This is used as a savoury spread for nibblies or as a starter. You can spread it on warm toast (either dry or buttered), potato scones or oatcakes.
You should probably serve this with something healthy, like a green starter salad. Or, you could just grab a fork and eat the whole darn thing yourself straight out of the pan, it’s that good!
Very tasty fritters. These are also good even without the cheese in them! You may also wish to try other cheeses.
Half the people reading this recipe will be smacking their lips; the other half will have already recoiled in horror! Broccoli, blue cheese — you either love ’em or you hate ’em!
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
There are two easy parts to this recipe: a cheese pie, and some caramelized onions that go on top as a garnish.
This is gorgeous. It’s not everyone’s cup of tea — chances are, if you don’t like strong tastes like horseradish with your beef, you’re not going to want blue cheese.
This one recipe makes both the main course and the side salad! Nice chewy French or Italian bread works well for this. Toast bread wouldn’t cut it.
Good on hot cooked veg such as asparagus, green beans, Brussel sprouts, etc.
For green beans, you can use whatever you call green beans: Runner Beans, Wax Beans, French Beans, Green Beans, etc.
This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
This is a great vegetable side dish that dirties very few dishes during the prep!
Cheese lovers will adore the surprise inside these dumplings.
A rich, gutsy pasta dish.