close
Magazine
Advertisement
Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Advertisement
Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Ginger-glazed pears with ricotta and rum raisins

Ginger-glazed pears with ricotta and rum raisins

This simple dessert tastes just as delicious as it looks. After brushing with a honey, lemon and ginger syrup, the hollowed–out pears are filled with rum–soaked raisins and ricotta. This is the perfect way to turn the classic combination of fresh fruit and cheese into something a bit special.

Golden penne with goat's cheese

Golden penne with goat's cheese

Mild and creamy goat's cheese is melted in saffron–infused white wine and mixed with fennel, olives and capers to make a golden–coloured sauce for pasta shapes. This easy dish comes with a simple mixed leaf salad.

Advertisement
Herbed French toast

Herbed French toast

Give breakfast or brunch a new twist with this savoury version of French toast, also called pain perdu or eggy bread. Triangles of bread are dipped into a fresh herb and egg mixture, then pan–fried until crisp and golden.

High-vitality milkshake

High-vitality milkshake

This satisfying ‘breakfast in a glass’ is made with milk and thick yogurt flavoured with banana and freshly squeezed orange juice, plus some wheatgerm for extra vitamin value. A milkshake–style drink makes a great energising start to the day, ideal for people in a hurry.

Huevos rancheros

Huevos rancheros

For a fun weekend brunch, serve this Mexican–style dish of poached eggs, warm flour tortillas, a fresh tomato and chilli salsa, and toppings of grated cheese, sour cream, spring onions and fresh coriander. It will soon become a firm favourite.

Little custard pot

Little custard pot

These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.

Marbled winter fruit fool

Marbled winter fruit fool

Dried prunes and peaches have an intense, concentrated flavour and sweetness and, with the addition of a dash of peach schnapps or brandy, they make a really special fruit fool. This is an attractive dessert for the winter months.

Cauliflower cheese soup

Cauliflower cheese soup

A classic combination as a vegetable dish, cauliflower and cheddar are equally good partners in a soup. Here the cauliflower is gently simmered in milk and stock, then puréed to a velvety, smooth texture. This is a warming soup that makes a simple lunch or supper dish, served with crusty rolls

Monmouth pudding

Monmouth pudding

Here a classic pudding, popular in Victorian times, is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked eggwhites.

Pages

Advertisement