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Macaroons
 These little macaroons can be served as petit-fours with coffee. Dust with Confectioner’s sugar or cocoa before serving. |
 Macaroons |
Mackerel with Dill Mayonnaise
 Fresh, broiled fish fillets and lightly boiled new potatoes are enlivened by a creamy yoghurt and mayonnaise dressing flavoured with delicate fronds of dill and piquant capers. |
 Mackerel with Dill Mayonnaise |
Mackerel with hot sour sauce
The sauce gives the mackerel the taste of the East, and Chinese noodles sprinkled with scallion make an authentic accompaniment. |
 Mackerel with hot sour sauce |
Maine Cauliflower and Tomato Pickle
This pickle from New England, Maine cauliflower and tomato pickle, will add to the pleasure of eating leftover meat. Store it for 6 weeks before using, but eat it within 6 months of making, as pickles, unlike chutneys, go soft if stored too long |
Mandarin Sesame Duck
Duck is a high fat meat but it is possible to get rid of a good proportion of the fat cooked in this way. (If you remove the skin completely, the meat can be dry.) For a special occasion, duck breasts are a good choice, but they are more expensive. |
 Mandarin Sesame Duck |
Mandarins in Syrup
Mandarins, tangerines, Clementines, mineolas; any of these lovely citrus fruits are suitable for this recipe. |
 Mandarins in Syrup |
Mango and Amaretti Strudel
Fresh mango and crushed amaretti wrapped in wafer-thin filo pastry make a seasonal treat that is equally delicious made with apricots or plums. |
 Mango and Amaretti Strudel |
Mango Brulee
Voluptuous mangoes soaked in rum and cinammon snuggle beneath a golden, grilled sugar topping. |
 Mango Brulee |
Mango choux ring
Puffs of airy choux pastry, sprinkled with a golden almond praline, form a ring filled with a creamy, rum-flavoured custard and slices of mellow mango. |
 Mango choux ring |
Marinated carrots
This sweet and sour dish is a good partner for cold roast beef or pork. Long marination allows tender carrots to absorb the tangy oregano and vinegar dressing. |
 Marinated carrots |
Marinated scallop brochettes
The exceptionally smooth yet meaty flesh of scallops benefits from a tenderising marinade, which then adds its herb and lemon fragrance to the skewers of grilled fish and vegetables. |
 Marinated scallop brochettes |
Marinated tuna and tomato sandwiches
Superbly soggy by design, these unusual and filling sandwiches hold tuna salad in garlic-flavoured bread that has soaked up an oil and vinegar dressing. |
 Marinated tuna and tomato sandwiches |
Marmalade Loaf
Serve tangy Marmalade loaf with morning coffee or afternoon tea. |
 Marmalade Loaf |
Marshmallows
These light and fragrant mouthfuls of pale pink mousse are flavoured with rose water. |
 Marshmallows |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
Marzipan Fruits
These eye-catching and realistic fruits will make a perfect gift for lovers of marzipan. |
 Marzipan Fruits |
Meat, Brown and Chicken Stock
Stock cubes have their useful place in every kitchen. You will, however, pay for the bones when you buy boned meat, so it makes sense to use them, while home-made stock adds individual flavour to food. Any cooking liquid is better than water: use vegetable water and in particular that used for cooking or soaking pulses. Improve the made stock by reducing it. |
Melon refresher
A little ginger gives a spicy prickle to a sweet and juicy fruit salad for starting the day, whether early or on late and lazy weekends. |
 Melon refresher |
Melon Surprise
If your children spend a fortune on bought popsicles, try giving them half a glassful of water ice, with a spoon to eat it, when they complain of being hot. |
 Melon Surprise |
Melon with Wild Strawberries
This fragrant, colorful starter is the perfect way to begin a rich meal as both melons and strawberries are virtually fat-free. |
 Melon with Wild Strawberries |
Melon, Pineapple and Grape Cocktail
A light, refreshing fruit salad, with no added sugar and virtually no fat, perfect for breakfast or brunch - or any time. |
 Melon, Pineapple and Grape Cocktail |
Melted Camembert with Cranberries
Slices of crusty Italian bread topped with creamy French cheese and smothered with fresh herbs are lightly grilled and served with a cool green salad and a refreshingly sharp cranberry sauce. |
 Melted Camembert with Cranberries |
Meringue Pancakes with Raspberry Sauce
Beating the egg whites separately makes these tiny meringue pancakes particularly light and fluffy. With raspberry sauce, they are perfect for hungry children. |
 Meringue Pancakes with Raspberry Sauce |
Mexican Beef Burgers
Nothing beats the flavour and quality of a home-made burger. This version is from Mexico and is delicately seasoned with cumin and fresh cilantro. |
 Mexican Beef Burgers |
Minestrone 2
You can vary the ingredients in this robust, classic soup to suit your own tastes by using any fresh, seasonal vegetables, some small pasta shapes and a choice of canned beans. |
 Minestrone 2 |
Mini Leek and Onion Tartlets 2
The savoury filling in these tartlets is traditional to France where many types of quiche are popular. Baking in individual tins makes for easier serving and looks attractive on the buffet table. |
 Mini Leek and Onion Tartlets 2 |
Mini Paris Brest
This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest. |
 Mini Paris Brest |
Minted chicken soup
A fresh, minty prickle infuses this cream of chicken soup, which is light yet crammed with tender shreds of chicken. Lemon rind and juice highlight the refreshing favour. |
 Minted chicken soup |
Minted Lamb Cutlets
Minted lamb chops make a delicious addition to a cold buffet spread. |
 Minted Lamb Cutlets |
Minted Melon and Grapefruit
Melon is always a popular starter. Here the succulent flavour of the Galia melon is complemented by the refreshing taste of citrus fruit and a simple mustard and vinegar dressing. |
 Minted Melon and Grapefruit |
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