{"id":1631,"date":"2010-12-06T03:59:14","date_gmt":"2010-12-05T19:59:14","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1631"},"modified":"2013-05-02T12:21:24","modified_gmt":"2013-05-02T04:21:24","slug":"three-cheese-walnut-linguine","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1631","title":{"rendered":"Three Cheese Walnut Linguine &#8211; An Almost Edible Christmas Wreath"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Three Cheese Walnut Linguine 2\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Three-Cheese-Walnut-Linguine-2-1024x685.jpg\" width=\"650\" height=\"435\" \/><\/p>\n<p style=\"text-align: justify;\">Bought a lot of cheeses this week; went a little cheese-crazy. There are just so many of them on the shelves &#8211; and most of them are cheaper than what I can get back in Singapore! Yummy!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">My best of them all &#8211; the Le Roule cheese &#8211; a product from France. It&#8217;s a spread that&#8217;s covered in herbs and garlic. It&#8217;s simply sinful and heavenly, eating it just like that!<\/p>\n<p style=\"text-align: justify;\">Anyway, so much for cheeses, here&#8217;s one of my favourite ways of cooking them with pasta.<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Walnut: 4 &#8211; 5<\/li>\n<li style=\"text-align: justify;\">Linguine: enough for 1 serving<\/li>\n<li style=\"text-align: justify;\">Butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Olive oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">White onion: 1\/2, sliced into rings<\/li>\n<li style=\"text-align: justify;\">Bacon strip: 1, sliced<\/li>\n<li style=\"text-align: justify;\">White mushroom: 2, sliced<\/li>\n<li style=\"text-align: justify;\">Basil leaves: 4, chopped<\/li>\n<li style=\"text-align: justify;\">Pesto sauce: 2 tsp<\/li>\n<li style=\"text-align: justify;\"><strong><span style=\"text-decoration: underline;\"><a title=\"Chicken Tonight Creamy Mushroom Gravy\" href=\"http:\/\/www.britishcornershop.co.uk\/shop.asp?action=brand&amp;bid=113\" target=\"_blank\">Chicken Tonight creamy mushroom gravy<\/a><\/span><\/strong>: 1\/3 bottle<\/li>\n<li style=\"text-align: justify;\">Milk: 1\/3 cup<\/li>\n<li style=\"text-align: justify;\">Gruyere cheese: 1 inch stick, sliced<\/li>\n<li style=\"text-align: justify;\">Mozzarella cheese ball: 1\/2, sliced<\/li>\n<li style=\"text-align: justify;\">Tuna in water: drained, 1\/3 can<\/li>\n<li style=\"text-align: justify;\">White wine: 1\/3 cup<\/li>\n<li style=\"text-align: justify;\">Bread crumbs: 1\/3 cup<\/li>\n<li style=\"text-align: justify;\">Thyme: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: to taste<\/li>\n<li style=\"text-align: justify;\">Black ground pepper: to taste<\/li>\n<li style=\"text-align: justify;\">Watercress: 1 handful, washed<\/li>\n<li style=\"text-align: justify;\">Mature cheddar cheese: to garnish<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Roast the walnuts in the oven at 200 deg for about 3min. Leave to cool.<\/li>\n<li style=\"text-align: justify;\">Grind walnuts with a mortar and pestle till crumbly but not fine. Set aside.<\/li>\n<li style=\"text-align: justify;\">Cook linguine in boiling water with a pinch of salt and some olive oil for 15 min. Drain and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat butter and olive oil in saucepan. Add onions and stir fry for 1min.<\/li>\n<li style=\"text-align: justify;\">Add bacon, mushrooms, basil and pesto sauce. Stir fry for 2min.<\/li>\n<li style=\"text-align: justify;\">Add creamy mushroom gravy, milk, Gruyere, mozzarella and tuna. Simmer for 2min at low heat to let the cheeses melt.<\/li>\n<li style=\"text-align: justify;\">Add wine to sauce and mix. Stir in walnut bits and bread crumbs.<\/li>\n<li style=\"text-align: justify;\">Add linguine to sauce and mix well. Add thyme, salt and pepper to taste.<\/li>\n<li style=\"text-align: justify;\">Place watercress around the rim of a plate. Dish linguine on top of watercress.<\/li>\n<li style=\"text-align: justify;\">Grate some cheddar cheese on top of the linguine and serve hot.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Three-Cheese-Walnut-Linguine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1633 alignleft\" title=\"Three Cheese Walnut Linguine\" alt=\"\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Three-Cheese-Walnut-Linguine.jpg\" width=\"650\" height=\"436\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Three-Cheese-Walnut-Linguine.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Three-Cheese-Walnut-Linguine-300x201.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><\/p>\n<p><strong><em>Trick<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The walnut is a must &#8211; it helps create the texture and enhance the aroma of the dish.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1631\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Bought a lot of cheeses this week; went a little cheese-crazy. There are just so many of them on the shelves &#8211; and most of them are cheaper than what I can get back in Singapore! Yummy!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[131,28],"tags":[173,78,292],"class_list":["post-1631","post","type-post","status-publish","format-standard","hentry","category-italian","category-pasta","tag-cheese","tag-christmas","tag-linguine"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1631"}],"version-history":[{"count":13,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1631\/revisions"}],"predecessor-version":[{"id":5202,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1631\/revisions\/5202"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}