breadcrumbs
Cheese and Spinach Flan
 This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese and Spinach Flan |
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 |
Herby Baked Tomatoes
Use whole wheat breadcrumbs in place of white, for added colour, flavour and fibre. Use 1 - 2 tsp mixed dried herbs, if fresh herbs are not available. |
 Herby Baked Tomatoes |
Crabmeat Pie
This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Stuffed whiting
The delicate, small-flaked whiting flesh, so easy to digest, gives its juices to the filling and stays moist in the white wine that lends the dish a sharp edge. |
 Stuffed whiting |
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 |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Sacher Squares
The original Sacher Torte was a two-layered dense chocolate cake separated by apricot spread and covered with smooth chocolate. Created by Franz Sacher, chief pastrycook to the Austrian statesman Metternich during the Congress of Vienna (1814 - 15), the cake was later the subject of a protracted argument between some of Sacher's descendants and Vienna's famous Demel patisserie as to whether in its true form it had two layers or was just a cake spread with spread and iced. |
 Sacher Squares |
Hoki Balls in Tomato Sauce
This quick meal is a good choice for young children, as you can guarantee no bones. If you like, add a dash of chilli sauce. |
 Hoki Balls in Tomato Sauce |
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 |
Cocktail Biscuits
Tiny savoury biscuits are always a welcome treat. Experiment with different flavours and shapes and make a batch of biscuits to give as gifts. |
 Cocktail Biscuits |
Farmhouse Pâté
This pate is full of flavour and can be cut into slices for easy serving. |
 Farmhouse Pâté |
Baltimore Seafood Cakes
These rich crab and prawn cakes are spiced with mustard, Worcestershire sauce and a little cayenne pepper then coated in breadcrumbs and fried until the outside is a crunchy golden brown. |
 Baltimore Seafood Cakes |
Lime and ginger cheesecake
Cool, sharp lime and hot, spicy ginger flavour the feather - light, low-fat cheese and yoghurt topping and also the sweetened breadcrumb base that adds crunch and texture to this zesty cheesecake. |
 Lime and ginger cheesecake |
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 |
Italian Baked Chicory
Plump heads of chicory married to the intense Mediterranean flavours of sun-dried tomatoes, lemon and black olives, taste good baked beneath a crunchy crust of Parmesan cheese and breadcrumbs. |
 Italian Baked Chicory |
Cabbage noodle casserole
Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds. |
 Cabbage noodle casserole |
Tuna and Corn Fish Cakes
 These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash. |
 Tuna and Corn Fish Cakes |
Vegetarian Christmas Pie
A sophisticated mushroom flan with a cheese-souffle topping. Serve hot with cranberry relish and Brussels sprouts with chestnuts and carrots. |
 Vegetarian Christmas Pie |
Eggs Stuffed with Ham and Herbs
Hard-boiled eggs stuffed with a delicious ham and herb mixture and then deep-fried, make a croquette with a surprise filling. |
 Eggs Stuffed with Ham and Herbs |
Onion Top Hats
Onions are rather neglected as a vegetable on their own, but at the beginning of winter they are cheap and these stuffed onions are very good for a starter or supper dish. |
 Onion Top Hats |
Cottage cheese and basil quiche
Cottage cheese gives a beautifully light texture to this quiche, while pungent fresh basil creates an irresistible aroma. |
 Cottage cheese and basil quiche |
Turkey bouchees
Attractive little bouchees, or mouthfuls, of turkey, speckled and moistened with carrot, onion and pepper, are given extra flavour by Gruyere and pistachios. |
 Turkey bouchees |
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 |
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 |
Glazed Apricot Sponge
Proper puddings are usually very-high in saturated fat, but this one uses the minimum of oil and no eggs. |
 Glazed Apricot Sponge |
Wild Mushroom Tart
The flavour of wild mushrooms makes this tart really rich: use as wide a variety of mushrooms as you can get hold of for added flavour. |
 Wild Mushroom Tart |
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 |
Devilled Crab
The crunchy vegetables and breadcrumb topping offer a contrast in texture to the soft crabmeat, while the parsley and spices add a peppery spark. |
 Devilled Crab |
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 |
Cheese And Spinach Flan #2
This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese And Spinach Flan #2 |
Broccoli Cauliflower Gratin
Broccoli and cauliflower make an attractive combination, and this dish is much lighter than a classic cauliflower cheese. |
 Broccoli Cauliflower Gratin |
Swedish Gooseberry Pie
The butter-crumble base beneath the fruit soaks up the gooseberry juice in this hot Swedish gooseberry pie. |
 Swedish Gooseberry Pie |
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 |
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 |
Lombardy Casserole
Lombardy casserole is a mixture of eggplants, macaroni and tomatoes with a crispy cheese and crumb topping. |
 Lombardy Casserole |
Stuffed Flounder Rolls
Flounder fillets are a good choice for families because they are economical, easy to cook and free of bones. If you prefer, the skin can be removed first. |
 Stuffed Flounder Rolls |
Eggplants a la Provencale
Serve eggplants a la Provencale with French bread as a light lunch or as a vegetable accompaniment. |
 Eggplants a la Provencale |
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 |
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