filberts
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 |
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 |
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 |
Apricot Mousse
Apples and egg whites, both inexpensive are used in this recipe to stretch a more expensive dried fruit. |
 Apricot Mousse |
Red Praline Torte
praline is a delicious crunchy caramel and nut mixture. It doesn't matter whether you use filberts or almonds - or even a mixture of the two, if you prefer. |
 Red Praline Torte |
Sables with Goat's cheese and Strawberries
Sables are little French biscuits. They contrast well with the cheese and fruit in this recipe and taste great served with a glass of chilled white wine. |
 Sables with Goat's cheese and Strawberries |
Grilled, Honeyed Fruit Kebabs
Tropical and home-grown fruits marinated in scented honey and nut oil make an unusual dessert served as kebabs, sprinkled with toasted filberts, and accompanied by sweetened cream. |
 Grilled, Honeyed Fruit Kebabs |
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 |
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