This week the I heart Cooking Clubs starts to feature a new chef: Diany Henry. I decided to prepare an autumn recipe from her website: Penne with roasted onions, gorgonzola and walnuts. 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