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Tapas of Almonds, Olives and Cheese
 These three simple ingredients are lightly flavoured to create a delicious Spanish tapas medley that is perfect for a casual starter or nibbles to serve with pre-dinner drinks. |
 Tapas of Almonds, Olives and Cheese |
Fish Gougere
Fish gougere is made from cheese-flavoured choux pastry. Quicker and easier to do than you might imagine, it makes an interesting light dish.
Gougere is cheese-flavoured choux pastry, unusual, with a luxury touch, but very cheap to make. Combined with the fish it makes a delicious light lunch dish. |
 Fish Gougere |
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 |
Fish Tempura
Tempura was introduce to Japan by Portugues and Spanish traders in the sixteenth century. However, chefs in Japan improved the batter resulting in the special crispness with which it is associated today. |
 Fish Tempura |
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 |
Summer Tabbouleh
 cracked wheat is perfect with crisp, just-cooked summer vegetables mixed with handfuls of fresh herbs and tossed with a lively honey and mustard dressing to give it an extra bite. |
 Summer Tabbouleh |
Tofu and Vegetables with Tahini Sauce
moked toju, or bean curd, adds body and flavour to these grilled vegetables, served with a creamy tahini sauce. |
 Tofu and Vegetables with Tahini Sauce |
Special Fish Pie
This fish pie is colourful, healthy and best of all very easy to make. For a more economical version, omit the shrimps and replace with more fish fillet. |
 Special Fish Pie |
Smoked Salmon Salad
This recipe works equally well using smoked trout in place of salmon. The dressing can be made in advance and stored in the fridge until you are ready to eat. |
 Smoked Salmon Salad |
Rhubarb and Strawberry Compote
Tart rhubarb and sweet strawberries, simmered in orange juice, make a surprisingly successful combination of flavours, and are a refreshing way to use up a glut of fresh summer fruits. |
 Rhubarb and Strawberry Compote |
Roquefort tartlets
These can be made in shallow tartlet tins to serve hot as a first course. You could also make them in tiny cocktail tins, to serve warm as bite-size snacks with a drink before a meal. |
 Roquefort tartlets |
Mixed Beans with Pancetta
Fresh and canned beans mixed with cubes of smoky fried bacon and simmered in a herby sauce go well with any meat or firm fish, especially chicken, rabbit or salmon. |
 Mixed Beans with Pancetta |
Spinach and Bean Curd Soup
 This appetizing clear soup has an extremely delicate and mild flavour that can be used as a perfect counterbalance to the intense heat of a hot Thai curry. |
 Spinach and Bean Curd Soup |
Celery and Stilton Soup
Ladle the soup into warmed bowls. Break the bacon into bite-sized pieces and scatter over the soup to serve. |
Sugar Glazed Parsnips
When the oven is on, it makes sense to bake the vegetables that accompany the meal; otherwise simmer on the top of the stove. Carrots and turnips can be sugar-glazed by the same method. |
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