Warm Blue Cheese Tartlets with Candied Walnuts

Warm Blue Cheese Tartlets with Candied Walnuts | Selma's TableIt’s hard to believe that a whole year has gone by since Angie dreamt up Fiesta Friday. I remember how she said that she wanted us all to mix and mingle with each other because it was a party. I must admit that I was sceptical – I had tried various linky parties which made me feel like a virtual wallflower – hardly anyone visited, and the few that did, never commented or liked what I shared. So, when Fiesta Friday started, I stood on the sidelines for a few weeks, popping by to see what was going on and couldn’t believe how fabulous Angie’s bash was. People were submitting gorgeous recipes and they were all mingling like mad! The comments were so supportive, encouraging  and some were very funny too. It quickly became apparent that some people were super bubbly and had to be kept away from the sweets – and I am not naming any names here! So, I really pushed the boat out and made a batch of Nutella Espresso Sticky Buns. Well, the WordPress app on my phone didn’t stop pinging all weekend – people were commenting, following my blog and generally doing exactly what should be happening at linky parties. I felt like the fabled swan when Angie featured my post the following week! So Angie, congratulations on such a successful event and a huge thank you for hosting a brilliant party and gathering these lovely bloggers to your fold.

Warm Blue Cheese Tartlets with Candied Walnuts | Selma's TableThese Blue Cheese Tartlets with Candied Walnuts are something that I have been wanting to make for some time. I watched one of the contestants on Masterchef making something similar with roasted tomatoes and basil oil and the idea of an individual savoury cheesecake really made an impression on me. Also, I bought half a dozen cute little fluted tart tins from the dollar store in Winnipeg when I was there last and keep looking for an excuse to use them. I thought that walnuts would be a much better flavour match for blue cheese so dressed my tarts with the candied walnuts and the walnut dressing.

Making a “crust” with buttery bread crumbs couldn’t be easier and the cheesecake filling comes together so easily with a little whizz in the food processor.

Warm Blue Cheese Tartlets with Candied Walnuts | Selma's TableThis recipe is worth it just for the candied walnuts alone – you will not be able to stop eating them so I suggest you make twice as many. Just sayin’.

Warm Blue Cheese Tartlets with Candied Walnuts | Selma's TableThe tarts are gorgeous – the rich cheese filling with the crispy, crumbly breadcrumb crust, the peppery rocket leaves and the sharp nutty dressing topped off with the sweet and slightly spicy crunchy walnuts – perfect dinner party fodder if you ask me!

I am taking this over to Angie’s Fiesta Friday Anniversary Part 1 which this special week is being co-hosted by my two of my favourite Canadian bloggers,  Hilda @Along The Grapevine and Julianna @Foodie On Board – the original two co-hosts for the first few Fiesta Fridays.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s Fiesta Friday Anniversary Part 1 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please read the Fiesta Friday guidelines and invitation post for helpful hints.

It’s been my great pleasure to co-host Fiesta Friday several times and I am so honoured that Angie has asked me to co-host  the Fiesta Friday Anniversary Part 2 with  Nancy @ Feasting With Friends next week. The theme is mains and puddings/sweets next week, so best wear loose clothing! Jhuls, I will bring lots of camomile tea with me! I look forward to seeing what you lovely people bring this week and next. Happy Anniversary Fiesta Friday!

Blue Cheese Tartlets with Candied Walnuts

  • Servings: 4
  • Difficulty: easy
  • Print

Inspired by MasterChef


For the Candied Walnuts

  • 150 g of walnut halves or pieces
  • 100 g of caster sugar
  • 15 g butter
  • a few shakes of cayenne pepper

For the Walnut Dressing

  • 1 Tbsp/15 ml white wine/apple cider vinegar
  • pinch of sea salt
  • 1 tsp French mustard
  • 2 Tbsp/30 ml walnut oil
  • 1 Tbsp/15 mi extra virgin olive oil

For the Blue Cheese Tartlets

  • 100 g white bread (trimmed of the crusts)
  • 50 g butter
  • salt and pepper
  • 100g full fat cream cheese
  • 75 g blue cheese
  • 1 egg yolk
  • 1 tsp flour
  • 1 Tbsp double cream/creme fraiche

To serve

  • Rocket leaves


For the Candied Walnuts

  1. Place all the ingredients into a nonstick pan and stir over a medium heat.
  2. Keep stirring until the sugar turns to caramel and starts to coat the nuts. This takes between 3 to 5 minutes. Don’t let the caramel burn – just keep stirring it.
  3. Once the caramel is a toffee brown, pour the mixture onto a silicone sheet or parchment paper – be careful as the caramel is very hot – and using a rubber spatula or a wooden spoon, separate the nuts making sure that there is caramel on each one.
  4. Let cool, then store, out of sight, in a lidded jar to avoid eating the whole lot.

For the Walnut Dressing

  1. Place the vinegar and sea salt in a small bowl and whisk to dissolve the salt.
  2. Whisk in the mustard then slowly whisk in the oils. You can also just put the lot in a lidded container and shake hard but I like the rounded airy fullness that whisking gives to a dressing.
  3. Set aside.

For the Blue Cheese Tartlets

  1. Preheat the oven to 190C/375F. Butter/spray the bases and sides of 4 x 8cm/3in fluted, loose bottomed flan tins.
  2. Whizz the bread in a food processor to fine crumbs. Melt the butter and tip in the crumbs, stirring to combine. Season with a little salt and pepper.
  3. Divide into 4 then press the mixture on the base and up the sides of the prepared tins. Use the back of a teaspoon to even out the base.
  4. Place on a baking sheet and bake for about 10- 12 minutes or until the bases are golden but keep an eye on them as they can catch quite quickly.
  5. Beat the rest of the ingredients together and divide between the tins. I did this in the mini processor in which I whizzed the bread crumbs.
  6. Place on a baking sheet and bake for 10 – 12 minutes or until the tops are golden and just set – a little wobble in the middle is desired.
  7. Cool for a few minutes then remove carefully from the tins.
  8. Serve warm or at room temperature on a few rocket leaves, drizzling the dressing around the plate and garnishing with the candied walnuts.
© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


In My Sourdough Kitchen – Jan 2015

In My Sourdough Kitchen | Selma's Table Happy New Year to you all! I hope that you all had a wonderful time over the festive season and have set some achievable intentions for the coming year. It’s always good to have goals, right? In My Sourdough Kitchen | Selma's TableI (together with several others) received THE most brilliant gift over the holidays – a sachet of dried sourdough starter from Celia. For those of you who don’t know, Celia is a prolific bread maker and has the most wonderful sourdough starter called Priscilla. As in Priscilla, Queen of the Refrigerator! When Celia offered to send me some, I was quite beside myself with excitement – I have always wanted to have a go making a starter but was put off by how long it took to get one going. In My Sourdough Kitchen | Selma's TableIn anticipation, I pulled out my two bread baking  books to read up on the history, methods and recipes and before I knew it, an envelope covered in colourful Australian stamps landed on the doormat – I could not get to it fast enough! So holiday food aside, this is what has been going on in my kitchen.

Several types of bread making flours have been purchased. White bread flour, organic spelt flour, organic rye flour, organic white bread flour and organic wholemeal bread flour…

The flours have been decanted into large air tight jars which are awaiting the new chalkboard stickers. A few years ago, I had a kitchen with a terrible damp problem which rendered the cupboards useless. So I used to keep everything out on a large 4 tier steel rack. One day, I noticed a few tiny white specks on a box of cereal – when I took a closer look, I could see that EVERYTHING on the rack was covered in these tiny white bugs – I felt sick as I threw out a huge amount of food – really, waste makes me very upset. I washed and disinfected everything and all the while, I had the heebie-jeebies – honestly, it felt as if my hair was standing on end! I went straight for a shower after I finished. I also placed a large order for airtight bottles in various sizes so that I would never have to go through it again. Apparently, the bugs come into one’s home on the packaging from the shelves in the shops/storerooms/transport etc.

I’ve named my starter Twinkle as she’s just so shiny and bubbly and I love anything with a sparkle. Twinkle came to life much to the delight of Celia, who followed, encouraged and cooed via our Twitter conversations. In My Sourdough Kitchen | Selma's Table In My Sourdough Kitchen | Selma's TableThis was my first loaf with Twinkle *chest swells with pride* I have been using Celia’s method and half the recipe from her Overnight Sourdough Tutorial.

Then I tried a 50% spelt loaf and also a 50% wholemeal loaf. The spelt loaf was quite heavy but still really tasty. The wholemeal loaf was sensational!

There is always left over starter from all the feeding so I made sourdough pancakes. I added cinnamon to Celia’s recipe and also made a fresh blueberry compote to go with them.

While a lidded pot isn’t essential, it does give the loaf a great shape. I’ve been using my 26 cm oval Le Creuset but the high heat has been staining the enamel which I’m not particularly happy about, considering how much those babies cost. So I’ve bought a 30 cm Lidded Enamel Oval Roaster. It’s only just arrived so I haven’t had a chance to use it but I know that it is what Celia uses for her breads. It will stain from the heat but I’m not going to mind as it’s less than a tenth of the cost of my beloved Le Creuset!

I’ve dried some of the left over Twinkle and revived her to make sure she worked and she did. I shall be spreading the love and sending out sachets to a few of my friends as well as keeping some as a back up in case of a starter-disaster!

Well, that is it from my kitchen – huge thanks to the lovely Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is so inspiring!  Make yourself a cuppa and have a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked her post to  her blog name so click on it and take a little tour! Have a wonderful January, everyone!

Smoked Mackerel Pâté Canapés

Smoked Mackerel Pâté Canapés | Selma's TableEveryone needs a quick, easy to make canapé recipe, especially at this time of year. This Smoked Mackerel Pâté takes minutes to whizz up together and is endlessly versatile; it can be spread it on some thin oven toasted slices of baguette, topped it with grated cheese and grilled – super easy and really tasty too. Or, if you don’t want to be bothered with heating them up, you could just top the baguette toasts with the Mackerel Pâté, place half of a pitted black olive and a sprinkle of parsley on top and voila!

Smoked Mackerel Pâté Canapés | Selma's TableIf you are having a buffet style table of nibbles, you can also serve the pâté in a bowl, surrounded by slices of baguette. I’ve often served it as a casual starter when I’ve had friends round for supper during the week. Everyone gathers round the table with a drink, to chat and whet their appetites on this pâté while I get on with finishing off the main attraction.

Smoked Mackerel Pâté Canapés | Selma's Table

My version includes a little heat from chilli flakes and a warm spicy note from dry roasted cumin seeds – both work so well with the smoky mackerel and the sharpness of the lemon. You can change the spicing to suit your palate, of course.

Smoked Mackerel Pâté

  • Difficulty: easy
  • Print


  • 3 fillets (approximately 300 – 350g in total) of smoked and peppered mackerel with the skin removed
  • 1 tsp dry roasted cumin seeds
  • ½ tsp chilli flakes
  • zest and juice of a lemon (unwaxed) Use half the juice to start with and only add more after you have tasted the pâté, if it needs it.
  • 2 Tbsp half fat creme fraiche
  • 2 Tbsp chopped parsley

To Serve

  • Baguette cut into ½ cm slices and toasted on a tray in the oven
  • A little grated cheddar cheese


  1. Break the mackerel into large chunks and place all the ingredients (using just half of the lemon juice to start with) into a food processor. Pulse to combine. Try and keep some of the texture rather than reducing it to a homogenous paste.
  2. Taste and adjust seasoning as necessary – you may need more lemon.
  3. Scrape into a container and refrigerate until needed.
  4. Then, turn on the grill/broiler.
  5. Cover the slices of baguettine with the pâté, top with a little grated cheddar and place on a baking sheet. Grill/broil until bubbly and browned.

The Smoked Mackerel Pâté also very nice cold topped with a slice of olive, and as a casual starter with a baguette.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.