100ml milk
- Bunch of asparagus
- 1 small head of broccoli
- Handful of peas
- Pasta for 2
- Place the pasta and peas in a pan of boiling water and cook for 10-15mins. In the meantime, chop the broccoli and asparagus into small pieces and place in a steamer over the pan.
- While the pasta is cooking melt the stilton in a pan with the milk. Once it has formed a sauce add in the grated cheddar.
- Once cooked place the pasta and veg into an oven dish and cover with the cheese sauce. Sprinkle on a little more cheese and bake in the oven for 15 mins or until crispy on top!