nutmeg
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 |
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 |
Goat's Cheese Souffle
This recipe works equally well with strong blue cheeses such as Roquefort. |
 Goat's Cheese Souffle |
Anchovy Eggs Mornay
Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce. |
 Anchovy Eggs Mornay |
Eggs Soubise
Hard eggs coated in a creamy onion sauce are an original and economical starter for a dinner party. |
 Eggs Soubise |
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 |
Creamy Spinach Puree
Creme fraiche, the thick French soured cream, or béchamel sauce usually gives this spinach recipe its creamy richness, but try this quick, light alternative. |
 Creamy Spinach Puree |
Brandy Alexander
A warming digestif, made from a blend of creme de cacao, brandy and heavy cream, that can be served at the end of the meal with coffee. |
 Brandy Alexander |
Kipper Cream
 Kipper cream can be served with hot toast or small savoury biscuits for cocktail canapes. |
 Kipper Cream |
Mulled Claret
This mull is a blend of claret, cider and orange juice. It can be varied to suit the occasion by increasing or decreasing the proportion of fruit juice. |
 Mulled Claret |
Brandied Egg Nog
This frothy blend of eggs, milk and spirits definitely comes into the nightcap category of drinks. |
 Brandied Egg Nog |
Pumpkin Soup
The sweet flavour of pumpkin is good in soups, teaming well with other more savoury ingredients such as potatoes to make a warm and comforting dish. |
 Pumpkin Soup |
Iced Asparagus Soup
No need to wait for a dinner party to eat this cheaply-made iced asaparagus soup. |
 Iced Asparagus Soup |
Vegetable Gnocchi
This delicious vegetarian main course can be assembled well ahead of time- always a bonus at Christmas. |
 Vegetable Gnocchi |
Gratin Dauphinois
This dish can be made and baked in advance; reheat it in the oven for 20-30 minutes before serving. This is a good alternative to roast potatoes and needs no last-minute attention. |
 Gratin Dauphinois |
Potato Gratin #2
The flavour of Parmesan is wonderfully strong, so a little goes a long way. Leave the cheese out altogether for an almost fat-free dish. |
 Potato Gratin #2 |
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 |
Mushroom soup with barley
The stout deepens and mellows the flavour of the mushrooms in this delicious soup, which is thickened to a creamy consistency by the old-fashioned method of simmering a handful of pearl barley in it. |
 Mushroom soup with barley |
Mushroom Soup 2
The earthy flavour of the large, dark mushrooms in this soup is given a lift by garlic, parsley and mace. It has a deep, smoky colour and a rich taste that needs no cream to enhance it. |
 Mushroom Soup 2 |
Swedish Gooseberry Pie
The butter-crumble base beneath the fruit soaks up the gooseberry juice in this hot Swedish gooseberry pie. |
 Swedish Gooseberry Pie |
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 |
Baked Potatoes with Egg
Baked potatoes with egg makes an economical dish for a children s meal. |
 Baked Potatoes with Egg |
Prune tea bread
This open-textured, spiced loaf, studded with sweet, dark prunes and lightened with buttermilk or yoghurt will stay fresh and soft for several days — and its favour improves with keeping. |
 Prune tea bread |
Baked Eggs with Creamy Leeks
This wonderful recipe can also be prepared using other vegetables, such as pureed spinach or ratatouille, as a base. For such an elegant dish, it needs very little preparation time. |
 Baked Eggs with Creamy Leeks |
Banana spice loaf
Flavours from the tropics are blended into this country-kitchen tea-bread. A slice or two would be a welcome addition to a packed lunch. |
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. |
Mulligatawny soup
Britons who served in colonial India relished the spicy foods prepared for them there and brought the recipes back home. This lightly curried chicken soup is one of the best. |
Rich Rice Pudding
This pudding comes from the Lake District in the north of England where a rich pudding of this sort was popular in the farmhouses and in the homes of the iron ore miners. Soaking the rice in milk overnight makes the pudding very rich. |
Eggs Florentine
This variation of a classic French dish makes a substantial lunch or supper. |
Chocolate Meringue Kisses
 Many recipes call for just egg yolks but you don't have to waste the white as it is easily transformed into tempting little sweet meringues. To make them successfully, make sure you bring the egg whites to room temperature, that the bowl and utensils are clean, and be careful when separating the eggs that no yolk slips into the white. |
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