filling
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 |
Onion and Feta Cheese Flan
 The flan case for this recipe is quickly made using a scone-style dough, and the subtle flavour of fresh thyme makes an ideal accompaniment to the thick, creamy texture of the Greek cheese filling. |
 Onion and Feta Cheese Flan |
Vegetable lasagne
The generous amount of garlic used in the sauce does not give an extravagantly garlicky flavour, but Serves to intensify the taste of the vegetables in this variation on a filling pasta favourite. |
 Vegetable lasagne |
Chunky Apple Bake
This filling, economical family pudding is a good way to use up slightly stale bread - any type of bread will do, but whole wheat is richer in fibre. |
 Chunky Apple Bake |
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 |
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 |
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 |
Granary Baps
These make excellent picnic fare, filled with cottage cheese, tuna, salad and low fat mayonnaise. They are also very good served warm with soup. |
 Granary Baps |
Stuffed Flounder with nutmeg sauce
When freshly grated, nutmeg has no trace of bitterness. Here, it lends its distinctive flavour to both filing and sauce, but with a lightness to match that of the Flounder. |
 Stuffed Flounder with nutmeg sauce |
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 |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
Raspberry Vacherin
Meringue rounds filled with orange-flavoured low fat fromage frais and fresh raspberries make this a perfect dinner party dessert. |
 Raspberry Vacherin |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
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 |
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 |
Lemon Chiffon Cake
Lemon mousse provides a tangy filling for this light lemon sponge. |
 Lemon Chiffon Cake |
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 |
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 |
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 |
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 |
Whole Wheat Muffins
These soft, light little cakes of bread were once so popular that muffin men sold them warm in city streets. Now they are an all-too-rare treat, still most enjoyable warm from the oven, either just as they are or torn open and spread with a sweet or savoury filling. |
 Whole Wheat Muffins |
Coffee Sponge Drops
These are delicious on their own, but taste even better with a filling made by mixing low fat soft cheese with drained and chopped stem ginger. |
 Coffee Sponge Drops |
Phyllo Crackers
 These festive-shaped sweet treats will make any party go with a bang! |
 Phyllo Crackers |
Turkey and Cranberry Pie
The cranberries add a tart layer to this turkey pie. Cranberry sauce can be used if fresh cranberries are not available. The pie freezes well and is an ideal dish to prepare in advance. |
 Turkey and Cranberry Pie |
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 |
Steamed Meat and Pasta Pudding
Steamed meat and pasta pudding is served hot and makes a filling children's dish for cold winter days. |
 Steamed Meat and Pasta Pudding |
Ratatouille Pancakes
These pancakes are made slightly thicker than usual to hold the juicy vegetable filling. By using cooking spray, you can control the amount of fat you are using and keep it to a minimum. |
 Ratatouille Pancakes |
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 |
Black Forest gateau
In this skilful adaptation of the originally indulgent German gateau, the fragrant, juicy cherry filling and thick whipped cream are still sandwiched between
feather-light cakes of chocolate sponge to make a special-occasion dessert. |
 Black Forest gateau |
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 |
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 |
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 |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
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 |
Gougere ring filled with ratatouille
Airy choux pastry flavoured with cheese is used for gougeres. Here this French delicacy from Burgundy is made into a ring to hold a colourful ratatouille. |
 Gougere ring filled with ratatouille |
Spring Rolls
SPRING ROLLS Many culinary names hint at the time of year a food is usually enjoyed. Spring rolls are a typical example as they are traditionally eaten in Southeast Asia and China during New Year celebrations which, of course, are held in spring |
 Spring Rolls |
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 |
Cheesy Chickpea Enchiladas
Spicy chickpeas stuffed into flaky tortilla pancakes and topped with bubbling-hot cheese make a filling dish for an informal meal. Serve with cool yoghurt or soured cream for a soothing contrast. |
 Cheesy Chickpea Enchiladas |
Apricot and Orange Roulade
This elegant dessert is very good served with a spoonful of natural yogurt or creme fraiche. |
 Apricot and Orange Roulade |
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 |
Barley and Mushroom Casserole
Tasty and economical barley and mushroom casserole is filling enough to be a complete meal. Even meat-eaters will find this vegetarian dish a pleasant change. |
 Barley and Mushroom Casserole |
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 |
Fruit and Fibre Salad
Fresh, fast and filling, this salad makes a great supper or snack. |
 Fruit and Fibre Salad |
Tia Maria Gateau
A feather-light coffee sponge with a creamy liqueur-flavoured filling. |
 Tia Maria Gateau |
Kohlrabi Stuffed with Peppers
If you haven't sampled kohlrabi, or have only eaten it in stews where its flavour is lost, this dish is recommended. The slightly sharp flavour of the peppers are an excellent foil to the more earthy flavour of the kohlrabi. |
 Kohlrabi Stuffed with Peppers |
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