Pears – Choose firm varieties like Bosc or Anjou, which hold their shape well during baking. These pears are ideal for this recipe as they won’t get mushy and can withstand the heat. Arugula ...
It may seem as though there isn't enough pear there and you may want to add a lot more - don't. Hold your ground! Noting worse than soggy puff pastry! Scatter the bits of blue cheese evenly over ...
The sweetness of the parsnips gives these blinis a lovely flavour, perfectly matched by the blue cheese and ... Top with pear and walnut pieces and a little cheese.
Sprinkle with the salt and ½ teaspoon pepper. Evenly top with the jack cheese and pear slices. Dot the blue cheese over the top and sprinkle with the thyme leaves and the remaining ¼ teaspoon ...
This is one of Jenny's favourite starters – fresh pears, a light creamy blue-veined cheese, figs and a few mixed salad leaves. This can be served as a garland on a large plate with crusty bread ...
If you can't get hold of Cashel blue cheese ... this between six plates. Add the pear slices and the warm onion to each plate and scatter with the cheese. Drizzle each plate with the rest of ...
There is such a great set of flavours in this tart. Pears, blue cheese and walnuts. If you don’t have wholemeal flour (or any flour!), you could either make this as a frittata with no pastry ...
Core the pears, but do not peel. Cut them into thin lengthwise slices, and toss in a bowl with lemon juice. Add the lettuce, cheese, walnuts, and pears to a large bowl, and toss together with the ...