Stilton Toasts Food

STILTON & CRANBERRY TOASTIE

Stilton & cranberry toastie image

A toasted sandwich is a great way to use up cheeseboard leftovers and makes a delicious and thrifty lunch

Provided by Silvana Franco

Time 15m

Number Of Ingredients 5

Ingredients

2 slices white bloomer bread
large knob softened butter
50g crumbled stilton
1 spring onion , sliced
1-2 tbsp cranberry jelly

Steps:

Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.

Nutrition Facts : Calories 604 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium

CELERY BISQUE WITH STILTON TOASTS

Celery Bisque With Stilton Toasts image

Make and share this Celery Bisque With Stilton Toasts recipe from Food.com.

Provided by CaliforniaJan

Categories Healthy

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1 1/2 cups chopped leeks (white and pale green parts only, from 2 medium)
3/4 lb yukon gold potato, peeled, diced
4 cups low sodium chicken broth
1/3 cup creme fraiche
1/4 teaspoon cayenne pepper
1/4 cup creme fraiche, as topping to taste
1/2 cup packed crumbled Stilton cheese (about 2 ounces)
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 French baguette, sliced
olive oil
chopped fresh Italian parsley

Steps:

Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.).
Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
Preheat oven to 350°F Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.

Nutrition Facts : Calories 1540.6, Fat 37.9, SaturatedFat 20.8, Cholesterol 93.3, Sodium 2460.3, Carbohydrate 246.1, Fiber 13, Sugar 14.2, Protein 57.3

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