So we are finally off on holiday at the end of the week and the ‘using up stuff’ campaign is in full swing. Ridiculously enough at any given moment I seem to have enough food to last all four of us about a week (excluding bread and milk). I suppose if we were ever besieged or stranded in some way this is reassuring.
I’m going with a spaghetti dish as this is always the last carbohydrate item I am prepared to be without and everyone adores it. I have only relatively recently worked out how to make delicious creamy sauces to go with. I have no idea why, perhaps in my middle age I am more prepared to eat them so more motivated to get it right.
So here we go; this is a cream and blue cheese sauce base and I wouldn’t mind betting with the soft fruit season in full swing, odd half cartons of cream are lying around in most fridges right now!
Serves 2 so scale up for more, you will need: 250g Spaghetti, a handful of toasted Pine Nuts, some French Beans, topped and tailed, 6 tbsp Double Cream and 6 tbsp Milk, or 12 tbsp of Single Cream, 30g Blue Cheese (Dolcelatte, Danish Blue, Stilton), a rasher or 2 of Bacon, diced, 1 tbsp Garlic Oil, Black Pepper, Parmesan (optional).
Bring a large pan of salted water to the boil and add a dash of any oil. Once boiling add the spaghetti and the french beans and cook for the stated time and not a second more. (Spaghetti is cooked once a strand has just lost the ‘white’ uncooked center so test strands as you approach the end of the cooking time. If it is overcooked the spaghetti becomes spongy and soaks up the sauce too readily and it disappears. This is then problematic as the spaghetti then clumps and sticks together).
Meanwhile, in a small bowl, combine the cream, milk and blue chesse by mashing the cheese into the liquid, add some black pepper. Dry fry the pine nuts in a small frying pan over a moderate heat until toasted and remove to a plate, then cook the bacon in the garlic oil and remove to the plate with the toasted pine nuts once cooked though.
Once the spaghetti and beans are cooked, drain and return to the saucepan, add the cream-cheese mixture and stir over a very low heat until the cream is heated through (probably less than a minute), add the bacon and pine nuts and toss with the spaghetti. Dollop out onto bowls and serve with grated parmesan and a little more black pepper if you wish.
I might get a chance to blog whilst I am away but I’m not sure, so if not, see you in a couple of weeks! Bon vacances tout les monde!!