Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on December 16, 2009, 12:17:18 pm
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Easy Walnut and Blue Cheese Shortbread
Festive Book
Tweaking
The recipe says for these to be sliced as 30mm rounds. I sliced mine much thinner than this, about 15mm.
These have a very different flavour. I enjoyed them. Next time I make them I think I'll try almonds as the nut.
4/5
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Don't know if I would be game to make these as I don't eat 'mouldy' cheese. What sort of blue cheese did you use Cookie1 and do you think I would even notice it if you served these up to me and didn't tell me what you used?
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Interesting JD - I have some gorgonzola in the fridge and now I might have to nick down and eat a piece as my taste buds have been aroused
But thank you for leaving more mouldy chees for me :-* :-*
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Yes Judy, you would know. I used a DAnish Castello for mine and you can taste it.
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That does it then, I won't be making those bikkies. :P :P
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I made these for Christmas and kept them in airtight containers in the cupboard for three or four days before serving. Not sure that was a wise idea as they didn't live up to my expectations. I found them difficult to cut while frozen so ended up with thick, uneven biscuits. I do not blame the recipe, just my lack of experience with shortbread. The smell when I was making them ws divine but I think I served them with too many other items on the platter and the pleasure of them as something special just got a bit lost perhaps. :-\
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They are a different tate. My DD loved them but DH wasn't too keen.
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For those who don't have the recipe book, here's a link to the recipe:
http://www.sathermomix.com/recipe-walnut-bluecheese-shortbread.php
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Made a half amount of these for early Christmas hamper gifting. It sliced easily after being overnight in the fridge and was nicely cooked after 15 minutes. It certainly carries a strong blue cheese flavor (mine was a chunk of blue with no particular pedigree) and I think it would be just as nice but a bit more subtle with a creamier blue or the orange castello. A mix of Parmesan and a creamy white cheese would work as well. Harder nuts would add a more crunchy texture as my walnuts disintegrated and were not really distinguishable in the final product. Pistachios might be nice, but expensive.....
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I'd forgotten about these. I it's make them again for this year. I might try some of your suggestions Bonsai.
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Tried this again with castello blue (a creamier blue cheese) and the final product was very 'short' and crumbly - the buiscuits cooked ok but they are quite fragile. I think a less creamy blue is better. Haven't tried another mix of cheeses yet but might have to as we have late extra guests for Xmas lunch 😱