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The classic BLUE STYLE - also known as Stilton - goes so well with fruit - like pears |
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& old English apples - Russets and Granny Smiths. Lots of American recipes use |
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Blue - especially in salad dressings, vinaigrettes, dips, potato cakes and with |
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walnuts or shaved into salads, accompanied with a glass of Sauterne. |
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(please scroll down for the Blue Sheese ingredients and interesting info) |
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Blue Sheese dressing on a mixed leaf salad with scrummy croutons |
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Delicious creamy broccoli & Blue Sheese soup (please click on this recipe page link) |
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This lovely recipe was supplied by Catherine Stevens from Denbighshire in North Wales. Catherine was one of the Vegan Society's Sheese Competition winners, 2008. |
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Grated into mashed potato, or as a garnish for well roasted jacket potatoes, sprinkled |
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with rosemary. Perfect between granary bread with slices of beefsteak tomato & |
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a big pinch of fresh tarragon. Lovely in Blue Sheese & broccoli soup or in Blue Sheese |
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coleslaw. Fabulous toasted, topped with herbs, paprika and sprinkled with olive oil. |
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Close-up of the Blue Sheese dressing and tasty croutons |
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Looking toward Largs from the Rothesay coast |
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For mouth-watering recipes using Sheese - please click on this link! |
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If slaughterhouses had glass walls, everyone would be vegetarian ~ Paul McCartney (Ex-member of the Beatles. Most successful composer in pop music history) |
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