We love a bit of Stilton cheese with a glass of port over Christmas, but now it is dry January and the remains of the cheese need using up. Of course, you can use another blue cheese or strongly flavoured cheese for this.
To go with this I have baked some Easy Garlic Breadsticks. Yes, breadsticks means breadsticks 😉 (if you didn’t see this epsiode of HIGNFY, go to about 19:50 and see Maureen Lipman doing a Mrs May..) It is rare for us to eat white bread, but this is such a great way of making croutons! A half sized, ready to bake baguette makes 6 sticks and they keep quite well wrapped in foil, or leftovers can be broken up for use as a croutons for soups or salads. I first made them during one of our photography courses, and they were a great hit (you’ll find them in my Focus on Flavour book). Conversation stoppers though, as you can’t hear anything over the crunch… I like them with a Caesar salad too.
I’ve included some golden paste in the recipe – you really don’t notice the flavour of turmeric, but it adds a lovely golden colour. I like to include it as often as I can in cooking, especially if I haven’t had it in yogurt for breakfast.
A bowl of this soup (145 kcals) with one or two breadsticks (91 each) makes a lovely lunch or can be part of a fast day meal.
- 7g unsalted butter (50)
- 1 onion, chopped (45)
- 100g potato, peeled and diced quite small (80)
- 4 medium sticks (about 300g) of celery, in thin slices (50)
- a splash of water
- 1.2 litres vegetable stock, made with 1 tsp of Marigold stock powder (15)
- 150g Stilton cheese, crumbled (615)
- freshly ground black pepper
- 1 tsp golden paste (11)
- a few celery leaves, to garnish
- Melt the butter in a heavy saucepan, then add the onion, potato and celery.
- Stir well and add a splash of water to stop them sticking.
- Cover with a lid and braise gently for about 10 minutes, until softened.
- Add the stock and simmer for about 15 minutes, until the potatoes are cooked through.
- Blend (ideally with a stick blender in the pan) and then add the cheese, pepper and golden paste.
- Mix well until the cheese is melted.
- Serve garnished with some chopped celery leaves.
- Per serving: 145kcals, 10g Fat, 6g Carbs 7g Protein
- 1 ready to bake baguette (368)
- 1.5 tbsp olive oil (179)
- 1 clove garlic, finely chopped (5)
- Maldon sea salt and freshly ground black pepper, to taste
- Preheat the oven to 200c (fan).
- Mix the garlic with the olive oil and seasoning.
- Cut the bread lengthwise, then cut each half into 3, aiming for a triangle shape cross-sectiom.
- Lay on a non-stick baking sheet and brush with the oil, making sure that the garlic is reasonably evenly distributed.
- Bake on a middle shelf for about 15 minutes, until golden.
- Serve while still warm.
- Per stick: 92 kcals, 4g Fat, 12g Carbs, 2g Protein