Stilton Cheese And Walnuts With Dried Apricot And Pistachio Dust On Endive Leaf Recipes

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APRICOT STILTON POTTED CHEESE



Apricot Stilton Potted Cheese image

Make and share this Apricot Stilton Potted Cheese recipe from Food.com.

Provided by Houmous Monster

Categories     Spreads

Time 15m

Yield 3 150ml Ramekins

Number Of Ingredients 4

300 g vegetarian Stilton cheese
100 g softened butter
40 g chopped walnuts
25 g dried apricots, chopped

Steps:

  • Crumble the stilton into a separate bowl.
  • Beat the softened butter until smooth and creamy; mix in the stilton.
  • Pack into small ramekins and smooth down the tops.
  • Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
  • Will refrigerate for a week, or freeze for two months.

Nutrition Facts : Calories 344.9, Fat 35.6, SaturatedFat 17.8, Cholesterol 71.2, Sodium 191.9, Carbohydrate 7.1, Fiber 1.5, Sugar 4.8, Protein 2.6

STILTON CHEESE, PASTA AND WALNUT SALAD



Stilton Cheese, Pasta and Walnut Salad image

Make and share this Stilton Cheese, Pasta and Walnut Salad recipe from Food.com.

Provided by Galley Devil

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

220 g Stilton cheese, crumbled lightly
250 g penne pasta
225 g salad leaves
1 teaspoon salt
1 teaspoon black pepper, ground
300 ml red grape vinegar
3 -4 tablespoons walnut oil
1/4 cup sunflower oil
100 g walnuts, halved

Steps:

  • Cook the pasta according to packet instructions, drain, toss in olive oil and let cool completely.
  • Whisk together the dressing ingredients.
  • Add salt and pepper to taste.
  • Toss the salad leaves in a little of the walnut dressing so that each leaf is covered in dressing.
  • Add the crumbled stilton cheese and toss again gently.
  • Garnish with the walnut halves.
  • Serve the rest of the dressing with the salad.

Nutrition Facts : Calories 792.7, Fat 57.2, SaturatedFat 14.7, Cholesterol 41.2, Sodium 1351.2, Carbohydrate 54.6, Fiber 8.7, Sugar 0.9, Protein 20.3

ENDIVE, PEAR, AND STILTON SALAD



Endive, Pear, and Stilton Salad image

Categories     Cheese     Dairy     Fruit     Leafy Green     Vegetable     Appetizer     Brunch     Roast     Picnic     Vegetarian     Lunch     Blue Cheese     Pear     Fall     Endive     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

Steps:

  • Make dressing:
  • Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
  • Make salad:
  • Preheat oven to 400°F. and line a baking sheet with parchment paper.
  • Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
  • Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
  • On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

APRICOT STILTON POTS



Apricot stilton pots image

Treat your guests to an extra special cheese course or give these away as little gifts

Provided by Good Food team

Categories     Buffet, Dinner

Time 15m

Number Of Ingredients 4

300g vegetarian stilton
100g softened butter
40g chopped walnut
25g dried apricot , chopped

Steps:

  • Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.
  • Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

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