Apples And Walnuts With Stilton Cheese Food

APPLES AND WALNUTS WITH STILTON CHEESE

Steps:

• Put one-third of the cheese in the bottom of a large bowl.
• Add the olive oil and, using a fork, mash together the cheese and oil.
• Add the vinegar and continue to mash and to mix.
• Add the cream and pepper and mix well to make a thick, chunky dressing.
• Add the apples, sliced celery, currants and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half the walnuts.
• Mix them into the salad gently and evenly.
• Transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves. Serve immediately.

APPLES AND WALNUTS WITH STILTON CHEESE

Steps:

• Put one-third of the cheese in the bottom of a large bowl.
• Add the olive oil and, using a fork, mash together the cheese and oil.
• Add the vinegar and continue to mash and to mix.
• Add the cream and pepper and mix well to make a thick, chunky dressing.
• Add the apples, sliced celery, currants and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half the walnuts.
• Mix them into the salad gently and evenly.
• Transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves.
• Serve immediately.

APPLE WALNUT SALAD WITH STILTON CHEESE

Steps:

• Put one third of the cheese in a large bowl.
• Add olive oil and using a fork, mash together the cheese and oil.
• Add vinegar and continue to mash and mix.
• Add cream and pepper and mix well to make a thick creamy dressing.
• Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
• Mix them into the salad gently and evenly.
• Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
• Serve right away.
• TOASTED WALNUTS.
• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
• Depending on the size of the nuts this may take between 10-20 minutes.
• Remove the nuts from the pan as soon as they start to look done.
• Pour them onto a plate to cool.

PAN-ROASTED STILTON CHICKEN WITH APPLES

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.

SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE

Steps:

• Heat oven to 350F (175C).
• Toast walnuts for 10 minutes and cool to room temperature.
• Combine romaine and watercress in a large bowl.
• Whisk oil, vinegar and salt and pepper in a small bowl until blended.
• Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
• When ready to serve: Toss salad greens with dressing to coat.
• Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
• Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
• Serve immediately.