Roquamole Recipes

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NIGELLA LAWSON ROQUAMOLE

Saw Nigella discuss this on the Today Show this morning and I can't WAIT to try it out this weekend! I definitely think it will"Roq":)!!

Provided by Meredith .F

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Nigella Lawson Roquamole image

Steps:

  • Crumble or mash the blue cheese with the sour cream in a bowl.
  • Mash in the avocados. If they are ripe, a fork should be all you need.
  • Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
  • Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive inches.

Nutrition Facts : Calories 192.9, Fat 17.8, SaturatedFat 4, Cholesterol 6.3, Sodium 15.2, Carbohydrate 9.5, Fiber 6.9, Sugar 0.8, Protein 2.5

1 cup Roquefort cheese or 1 cup blue cheese, crumbled
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced green pickled jalapeno pepper, from a jars
2 tablespoons scallions, finely sliced
1/4 teaspoon paprika
blue corn tortilla chips

ROQUAMOLE

I have practically had to sit on my hands to stop myself writing about this before now. Naturally I know Roquefort does not come from Mexico, but it melds deliciously with avocado so I couldn't resist, no more, I hope, will you. And although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St. Agur out of a wedge-shaped packet is the cheese I keep in the fridge so that I am ever-ready to make this. You don't need to serve blue corn tortilla chips with this; you don't have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality here. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar snaps, you name it. For me, this can be a dip with drinks, a quick treat for lunch or a greedy solitary dinner. The only meal I've yet to eat it at is breakfast. I think it's just a question of time....

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7



Roquamole image

Steps:

  • Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.

1 cup crumbled Roquefort or St. Agur
1/4 cup sour cream
2 ripe avocados
2 tablespoons finely sliced scallions
1/4 cup jarred sliced pickled green jalapenos
1/4 teaspoon paprika
1 bag blue corn tortilla chips

ROQUEFORT SPREAD

Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."

Provided by Little Suzy Homemak

Categories     Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7



Roquefort Spread image

Steps:

  • Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.

1/2 lb Roquefort cheese
8 ounces cream cheese
2 tablespoons butter, softened
1 small onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
salt, to taste

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