Recipe: Tagliatelle with a creamy stilton sauce with physalis


I must admit that my quest for making the perfect burger has not gone by without a few hiccups.

Having watched my beloved mother make delicious burgers and meatballs since I was old enough to sit on the counter next to her in the kitchen, I thought making the perfect perfect burger would be a piece of cake.

Not so much…

I’ve tried a failed, and since I’m a stubborn bugger, I’ll continue to try until I get it right…

I put in all the ingredients that my mother taught me, and add a few of my own, all delicious on their own. But when the burger is done and I take my first bite it’s…mediocre…

Who want’s mediocre burgers?!

I want the first juicy bite to be so good it begs me to take another.

So back to the kitchen I go, but not without leaving you with a delicious comfort food tagliatelle dish that will get you thorough this rather chilly time of the year.

This is my sunshine pasta dish.

Invite your friends over to a nicely decked table, or curl up in your PJ’s, settle in your favourite chair in front of the fireplace with this dish in a bowl.


Tagliatelle with a creamy stilton sauce with physalis




150-200g Tagliatelle (preferably fresh)

100g Stilton

2dl Double cream/whipping cream (go for the real deal, this is where the flavour is)

 A handful Physalis (optional, but recommended)

Thyme (fresh if you have)

Salt (Maldon ocean salt)

Pepper (freshly grind)




Fill a large pot with water, set on medium to high heat.

When boiling lower the heat to medium so that it keeps boiling but does not boil over.

Add the tagliatelle and cook as instructed on the pack or till al dente.

Crumble the Stilton into a saucepan and add the cream.

Heat the stilton and cream mixture over a low to medium heat until the cheese has melted, then season, with ocean salt and freshly ground black pepper.

Stir through the cooked pasta until well combined.

Serve immediately with a sprinkle of thyme, physalis and some stilton crumbs.

Serve with dry white wine (ex: Pinot grigio or Savignon blanch)  or with Elderflower cordial (mixed with water) on the rocks.

Bon appetit!

PS: If you wonder why I ad the physalis, it’s simply because this dish needs a little tangy and sweet zing for all the flavours to really work well together.

Now,  if you don’t have physalis at hand, you can add roasted walnuts (delicious), but if you find some, they will add just the right amount of fresh zing to this dish.

If you need another reason, besides taste and appearance, to try adding the physalis to this dish, here’s one; did you know that a physalis contains twice the amount of Vitamin C as that in lemons?

Pretty great for cold days:)



Elsewhere this week:

Check out the newest edition of Pure Green Magazine where my shots from a beautiful bed and breakfast in the english countryside is featured.

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