ROASTED PEARS WITH BLUE CHEESE AND WALNUTS
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
- Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.
PEAR, WALNUT & BLUE CHEESE TART
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Provided by Rosie Birkett
Categories Dinner, Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
- Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
- Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
- Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
- Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.
Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
GOAT'S CHEESE, PEAR & WALNUT TARTINES
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Provided by Good Food team
Categories Brunch, Lunch
Time 17m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
- Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
PEAR AND WALNUT MUFFINS
Pears and walnuts pair up so well together! Anjou or Bartlett pears work well for this recipe. Adapted from Cooking Light magazine(Jan/2006). Enjoy!
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 15 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*F.
- Place walnuts in a food processor, process until finely ground.
- Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
- Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear.
- Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.
Nutrition Facts : Calories 147.6, Fat 5.4, SaturatedFat 0.9, Cholesterol 14.5, Sodium 171.3, Carbohydrate 22.8, Fiber 1.3, Sugar 12.9, Protein 2.9
PEAR, BLUE CHEESE & WALNUT SANDWICH TOPPER
The textures and contrasting flavours are what makes this simple lunchtime combination so satisfying. Finish with some peppery watercress
Provided by Sara Buenfeld
Categories Lunch
Time 5m
Number Of Ingredients 5
Steps:
- Top bread or fill pitta with cheese, pear, watercress and walnuts.
Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
PEAR, BLUE CHEESE, WALNUT SPREAD
This is a lovely cheese spread. The pears and walnuts give it a nice contrast. I have also used almond slices when I was out of walnuts.
Provided by Merlot
Categories Pears
Time 15m
Yield 3 cups (approx), 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel and core pears.
- Cut into 1/4 inch dice.
- Combine in a bowl with other ingredients, tossing to mix well.
- (Many times, I don't even bother with toasting the walnuts and it works out just fine).
- Serve with crackers or toasted pita wedges for scooping.
PEAR AND WALNUT CHEESE ROLLS
Spinach, cream cheese, walnuts and pears are rolled up and sliced for this delicious, make-ahead appetizer. I love this as a lunch time sandwich too since it holds well in a lunch sack. This recipe calls for lahvosh which can be hard to find; just substitute a good quality flour tortilla instead and ignore the instructions for preparing the dried lahvosh.
Provided by Geema
Categories Lunch/Snacks
Time 4h25m
Yield 20 spirals, 8 serving(s)
Number Of Ingredients 9
Steps:
- Run cold water and hold the cracker bread under it until thoroughly wet.
- Place the bread between wet, clean kitchen towels and let stand about 45 minutes or until soft enough to fold without breaking.
- Finely chop the 6 cups of spinach leaves and set aside.
- Peel, core and finely chop the pear.
- In a large skillet, melt butter over medium heat and add spinach, pear and green onions.
- Cook and stir until spinach is wilted and pear is tender. Stir in nuts, then remove from skillet and let cool.
- In a medium bowl, combine cream cheese, salt and pepper.
- Spread the cheese onto the cracker bread or flour tortilla.
- Carefully spread spinach mixture onto cream cheese.
- Roll up the lahvosh or tortilla into a tight spiral, then wrap in plastic wrap.
- Chill for 4 hours or up to 24 hours.
- To serve, cut the roll into 1/2 inch thick slices, or just cut in half for two lunch sandwiches.
Nutrition Facts : Calories 76, Fat 6.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 184.6, Carbohydrate 5, Fiber 1.6, Sugar 2.4, Protein 1.6
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