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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
Lemon Chiffon Cake
Lemon mousse provides a tangy filling for this light lemon sponge. |
 Lemon Chiffon Cake |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
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 |
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 |
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 |
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 |
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 |
Raspberry Vacherin
Meringue rounds filled with orange-flavoured low fat fromage frais and fresh raspberries make this a perfect dinner party dessert. |
 Raspberry Vacherin |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
Phyllo Crackers
These festive-shaped sweet treats will make any party go with a bang! |
 Phyllo Crackers |
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 |
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 |
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 |
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 |
Baked Potatoes with Egg
Baked potatoes with egg makes an economical dish for a children s meal. |
 Baked Potatoes with Egg |
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 |
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 |
Apricot and Orange Roulade
This elegant dessert is very good served with a spoonful of natural yogurt or creme fraiche. |
 Apricot and Orange Roulade |
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 |
Provencal Pan Bagna
A whole wheat French baguette, filled with salad and sardines, provides protein, fibre, vitamins and minerals and gives a completely new meaning to the term "packed lunch". |
 Provencal Pan Bagna |
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 |
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 |
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 |
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 |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
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 |
Tia Maria Gateau
A feather-light coffee sponge with a creamy liqueur-flavoured filling. |
 Tia Maria Gateau |
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 |
Tomatoes with a Spinach Stuffing
A generous filling of fresh spinach enriched with pine kernels and Parmesan cheese gives an Italian flavour to the giant tomatoes in this vegetarian dish, and it is equally delicious served hot or cold. |
 Tomatoes with a Spinach Stuffing |
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 |
Two layer tortilla
The name 'tortilla' shows that Spain is the source of this layered omelette. You can vary the vegetable additions, but potato is one of the best as it makes the dish more filling. |
 Two layer tortilla |
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 |
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