Best Stilton Stuffed Celery Recipes

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CELERY SOUP WITH STILTON (DELIA SMITH)



Celery Soup With Stilton (Delia Smith) image

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent

Provided by cakeinmyface

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

450 g celery (trimmed)
50 g butter
200 g potatoes (peeled and diced)
1 small onion (finely chopped)
570 ml vegetable stock
150 ml single cream
150 g Stilton cheese
salt and pepper
110 g day-old white bread (thickly sliced stale cubed)
2 tablespoons olive oil

Steps:

  • seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
  • in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
  • uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
  • whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
  • remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
  • taste and season serve with croutons and celery leaves.

ADULT ANTS ON A LOG BLUE CHEESE STUFFED CELERY



Adult Ants On A Log Blue Cheese Stuffed Celery image

Blue cheese stuffed celery is a great on-the-go protein snack. Only 4 ingredients and 15 minutes and stores for up to a week.

Provided by On The Go Bites

Categories     Appetizer     Snack

Time 15m

Yield 10 Servings

Number Of Ingredients 6

10 stalks celery
5 ounces blue cheese, room temperature (see notes for types of blue cheese)
5 tablespoons sour cream (or plain Greek yogurt)
1 teaspoon Dijon mustard (or yellow mustard)
10 medium pecans, optional (chopped)
1 pinch paprika (for color)

Steps:

  • Wash and dry the celery. You can keep the celery leaves attached to the stalks or even chop the leaves for garnish.Leave the celery sticks in full length or cut into 3" appetizer lengths or 1" bite size lengths. Cut on an angle for "looks".
  • Crumble the blue cheese (room temperature is easier to crumble). With a fork add and mix in the sour cream and Dijon mustard. Mix until smooth.
  • If using nuts, chop into small pieces.
  • Fill the celery sticks with the blue cheese dip. A knife will help get the dip into the thin crevices of the celery.
  • Sprinkle with paprika for color.

CELERY AND STILTON SOUP



Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

  • Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
  • Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
  • Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
  • Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

GRANDMA'S STUFFED CELERY



Grandma's Stuffed Celery image

My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!

Provided by Sherilyn

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 24

Number Of Ingredients 5

1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at room temperature
¾ cup chopped pimento-stuffed green olives
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black pepper to taste

Steps:

  • Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 224.5 mg, Sugar 0.4 g

GORGONZOLA AND WALNUT STUFFED CELERY



Gorgonzola and Walnut Stuffed Celery image

I am always looking for new twists on appetizers or new additions. Here is one recipe that comes from Cooking with Patty. It is an italian recipe using soft gorgonzola cheese not to be confused with American gorgonzola. However if you only can find the crumbled American gargonzola it can work see the tweeks below. Patty writes,"I'm a Gongonzola cheese lover, but if you've never tasted it I suggest you to try it before preparing this recipe. Gorgonzola has a characteristic taste and a distinctive flavor and for some of you it could be too strong. The best way to taste it is to leave it out of the fridge for at least 30 minutes before serving. Don't substitute Gorgonzola with blue cheese, Rockford or Stilton because they seem similar but they're not. The cheese used in this recipe is the sweet variety which is creamy and slightly spicy, not the spicy and hard type which resembles the above mentioned cheeses." See below for ways to make Patty's or the Americanized version. Both are a nice addition to any buffet. My guests enjoyed them. You only wish it made more. So if you like Gorgonzola double it. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Spreads

Time 10m

Yield 8 celery pieces, 8 serving(s)

Number Of Ingredients 4

4 crisp celery ribs
1/2 cup soft italian gorgonzola
1 tablespoon finely chopped walnuts
1 tablespoon finely chopped walnuts, for topping before serving (optional)

Steps:

  • 1.Trim the stalks and cut them into 4-inch pieces.
  • 2. In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well combined.
  • 3. Fill the celery sticks with the cheese mixture and chill before serving.
  • 4.****For the American Gorgonzola recipe****.
  • use same ingredients but use 1/2 cup CRUMBLED Gorgonzola cheese and
  • 1 Tbsp finely chopped GLAZED walnuts. The Americanized Gorgonzola is the spicier taste and the glazed walnuts counteract that with sweetness. The perfect match. You will need to mash the Gorgonzola with the back of a spoon and stir in the nuts. The mixture will be a thick paste to spread on the celery. Spread and Chill before serving.

Nutrition Facts : Calories 38.5, Fat 3, SaturatedFat 1.6, Cholesterol 6.3, Sodium 133.7, Carbohydrate 0.9, Fiber 0.4, Sugar 0.4, Protein 2.1

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