Recipes for Stilton Cheese

Ingredients

• 1 ripe pear, sliced
• 100g Stilton cheese, crumbled (expired but safe)
• 4 cups mixed greens
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, sliced pear, and crumbled Stilton cheese.
2. In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle toasted walnuts on top.
5. Serve immediately.

Ingredients

• 4 large eggs
• 100g Stilton cheese, crumbled (expired but safe)
• 1 cup mushrooms, sliced
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped fresh herbs (optional, for garnish)

Instructions

1. In a non-stick skillet, melt the butter over medium heat.
2. Add the mushrooms and sauté until tender and slightly golden.
3. In a bowl, beat the eggs with salt and pepper.
4. Pour the beaten eggs into the skillet, swirling to coat the bottom evenly.
5. Sprinkle the crumbled Stilton cheese evenly over one half of the omelette.
6. Cook until the eggs are set and the cheese starts to melt.
7. Fold the omelette in half and continue cooking for another minute to ensure the cheese is fully melted.
8. Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.

Ingredients

• 300g Stilton cheese
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until soft and translucent.
3. Crumble the Stilton cheese into the pot and stir until melted and well combined.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 15 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to heat through.
8. Serve the Stilton cheese soup hot, garnished with chopped fresh chives.

Ingredients

• 1 sheet of puff pastry
• 200g Stilton cheese, slightly expired but safe
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large pan, heat the olive oil over medium heat.
3. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally for about 20 minutes.
4. Add the balsamic vinegar, sugar, salt, and pepper to the pan with the onions, and continue cooking for an additional 5 minutes.
5. Roll out the puff pastry sheet on a baking tray lined with parchment paper.
6. Spread the caramelized onions evenly over the puff pastry, leaving a small border around the edges.
7. Crumble the Stilton cheese over the onions.
8. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly before serving.
10. Cut into slices and serve warm as an appetizer or alongside a salad for a light meal.