a
Aioli
 Serve this piquant sauce with vegetable salads that have been cooked and cooled. |
Almond and Orange Torte
A whole orange, boiled and then pureed, is the secret ingredient in this moist, tangy cake. |
Almond Biscuits
 Using semolina to make the dough and chopped nuts as a topping gives these little biscuits a deliciously crunchy crust. |
 Almond Biscuits |
Amaretto Mousses with Chocolate Sauce
These little desserts are extremely rich and derive their flavour from Amaretto, an almond-flavoured liqueur, and amaretti, little almond-flavoured biscuits. |
 Amaretto Mousses with Chocolate Sauce |
Amber orange tea punch
An icy cup of spiced fresh orange juice hisses gently with the bubbles of mineral water and wine. Assam tea gives the drink perfumed depths, but devotees of Earl Grey may prefer its smoky delicacy. |
 Amber orange tea punch |
American captain's chicken
This curried chicken sweetened with Seedless white raisins is reputed to have been the favourite dish of an American sea captain of long ago. He is credited with having introduced it to the southern states. |
 American captain's chicken |
Anchovy Eggs Mornay
Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce. |
 Anchovy Eggs Mornay |
Angel Cake
A delicious light cake to serve as a dessert for a special occasion. |
 Angel Cake |
Another Gazpacho Soup
This crunchy, floating salad, one of many versions of the celebrated Spanish soup, is incomparable on a hot day. |
 Another Gazpacho Soup |
Apple and Blackberry Terrine
Apples and blackberries are a classic autumn combination; they really complement each other. This pretty, three-layered terrine can be frozen, so you can enjoy it at any time of year. |
 Apple and Blackberry Terrine |
Apple and carrot soup
Apple is an unusual ingredient in a soup, but its smooth, acid pulp thickens and sharpens this delicate combination of carrot and chicken. |
 Apple and carrot soup |
Apple and Mincemeat Pudding
Chocolate suet sponge and chocolate sauce form hidden layers beneath the topping in this chocolate meringue suet pudding. |
Apple and raisin crisp
The acidity of apples and bite of cinnamon are sweetened by raisins under a top layer of crunchy whole wheat breadcrumbs and brown sugar. |
 Apple and raisin crisp |
Apple Cake with Cinnamon
This moist cake improves in flavour and texture with keeping - you can store it in an airtight container in a cool place for up to 1 week. |
Apple Chutney
The basic apple chutney may be served with almost any cold meat but it is particularly good with pork and duck. Chutneys improve with age; keep 3 months before eating. |
Apple Couscous Pudding
This unusual mixture makes a delicious family pudding with a rich fruity flavour, but virtually no fat. |
 Apple Couscous Pudding |
Apple Sauce
This sauce is traditionally served with roast pork and goose, to cut the richness. |
Apple Squares
Spongy Apple squares are sandwiched with a cream, custard and apple mixture and then topped with cream. |
 Apple Squares |
Apricot and Orange Roulade
This elegant dessert is very good served with a spoonful of natural yogurt or creme fraiche. |
 Apricot and Orange Roulade |
Apricot Mousse
Apples and egg whites, both inexpensive are used in this recipe to stretch a more expensive dried fruit. |
 Apricot Mousse |
Apricot Sponge Bars
These fingers are delicious at tea time - the apricots keep them moist for several days. |
 Apricot Sponge Bars |
Arabian Stewed Lamb
In this adaptation of a classic Arabian dish, the lamb is stewed with prunes and flavoured with cinnamon and turmeric. It is inexpensive, easy to make and unusual. Serve it with rice which has been boiled with a bay leaf. |
Arabian style Beef with Flat Bread
Minced meat with pine kernels, flavoured with cumin and allspice, is served with salad in this easy Eastern-style dish. |
 Arabian style Beef with Flat Bread |
Armenian bulgur pilau
A colourful roasted pepper salad makes a moist, sweet contrast to the pilau. |
 Armenian bulgur pilau |
Aromatic Parsnip Soup
This fragrant, warming winter soup has a yoghurt creaminess and subtle spicing, with a sweet undertone of apple. |
 Aromatic Parsnip Soup |
Artichoke, broccoli and cheese salad
Jerusalem and globe artichokes, different in texture but similar in taste, blend with sweet tomatoes and gentle mozzarella to mellow the broccoli. |
 Artichoke, broccoli and cheese salad |
Artichoke, Ham and Egg Pie
A pie is a much more interesting may of serving vegetables when they form the main dish. For this artichoke pie, chopped ham, eggs and cheese add interest and also additional protein. |
 Artichoke, Ham and Egg Pie |
Artichokes with creamed bean filling
Shallow artichoke cups make exotic containers for a smooth, thick puree of Fava Beans, potatoes and celeriac. The soft, filled cups have a contrasting base of crisp toast. |
 Artichokes with creamed bean filling |
Asparagus and mushroom omelette's
Tender pieces of asparagus give a luxury flavour and flashes of colour to creamy mushroom omelettes, which make delicate starters to a meal. |
 Asparagus and mushroom omelette's |
Asparagus baked in white wine
Bathed in a creamy wine sauce, delicate young asparagus makes a simple, delicious treat for family or guests. |
 Asparagus baked in white wine |
Asparagus Piperade
In this well-travelled Spanish dish, fresh asparagus, sweet peppers, chunks of chopped tomatoes and just enough chilli to tantalise the palate are temptingly combined with fluffy scrambled eggs. |
 Asparagus Piperade |
Autumn Pheasant
Pheasant is worth buying as it is low in fat, full of flavour and never dry when cooked like this. |
 Autumn Pheasant |
Autumn Pudding
This light, fluffy dessert can be made with any dried fruits instead of apricots - try dried peaches, prunes or apples. |
 Autumn Pudding |
Avocado, Shrimp and Tomato Salad
Avocado and shrimps are famously good together. Here they are joined by tomatoes, and a creamy dressing of lime, yoghurt and cilantro gives the combination an elegant new style and exciting taste. |
 Avocado, Shrimp and Tomato Salad |
|
|
|
