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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 |
Plum cobbler
Mellow dessert plums, their juice thickened by ground almonds, are baked beneath thick rounds of low-fat scone pastry in this warming family pudding for autumn days. |
 Plum cobbler |
Goat's Cheese Souffle
This recipe works equally well with strong blue cheeses such as Roquefort. |
 Goat's Cheese Souffle |
Poppy Seed Rolls
Pile these soft rolls in a basket and serve them for breakfast or with dinner. |
 Poppy Seed Rolls |
Swedish Fried Bloaters
Tender fillets of fresh Bloater sandwiched together with beaten egg, chopped red onion and dill make a simple and inexpensive dish that is nevertheless packed with flavour and goodness. |
 Swedish Fried Bloaters |
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 |
Haddock and goat's cheese souffle
Robust as a mature hard cheese in its flavour, the soft goat's cheese marries well with the strong taste of the smoked fish in this souffle. |
 Haddock and goat's cheese souffle |
Irish Whiskey Cake
This moist rich fruit cake is drizzled with whiskey as soon as it comes out of the oven. |
 Irish Whiskey Cake |
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 |
Chateaubriand with Bearnaise Sauce
Chateaubriand is a lean and tender cut of beef from the thick centre of the fillet that is pounded to give it its characteristic shape. This portion is usually served for two people and would be perfect for a romantic Christmas meal for two. |
 Chateaubriand with Bearnaise 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 |
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 |
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 |
Almond Biscuits
Using semolina to make the dough and chopped nuts as a topping gives these little biscuits a deliciously crunchy crust. |
 Almond Biscuits |
Angel Cake
A delicious light cake to serve as a dessert for a special occasion. |
 Angel Cake |
Banana Ginger Parkin
This is a nutritious, energy-giving cake that is a really good choice for packed lunches as it doesn't break up too easily. |
 Banana Ginger Parkin |
Ginger Trifle
This is a good way to use up leftover cake, whether plain, chocolate or gingerbread. |
 Ginger Trifle |
Snowballs
These light and airy little mouthfuls make an excellent accompaniment to low fat yogurt ice cream. |
 Snowballs |
Anchovy Eggs Mornay
Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce. |
 Anchovy Eggs Mornay |
Peanut Butter Cookies
These crunchy little peanut butter cookies, lightly flavoured with orange and spice, have a soft, cake-like centre. |
 Peanut Butter Cookies |
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 |
Caraway Knots
These egg-glazed caraway knots are put into boiling water to make them rise. |
 Caraway Knots |
Banana, Maple and Lime Pancakes
Pancakes are a treat any day of the week, and they can be made in advance and stored in the freezer for convenience. |
 Banana, Maple and Lime Pancakes |
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 |
Raspberry Passion Fruit Chinchillas
Few desserts are so strikingly easy to make as this one: beaten egg whites and sugar baked in a dish, turned out and served with a handful of soft fruit and ready-made custard from a carton. |
 Raspberry Passion Fruit Chinchillas |
Raspberry Vacherin
Meringue rounds filled with orange-flavoured low fat fromage frais and fresh raspberries make this a perfect dinner party dessert. |
 Raspberry Vacherin |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
Chinese Fortune Cookies
This is a small biscuit or cake containing a slip of paper with a horoscope, joke or proverb printed on it. Chinese Americans invented the idea early the 20th century. |
 Chinese Fortune Cookies |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
Chocolate and Chestnut Yule Log
This chocolate log is traditionally served at Christmas. Make it the day before it is needed or some time in advance and freeze it. It makes an excellent dessert for a party. |
 Chocolate and Chestnut Yule Log |
Lemon Chiffon Cake
Lemon mousse provides a tangy filling for this light lemon sponge. |
 Lemon Chiffon Cake |
Panettone
This popular Italian cake is perfect for the festive season. |
 Panettone |
Pear Meringue
Spicy poached pears are given a feather-light topping of vanilla-flavoured meringue and served with a glittering red wine sauce. |
 Pear Meringue |
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