If you happen to end up with a few less-than-perfect pieces of blue cheese and cheddar, you can use them to make devilled cheese, an English concoction that is good for spreading on crisp toast on a cold evening.
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|50 g||Blue cheese|
|50 g||Tasty cheese|
|½ tsp||Cayenne pepper|
|½ tsp||Black pepper - ground|
- Put the finely chopped shallot, port and water into a small pot. Simmer until reduced to 2 tablespoons. Lower the heat and crumble in the cheeses. Add the cayenne and black pepper. Stirring all the time, heat until the cheeses melt, merge, then seethe for 2 minutes. Serve hot on unbuttered toast.