Loads of stilton - ...
 

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[Closed] Loads of stilton - help!

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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?


 
Posted : 17/01/2009 9:52 am
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get a spoon?


 
Posted : 17/01/2009 10:00 am
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Don't want to sleep in the garden 😉


 
Posted : 17/01/2009 10:12 am
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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.


 
Posted : 17/01/2009 10:13 am
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Yummy, thanks. Any more?


 
Posted : 17/01/2009 10:22 am
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cauliflower & stilton is also v nice..

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

macaroni cheese with stilton


 
Posted : 17/01/2009 10:28 am
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[url] http://www.stiltoncheese.com/US/recipes/recipesmain.html [/url]


 
Posted : 17/01/2009 10:34 am
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Steak and Stilton


 
Posted : 17/01/2009 10:40 am
 fbk
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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.


 
Posted : 17/01/2009 10:48 am
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Put some in a large flat mushroom and bake in the oven, great with steak.


 
Posted : 17/01/2009 11:04 am
 ton
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send some to me please


 
Posted : 17/01/2009 11:05 am
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Stilton and celeriac soup. even stilton haters will eat it.


 
Posted : 17/01/2009 11:08 am
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Catfood - I like that too. Although I put some pesto under the stilton first 🙂


 
Posted : 17/01/2009 11:15 am
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melt over pasta bake


 
Posted : 17/01/2009 12:03 pm
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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.


 
Posted : 17/01/2009 2:03 pm
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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.


 
Posted : 17/01/2009 2:09 pm