crisp
Tofu Stir fry with Cashews
 Soft tofu soaks up the flavour of a tangy, Oriental-style marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles. |
 Tofu Stir fry with Cashews |
Sauteed Brussels Sprouts
Golden fried Brussels sprouts mingle with crisp morsels of bacon and water chestnuts in this crunchy dish, while wholegrain mustard and a hint of orange add an aromatic touch and bring out the flavour. |
 Sauteed Brussels Sprouts |
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 |
Sauteed Potatoes
These rosemary-scented, crisp golden potatoes are an extra-special treat at Christmas time. |
 Sauteed Potatoes |
Layered pease pudding
Green split dried peas and the milder yellow variety make up the contrasting layers in this adaptation of a traditional warming winter dish. |
 Layered pease pudding |
Lentil and potato stew
Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell. |
 Lentil and potato stew |
Devils on Horseback
There are two versions of this party piece. One has oysters wrapped in bacon before being cooked, while the other has prunes instead of oysters. The prunes are sometimes cooked in wine, their stuffed with mango chutney or an almond. The addition of hot Tabasco sauce turns Angels of Horseback into little devils. |
 Devils on Horseback |
New England Corn Chowder
Substantial and warming, this soup was inspired by a traditional recipe from New England which makes good use of the local sweetcorn, while cream and potatoes add to its rich texture. |
 New England Corn Chowder |
Red Fruit Philo Baskets
This elegant dessert looks very festive. It is also low in fat and needs only a fine brushing of oil before use |
 Red Fruit Philo Baskets |
Peppers with artichoke stuffing
Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme. |
 Peppers with artichoke stuffing |
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 |
Devilled Onions en Croute
Fill crisp bread cups with tender button onions tossed in a mustardy glaze. Try other low fat mixtures of vegetables, such as ratatouille, for a delicious change. |
 Devilled Onions en Croute |
Lentil, split pea and nut rissoles
cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish. |
 Lentil, split pea and nut rissoles |
Raspberry Vacherin
Meringue rounds filled with orange-flavoured low fat fromage frais and fresh raspberries make this a perfect dinner party dessert. |
 Raspberry Vacherin |
Sweet and Sour Red Cabbage
This cabbage dish can be cooked the day before and reheated for serving. It is a good accompaniment to goose, pork or strong-flavoured game dishes. |
 Sweet and Sour Red Cabbage |
Salmon fish cakes
Soft pink salmon inside a crust of crisp golden crumbs makes fish cakes that are the focus of a filling meal. Although substantial, the cakes are surprisingly light and go well with salads. |
 Salmon fish cakes |
Lamb Tikka
Creamy yogurt and nuts go wonderfully with the spices in these little Indian meatballs. |
 Lamb Tikka |
Peach and Raspberry Croustades
Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table. |
 Peach and Raspberry Croustades |
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 |
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 |
Cheese and onion bread
A light-textured loaf flavoured with onion, cheese, mustard and oregano is given a crisp, savoury crust with a sprinkling of Parmesan. |
 Cheese and onion bread |
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 |
Gooseberry pancakes
Dessert gooseberries with their full flavour and slightly acid tang make a refreshing filling for fans of pancakes with a crisp, sweet demerara topping. |
 Gooseberry pancakes |
French Beans with Bacon and Cream
This baked vegetable accompaniment is rich and full of flavour. It would taste particularly good served alongside any number of chicken dishes. |
 French Beans with Bacon and Cream |
Rosemary Roasties
These unusual roast potatoes use far less fat than traditional roast potatoes, and because they still have their skins they not only absorb less oil but have more flavour too. |
 Rosemary Roasties |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
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 |
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 |
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 |
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 |
Flounder and vegetable parcels
 Tender white Flounder and crisp, colourful vegetables mingle their juices while cooking and release strong, fresh aromas as the steaming parcels are unwrapped. |
 Flounder and vegetable parcels |
Steamed cod with ginger
There is the simplicity and aroma of Chinese cuisine in these cod steaks steamed with vegetables and herbs and sharpened by the fire of ginger. |
 Steamed cod with ginger |
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 |
Pea and Asparagus Soup
This pretty spring soup makes the most of fresh asparagus. A garnish of crispy bacon pieces and crunchy croutons adds savour, while a swirl of creme fraiche provides a smooth touch. |
 Pea and Asparagus Soup |
Celery and Apple
Celery is at its best in the crisp, cold days of winter when there is also a good selection of apples available. |
 Celery and Apple |
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 |
Falafel in pitta bread
A speciality of Middle Eastern cookery, spicy chickpea patties served with crisp salad in pockets of pitta bread are filling and easy to make. |
 Falafel in pitta bread |
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 |
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 |
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 |
Cheese, Rlce and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rlce and Vegetable Strudel |
Tuiles
Home-made wafers with summer ice-cream or fruit purees are more delicious than shop-bought ones and save a lot of money. These curved wafers were called 'tiles' because they resembled the curved, terracotta roof tiles of the French villages where they were invented. The wafer is limp when hot and can be shaped; when cooled and stiff it will hold the shape. |
 Tuiles |
Snowballs
These light and airy little mouthfuls make an excellent accompaniment to low fat yogurt ice cream. |
 Snowballs |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Bean and Potato Open Pie
Baked beans are a favourite in most families but this is a way to dress them up. The pie 'crust' is made from mashed potato and this will hold its shape better if 1 medium egg, beaten, is added or very little milk. For a meatless dish, leave out the beef and add 3/4 cup more mushrooms. |
 Bean and Potato Open Pie |
Rhubarb and date crumble
Under the oat topping, orange rind highlights the rhubarb's sharp taste, while dates add sweetness and absorb some of the plentiful juice. |
 Rhubarb and date crumble |
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 |
Cinnamon Apple Fritters
Served piping hot, these slices of crisp apple in fluffy, light-as-air batter will fill the house with an irresistible aroma. |
 Cinnamon Apple Fritters |
Parmesan Phyllo Triangles
You can whip up these light and crunchy triangles at the last minute, using fresh or frozen sheets of filo pastry. |
 Parmesan Phyllo Triangles |
Spiced shrimps
Crisp lettuce leaves hold cool shrimps, but in the sherry sauce there are sparks of fire, given by ginger and cayenne pepper. |
 Spiced shrimps |
Baked Almond Pears
This luscious pear dessert is baked in a glorious fruit syrup and topped with almond flavoured biscuits or crisp, browned, roasted almonds, to add a crunchy texture. |
 Baked Almond Pears |
Potato Surprises
Potato surprises are baked potatoes with sausages and cheese hidden inside them. |
 Potato Surprises |
Broiled Halibut with Red Pepper Sauce
Broiled steaks of this meaty, close-textured flatfish are low in calories but substantial. Here, a lively, easily made red-pepper sauce spiced with vinegar
enhances the mild favour of the halibut and moistens its firm flesh. |
 Broiled Halibut with Red Pepper Sauce |
Pizza with three pepper topping
A combination of brown and white flours produces a plump, puffy pizza base with a nutty, wholesome flavour. Red, yellow and green pepper rings make a colourful and intricate topping to stud with savoury
pieces of olive. A thick, spicy tomato sau |
 Pizza with three pepper topping |
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