Baked Figs With Rocket And Blue Cheese Salad
Wrap prosciutto around the figs and secure with rosemary sprigs. Place figs in a small oven proof dish and drizzle with olive oil. Cook for 10 minutes or until prosciutto is golden. Meanwhile combine olive oil, balsamic and blue cheese. Slice ... [... more]
Australian Womens Weekly |
Spinach & Blue Cheese Soup
Add the onions and leeks and cook over low heat for 15-20 minutes or until they are very soft and golden brown. Heat butter in a large saucepan. Add water, stock powder and spinach. Simmer for 5 minutes, stirring occasionally. Add the blue ... [... more]
Nestlé |
Blue Cheese and Spinach Quiche
Sift flour into bowl, rub in butter until mixture resembles breadcrumbs. Roll dough out to fit a deep 23cm quiche pan, refrigerate 20 minutes. Melt extra butter in pan, add onion, cook 2 minutes, add spinach, cook 1 minute. Spread spinach mixture ... [... more]
Nestlé |
Blue Cheese, Walnut and Spinach Risotto
Heat oil and butter in a large deep pan, then saute the onion and garlic until translucent. Add rice and cook for a further 2 minutes to toast the grains. Stir through spinach and toasted walnuts, then season risotto well with salt and ... [... more]
Australian Womens Weekly |
Blue Cheese, Walnut and Spinach Risotto
Heat oil in a large deep pan, then sautÃs the onion and garlic until translucent. Add rice and cook for a further 2 minutes to toast the grains. Stir through spinach and toasted walnuts, then season risotto well with salt and pepper. Scatter the .. [... more]
Australian Womens Weekly |
Caramelised Onion, Pumpkin and Blue Cheese Frittata
Preheat oven to 200°C. Grease and line a 20cm x 30cm slice tin. Toss together olive oil, pumpkin and rosemary. Season well and pour into a baking tray. Bake for 30 minutes or until tender and golden. Meanwhile, heat extra olive oil in a heavy ... [... more]
Australian Womens Weekly |
Fig, Walnut and Blue Cheese Tarts - BELINDA FRANKS, ...
Brush each layer of filo with butter stacking each sheet on top of the other. Push the filo down with a 3 cm mould so it fits snugly into the muffin mold. Leave the timbale mould in place for baking. Cook for 8 minutes until pastry is light brown ... [... more]
Australian Womens Weekly |
Rare roast beef sandwiches with blue cheese dressing
Preheat oven to 200°C. Season beef well. Heat olive oil in an oven proof pan and sear beef on all sides. Roast in the oven for 25 mins and reduce temperature to 150°C and continue to cook for further 15 minutes. Allow to rest for 20 minutes ... [... more]
Australian Womens Weekly |
Tomato And Lentil Soup With Blue Cheese Croutons
Pre heat oven to 180°C. Heat olive oil in a large saucepan. Stir in onion and garlic until soft. Add the carrot, lentils and white wine and reduce by half. Stir in the tin tomatoes, herbs, cherry tomatoes and stock and simmer for 5 minutes or ... [... more]
Australian Womens Weekly |
Whitlof and Bacon and Blue Cheese Salad
Cook bacon in a medium sized frying pan until crisp. Remove and drain on paper towelling. Toss through witloof. Crumble over cheese and sprinkle with bacon. Serve immediately. Combine the olive oil and vinegar in a bowl. Season. 2 Witloof ... [... more]
Australian Womens Weekly |
Blue cheese tart
Melt butter in a saucepan, add onions and cook for 5 minutes until soft. Add the sugar and season to taste. Cook for a further 5 minutes, or until the onions are caramelised. Remove from heat and set aside to cool. Layer thawed pastry sheets on ... [... more]
Australian Womens Weekly |
Seared Sea Scallops with Blue Cheese Polenta adn ...
For the polenta- In a saucepan combine pinch of salt and water and bring to the boil. Pour in the polenta in a gradual steady stream, stirring constantly; and cook over a low heat for 5 minutes. Stir in the cream, then crumble in the blue cheese ... [... more]
Australian Womens Weekly |
