Displaying posts categorized under

Starters

Souffle Potatoes

4 large old potatoes, scrubbed oil for brushing Filling: 50 g12 oz Cheddar cheese, grated 2 small eggs, separated 25 gl 1 oz butter or margarine 1 X 15 ml spoon/1. tbsp chopped parsley salt and pepper Methods: Pre-heat the oven to 200°C/400°F/ gas 6. Brush the skins of the potatoes all over with oil [...]

Latkes

These potato rissoles are served in America for brunch with sour cream and apple puree — it’s a far more delicious combination than it sounds! 450 g 1 lb potatoes, peeled and grated 1 small onion, grated 2 eggs, beaten 2 x 15 ml spoons/2 tbsp plain flour salt and pepper vegetable oil for shallow [...]

Swiss Style Baked Eggs

This dish is a classic, as is its variation. Be sure that you use really good fresh eggs. 25 g/1 oz butter, melted 4 eggs salt and freshly ground black pepper 75 g13 oz Gruyere cheese, thinly sliced 4 x 15 ml spoons/4 tbsp dry white wine Methods: Pre-heat the oven to 200°C/400°F/ gas 6. [...]

Potted Stilton Cheese

75 g/3 oz unsalted butter, softened 275 g/10 oz Stilton cheese. 2 x 15 ml spoons/2 tbsp port 50 g/2 oz walnuts, roughly cut 1/4 tsp cayenne pepper lemon slices to garnish crackers, celery sticks to serve Methods: Mix two-thirds of the butter into the Stilton cheese using a small wooden spoon. Mix in the [...]

Mushroom Pate

25 g/ 1 oz soft margarine 4 spring onions, chopped 2 cloves of garlic, crushed 225 g/8 oz field mushrooms, chopped 125 g/5 oz curd cheese Methods: Melt the margarine in a pan and cook the onion and garlic until soft. Stir in the mushrooms and cook for about 10 minutes until soft. Transfer the [...]

Aubergine Caviar

Most Mediterranean countries have a variation on this delicacy. It looks great served in a mound on a bed of lettuce and criss-crossed with strips of red pepper. Serve with a bowl of black olives and pieces of warm pitta bread or crusty Italian bread. 450 g/1 lb aubergine(s), washed 1 small onion, peeled and [...]

Walnut and Onion Dip

175 ml/6.11 oz mayonnaise 175 ml/6.11 oz double cream, whipped 1-2 cloves of garlic, crushed with a little salt 50 g/2 oz walnuts, finely ground 1 x 5 ml spoon/1 tsp lemon juice white pepper Methods: Fold the mayonnaise into the whipped cream then stir in the garlic, walnuts and lemon juice. Add a generous [...]

Avacado and Blue Cheese Dip

100 g/4 oz Danish blue cheese, crumbled 100 m1/4 11 oz sour cream 2 avocados, peeled and stoned 1 x 15 ml spoon/1 tbsp lemon juice black pepper Methods: Blend the cheese into the sour cream. Mash the avocado flesh with the lemon juice, then beat into the cheese mixture. Season to taste with black [...]

Citrus Juice

This recipe can double as a finale served as a dessert salad with a bowl of Greek-style yoghurt. 1 small grapefruit, divided into segments 1 small pink grapefruit, divided into segments 1 large orange, divided into segments 50 ml/2 fl oz orange juice 1-2 x 15 ml spoons/1-2 tbsp clear honey (optional) 2 x 15 [...]

Melon with White Wine

2 cantaloupe melons 300 ml/1/2 pint dry white wine 2 x 15 ml spoons/2 tbsp Marsala sprigs of mint to garnish Methods: Cut the melons in half and remove the seeds. Make melon balls using a melon ball scoop, or cut the flesh into even-sized chunks. Place the melon balls in individual bowls and pour [...]