This week the I heart Cooking Clubs starts to feature a new chef: Diany Henry. I decided to prepare an autumn recipe 27.11.2022 ** from her website: Penne with roasted onions, gorgonzola and walnuts 27.11.2022 **. I try to buy as many local products as I can, so I used rapekernel oil and Frisian Blue.
For those who aren’t familiar with rapekernel oil, a short explanation. In spring Schleswig-Holstein is blooming yellow.
It’s a versatile plant, you get honey, rapekernel oil, petrol and pyrotechnic articles from it. Rapekernel oil is cold pressed and has a nutty taste. It has no cholesterol and contains valuable Omega-6 and Omega-3 fatty acids. The processed oil is known in Canada and North America as canola.
The Frisian blue
is the only blue cheese produced in Schleswig-Holstein.
I used it for
Penne with roasted onions, Frisian blue and walnuts
A wunderful lunch!
Penne with roasted onions, Frisian blue and walnuts from Diana Henry
yield:Serves 3 – 4
Penne with roasted onions, Frisian blue and walnuts:The combination of sweet onions, blue cheese and walnuts is to die for.
modified by Ulrike Westphal from:
total time: 45 minutes
For all other great Welcome Diana Henry! recipes visit the I heart cooking clubs site
more recipes from Diana Henry
more recipes and entries in English
** 27.11.2022 https://dianahenry.co.uk/, https://dianahenry.co.uk/recipe-seasons/autumn/; https://dianahenry.co.uk/recipes/penne-roasted-onions-gorgonzola-walnuts/ no longer available
Ulrike, this is a great looking dish, and I love that you modified it to make the most of your local produce.
I love simple dishes like this ! And it is wonderful that you have used your local produce to make such a lovely meal! A wonderful choice to welcome our new chef!
That sounds like a very flavourful dish. I love that technique of roasting the onions with balsamic vinegar.
What a perfect dish for fall. I love all of the flavors in this! ;-)
This looks cheesy and comforting.
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