1 cup blue cheese
1/2 cup cream cheese
1 1/4 cup sour cream
1 clove garlic, crushed
Mix everything together.
What do the food critics say? I made it for our house warming party - I'm pretty sure it was all eaten.
What does the cook say? Easy party dip.
Source: somewhere on the internet
Showing posts with label blue cheese. Show all posts
Showing posts with label blue cheese. Show all posts
Tuesday, September 20, 2011
Monday, September 19, 2011
Roast beet salad
Wrap beets in aluminum foil (leave a few inches of stems so they don't bleed), then bake at 400 degrees F for 45-75 minutes or until tender (depending on size of beets). Pierce the beets with a skewer to make sure they are tender. When cool, peel skin off beets, slice.
Add to:
Mixed greens of your choice
fresh herbs
thinly sliced red onion
goat's cheese or gorgonzola or feta
walnuts
Balsamic vinaigrette:
2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)
Source
Add to:
Mixed greens of your choice
fresh herbs
thinly sliced red onion
goat's cheese or gorgonzola or feta
walnuts
Balsamic vinaigrette:
2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)
Source
Sunday, September 18, 2011
Onion, walnut and mushroom tarte tartin
4 onions
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
3 tbsp olive oil
200g/8oz chestnut mushrooms, halved if large
2 tsp light muscovado sugar
50g/2oz walnuts
100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese
250g/9oz puff pastry
Heat oven to 200c/180c fan/gas 6. Peel the onions and cut each into six wedges through the root. Heat the oil in a large pan, add the onions, then gently fry for 20 minutes until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further five minutes. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 minutes until the pastry is crisp and golden. Cool for five minutes in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Can be prepared up to the baking stage a day in advance. To serve as a starter, make individual tarts in Yorkshire pudding tins.
Source
Pumpkin and blue cheese pizza
25g (1oz) fresh yeast
½tsp sugar
250ml (9fl oz) warm water
2tsp sea salt
3tbsp olive oil
500g (1lb 2oz) strong bread flour
½ Hokkaido pumpkin
1 red onion
500g (1lb 2oz) roquefort
Crumble the yeast into a jug, add the sugar and 100ml of the water. Stir and leave for 10 minutes.
Place the flour and salt in a bowl and make a well in the centre. Stir in the yeast mixture and add more water until a dough starts to form.
Transfer to a floured surface and knead for 10 minutes until elastic. Place in a bowl, cover with cling film and leave to rise for 1 hour.
Deseed, peel and thinly slice the pumpkin, slice the onion and set aside. Crumble the cheese into a bowl.
Preheat the oven to 220°C/gas 7. When the dough has proven, divide into 4 pieces, roll into ovals, place on a baking sheet and leave for 20 minutes.
Divide the pumpkin slices and red onion between the pizzas. Add the crumbled cheese, drizzle with the olive oil and bake for 20 minutes until golden brown.
Source
½tsp sugar
250ml (9fl oz) warm water
2tsp sea salt
3tbsp olive oil
500g (1lb 2oz) strong bread flour
½ Hokkaido pumpkin
1 red onion
500g (1lb 2oz) roquefort
Crumble the yeast into a jug, add the sugar and 100ml of the water. Stir and leave for 10 minutes.
Place the flour and salt in a bowl and make a well in the centre. Stir in the yeast mixture and add more water until a dough starts to form.
Transfer to a floured surface and knead for 10 minutes until elastic. Place in a bowl, cover with cling film and leave to rise for 1 hour.
Deseed, peel and thinly slice the pumpkin, slice the onion and set aside. Crumble the cheese into a bowl.
Preheat the oven to 220°C/gas 7. When the dough has proven, divide into 4 pieces, roll into ovals, place on a baking sheet and leave for 20 minutes.
Divide the pumpkin slices and red onion between the pizzas. Add the crumbled cheese, drizzle with the olive oil and bake for 20 minutes until golden brown.
Source
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