Saute recipes

Lentil Stuffed Zucchinis

This unusual recipe isn't a normal tart with pastry, but an all-in-one savoury slice that is excellent served as an accompaniment to roast meat.

Leek and Onion Tart

Chicken Saute with Basil

Two Beans Provencal

Cod a la Provençal

Cod a la Proven�al

Tomato and Carrot Soup

Chestnut Roll

Fillet Mignon with Mushrooms

This haute cuisine French dish was originally made with truffle slices but large mushroom caps are less expensive and look just as attractive, especially when they are fluted.

Fillet Mignon with Mushrooms

Vichyssoise

This classic chilled potato and leek soup is made from the humblest ingredients. Serve it cold for maximum effect, but it is also good hot.

Vichyssoise

Thai Style Sweetcorn Soup

This is a very quick and easy soup, made in minutes. If you are using frozen shrimps, then defrost them first before adding to the soup.

Thai Style Sweetcorn Soup

Spanish Gazpacho Soup

This Spanish iced soup is wonderfully refreshing in hot weather. Drop in a few ice cubes just before serving to make it as cold as possible.

Spanish Gazpacho Soup

Root Vegetable Casserole #2

Potatoes, carrots and parsnips are all complex carbohydrates and make a hearty, sustaining vegetable dish, high in fibre and vitamin C. The carrots are also an excellent source of beta-carotene, which is converted to vitamin A in the body.

Root Vegetable Casserole #2

Baked Chicken with Herbs

Baked chicken with herbs is economical and easy to prepare: gently cooked in a blend of lemon, marjoram, tarragon and wine, it is popular with children and can be served from the cooking pot. Cooking time: 2 hours

Baked Chicken with Herbs

Scrambled Eggs with Tofu

Minted Peas with scallions and zucchinis

Mushroom and Fennel Hotpot

Marvellous flavours permeate this unusual vegetarian main course or accompaniment. Mushrooms provide useful amounts of vitamins, minerals and fibre.

Mushroom and Fennel Hotpot

Cauliflower Amandine

Minty New Potatoes with Cucumber

Cream of Fennel Soup

Cotriade

This is the original fish chowder from Brittany. The fish that goes into it is largely a matter of what is available and what is cheap.

Cotriade

Tuna and Mixed Vegetable Pasta

Glazed Carrots with Cider

This recipe is extremely simple to make. The carrots are cooked in the minimum of liquid to bring out the best of their flavour, and the cider adds a pleasant sharpness.

Glazed Carrots with Cider

Baked Mushrooms with Oat Stuffing

Sauteed Scallops

Chicken Gumbo

This is a noted Southern soup.

Marinated Artichoke Hearts with Mint and Dill

This is delicious served as part of an antipasto platter, with Parma ham, olives etc.

Braised Celery with Walnuts

Gougere

Pan fried Red Mullet with Citrus and Basil

Arabian Stewed Lamb

In this adaptation of a classic Arabian dish, the lamb is stewed with prunes and flavoured with cinnamon and turmeric. It is inexpensive, easy to make and unusual. Serve it with rice which has been boiled with a bay leaf.

Here is a way of serving 1 pound cold roast beef, left over from a meal, to make a rather special hot main course for 4 people.

Braised Celery with Pancetta and Cheese

Celery and Walnut Soup

This unusual soup is fairly inexpensive to make; walnuts and celery are both fairly strongly flavoured, so only small amounts are needed.

Brussels Sprouts with Chestnuts and Shallots

Spring Vegetable Stew

Cabbage with Sour Cream

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