Roadside Residents, First Snow And 2 x Penne Pasta With Roquefort

Following lots of frost in recent weeks, some snowflakes fell for two days early this week and everything looked like it had been frosted with icing sugar.

Last Monday we headed west again. Every couple of months, we are required to visit Pori on the west coast of Finland. Along the roadside on these trips, a few unusual residents have caught my eye.

Towards late summer, this guy was hanging around an empty roadside stall.

At the recycling plant in Vikki, the guys seem to have good fun doing their work and, instead of recycling some of the more unusual characters that come their way, they hang them on the fence. A large Pooh Bear was hanging there during summer, but by the time I turned up with my camera, he had been replaced by this lady.

And near Fiskars (where they make those famous scissors and knives) this couple was offering/advertising their services.

Following the snow the days have been clear, but very cold. It is the time for comfort food and to replace the energy the cold takes out of you. These are my favourite variations of Pasta with Blue Cheese. Both recipes makes 4 servings.

Penne Pasta with Roquefort, Walnuts and Sour Cream

100g Roquefort Cheese, crumbled, at room temperature
50g soft Butter

50g Sour Cream

5ml ground Cumin

50g Walnuts – chopped plus a few extra for garnish

Some chopped Chives – to taste

Salt & Pepper

4 Cups Penne Pasta

1. Boil water with salt in a stainless steel saucepan and cook the Penne.

2. When nearly done, make the sauce

3. Keep a few roquefort crumbles aside for garnish.

4. Mash together the butter and rest of the roquefort.

5. Add the cumin and sour cream and mix till smooth.

6. When the pasta is done, drain and put into a deep bowl.

7. Add the roquefort mix. Stir through till the sauce is melted and coats the pasta.

8. Add the walnuts and chopped chives and stir through.

9. Divide the pasta into portions. Garnish with extra nuts, cheese crumbles and chives.

10. Finish with generous grating of black pepper.

Penne Pasta with Roquefort, Lemon and Pine Nuts

100g Roquefort Cheese – crumbled,at room temperature

50g soft Butter

50g Pine Nuts

1-2 teaspoons fresh Rosemary – strip the needles from the sprigs and chop finely

1 small Lemon – grate the zest, then peel the lemon and chop into small pieces, removing most of the pith

Nutmeg – freshly grated

Salt & Pepper

4 Cups Penne Pasta

Mix together the lemon zest, rosemary, a good grind of black pepper and nutmeg

Repeat steps 1 – 4 as above.

Add the lemon, lemon zest mixture and pine nuts to the pasta and stir through.

Divide the pasta into portions and garnish with pine nuts, a sprig of rosemary and another grind of black pepper.

This afternoon, after coming home from hiking, I lay out all the clothing I wear when I go out into the cold and took a picture, just for the record.

It is unbelievable that I can wear all of that and still feel the cold. I am looking forward to getting rid of all those layers and layers of clothing when I head back to the southern hemisphere. Sunscreen and a sarong remains my uniform of choice.