Cheese
Standby for a food post. Dieters, look away now. Yup, my turn to nominate an ingredient in the international cooking fest this week and I've chosen cheese.
This particular handsome devil is a Colston Bassett Stilton. A gift from hubby's colleague Dave, whose family are from the same village as the cheese. We Brits can be fairly fanatical about our cheeses (More Wensleydale Gromit?) but I have the misfortune of living with three boys who can't stand it. So what's a girl to do? I need cheese-friendly dishes, which work without cheese too.
My stilton standby is Cream of Celery soup. Mine gets a handful of crumbled stilton stirred into the bowl of hot soup just before eating. His is unsullied.
Recipe? So easy it doesn't really warrant one, but take some celery sticks, clean and chop (0.5 cm thin ish). Melt a couple of ounces of butter and cook the celery for about 5 mins until soft but NOT brown. Stir in 2 tbsp or so of flour and cook for 1 minute. Remove from the heat and add about half a pint of milk and half a pint of chicken stock. I could lie and tell you I always make my stock from scratch, but in this case, a good quality stock liquid works just fine.
Bring to the boil and simmer for about 15 mins until the celery is tender. Stir in your stilton (or other cheese of choice, I like something blue).
So, are you ready to join in this week? Let's all generate some cheesy dreams.
This particular handsome devil is a Colston Bassett Stilton. A gift from hubby's colleague Dave, whose family are from the same village as the cheese. We Brits can be fairly fanatical about our cheeses (More Wensleydale Gromit?) but I have the misfortune of living with three boys who can't stand it. So what's a girl to do? I need cheese-friendly dishes, which work without cheese too.
My stilton standby is Cream of Celery soup. Mine gets a handful of crumbled stilton stirred into the bowl of hot soup just before eating. His is unsullied.
Recipe? So easy it doesn't really warrant one, but take some celery sticks, clean and chop (0.5 cm thin ish). Melt a couple of ounces of butter and cook the celery for about 5 mins until soft but NOT brown. Stir in 2 tbsp or so of flour and cook for 1 minute. Remove from the heat and add about half a pint of milk and half a pint of chicken stock. I could lie and tell you I always make my stock from scratch, but in this case, a good quality stock liquid works just fine.
Bring to the boil and simmer for about 15 mins until the celery is tender. Stir in your stilton (or other cheese of choice, I like something blue).
So, are you ready to join in this week? Let's all generate some cheesy dreams.
Comments
which turned out to be a good thing, as most blue cheeses have wheat added to start the marbling effect. shocking, i know.
I love all cheeses I've ever had, but I've never had Stilton. I tend to prefer very mild nutty cheeses, but I do love feta and especially in spanakopita.
Made cheese last year. Big plans for this too.
Thx for the recipe. Making for lunch this weekend!!!
we have a cheese series on the food channel....Yum!!!
I love ricotta cheese the best - sprinkled with brown sugar, cinnamon and rose water! my favourite snack!
I bought some fresh figs and plan on eating them with some goats cheese.
We have some really good quality bries and goats cheeses in Australia, but I don't think we can beat the English and their cheddars!
OK, it is good to be on the receiving end, I'm in probably do something on the weekend. YOu've got me thinking!
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BUT, before you raise your eyes to the sky and kick me out of the country... BUT I think I will try this soup because it sounds really nice. (exactly how much celery are we talking about here?)
AND so that you don't cancel our next meeting... I've made stroganoff WITH dijon mustard last night.
Happy?
Cherry Menlove
Would love you to see my blog if you have a sec!
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