PASTA
WITH BUTTERNUT, SPINACH AND TOFU
This
dish makes a
well-balanced, hearty main course that is ideal for vegetarians. Batons of
orange-gold butternut contrast with green spinach, white mushrooms and
tofu coated with sesame seeds to make a colourful, visually appealing
meal.
FISH
VINDAYE
Vindayes
have their origins in Mauritius, the volcanic island way out in the Indian
Ocean. Essentially they are exotic versions of pickled or soused fish
flavoured with turmeric or saffron, mustard, bay leaves, garlic, chillies
and ginger.
BRAISED
LEEKS WITH TOMATO AND BASIL
Fresh tomatoes and leeks are utterly delicious - truly a marriage
made in heaven.
KIWIFRUIT
AND LIME CUSTARD TART
In
this dessert tart the fruit combines well with a silky, lime scented pâtissière,
as the French would call this classic filling. A fig and brandy glaze adds
flavour and gloss to the topping. Serve this delectable tart for a special
afternoon tea or as a refreshing dessert.
RHUBARB
COMPOTE WITH NUT BISCOTTI
Although
rhubarb is treated as a fruit, botanically speaking it is, in fact, a
vegetable. Read all about it and enjoy our Rhubarb Compote with Nut Biscotti and
if strawberries are not on your table choose oranges in
their place.
CHICKEN
BREASTS ON RISOTTO
Once you have mastered the art of making of a good
creamy risotto you will enjoy the versatility of this Italian speciality.
TRIPLE
MUSHROOM SOUP
There
are certain soups that are a must in a cook’s repertoire - French onion
is one and an excellent mushroom soup is another!
QUINCES
WITH GINGER CUSTARD
Sweet-sour quinces come into their own after baking or slow
simmer when they turn an exquisite ruby red. When the slices are chilled they
add a piquancy to fresh fruit salads and are very refreshing served with thick
yoghurt and honey at breakfast.
LAMB CUTLETS WITH COURGETTE TIAN
In
Provence a vegetable casserole is known as a tian. It is traditionally prepared
in a shallow earthenware vessel and makes an excellent side dish for meat –
either lamb cutlets, roast chicken or homely braised beef.
BLUEBERRY BAKED PLUMS
Juicy plums and blueberries are a riveting combination and
baking them together is a quick and simple way to enjoy these luscious summer
fruit.
PINEAPPLE & GINGER ICE CREAM
It's hard to beat the luxurious creaminess of homemade ice
cream. This delectable version is made with a rich custard base and does not
need to be churned in an ice cream maker.
CRÊPES
SUZETTE
Crêpes
Suzette is a sophisticated French dessert. Classic and glamorous it has been a favourite for many
decades, learn how to make it!
SALMON
WITH MUSTARD DILL SAUCE AND CRISP CHIVE & POTATO CAKES
Glossy,
deep orange salmon trout with a rich smoked flavour makes an excellent, easily
managed starter for stylish entertaining. All you need to add are some simple accompaniments
such as a sauce and salad to create a glamorous dish.
CREAMY CHICKEN CURRY WITH CORIANDER
One
seldom thinks of a curry being gentle and creamy. The implication is that
curries are usually hot. This version, however, is a deeply flavoured but
essentially mild chicken curry that uses both coriander seeds and fresh
coriander leaves.
WINTER
FRUIT SALAD
A refreshing fruit salad is always an excellent
option for dessert, especially after a heavy main course. The trick is to use
seasonal fruit in an inspirational way.
ROAST
LAMB SALAD TIÈDE
This
is a great salad for relaxed entertaining, as much of the preparation can be
done in advance.
YELLOW
BELL PEPPER SOUP
Yellow bell peppers, juicy sweet and fleshy, make an exotic looking soup that
is always a talking point.
STRAWBERRY
CREAM TARTS
In these
delicate tartlets you will enjoy the natural partners for strawberries -
buttery pastry, a lavish dash of liqueur, cream and a frothy
sabayon topping.
EGGS
IN CROUSTADE
WITH FETA
Creamy
eggs baked in crisp, individual bread cases with feta, wholegrain
mustard, watercress and chives make a breakfast or brunch dish that
looks and tastes utterly luscious.
FRESH TOMATO,
CAPER & LEMON LINE FISH
This light fish
dish is the perfect stand by for summer days. Quick to prepare using flavours
that reflect the essence of the season - ripe tomatoes, fresh oregano or basil,
plump capers and fine shreds of lemon peel.
PEA SOUP
WITH FETA FLOATS
Emerald
green soup made with tender fresh or frozen peas is one of the prettiest summer
soups of all. It is ideal as a festive starter as it can be prepared a day in advance
and served lightly chilled. If the weather turns chilly it is equally delicious served
hot.
TOMATO
TART
A stunning summer
tart, using tomatoes when they are at their ripest, sweetest and most
reasonable.
CRISP GREEN SALAD WITH TAPENADE
Salads -
much like desserts - allow full reign for imagination and creativity. Those
composed with a fresh innovative touch can take the place of a main course at
lunch or dinner.
SALMON AND DILL POTATO CAKES
Fish cakes are back in fashion and this time around they've lost their
"leftovers" stigma - it is no longer obligatory to use cold fish or
mashed potatoes. Our recipe calls for fresh fish, onion, dill and freshly grated
potatoes - nothing is twice cooked.
CHICKEN, ORANGE & SWEET POTATO
CASSEROLE
Succulent
chicken pieces, sweet potatoes and velvet-textured butternut complement
each other in this fuss-free casserole. The addition of Swiss chard,
leeks and courgettes makes it a balanced one-dish meal.
FRITTATA
WITH FRESH TOMATO & BASIL SAUCE
Frittata is
a style of omelette where the ingredients are mixed or layered together with the
eggs then baked gently. Both the Italians and Spanish excel in making a wide
variety of this convenient and substantial dish, which is light on the budget yet such a
success for a brunch or Sunday night meal.
GLAZED APPLES
AND PEARS
Apples and pears
are great soulmates yet cooks, strangely enough, seldom think of combining them.
Baked together in a light buttery-orange sauce they make an elegant but
easy dessert. For an added twist, accompany the dessert with a frozen slice of
mascarpone and blue cheese.
PASSIONFRUIT
PUDDING
Fresh passionfruit, with its haunting
flavour and elusive fragrance, elevates this quick and simple pudding above the
ordinary. Served hot or at room or at room temperature, it makes a light
and refreshing ending to an autumn dinner. In summer it is
exquisite served chilled.
LAMB,
TOMATO AND AUBERGINE TORTA
Torta is
the Italian word for cake or pie. In this luscious savoury version, a
lining of aubergines is filled with sautéed diced lamb in a thick
tomato puree. Garlic and fresh herbs - oregano and rosemary, basil or
lemon thyme all add their inimitable flavour and fragrance to the robust
filling. A splash of mellow red pepper puree completes this dish.
AUTUMNAL
VEGETABLE SALAD
As the
weather cools the thought
of a bowl of chilled salad leaves suddenly
becomes far less appealing. This is a time when combinations of jewel-coloured vegetables in unusual cooked salads come into their own.
CRISP PHYLLO & SALMON
TURNOVER
The classic Russian Coulibiac is
one of the great salmon dishes of all time, far too elaborate for today’s
style of cooking, layered with crepes and served with a rich sauce. This simpler
version is perfect for all those cooks who believe that ‘Life is too short to
stuff a mushroom!’
WHITE
CHOCOLATE SOUFFLÉ
Each
year the festive season spawns one or two ultra-glamorous desserts that catch
the eye or, better still, delight the palate.
TAGLIOLINI
WITH COURGETTES
Sturdy
pasta, all too often married exclusively to ripe tomatoes, garlic and peppers,
takes on a lighter guise when flecked with the brilliant green of
courgettes.
REAL PLUM
PUDDING
Rich, luxurious, scented with orange peel and brandy.
Whether the sun blazes down or snowflakes fall, plum pudding for Christmas
remains the traditional and premier dessert.
ORANGE POUND
CAKE
Over
the decades the handsome pound cake known to the French as quatre-quarts (four
part cake, made with equal weights of flour, sugar, butter and eggs) has evolved
into a light, less rich but equally luscious version.
RICH LAMB & TOMATO
BREDIE
Stew - is an old-fashioned term
but it evokes nostalgic thoughts of comforting flavours that make it a perennial winter
favourite.
SAFFRON FISH BISQUE
Fragrant and
spicy, a memorable soup to add to your collection.
TIPSY CHOCOLATE
TRIFLE
Fashionable desserts come and
go but a tipsy trifle remains as richly seductive as ever, and makes the perfect festive
sweet.
SIMNEL CAKE
Traditional
fruit cake with a rich marzipan icing.
SUMMER PASTA SALAD
This is one of those
convenient cool pasta dishes that will prove to be a real winner over the summer season.
Sweet red capsicums are roasted and combined with eggplants, anchovies, crumbled feta
cheese and olives, with lemon peel to add an intriguing twist, then tossed with cooked
spiral pasta (fusilli).
ROASTED PETIT
POUSSIN WITH GIN & ORANGE
The perfect
choice for a balmy summer supper.
On a warm summer’s evening try these fast roasted baby chickens basted with tart
fresh orange juice liberally laced with gin and a few crushed dried juniper berries to add
fragrance and flavour.
