yolk
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 |
Anchovy Eggs Mornay
Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce. |
 Anchovy Eggs Mornay |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
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 |
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 |
Low Fat Creme brulee
Raspberries and banana nestle under the creme brulee, 'burnt cream', in this reduced-fat adaptation of a rich pudding. |
 Low Fat Creme brulee |
Chateaubriand with Bearnaise Sauce
Chateaubriand is a lean and tender cut of beef from the thick centre of the fillet that is pounded to give it its characteristic shape. This portion is usually served for two people and would be perfect for a romantic Christmas meal for two. |
 Chateaubriand with Bearnaise Sauce |
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 |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
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 |
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 |
Spinach ring with white bean sauce
A creamy sauce combined with dark green spinach creates this attractive ring. Egg whites fluff it into a light and airy partner for a rich white-bean puree. |
 Spinach ring with white bean sauce |
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 |
Pate Brisee
This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts. |
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. |
Aioli
Serve this piquant sauce with vegetable salads that have been cooked and cooled. |
Hard Cheese Shortcrust
This makes an excellent base for a vegetable tart, especially when this is to form the main course and extra protein is needed. |
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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