Best 7 Spinach With Roquefort Cheese Recipes

SPINACH WITH ROQUEFORT CHEESE

Steps:

• Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.

SPINACH & ROQUEFORT SALAD

Steps:

• Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
• Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
• Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
• Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

SPINACH AND ROQUEFORT SOUFFLES

Steps:

• Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
• In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
• In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
• Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.

SPINACH WITH A TWIST

Steps:

• Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

SPINACH, ROQUEFORT AND WALNUT QUICHE

Steps:

• Pre-heat oven to 210°C.
• Line tart pan or pie pan with pastry or shell.
• Prick the bottom with a fork several times.
• Whisk the eggs in a large bowl.
• Add the sour cream, and pepper and combine well.
• Crumble in the roquefort and continue to whisk until the cheese has broken up.
• You will, however, still have some distinct lumps of it.
• Place the spinach in the bottom of the tart pan.
• Sprinkle the walnuts evenly over the spinach.
• Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
• Bake 25-30 minutes, or until quiche has set and top is nicely browned.

SPINACH, BACON & ROQUEFORT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.