Roquefort and Walnut Salad with Garlic Croutons

This was an attempt to use up some more of the seemingly endless Xmas leftovers…

For one person you need:
3 walnuts, shelled and broken into bits
1 slice bread, cut into chunks
1 clove garlic, crushed
salt and pepper
olive oil
salad leaves e.g. watercress and endive
leftover cheese
walnut oil
white wine vinegar

Toss the bread in a bowl with the garlic, salt and pepper and some olive oil. Toss on to a baking sheet and cook in a hot oven for about 10 mins, checking every couple of minutes. DO NOT LET THEM OVERCOOK!!! Remove and leave to cool.

In the same bowl you made the croutons in, place the salad leaves and walnuts. Season with pepper but no salt. Drizzle over some walnut oil and white wine vinegar. Toss the salad and place on a plate. Top with the croutons and cheese.

Boxing Day Soup with Cheese

This is an excellent way to use up those leftover veggies and cheese.

For as many portions as you need simply take:
1 cup veggies per person
1 cup stock
salt and pepper
1/2 cup leftover cheese e.g. stilton; blacksticks blue; st agur etc also works with cheddar, gruyere or mature gouda. Not so good with brie…

Heat the veggies in the stock and then blend when hot. Crumble or grate in the cheese and let it melt. Blend till smooth and enjoy. Vow to buy less cheese next year. Fail. Repeat.

Potted Stilton with Port

This is what the non fish eaters are having for their starter tomorrow. Tho I think I might be on the melon as blue cheese has started giving me blinding migranes 😦

For 4 portions you need:
50g butter
1 bunch spring onions, finely chopped
1/4 cup port
125g Stilton
1/2 small bunch parsley, finely chopped
freshly ground black pepper

Melt the butter and sautee the onion for about 5 mins. Add the port and boil for 1 minute and simmer for a further 2 mins. Add everything else and stir till melted. Blitz till smooth and leave to set in ramekins. Serve with salad and crackers.

Mushrooms with Blue Cheese

This was supposed to be a baked mushroom recipe, following a discussion on twitter yesterday with @francesbell and her great suggestion for baked blue cheese shrooms with walnut bread, but when Ocado delivered the mushrooms they weren’t really suitable for baking so I sauteed them instead and served them on toast. Oh my. They were delicious!

For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil

Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.

Blue Cheese Toasts

This isn’t really a recipe but it does add a lovely dimension to bread with soup.

For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please…)
blue cheese

Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good πŸ™‚

Romanesco and Brassica Soup with Blue Cheese

OK cauliflower and broccoli then…

For 1-2 portions you need:
1/2 head each leftover cooked cauli and broccoli
1 onion, diced
small knob butter
500ml stock
salt and pepper
1/8 cup crumbled blue cheese

Sautee the onion in the butter till golden. Add the cauli and broccoli and stock and cook out till hot. Blitz to a puree and then stir in the cheese. Quick and delicious.

Baked Mushrooms with Stilton

I used to make these a lot but haven’t made them recently. But our veg box contained three beautiful mushrooms and I created this to show them off πŸ™‚

For 2 as a side dish you need:
4 portabello mushrooms, cleaned
75g stilton, crumbled
salt and pepper

Place the mushrooms on a baking sheet and season. Scatter over the cheese and bake in a moderate oven for about 10-15 mins till the cheese has melted and the mushrooms are cooked. Enjoy with a green salad and some bread to mop up the juices.

Leek and Roquefort Pizza Bread

I am not sure I want to eat this any time soon as I overdosed on cheese, especially Roquefort, in France. But it looks like a lovely recipe. And my cheese ban will soon be over as I can’t resist the soft, salty, creaminess of Roquefort for long! This is another @riverfordveg recipe.

300g bread flour
7g sachet yeast
1 tsp salt
180ml warm water
1.5 tbsp olive oil

3-4 tbsp olive oil
1 garlic clove
1 green chilli, halved
25g butter
2 small leeks, sliced
30g parmesan
100g grated mozzarella
2 tbsp each of finely chopped parsley and oregano
60g Roquefort or other blue cheese, crumbled

Begin by infusing the oil with the chilli and garlic. Then make the dough. Add the yeast and salt to the flour and then add the oil. Add enough warm water to make a soft dough and knead lightly for 10 mins or so. Leave to prove for about an hour then knock back and divide in to four.

Meanwhile cook the leeks in the butter for about 10 mins. Pre-heat the oven and stretch the dough out on to two baking sheets/pizza stones. Brush with the infused oil and scatter the herbs over the surface. Add the leeks and then finish with the cheeses. Bake for 12-14 mins till golden and then scoff.


A great standby lunch or snack.

For 2-3 portions you need:
1 can refried beans
1 packet salted tortilla chips
1 jar salsa
Yogurt/soured cream
Grated cheddar
Pickled chillies

Scoop the refried beans into a flat dish (a flan dish is perfect for this). Lay tortilla chips on the top. Add yogurt/soured cream and salsa in dollops on top of the chips. Cover with grated cheese and a few chillies on the top. Bake in the oven for 20 mins or so till the beans are hot, and the cheese is melted. Eat.