Apples And Walnuts With Stilton Cheese Recipes

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.

Steps:

• In a large bowl, combine the apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside., Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels., Transfer strudels to a parchment paper-lined 15x10x1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.

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.

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.