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  • Loads of stilton – help!
  • Hairychested
    Free Member

    Still have some 3lbs of blue stilton in a block. My fridge smells of rotten flesh and wife wants to throw it away. It is maturing so tastes great. What can I do with it? Any recipes for stilton?

    MrNutt
    Free Member

    get a spoon?

    Hairychested
    Free Member

    Don’t want to sleep in the garden 😉

    millsonwheels
    Free Member

    Broccoli and stilton soup is great and dead easy to make. Just cook some broccoli in a bit of veg stock, add the stilton and black pepper, bit of cream if you have some and blend it till smooth. You can also use this recipe to serve with pasta, just use less stock.

    Hairychested
    Free Member

    Yummy, thanks. Any more?

    scotia
    Free Member

    cauliflower & stilton is also v nice..

    salad with pears, nuts and stilton (vinegarette also of course) is yummy..

    macaroni cheese with stilton

    JonBurns
    Free Member

    Steak and Stilton

    fbk
    Free Member

    Stop it – drooling at work just isn’t polite!!!

    A nice rare steak with Stilton sauce (just stilton and Creme Fraiche heated in a pan with some garlic, ideally with a few mushrooms thrown in too) is perfection on a plate…..

    Stilton freezes quite well too if it helps.

    catfood
    Free Member

    Put some in a large flat mushroom and bake in the oven, great with steak.

    ton
    Full Member

    send some to me please

    Sandwich
    Full Member

    Stilton and celeriac soup. even stilton haters will eat it.

    Too_Punk_To_Funk
    Free Member

    Catfood – I like that too. Although I put some pesto under the stilton first 🙂

    djglover
    Free Member

    melt over pasta bake

    chakaping
    Free Member

    Have your tried it on toast?

    It makes THE best cheese on toast I’ve ever tasted.

    I’ve got through my camembert mountain by making a LOT of macaroni cheese.

    WhatWouldJesusRide
    Free Member

    Scoop out a deepish hole on top, pour some port into it and replace the scooped section.

    Let the port permeate the cheese and it will ready within a day or so.

    Delicious.

Viewing 16 posts - 1 through 16 (of 16 total)

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