CHEDDAR AND STILTON DROP BISCUITS
Categories Cheese Dairy Breakfast Brunch Side Bake Dinner Lunch Fall Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 10
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
- Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.
STILTON TART WITH CRANBERRY CHUTNEY
Categories Cheese Bake Cocktail Party Buffet Blue Cheese Cranberry Fall Winter Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Make tart shell:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
- Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
- Reduce oven temperature to 325°F.
- Make filling:
- Whisk together cream, whole egg, yolks, salt, and pepper until combined.
- Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.
- Cut tart into 32 rectangles and serve at room temperature, topped with chutney.
STILTON & CRANBERRY TOASTIE
A toasted sandwich is a great way to use up cheeseboard leftovers and makes a delicious and thrifty lunch
Provided by Silvana Franco
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.
Nutrition Facts : Calories 604 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
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