back
Flambeed Pineapple and Bananas
 The sunny flavour of two of the best-loved tropical fruits is enhanced by the potent sweetness of hot rum for an easy, aromatic dessert, cooled with whipped cream or ice cream. |
 Flambeed Pineapple and Bananas |
Foie Gras Pate in Filo Cups
This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable. |
 Foie Gras Pate in Filo Cups |
Poached Fruit with Chocolate Sauce
Peaches and figs, poached in brandy and apple juice, are partnered by a lavish white chocolate sauce, enriched with creme fraiche to give it smoothness and orange zest for a tangy citrus flavour. |
 Poached Fruit with Chocolate Sauce |
Crusty breads and rolls
Large or small, plaited, plain or cottage-style, floured, glazed or sprinkled with seeds or oats, homemade crusty loaves and rolls are welcome at any meal from family breakfast to festive dinner party. |
 Crusty breads and rolls |
Salmon Tabbouleh
Tabbouleh are salads made with nutty bulgur, or cracked, wheat. This stylish dish of bulgur and poached salmon has the clean, light taste that comes from fresh herbs and lemon. |
 Salmon Tabbouleh |
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 |
Orange and Sesame Carrots
The natural crunch and sweet taste of young carrots is enhanced by cooking them in orange juice. |
 Orange and Sesame Carrots |
Passion fruit citrus sodas
The exotic flavours in a jug of passion fruit citrus soda make a blend just sharp enough to quench the fiercest thirst. |
 Passion fruit citrus sodas |
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 |
Green Green Salad
You could make this lovely dish at any time of the year using imported or frozen vegetables and still get a pretty, healthy -and unusual - salad. |
 Green Green Salad |
Angel Cake
A delicious light cake to serve as a dessert for a special occasion. |
 Angel Cake |
Lemon Chiffon Cake
Lemon mousse provides a tangy filling for this light lemon sponge. |
 Lemon Chiffon Cake |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
Frosted Plum Tricorns
These decorative frosted plum tricorns, filled with cream are the sort of parcels all your family will be only too pleased to unwrap. Economical and not difficult to make, they look very luxurious. |
 Frosted Plum Tricorns |
Egg and Basil Tartlets
These egg and basil tartlets are filled with chopped egg and topped with a garlic and basil mayonnaise. Make the tarts ahead, then they are quick to finish. |
 Egg and Basil Tartlets |
Game Terrine
Any game can be used to make this country terrine hare, rabbit, pheasant or pigeon -so choose the best meat your butcher has to offer. |
 Game Terrine |
Zucchini and carrot quiche
The extra care needed to make the case and filling are amply rewarded by this quiche with its delicately flavoured filling set in a crisp, light crust of rice. |
 Zucchini and carrot quiche |
Crabmeat Pie
 This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Traditional White Bread
A newly-baked, crusty white loaf, from your own oven, is always a pleasure. |
 Traditional White Bread |
Cabbage, Potato and Sausage Soup
This version of a Portuguese soup, caldo verde, features the traditional potato and shredded cabbage, boosted with the delicious flavours of garlic, dill, smoky chorizo sausage and olive oil. |
 Cabbage, Potato and Sausage Soup |
Curried Eggs
These curried eggs are filled but eggs can be curried whole. Curries are better if left for up to 24 hours so that the flavours in the sauce mingle. |
 Curried Eggs |
Roast New Potatoes with Rosemary
Tiny, tender new potatoes, delicately scented with lemon and flavoured with fresh rosemary, are roasted to glowing, golden perfection in this simple, tasty dish that takes very little time to prepare. |
 Roast New Potatoes with Rosemary |
Tofu and Green Bean Curry
This exotic curry is simple and quick to make. This recipe uses beans and mushrooms, but you can use almost any kind of vegetable such as eggplants, bamboo shoots or broccoli. |
 Tofu and Green Bean Curry |
Vegetable Primavera
The secret of this dish lies in the light cooking of a mixture of fine spring vegetables, which gives them a crisp texture and fresh flavour, and contrasts agreeably with the stuffed pasta. |
 Vegetable Primavera |
Creamy Spinach Puree
Creme fraiche, the thick French soured cream, or béchamel sauce usually gives this spinach recipe its creamy richness, but try this quick, light alternative. |
 Creamy Spinach Puree |
Peach Swiss Roll
A feather-light sponge enclosing peach spread - delicious at tea time. |
 Peach Swiss Roll |
Spiced Date and Walnut Cake
A classic flavour combination, which makes a very easy low fat, high-fibre cake. |
 Spiced Date and Walnut Cake |
Baked Potatoes with Egg
Baked potatoes with egg makes an economical dish for a children s meal. |
 Baked Potatoes with Egg |
Pumpkin Soup
The sweet flavour of pumpkin is good in soups, teaming well with other more savoury ingredients such as potatoes to make a warm and comforting dish. |
 Pumpkin Soup |
Chicken with Morels
Morels are among the most tasty dried mushrooms and, although expensive, a little goes a long way. |
 Chicken with Morels |
Rosemary and Sea Salt Focaccia
Focaccia is an Italian flat bread made with olive oil. Here it is given added flavour with rosemary and coarse sea salt. |
 Rosemary and Sea Salt Focaccia |
Red Pepper Soup with Lime
The beautiful rich red colour of this soup makes it a very attractive starter, or light lunch. For a special dinner, toast some tiny croutons and serve sprinkled into the soup. |
 Red Pepper Soup with Lime |
Provencal Pan Bagna
A whole wheat French baguette, filled with salad and sardines, provides protein, fibre, vitamins and minerals and gives a completely new meaning to the term "packed lunch". |
 Provencal Pan Bagna |
Low Fat Creme brulee
Raspberries and banana nestle under the creme brulee, 'burnt cream', in this reduced-fat adaptation of a rich pudding. |
 Low Fat Creme brulee |
Chicken and Chinese leaves Broth
Lightly cooked Chinese leaves retain their freshness and colour, and give a slight flavour of mustard to this clear, shimmering broth of chicken and vegetables. |
 Chicken and Chinese leaves Broth |
Spicy Carrot Soup
Carrots and ginger bring out the best in each other, and here they are boosted with fresh green chilli and Eastern spices in a thick vegetable soup to make a real winter warmer. |
 Spicy Carrot Soup |
Spinach Leaves with Mushroom Stuffing
These stuffed spinach leaves are an adaptation of Greek dolmades — stuffed vine leaves. They contain no meat; serve them as an appetizer or side dish. |
 Spinach Leaves with Mushroom Stuffing |
Trout with orange and mint stuffing
The tangy, crunchy stuffing and lively vermouth sauce make this colourful fish dish particularly suitable for serving at any special occasion. |
 Trout with orange and mint stuffing |
Tia Maria Gateau
A feather-light coffee sponge with a creamy liqueur-flavoured filling. |
 Tia Maria Gateau |
Ranchers Eggs
Ranchers eggs, baked with vegetables and cheese, are easy to make and delicious for a simple supper, or even breakfast! This vegetable supper dish from Mexico has plenty of protein. |
 Ranchers Eggs |
French Vegetable Soup
This elegant combination of fresh spring vegetables, cooked together then added to a rich tomato-flavoured broth, makes a hearty soup that will serve as a main course for lunch or supper. |
 French Vegetable Soup |
Fresh vegetable soup
Broccoli, button onions and mushrooms are among the vegetables of diverse colour and texture in this chunky soup, but its distinctive character comes from the tarragon whose flavour pervades the creamy base. |
 Fresh vegetable soup |
Two layer tortilla
The name 'tortilla' shows that Spain is the source of this layered omelette. You can vary the vegetable additions, but potato is one of the best as it makes the dish more filling. |
 Two layer tortilla |
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 |
Fruit Fondant Chocolates
These chocolates are simple to make using pre-formed plastic moulds, yet they look very professional.
Fruit fondant is available from specialist foods shops and comes in a variety of flavours, including coffee and nut. |
 Fruit Fondant Chocolates |
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 |
Kidney Bean and Vegetable Gratin
Raisins, chillies and fresh herbs add interesting flavours to a rich, warming casserole of rice, vegetables and beans, topped with grilled Parmesan cheese and served with cooling Greek yoghurt. |
 Kidney Bean and Vegetable Gratin |
Nut roast
Sunflower seeds give a crunchy topping to this moist and chewy roast of mixed nuts and vegetables, which is bound with eggs and easy to make. |
 Nut roast |
Apricot Sponge Bars
These fingers are delicious at tea time - the apricots keep them moist for several days. |
 Apricot Sponge Bars |
Duck with Orange Sauce
Commercially-raised ducks tend to have more fat than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck help to draw out the excess fat. |
 Duck with Orange Sauce |
Pastry Wrapped Chorizo Puffs
These flaky pastry puffs, filled with spicy Chorizo sausage and grated cheese, make a perfect accompaniment to a glass of sherry or cold beer at an informal Christmas party. |
 Pastry Wrapped Chorizo Puffs |
Vegetable Couscous
Sweet winter vegetables and pulses, mingled with dried apricots and hot spices for a Middle Eastern flavour, make a warm and comforting stew to serve with the mild grains of couscous. |
 Vegetable Couscous |
Sweet Potato Rosti #2
Grated potato rosti cakes make a crunchy, individual accompaniment to grilled meat or roast game. Here they are given afresh appeal by using succulent sweet potatoes for their delicious flavour. |
 Sweet Potato Rosti #2 |
Pears in white wine
Plump, silky-smooth pears poached in wine laced with liqueur and cinnamon are translucent and glossy; toasted filberts give a crunchy finish. |
 Pears in white wine |
|
|
|
|
