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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 |
Crabmeat Pie
This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Orange Wheat Loaf
Perfect just with butter as a breakfast or tea bread and lovely for banana sandwiches. |
 Orange Wheat Loaf |
Oatmeal Bread
A healthy bread, with a delightfully crumbly texture due to the inclusion of rolled oats. |
 Oatmeal Bread |
Orange Yeast Buns
Orange yeast buns are like the traditional Chelsea buns. The addition of orange rind and juice gives them extra flavour. |
 Orange Yeast Buns |
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 |
Poppy Seed Rolls
Pile these soft rolls in a basket and serve them for breakfast or with dinner. |
 Poppy Seed Rolls |
Panettone
This popular Italian cake is perfect for the festive season. |
 Panettone |
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 |
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 |
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 |
Tomato Breadsticks
 Once you've tried this simple recipe you'll never buy manufactured breadsticks again. Serve as a snack, or with aperitifs and a dip at the beginning of a meal. |
 Tomato Breadsticks |
Caraway Bread Sticks
Ideal to nibble with drinks, these can be made with all sorts of other seeds - try cumin seeds, poppy seeds or celery seeds. |
 Caraway Bread Sticks |
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 |
Irish Soda bread
This country bread, raised with Baking soda instead of yeast, is quick to make and at its soft, crumbly best when it is freshly baked. |
 Irish Soda bread |
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 |
Rosemary and Sea Salt Focaccia
Focaccia is an Italian flat bread made with olive oil. Here it is given added flavour with rosemary and coarse sea salt. |
 Rosemary and Sea Salt Focaccia |
Olive and tomato focaccia
This Italian bread, Genoa's version of the southern pizza, is full of the savoury tang of olives and the intense fruitiness of sun-dried tomatoes. Eat it newly baked, with cottage cheese or a salad, or pack it up to give a Mediterranean favour to a picnic. |
 Olive and tomato focaccia |
Olive and Oregano Bread
This is an excellent accompaniment to all salads and is particularly good served warm. |
 Olive and Oregano Bread |
Stollen
This authentic German Christmas bread will keep in an airtight container for up to a week; it also freezes well. The quantities are sufficient to make two stollen - one to keep and one to give away. |
 Stollen |
Rye Bread
Rye bread is popular in northern Europe and makes an excellent base for open sandwiches - add a low fat topping of your choice. |
 Rye Bread |
Saffron Foccacia
A dazzling yellow bread with a distinctive flavour. |
 Saffron Foccacia |
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 |
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 |
Walnut Bread
Delicious at any time of day, this bread may be eaten plain or topped with some low fat cream cheese. |
 Walnut Bread |
Swedish Sultana Bread
A lightly sweetened fruit bread that is delicious served warm. It is also excellent toasted and topped with low fat spread. |
 Swedish Sultana Bread |
Cheeselets
These crispy cheese biscuits are irresistible, and will disappear in moments. |
 Cheeselets |
Traditional White Bread
A newly-baked, crusty white loaf, from your own oven, is always a pleasure. |
 Traditional White Bread |
Caraway Knots
These egg-glazed caraway knots are put into boiling water to make them rise. |
 Caraway Knots |
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 |
Pretzels with cumin seeds
Cumin gives its distinctive spicy edge to these glossy-topped loose knots of bread. |
 Pretzels with cumin seeds |
Scottish Shortbread
The traditional shape for Scottish shortbread is known as 'petticoat tail': a triangular slice with a pretty fluted edge. In Scotland it is also made in special wooden moulds. |
 Scottish Shortbread |
Tomato and Basil Tart
This mouthwatering savoury tart will be very popular at buffet parties, and vegetarians will love it, too. It is a very simple tart to make, with rich shortcrust pastry, topped with slices of mozzarella cheese and tomatoes and enriched with olive oil and basil leaves. |
 Tomato and Basil Tart |
Roquefort tartlets
These can be made in shallow tartlet tins to serve hot as a first course. You could also make them in tiny cocktail tins, to serve warm as bite-size snacks with a drink before a meal. |
 Roquefort tartlets |
Rough Puff Pastry
Rough puff pastry isn't too time-consuming to make and gives excellent results. It has the buttery flakiness of puff pastry, although it won't rise as much. |
Singin Hinny
Singin Hinny - large, round, currant scone baked on a gridle, usually cut in half, buttered, and eaten hot. The name comes from the hissing noise it makes as it cooks. |
Pate Brisee
This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts. |
Pate Sucree
This is a sweetened version of rich tart pastry, used for sweet tarts |
Shortcrust Pastry
Shortcrust is the one pastry that everyone should make at home. shortcrust is quick to make, cheap and, what is more, extremely versatile. There are very few dishes — vol au vents is one example — in which shortcrust will not do as effectively as another pastry. Shortcrust makes excellent
two-crust or single-crust pies and is the perfect pastry for lining every type of tart or flan. |
Prune and Apple Meringue
Meringue is a wonderfully quick and economical way of producing a glamorous-looking dessert. If your numbers increase unexpectedly, it is also an excellent way of eking out a small quantity of fruit. |
Green Grape and Apple Pie
This delicious and unusual apple dessert is flavoured with cinnamon and nutmeg. Serve it with a bowl of plain whipped cream or with vanilla ice-cream. |
Suet Pastry
Suet pastry is used for sweet or savoury rolls — rolled up like a jelly roll; the basic quantity will make a 8 x 10 inch rectangle, which will feed 4. |
Puff Pastry
This is the richest of all pastries, and requires patience, practice and very light handling. If possible, it should be made the day before it is to be used. It is not practical to make less than a 1 pound flour weight quantity. |
Sweet Tart Pastry
This is an enriched sweetened version of shortcrust pastry, used for sweet tarts and pies. It is quick to make, and relatively easy to roll out and shape. |
Smoked Salmon and Sour Cream Quiche
A flan makes the most of this luxurious fish, spreading it among several diners. Trimmings of salmon can be used, which are usually sold at a reduced price. The quiche will serve 6 as an appetizer or 4 for a main course. |
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