Roquefort recipes
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Roquefort recipes - 6 recipes

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Top rated Roquefort recipes

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- Grease your panna cotta molds

  • 3 oz Roquefort
  • 1 2/3 cups cream,
  • 2 sheets of gelatin,
  • chopped walnuts (or pistachios).
  • 4 large figs or 2 or 3 per person so small
  • scant cup of Pineau des Charentes rosé,
  • scant 1/2 cup water
  • 2 tsp sugar
  • a little walnut oil (or any other neutral oil) to grease the molds
  • pepper.
4.4/5 (28 Votes)

Here's our step-by-step recipe.

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Waffles: 1 - Warm the milk to melt the butter and blue cheese, cut into pieces

  • For waffles
  • * 1 cup flour
  • * 1/2 teaspoon baking
  • * 3-4 oz Roquefort
  • * 1/2 stick butter
  • * 2 eggs
  • * 1 cup milk
  • For the mousse with pears
  • * 1 tsp agar agar
  • * 4 pears
  • * 1 egg
  • * 2 tablespoons sugar
  • * 10 oz fromage blanc 0% fat*
  • *If you cannot find fromage blanc at your local store try substituting greek yogurt
4.5/5 (14 Votes)

Here's our step-by-step recipe.

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-Heat oven to 400 ° F. -Butter a pie plate, spread the dough, then put it in the refrigerator

  • 1 roll of pastry
  • butter (to fry the mushrooms)
  • 1 shallot
  • 2 cups fresh button mushrooms
  • 2 cups whipping cream
  • 4 eggs
  • 2 cups (8 oz) Roquefort
  • 1 pinch of nutmeg
  • pepper
4.4/5 (9 Votes)

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1. DO AHEAD: The day before, prepare the ravioli dough

  • Ravioli dough
  • 2 cups flour
  • 2 eggs
  • 1 tsp milk
  • 1 tsp olive oil
  • 1 tsp salt
  • Filling
  • 1-2 oz Roquefort
  • 4 servings of cheese (type Laughing Cow)
  • 2 tbsp light cream
  • Nutmeg, chives, sage
4.3/5 (18 Votes)

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Preheat oven to 400F Crumble Topping: In a bowl mix by hand, flour, butter (into small pieces), and nuts

  • 1/3 c Flour
  • 3.5 tbs of butter
  • 1/2 c chopped mixed nuts
  • 2 apples granny smith
  • 1 oz roquefort
4/5 (34 Votes)

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Preheat oven to 400 degrees Prepare two sheets of aluminum, and place in the salmon steaks

  • 2 salmon steaks 8 oz each
  • 1 pear
  • 2-3 oz Roquefort
  • Fresh thyme
4/5 (30 Votes)

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Salmon Steak with Pear and Roquefort Panna cotta with Roquefort and Figs