Green pizza gorgonzola

For ➍ 

350 g frozen fine garden peas 

90 g chilled pesto 

2 zucchini 

100 g Gorgonzola piccante 

2 rolls of chilled pizza dough round and thin 

3 tbs mild olive oil

Preheat the oven to 200 °C. 

Place the peas in a bowl and pour boiling water over it. Drain in a colander. Place the peas and pesto in a tall cup and mash with the hand blender until smooth. Season with pepper and salt if desired. Use a cheese slicer to cut wide ribbons off the zucchini. Cut the crust off the gorgonzola and cut the cheese into pieces of about 2 cm. 

Roll out the pizza dough on a baking tray covered with baking paper and spread with the green spread. Divide the zucchini ribbons in a kind of loose florets over the pizza and divide the Gorgonzola over it. Drizzle with the oil and sprinkle with salt and pepper. 

Bake the pizzas 15-20 m until golden brown.

Plate pie with celeriac, chicory, pears & gorgonzola

For ➍
270 g fresh puff pastry
125 g crème fraiche
1 celeriac
3 stumps witloof / endives
150 g gorgonzola
2 Conférence pears
50 g unroasted walnuts

Preheat the oven to 200 ° C. Roll out the puff pastry and the accompanying baking paper over a baking sheet. Divide the crème fraîche over it.
Peel the celeriac and cut into 1 cm cubes. Cut the bottom of the witloof, halve the stump lengthwise and remove the hard core. Cut the half stumps in half lengthwise.
Divide the celeriac and witloof over the puff pastry. Cut the gorgonzola into cubes and divide over the vegetables. Bake the plate in the oven for 25 m until done.
Peel the pears, remove the core and cut the flesh into cubes. Spread the walnuts over the pie.

Risotto with beetroot & blue cheese

For ➋
1 l beetroot juice (pressed or out of a bottle)
1 onion, chopped
1 clove garlic, chopped
2 stalks celery, chopped
200 g risotto rice
1 glass of vermouth or white wine
40 g butter + 1 extra cube
50 g of blue cheese, like Gorgonzola
sea salt & freshly ground black pepper

Warm the beet juice until just below boiling point.
Sauté the onion and garlic over a low heat in a knob of butter. After 5 m add the celery and cook all the vegetables until they are soft. Turn up the heat and add the rice. Stir well until the rice is translucent and deglaze with white wine or vermouth. Let all the moisture to evaporate.
Reduce heat to soften again and add a ladle beet juice, and a pinch of salt. Stir well until the rice has absorbed the beet juice. Add each time a ladle juice until the rice is soft.
If the rice is not yet soft when the beet juice runs out, work on with salted water.
Add the soft butter. Let the risotto rest for 2 m.
Serve. Finish with black pepper and crumbled blue cheese.

Read tip on cooking rissoto.

Pear & gorgonzola salad

For ➍
4-6 slices of walnut bread, cut into long triangles*
olive oil
6 small pears, halved
125 g rucola
150 g Gorgonzola, pulled into pieces
50 g toasted pine nuts
1 lemon, halved

Brush the walnut bread with a little oil and grill it until crisp on both sides. Heat a little oil in a frying pan and fry the pears cut-side down until they brown, then flip them and cook the other side for 2 m or until they start to soften. Divide the walnut toast between 4 shallow bowls and heap some rocket on top, then scatter the cheese and pine nuts over. 
Add 3 pear halves to each bowl and dress with more olive oil, a squeeze of lemon and seasoning.

*Use brown bread, and add 50 g chopped walnuts.
**Or toast bread, spread with room-warm cheese, push chopped nuts in, and cover with slices of cold pear.