Starters
Mix & Match Omelette
This is a delicious way to enjoy any pasta and vegetable leftovers you may have after a large meal. The one good thing about preparing them this way is that it creates a totally different dish rather than just picking at the leftovers on their own. In this recipe I use the ingredients that were part of the Easter brunch but these can easily be replaced by whatever you have on any occasion.
4-6 Portions
Prep: 5 minutes
Cook: 10 minutes
A Selection of Cheese Wonton's
Wonton's are one of the most useful ingredients to have in your freezer. Not only can you prepare numerous Chinese dishes but you can also use them instead of pasta for ravioli and for hundreds of modern fusion style dishes steamed, boiled and fried. Cheese Wonton's are very easy and economical to prepare you can vary the cheese to your own taste. The Wonton's can be prepared and frozen and simply defrosted for an hour before cooking. Wonton's can be purchased from Chinese food stores in the fridge and freezer.
60 wontons
Prep: 30 minutes
Cook: 10-15 minutes
Focaccia Filled with Italian Cured Meat, Rocket and Ricotta
Couscous Salad
Couscous is extremely easy to prepare and very versatile. Once you know how to make it you can add your own choice of flavours according to its use. This salad makes an excellent accompaniment to hot and cold roast and barbecued meats for a change to the very mush loved roast vegetables which are more suited to winter.
6 - 8 Portions
Prep: 5 minutes
Cook: 8 - 10 minutes
Tabouleh
Tabouleh is a light and refreshing salad of bulgur wheat. Tabouleh is found in delicatessens and supermarkets in Australia. It is an excellent salad to eat with shop bought roasted chicken as an easy picnic or a light dinner.
6 Portions
Prep: 10 minutes plus 1 hour soaking of the bulgur wheat
Steamed Chinese Pork Dumplings
My family love Chines Dumplings. I wrote this recipe so my family could enjoy making and eating to them at home. They're far better that the pre-prepared supermarket varieties
available and so simple to prepare.
24 Dumplings
Prep: 15 minutes
Cook: 5-8 minutes
Falafels with Tahini Sauce and Lebanese Salad
Falafels are usually deep fried but as this could be considered by some as unhealthy
I find that shallow frying in cold pressed rapeseed oil works perfectly well. The
advantage of rapeseed oil is it can be heated to a high temperature, contains omega 3 and
omega 6, and is high in mono-unsaturated fats and low in saturated fats.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Pita Wedges with Hummus
Hummus makes an excellent dip and is so easy to make, all you need is just a few ingredients and a food processor or blender. The pita bread is especially good if you cook the wedges on the barbecue, when I cook them are usually demolished before I get to them.
10-12 Portions
Prep: 10-15 minutes
Cook: 5 minutes
Pork Loaf
This dish is also known as Vietnamese Pate and sausage, the French brought to the Vietnamese the skill of preparing pate. In this recipe I poach the pate wrapped in a banana leaf but you can steam it in a loaf tin covered witty two layers of grease proof paper
1 Pork Loaf: 4-8 portions
Prep: 15 minutes
Cook: Cooking Time 60 minutes
Baby Spinach Salad
A simple salad to put together in a couple of minutes. It makes an excellent light salad on its own or serve it as a side dish.
2 Portions
Prep: 5 minutes
Potato Pancakes with Bacon and Maple Syrup
These soufflé like pancakes originate in Scandinavia and are a traditional accompaniment to Gravalax. You can purchase Gravalx from the supermarket or you can prepare it for yourself simply by curing 1 side of salmon or trout or mackerel (boneless with skin on) it in crushed coriander seeds and peppercorns, maldon salt and dill, covered in foil and stored in the refrigerator for 1-2 days. Then wash off the curing mixture and brush it with Dijon mustard, a little honey and lemon juice, and sprinkle over plenty of dill, lemon or lime zest and a little shredded mint. The pancakes are also excellent instead of American pancakes with grilled bacon and maple syrups.
Prep: 10-15 minutes
Cook: 8-10 minutes
Prawns in Blankets
These prawns are simply wrapped in wontons and deep fried but delicious
20
Prep: 10 minutes
Cook: 10 minutes
Spicy Peanut Ostrich Kebabs
These kebabs are totally unrelated to satay kebab, they are encrusted in a dry peanut mixture and simply grilled or barbecued with a mouth watering result.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
King Scallops with Confit of Duck on a Papaya and Green Bean Salsa
This unusual combination of flavours makes a simple but sophisticated dish to serve at
a dinner party or simply for two. The textures and flavours complement each other
creating an exciting and mouthwatering meal. Don't be scared to try preparing confit of
duck as it easy once you know how and it lasts for ages making it a great standby dish
or a prepare in advance for a dinner party. (confit is best made at least a week in advance
but is still delicious eaten on the day it is prepared).
6 portions
Prep: 20 minutes (plus confit of duck preparation
Cook: 10 minutes
Crispy Prawn Wontons
These are very gnawish served with a little sweet and sour sauce. They are very simple
to prepare, relying on only three ingredients. Crispy wontons are often very popular
with children, as they aren't full of lots of spices like many Chinese dishes.
24 Wontons
Prep: 10 minute
Cook: 10 minutes
Nettle Gnocchi
Gnocchi when made at home is much lighter than processed varieties. You need to mix
the ingredients together lightly to a smooth consistency the firmer you are the heavier
the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time.When
making gnocchi you should use old floury potatoes.
Prep: 30 minutes
Cook: 30 minutes
Duck Egg Pasta with Wild Mushrooms and Confit of Duck
Duck eggs make a deliciously rich pasta and here we accompany it with a selection of wild mushrooms and confit duck. If you don't want to use duck confit, shredded duck cooked duck meat from a roast will do. For those of you who haven't made fresh pasta before you are in for a treat as homemade pasta has a much lighter texture than commercial pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Curried Sweet Potato and Cauliflower Soup
Sweet potato and cauliflower may seem like an unusual combination but the two vegetables
complement each other resulting in a smoothy and creamy soup. You can vary the spiciness
of the soup by adding more or less chili and spices. I prepared this soup for my daughter
by simply eliminating the chili and a little of the coriander.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Swedish Meatballs
Meatballs a popular dish throughout Scandinavia they even appear on their open
sandwiches. Swedish meatballs a simple but absolutely delicious and make a good
weekday meal accompanied by new potatoes tossed in a little butter. I like to
make a serve my meatballs with a simple cream sauce prepared by just adding
a little stock to the cooking pan with cream.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Suppli Balls
This is good recipe to use with any leftover risotto you have and they are absolutely delicious but simple to prepare.
Prep: 5-10 minutes
Cook: 10 minutes
Stuffed Crab Claws
Stuffed crab claws are popular in Chinese restaurants all over the world. The claws of the crab are covered in a prawn and fish stuffing, that adds depth and flavour to the already tasty crab meat. You can prepare the crab claws in advance (before you cook them) but cook them at the very last minute.
12 Stuffed Crab Claws
Prep: 20 minutes
Cook: 15 Minutes
Caulilini Pakoras
I love pakoras, and Caulilini, a variety of cauliflower with long thin stems and small florets, make really scrumptious Pakoras. Caulilini resembles brocollini in looks and texture, and can be used in much the same way. If you can’t find Caulilini, you can substitute the caulilini with cauliflower, broccoli or broccolini.
4 - 6 Portions
Prep: 10 minutes plus resting of batter
Cook: 15 - 20 minutes
Zucchini Fritters
I’ve been making Zucchini Fritters for years and never got round to writing a recipe for them. These fritters are so versatile and are scrumptious hot or cold. Serve them as a canapé, an easy starter, as part of a buffet or cold for a picnic. The perfect accompaniment is a simple Tzatziki.
20 - 25 Fritters
Prep: 15 minutes
Cook: 10 - 15 minutes
Potted Shrimps
Potted shrimps make a fabulous starter, simple but scrumptious. You will find
countless variations to this recipe. I like the addition of anchovies and garlic to the
recipe as they both add a little depth to dish but of course you could always exclude
them if you like, dependent on taste. You will need peeled brown shrimps due to
increased popularity can be find in good supermarkets and fishmongers.
Tofu Toast
This recipe is based on the well known prawn toast and in fact if you really wish to you can replace the tofu with prawns. I find that the tofu's soft texture is excellent when prepared in this dish.
6 portions
Prep: 10 minutes plus 15 minutes refrigeration time
Cook: 10 minutes
Herb Smoked Chevre on Waldorf Salad
The Waldolf Salad is an institution by its self, but adding chevre adds to it in a vary yummy way, indeed. It is a lovely starter.
6 Portions:
Prep: 10 minutes
Cook: 5 minutes
Prawn Sushi
Cooked prawn makes a great topping for nigri sushi. Cooked prawns are called Ebi, they
are prepared from large prawns. To make sure your prawn is cooked so that it is well
coloured and shaped, it is best to cook them according to thes recipe.
12 Prawns
Prep: 5 minutes
Cook: 5 minutes
Rolled Veal Sausage
Rolled veal sausage is a common feature in Scandinavian cuisine. It is served as a cold meat thinly sliced as part of a smorgasbord or as a smorrebord. Veal sausage is sold at most delicatessen and food shops in Scandinavia.
Prep: 40 minutes
Cook: 2 1/2 hours
Preserved Wild Mushrooms in Oil
Preserved mushrooms take only a short time to prepare and will keep for up to a month
in the fridge. Excellent in a salad hot or cold, they also make a great nibble
accompanied by cheeses and olives or simply serve on crusty bread. Rapeseed oil
is excellent for the purpose of this recipe, as it provides a tasty nuttiness to the
mushrooms without overpowering them.
Approximately 500 grams
Prep: 5 minutes
Cook: 5 minutes
Razor Clams with Bacon and Garlic
Razor clams are growing in popularity and can be found at good fishmongers. They’re available from September to the end April in the U.K. (months with the letter R in them). They should be alive when purchased, any opened shells should close when lightly tapped, discard any that don’t close or have a broken shell (be careful as their shells are brittle). When preparing rinse under plenty of running tap water to remove any sand. Be careful not to overcook the clams as they can become rubbery.
4 as a starter or light meal with accompaniment
Prep: 15 minutes
Cook: 10 minutes
Elizabeth's Tuna Mornay Pancakes
Getting kids to try different tastes can be difficult, but by involving them in making
their meal is going to allay a lot of their fears of the unknown. This recipe of yummy
savoury pancakes with tuna morney is easy to make, so the kids can do it by themselves.
(Please supervise children when cooking!)
6 Servings
Prep: 10 minutes
Cook: 30 minutes
White Asparagus in a Spicy Coconut Sauce
White asparagus has to be one of my favourite vegetables, but unfortunately
it is only available during a short season, which makes it very expensive. The
spicy coconut sauce may seem a bit unusual but it is surprisingly good with
these tasty spears. Of course green asparagus will also work well with this
dish, but if you can hunt the white version down it's worth the effort.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Apple and Goats Cheese Tarts with a Port Sauce
Apples and goats cheese flavours work well together and this tartlet makes a great dessert or starter. This uncomplicated dish only takes minutes to prepare making it a great dish to serve when entertaining.
Prep: 5 minutes plus 30 minutes resting time for the pastry
Cook: 10-15 minutes
King Scallops with Herb and Pesto Butter
The very best way to buy scallops is live in their shells, this way you can guarantee
they're freshness and taste. Scallops are easy to open: Wash them to remove any sand,
place the scallop flat side down on a board and simply run a thin sharp knife between
the shells running it along the bottom shell, keeping it as close to the shell as
possible. This will kill the scallop and the shell will open, carefully remove the
scallop from the top shell with the knife. Trim the scallop leaving simply the tender
white meat and the coral (optional). Of course you can ask your fishmonger to do this
but it means that the scallop is killed and will need to be cooked soon as the flavour
will quickly deteriorate, I like to open them just before cooking.
6 Portions or 18 as a canape
Prep: 5 minutes once scallops are opened (allow 20-30 minutes)
Cook: 3 minutes
Barbecue Pork and Prawn Noodles
This is a meal in one, it is quick and easy to prepare but delicous. All it requires is the right ingredients, which you can purchase from Chinese food stores and restuarants.
6 Portions
Prep: 10 minutes
Cook: 8-10
Barbecued Pandan Chicken
Pandan chicken is a dish where chicken pieces are marinated in coconut milk and spices and is then deep fried. In this recipe I barbecue the chicken which I find even more delicous. To make a vegetarian version simply replace the chicken with tofu or you could try cauliflower. Pandan leaves are sold at East Asian food stores fresh or frozen.
6 Portions
Prep: 20 minutes plus marinating time
Cook: Cooking Time 15 minutes
Clams with Bacon and Garlic
Fresh clams make the simplest and most tasty of dishes. Make sure that your clams are fresh, any that don't close when given a sharp tap should be discarded and of course if they smell throw them all way. After many unfortunate purchases I make a point of smelling all my seafood before buying them, it is much better than getting home and being disappointed.
4-6 Portions
Prep: 10 minutes (plus 30 minutes soaking of clams)
Cook: 10 minutes
Stuffed Mussels
Stuffed mussels are one of my favourite tapas dishes. Like many tapa dishes you can prepare them in advance and simply lace them under the grill when ready to serve.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Deep Fried Oysters
Oysters deep fried hold in all their juices and flavour, oysters prepared in this fashion make a regular appearance on many restaurants menus. Oysters should not be considered a luxury food that you only eat in a restaurant, when you can purchase them at only a small cost from most fish mongers and supermarkets.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Fried Green Tomatoes with Labneh Cheese and an Olive and Tomato Salsa
Good quality green tomatoes are delicious, they have a slightly sour taste. They make
an excellent chutney and are good in salsas. Crispy fried green tomatoes are a classic
American dish which works brilliantly in this recipe. Labneh cheese balls complement the
texture and flavour of the green tomatoes, with its smooth creaminess and hidden sharp
flavour.
Pigeon Terrine
Terrine is one of those dishes that comes and goes out of fashion.
To me, I think it makes a lovely starter, as it can be light, tasty,
and best served with Melba toast.
1 litre terrine (8-12 Portions)
Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours
Salmon and Prawn Ravioli with a Tomato and Saffron Sauce
This recipe of Salmon and Prawn Ravioli is a tasty starter or main course. Want to make
ravioli sheets? Well try our easy pasta recipe.
4-6 Portions
Prep: 15-20 minutes
Cook: 10-15 minutes
Quesadillas
Quesadillas are a dish from Mexico that are very easy to prepare and cook. Barbecuing them adds an aromatic smokey flavour to them.
6 Portions
Spicy Poached Pear with a Baby Spinach, Stilton and Roasted Walnut
Salad
Spicy Poached Pear with a Baby Spinach, Stilton and Roasted Walnut Salad is a light
and refreshing dish that is ideally served as a starter. It is easy to prepare and
serve, and leaves plenty of room for the main course.
6 portions
Prep: 15 minutes
Cook: 10-15 minutes
Steamed Egg with Mushroom, Pork and Prawns
You can easily make this into a vegetarian dish by leaving out the pork and prawns and adding a few extra mushroom and replacing the fish sauce with soy sauce.
4 portions
Prep: 15 minutes
Cook: 20-30 minutes
Antipasti of Smoked Salmon Keta and Quail Eggs
A selection of fine ingredients makes and excellent anti pasta for a picnic, buffet or a light lunch ar starter. A selection served on one plate allows guests to pick and choose for themselves or serve individual servings of the antipasti for a starter or lunch. It is important they choose the highest quality smoked salmon as poor quality smoked salmon can be disappointing. For this recipe we have used Orkney smoked salmon but there are many excellent smoked salmons available through out Scotland, in Australia, Tasmanian smoked salmon is an excellent choice.
Prep: 5 minutes
Cook: 10 minutes
Scallops with Black Pudding Salsa
The unusual accompaniment of black pudding salsa makes a really tasty dish when
grilled.
6 Portions as a starter or a light main
Prep: 20 minutes (more if you are opening and cleaning the scallops yourself)
Cook: 5-8 minutes
Raw Broad Bean Dip
Raw broad beans make a refreshingly tasty dip accompany with grissini, bread or on bruschetta. For this recipe you really need the freshest of broad beans and a little patience or a nice sunny day to relax in while you de-pod and skin the beans.
Portions: 2-4 (the amount depends on the size of the broad beans)
Prep: 30-40 minutes
Roll Mops
Smorrebrod Herrings with Beetroot Puree (see smorrebrod)
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Rocket Salad
This simple mixture of summer ingredients makes a light summer salad. This salad is a perfect accompaniment with a hot or cold summer roast.
Prep: 10 minutes
Cook: 6 Portions
Scallop and Sweet Potato Pizza
This may seem like an unusual combination but it makes a tasty and light pizza. The
scallops themselves aren't actually cooked on the pizza but cooked on a grill pan and
added just before serving. This recipe also calls for a summer herb pesto which once
made makes an excellent base for many pasta dishes and bruschetta among other uses and
will last in the fridge in a well sealed jar for up to 3 months. If time doesn't allow
you to make this pesto but a shop bought one and simply add a little mint and
coriander.
Prep: 60 minutes
Cook: 20 minutes
Rustic Vegetable Quiche
Quiche has always been my idea of comfort food. This recipe is for a vegetable quiche in the classic french style.
Prep: 20 minutes
Cook: 60 minutes
Spicy Scallops on a Bed of Wontons with Pea and Mint Puree with Sweet Chilli Sauce and Seaweed
Spicy Scallops on a bed of Deep fried Wontons with Pea and Mint Puree recipe that is suitable for a starter or main course.
4 Portions
Chorizo Stuffed Squid
This is a warming dish suited to cooler evenings. The squid encases a delicious filling of chorizo with tomato and herbs. It is then cooked in a rich plum tomato sauce.
6 Portions
Prep: 20 minutes
Cook: 1 hour
Mediterranean Vegetable Gateau with a Roasted Tomato Sauce
This recipe of Mediterranean Vegetable Gateau with a Roasted Tomato Sauce is a
delight. Easy to prepare and cook it works well as either a starter or a main
course.
6-8 Portions
Prep: 10 minutes
Cook: 30 minutes
Stuffed Steamed Mussels
This recipe of Stuffed Steamed Mussels is a asian style dish that is tasty and spicy. If you don't like the idea of a spicy dish, adjust the amount of chilli you use.
6 Portions
Vietnamese Summer Rolls
This Vietnamese recipe is light and refreshing. It is an ideal summertime starter to
have at home or on a picnic.
20 Rolls
Prep: 30-40 minutes
Cook: 50 minutes
Tomato Bread with Pimento and Anchovies
Tomato bread is simply slices of bread that are toasted with olive oil and then rubbed with garlic cloves and tomato halves. Simple but extremely effective, the juice from the tomatoes is absorbed into the warm bread.
4-6 Portions
Prep: 10 minutes
Cook: 5 minutes
Greek Goat Meat Kebabs
Goat meat has a lovely light flavour far less gamey and fatty than lamb. Even without
the excess fat the meat is tender. A fresh Greek marinade makes a very tasty kebab.
These kebabs are simply grilled but they are even more delicious when cooked on a
charcoal. Of course lamb meat can be used instead of goat.
30 portions as a canapé
Prep: 20 minutes
Cook: 10 minutes
Monkfish Sultimbocca, Rosemary Kebabs
A well-balanced dish which makes the most of the fresh herbs available in the summer months
6 Portions
Prep: 10-15 minutes
Cook: 10-15 minutes
Fried Green Tomatoes
Summer brings an abundance of tomatoes and this includes those slightly sour green
tomatoes. Good quality green tomatoes are delicious, they make an excellent chutney and
are good in salsas. Crispy fried green tomatoes are excellent especially when they are
accompanied by a little sour cream.
Prep: 10 minutes
Cook: 10 minutes
Keema Seekh Kebabs
These are extremely tasty kebabs with plenty of spices and herbs. They are even more
delicious when cooked on a barbecue.
6 Portions
Prep: 10-15 minutes
Cook: Cooking time 10 to 15 minutes
Mushrooms with Parsley and Garlic
While the ingredients of this tapas dish are simple the result is impressive, with tender mushrooms richly flavoured with garlic and olive oil. Have lots of bread neat you to soak up all those delicious juices.
Prep: 5 minutes
Cook: 5 minutes
Rolled Sweet Omlettes (Tamago Yaki)
These omlettes can be used as part of a sushi dish or served as an accompaniment. The
layers are made by the gradual addition of more omlette as you cook.
Prep: 5 minutes
Cook: 10 minutes
Elizabeth's Pizza To Go
Its great fun making your own pizzas with your favourite toppings (with just a little help from a grown up).
4 Pizzas to Go
Tartare of Salmon with Smoked Salmon Ricotta and Keta
The flavours of the salmon tartare are very similar to gravalax but you can taste more of the salmon. This is a great dish to serve for a large number of people, as the dish is easily prepared in advance, and with a little care put in its assembly it makes an impressive and tasty light starter to the Christmas meal.
Polenta Cake with Taleggio
Polenta Cake with Taleggio makes a great starter or if cut into small portion, it makes tasty finger food.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Cheesy Wontons
Wontons are one of the most useful ingredients to have in your freezer. Not only can you prepare numerous Chinese dishes but you can also use them instead of pasta for ravioli and for hundreds of modern fusion style dishes steamed, boiled and fried. Cheese wontons are very easy and economical to prepare you can vary the cheese to your own taste. The wontons can be prepared and frozen and simply defrosted for an hour before cooking. Wontons can be purchased from Chinese food stores in the fridge and freezer.
30 wontons
Prep: 10 minutes
Cook: 10 minutes
Thai Grilled Mackerel
Taking Mackerel and infusing a Thai based flavours presents an entirely
different style of dish. Mackerel, being a oily fish is very delicate and
tasty, and adding the Thai spices makes for a perfect
combination.
4 Portions
Prep: 15 minutes
Cook: 5 minutes
Kangaroo Surf and Turf Kebabs
Kangaroo is the ultimate Australian meat. It isn't a gimmick it is in fact a high quality meat that is tender, full flavoured, low in cholesterol and fat. Kangaroo is usually sold vacuum packed, it can be found in some supermarkets in the UK and in supermarkets and specialist shops in Australia. If you can't find kangaroo, use ostrich or a beef
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Pear Salad
I created this simple pear salad as an accompaniment to a cheese fondue. The pear makes an extremely refreshing salad that not only works well with cheese but is an excellent accompaniment to grilled meats such as lamb cutlets.
4-6 Portions
Prep: 5 minutes
Chicken and Mushroom Pate
A tasty pate is not only easy to make but is relatively cheap, far cheaper than buying
the comercial varieties and just as good. Pate can be kept in the fridge for 7 days and
once the clarified seal is broken 3 days or you can freeze it.
4 Ramekins
Prep: 5 minutes (plus optional overnight soaking of livers
Cook: 10 minutes
Oriental Avocado Mousse
This mousse makes an attractive and tasty starter perfect for any dinner party.
6 Portions
Prep: 30 minutes
Three Lebanese Dips & Spicy Pita Bread
Hummus, Tahini Sauce and Baba Ghannouj
Makes about 500g of Hummus, 300g of Tahini Sauce and 600g of Baba Ghannouj
Prep: 10 minutes
Croquettes De Crevettes (Shrimp Croquettes)
Shrimp Croquettes are found on the menu in many restaurants in Belgium. it is a very rich and satisfying starter or light main dish. Brown shrimps are popular in Belgium and they feature in many dishes. Unfortunately these days in England we only seem to eat them in potted shrimp. Peeling brown shrimp can be a very tiring job especially if you a feeding a large group of people, so it is recommended to order only as many as you need with their shells and the rest peeled.
Prep:
Cook:
Herb Crusted Beefsteak Fungus
On our recent mushroom foraging we came across this peculiar fungus that grows on the stump of oak and chestnut trees. Shaped like a liver or tongue with a colour and texture like steak when cut. The flesh has a tanin taste which can easily softened by soaking in water. In this recipe I have soaked the fungus in a white wine marinade before coating. Of course you can replace the fungus with a large thick mushroom such as the portabello mushroom (in this case you want need to marinate it). The Beefsteak Fungus season is from July to October.
6 Portions
Prep: 15 minutes (plus 30 minutes marinating)
Cook: 5 minutes
Brussel Sprouts and Chestnut Ravioli with a Wild Mushroom and Cranberry Sauce
This recipe is ideal starter for those tradionalists whom just happen to be vegetarians. It is a yummy alternative to some meat based starters.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Oriental Prawn and Vegetable Frittata
This frittata recipe contains bok choy, shitake and oyster mushrooms and coriander, alongside other ingredients to give it an East Asian infusion. This recipe contains prawns but for a vegeterain option simply leave them out.
6-8 portions
Prep: 15 minutes
Cook: 30 minutes
Ricotta Stuffed Courgette Flowers
When you can get your hands on fresh small courgettes with their flowers in late spring and the early months of summer you are in for a treat. The small courgettes need little cooking and the flowers are perfect of stuffing. The flowers are stuffed with herb, bacon and ricotta mixture (the bacon can be omitted for a vegetarian option) and deep fried in a light tempura style batter.
6 portions as a starter or 4 as a main
Prep: 15 minutes
Cook: 10 minutes
Spinach and Goats Cheese Saffron Tart
A mixture of spinach, goats cheese and saffron infused cream creates a light and exquisite tart. These tarts make a great starter for a dinner party or a light main any time.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Wild Mushroom Crepes served with Asparagus and Tomato Concasse
Sautéed wild mushrooms, garlic and mixed herbs makes a luxurious filling
for a simple crepe and by moulding it in a ramekin in dariole mould it makes a very
attractive dish. This dish is made up of a number of stages, which with good planning
can all be prepared simply at one time but if you wish to you can make the pancakes,
mushroom filling and sauces in advance and reheat when you are ready to serve.
6 Portions
Prep: 15 minutes
Cook: 20-25 minutes
Liver Pate
Liver pate makes up a major part of the Scandinavian diet. The pate comes in many forms from a simple basic one to a pate enriched with ingredients such as herrings and truffles. Unlike the French pate Scandinavian pates don't usually contain alcohol or garlic and they have a smoother texture. Pigs liver or calves liver is usually used, I like to use calves liver as the flavour and texture is far superior than the pigs liver version.
8-10 Portions
Prep: 30 minutes
Cook: 2 hours
Broad Bean, Pea and Mint Salad
Broad beans and peas are a real summer vegetable, the rest of the year we have to settle for a poor substitute of frozen ones if we really insist on eating them. Podding broad beans can often seem tedious but I find it very relaxing sitting in the garden podding these little gems. This dish makes a tasty accompaniment to barbecued meat and fish or serve it as a pasta sauce.
4 - 6 Portions
Prep: 15 minutes
Cook: 10 minutes
Jerusalem Artichoke, Apple and Stilton Soup
This is a deliciously warming soup with well balanced flavours. Sweet apple softens
the sharpness of the Stilton.
4 -6 Portions
Prep: 15 minutes
Cook: 35-45 minutes
Jansson's Temptation
This is a classic Swedish potato dish and is often found as part of a smorgasbord.
6-8 Portions
Prep: 15 minutes
Cook: 60 minutes
Salt Cod Balls with Saffron Alioli
Salt cod apears in many Spanish recipes including many salads.
20-24 Cod Balls
Prep: 20 minutes (plus 24-36 hours soaking time)
Cook: 30 minutes
Steamed Seafood Nori Rolls
A simple oriental flavoured puree of white fish and prawn meat is steamed rolled in nori. This is an easy dish to make and looks very impressive. This dish makes a great canapè or a light starter.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Guacamole
Guacamole is one of the easiest dips and accompaniment to spicy dishes eg. tacos, quesadillas and nachos. As long as you have just a few basic ingredients you have a dip to serve when unexpected guests drop by. Serve the guacamole with corn chips, vegetable batons or toasted slithers of pita bread.
4-6 portions
Prep: 2 minutes
Cook: 0 minutes
Yabbies in Smoked Salmon Parcels
Yabbies make an extra special filling to rich parcels of smoked salmon. This dish is easily prepared a day in advance and simply turned out and garnished when ready to serve. It isn't necessary for the parcels to be perfect when turned out onto the plates (you don't want them to look like they are straight from the supermarket shelf). The recipe calls for dariole moulds or ramekins but you could use small tea cups.
12 Portions
Prep: 40 minutes
Spinach Potato Gnocchi with Sage
Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.
Prep: 30 minutes
Cook: 30 minutes
Vegetable Batons with Dips
This selection of fresh vegetables is served with homous and a artichoke puree. This makes an excellent and health canapé or snack before a meal when entertaining. Who says that dips have to be unhealthy. When selecting your vegetables be sure that they are fresh and high in quality, otherwise you may be disappointed. I choose to make my dips with canned artichoke hearts and chickpeas which are perfect for this purpose.
6-8 Portions
Prep: 20 minutes
Vegetable Tempura with Noodles and Broth
If you like Japanese food, but have thought it is too hard to prepare, then this recipe will show how easy it is to make. It is very easy to prepare and cook this dish.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Smoked Salmon with Asparagus
The best quality smoked salmon is best simply served with just a slice of lemon and bread and butter, to truly taste its flavours. Here I simply accompany this with just a few sprigs of baby asparagus to make a simply flavoured spring lunch or starter.
4-6 Portions (dependent on size of serving)
Prep: 5 minutes
Cook: 5 minutes
Crispy Wontons with Satay Sauce
There are thousands of recipes for satay sauce. This simple combination of peanut butter and coconut milk makes a tempting dip. Of course served hot you could serve it as a sauce for grilled skewered meat and seafood .
10-12 Portions
Prep: 5 minutes
Cook: 10 minutes
Chicken Terrine
Terrines make a great addition to a picnic or alfresco dining, it also makes an
excellent prepare ahead starter for a dinner party. This terrine has the addition of
soft dried fruit and a little pear liquor to give it a lift in flavour. Of course as
always for the taste of chicken use free-range or organic chickens and remember to keep
the terrine cold until ready to serve (best to avoid sore tummies.)
8-10 Portions
Prep: 20-30 minutes
Cook: 1 hour
Steamed Tofu Sandwich with Bok Choy and Shitake Mushrooms
This dish makes an excellent part of Chinese style meal for carnivores as much as vegetarian's. Here I have given you a choice of sauces as the dishes a spicy bean sauce and garlic and ginger sauce, leaving the choice to you.
4-6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Cheesy Beetroot Pizza
Beetroot makes a tasty and light pizza. Goats Cheese and Taleggio (a strong flavoured Italian soft cows milk cheese) is scattered over the pizza, if you prefer a milder flavour simply use double the amount of goats cheese instead of the Taleggio. I like to accompany the pizza with a light rocket salad, a large handful of rocket leaves scattered over the pizza also works well.
4-6 Portions (2 pizzas, 40cm x 20cm)
Prep: 60 minutes
Cook: 20 minutes
Oven Roasted Wild Mushrooms and Vegetables with Smoked Buffalo Mozzarella on
Bruschetta
This dish brings out the flavour of the mushrooms and vegetables. It makes an
excellent light meal or a starter when entertaining, or as a buffet dish for a large
party.
6 Portions
Prep: 20 minutes
Cook: 30 minutes
Tri-Colour Salad
This salad is the perfect combination of flavours and simplicity, it is made up of only 3 ingredients. You will need ripe and full flavoured plum tomatoes or vine ripened ones as a tasteless one will do nothing for this salad as it relies on quality ingredients. It is also best to use buffalo mozarello which is now available in most supermarkets in the United Kingdon and many other countries, this mozzarella is soft and melts in the mouth (if you can not find this the regular variety of soft mozzarella will do).
6 Portions
Prep: 15 minutes
Smoked Tofu Gado Gado
Gado Gado, so good they named it twice? Well, it is certainly one of a favorite vegetarian dishes from Indonesia. It is very easy to make and makes a great starter or main.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
New Potato and Plum Tomato Skewers
Summer brings excellent new potatoes and succulent tomatoes, a perfect accompaniment
to a barbecue meal.
6 Portions
Prep: 10 minutes
Cook: 6 minutes plus time to preboil the potatoes
Thai Spicy Lamb Salad
Whenever we have roast lamb, we inevitably make Thai Spicy Lamb Salad from the
left-overs. It is easy to prepare and is very tasty.
4 Portions
Prep: 20-30 minutes preparation time
Vegetarian Spring Rolls
Spring Roll wrappers are available from most Chinese food shops, they are a very
useful ingredient as they can be used for many dishes. Spring rolls are quick and easy
to prepare. You can vary the filling dependent on what you like, duck, chicken, prawns
and crab all work well. Its a great stand by dish for unexpected guests, as you can make
use of the contents of your refrigerator. Do not over fill the rolls as this could
result in them splitting open.
24 Spring Rolls
Prep: 20 minutes
Cook: 10 minutes
Ham Terrine
I love to do a whole leg of ham at Christmas, the colours and aroma of a freshly glazed leg is one of my highlights on the Christmas table. Unfortunately or fortunately (depends on how one looks at it) there is almost always too much good food. This is a great way to use the last bits of that tasty leg. My husband loves the final dish and will happily have it for lunch and dinner, it's also a great way to feed guest during the festive period that continues to follow the big day.
6-8 portions
Prep: 20 minutes (plus setting time)
Cook: 5 minutes
Spicy Butternut Squash Souffle
Souffles are always considered fiddle to make but they really are quiet simple, as long as you follow a few rules. You will need a clean and dry stainless steel or glass bowl to whisk the egg whites in and a stainless steel spoon or plastic spatula to fold the egg whites with the base mixture. A collar of doubled greaseproof paper, baking paper or foil can be placed around the souffle dish, secured with string will help it rise but is not necessary. For the best results eggs should be 5-6 days old. The stiff egg whites are best folded in when the base mixture is still warm (not hot). Souffles are often bland because egg whites make up the main ingredient, so the base flavour needs to be quiet rich. Make sure that the oven has been preheated to the required temperature. Finally it is very important to serve the souffles as soon as they are ready as they will quickly lose their volume.
How many Portions
Prep: 10 minutes
Cook: 40-45 minutes plus 45 minutes- 1hour for the butternut squash
Tasty Stuffed Marrow
A good hot summer brings lots of marrows
of all shapes and sizes. Large marrows make an excellent casual meal when filled
with a simple but tasty stuffing, accompanied by a simple salad.
6 Portions
Prep: 15 minutes
Cook: 30 minutes
Scotch Quail Eggs with a Herb Salad
Freshly prepared scotch eggs are a forgotten dish which used to appear regularly on
pubs menus. They are eggs that are simply boiled and coated in sausage meat, crumbed and
deep fried. Here I use quail eggs which make a nice change and work well in a salad. You
can add different herbs and flavouring to the sausage meat or try a mix of prawns and
pork mince. These quail eggs also make good canapés.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Smorrebrod
Smorrebrod is the Danish word for open sandwiches. They are a major part of the
Scandinavian diet but no where else as much as in Denmark. Danes often enjoy Smorrebrod
for lunch but also hold smorrebrod parties instead of smorgasbords. Smorrebrod literally
translates as buttered bread but this is an understatement as the bread is often hidden
totally by the topping. This is not to say that the toppings are heavy in fact they
should be light.
1 Portion Each
Prep: 5 minutes
Linguine with Smoked Salmon and Chives
In late spring and early summer my chives suddenly come to life with lots of lovely
purple flowers, these make a great addition to salads and pasta dishes. They are also
good deep fried in a light batter.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Scallop and Pork Siu Mai
Siu Mai are steamed wontons filled with lots of pork and prawn mince. They are one of the most commonly seen dim sum (yum cha) dishes, through out the world. They are very gnawish, and though they look impressive they can be prepared with ease. You can prepare far more than you need, freeze them and cook them directly from the freezer when you are ready.
36 Siu Mai
Prep: 20 minutes
Cook: 10 minutes
Baby Vegetable Tempura
This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.
4 portions
Prep: 5 minutes
Cook: 5 minutes
Vietnamese Pork Kebabs
This is one of my favourite Vietnamese mains, as it is refreshing and light as well as being fun to eat.This recipe is adapted from one of my favourite books by Charmaine Solomon (The Complete Asain Cookbook) in her recipe she serves the pork with rice noodles and lettuce leaves.
4-6 Portions
Prep: 20-30 minutes
Cook: 10 minutes
White Beans, Chorizo and Cockles
In this Spanish inspired recipe white beans a slowly cooked in stock and then combined with spicy chorizo, cockles and tomatoes to create a warming and comforting dish.
4 Portions
Prep: 20 minutes plus soaking beans (at least 8 hours)
Cook: 1 1/2 - 2 hours
Potato Pancakes with Smoked Venison
Venison is a national dish of Scandinavia it is often enjoyed roasted or pan fried with a berry sauce. They even make a dish with the heart.
6-8 Portions
Prep: 20 minutes
Cook: 10 minutes
Grilled Oysters with Herb Chevre and Parma Ham
Oysters are a true aphrodisiac, what else could be better for a romantic dinner. This
is a very quick dish to cook, giving you more time to spend with your guest.
2 Portions
Prep: 15 minutes
Cook: 5 minutes
Italian Tomatoes
This is a great dish for the summer months when tomatoes are at their best. An impressive looking dish, thats easy to prepare.
6 Portions
Prep: 10 minutes
Italian Stuffed Mussels
These stuffed mussels take a little work to prepare, but are namazingly tasty. They make a fabulous canape, also excellent as part of a 'tapas' selecion or serve simply as a starter or light main with a side salad.
4 Portion
Broad Beans and New Potato Tortilla
This makes an excellent tortilla with fresh broad beans, new potatoes and fresh mint. You can vary the ingredients of the potato tortilla according to the season, a spring tortilla is good with purple sprouting broccoli. I have to admit I cheat when I make a tortilla, many years ago I used to turn them over the traditional way but after many near disasters I started to use the cheats method by placing the tortilla under the grill but by all means try turning it if you wish.
6-8 Portions
Prep: 20 minutes
Cook: 20 minutes
Golden Money Bags (Tung Tong)
This as my favourite starter at my local Thai in Sydney, it didn't take me long before started making them for myself and my husband. When you have made them you will see how they got their name, as they resemble little money bags.
Makes 12
Prep: Preparation Time 10-15 minutes
Cook: 5-8 minutes
Smoked Ostrich Carpaccio with Truffle Oil
Ostrich is farmed throughout Scotland and England. It is an excellent meat and like kangaroo is low in cholesterol and fat. Unfortunately the ostrich industry is presently suffering as the meat has not had the popularity that farmers and investors were hoping for. The meat like kangaroo is becoming harder and harder to purchase as more supermarkets and butchers fail to supply it to the public. The meat has a flavour similar to venison and is tender. I purchased my smoked ostrich from the recent farmers market. If you are unable to find smoked ostrich, smoked venison makes a great substitute.
4 Portions
Prep: 5 minutes
Steamed Pandan Chicken
In this recipe the chicken is first marinated in coconut and Thai spices, it is then wrapped in pandan leaves and steamed. The result is aromatic and tender morsels of chicken. Pandan leaves impart an aromatic flavour similar to vanilla, they can be purchased fresh or frozen from East Asian Grocers. This dish also barbecues wonderfully when the weathers right.
Prep: 20 minutes plus 5-8 hours marinating
Cook: 20 minutes
Vegetable Crudités
This selection of fresh vegetables are served with an artichoke puree dip. This makes
an excellent and healthy canape or snack before a meal when entertaining. Who says that
dips have to be unhealthy. When selecting your vegetables be sure that they are fresh
and high in quality, otherwise you may be disappointed. I choose to make my dip with
canned artichokes which are perfect for this purpose.
12 Portions
Prep: 20 minutes
Salad Roasted Beetroot and Jerusalem Artichokes with Baby Spinach and Walnuts
This makes an excellent light alternative to the typical Christmas roast to accompany your Goose or Turkey. Of course it makes a delicious dish on its own or as an accompaniment to many dishes.
6 Portions (for 10-12 simply double the quantities)
Prep: 10 minutes
Cook: 30-45 minutes
Summer Herb Focaccia
Focaccia is an Italian flat bread based on the same recipe as a pizza base. It is quick to make and is excellent served with a good cold pressed olive oil. In this recipe I use a selection of herbs and rocket to make a very tasty bread, I also like to use half Italian Tipo 00 flour to create a crisp bread but if you can just use bread flour if you like.
Prep: 60 minutes
Cook: 20 minutes
Tower of Blue Swimmer Crab
There is something that reminds me of summer with this dish. I think that the meat
from the blue swimmer crab is the sweetest of all the crab meat you can buy. This is
certainly a favourite with my friends and, yet, it is so easy to prepare.
6 Portions
Prep: 15 minutes
Cook: 5 - 7 minutes
Ha Cheung (Fresh Rice Rolls with Prawns or BBQ Pork)
This is a popular dish in many Chinese Restaurants for Dim Sum (Yum Cha) and has to be one of my favourites. simplely delicous, be it a filling of tiger prawns or BBQ pork. The noodle rolls can be purchased in packets of 6-8 from Chinese supermarkets in the refrigeration section along side thick cut rice noodles, and other noodle varieties. You can purchase the BBQ pork in 1 piece or chopped from Chinese restaurants and cafes where it is often see the pork displayed in their window.
4 Portions
Prep: 10-15 minutes
Cook: 15 minutes
Chinese Stuffed Prawns
This dish makes a nice change from the common "Chinese Butterfly Prawns". The prawns
are first butterflied, filled with a yummy stuffing of prawns and pork, and then deep
fried in a light batter so that they are crisp and golden. The filling may seem a little
time consuming but it is relatively simple and leftovers can be frozen for future use
(the filling can also be used to fill wontons or gow gees).
4 Portions
Prep: 15 minutes
Cook: 5 minutes
Chinese Aubergine Stuffed Fritters
If like me you are a big fan of aubergine tempura you will love this dish, as the stuffing gives them another dimension. This isn't a vegetarian recipe but you could easily adjust the recipe by taking out the dried prawn and pork mince and replacing them with finely chopped chestnuts, tofu and shitake mushrooms or another vegetable.
4-6 Portions
Prep: 20 minutes
Cook: Cooking Time; 10 minutes
Rocket, Tomato and Buffalo Mozzarella Salad with Parmesan Crisps
This dish only takes a few minutes from start to finish. The flavours are excellent as long as you have good quality ingredients you will be rewarded. Buffalo Mozzarella should melt in the mouth and is best eaten soon after it is prepared, so if you have a local importer its worth paying for. If you are unable to purchase it freshly, most supermarkets now sell it sealed in small plastic bags alongside the normal variety of mozzarella. The best tomatoes are vine ripened or plum tomatoes, they should be bright red and ripe (try smelling them when you purchase them for flavour) tomatoes should be served at room temperature and not cold straight from the fridge.
4 Portions
Prep: 5 minutes
Cook: 5 minutes
Scallops with Herb and Garlic Butter
It is easy to forget that the best things are the simplest. This dish relies on the
freshest scallops in their shells which are then grilled with a fresh herbs, garlic, a
little lime zest and butter. What could be easier.
4-6 Portions
Prep: 10-15 minutes
Cook: 2-3 minutes
Thai Smoked Trout Mousse
This mousse is a combination of hot and cold smoked trout with a mild infusion of
oriental spices. It makes an excellent and attractive starter for any number of guests
as it can be prepared up to 2 days in advance.
Prep: 30 minutes
Samphire with a Miso Dressing
Samphire, an eatable plant that grows on sea cliffs and salt
marshes is similar to very fine asparagus, and has a common name of
sea asparagus. Its name comes from the corruption of Saint
Pierre.
4 Portions
Prep: 5 minutes
Cook: 1 to 2 minutes
Easy Wild Mushroom Tortellini
Tortellini is filled which is shaped to look like a girls belly button. Using gowgee
skins makes the preparation of tortellini easy, a technique which many restaurants use.
You can make ravioli with gowgees skin by simply folding in half or by placing one over
the top to seal in the filling, cut out with a fluted biscuit cutter for a frilled edge.
There is an endless selection of fillings and sauces that can be used once you know
how.
6 portions as a starter
Prep: 30 minutes
Cook: 15 minutes
Prawns with Garlic and Chilli
A great tapas dish to make in minutes.
4 Portions
Prep: 2 minutes
Cook: 3-5 minutes
Ophelia's Yummy Corn Cakes with Maple Syrup and Bacon
This fun to make dish is great to eat at any time of the day. It is very easy to make
and with a little practise, older children can make this dish with only the minimum
supervision required. (Please supervise children when cooking!)
4 Portions
Prep: 10 minutes
Cook: 10 minutes
Garlic Bread
This very 70's bread makes a nice addition to a picnic. For many years unfortunatley many Italian restuarants insisted on serving rather than a good garlic pizza. It also was served in many homes accompnaying another great dish that saw its height in popularity 'Spaghetti Bolagnese'.
Prep: 10 minutes
Cook: 10 minutes
Vietnamese Rice Paper Rolls
This dish it seems is the most famous Vietnamese dish, finding its way onto many
modern restaurants menus around the world. It is very easy to prepare as long as you
have the basic ingredients and the filling can easily be adjusted to your own taste,
such as adding cooked prawns or shredded chicken. These rolls can also be deep fried to
make Vietnamese Spring Rolls, the pastry when deep fried is thin and crispy but much
more delicate than Chinese spring roll pastry, so don't over crowd them when cooking
them as they will stick and break open.
4-6 Portions as a starter or 20 canapes
Prep: 30 minutes
Cook: 10 minutes
Celeriac, Stilton and Apple Ravioli
A very British ravioli with a delicious combination of Celeriac, stilton and apple. While this may seem an unusual choice of filling for ravioli but is no less peculiar than the traditional one of pumpkin, mustard fruits and amaretti. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.
6 Portions
Prep: 30 minutes
Cook: 15 minutes
Sesame Five Spice Quail Eggs with Wasabi Creme Fraîche
Deep-fried quail eggs in a crisp coating of sesame seeds make tasty morsels when entertaining.
The Wasabi Creme Fraîche can be made mild or strong to suit, which adds to the flavour of these tasty
little morsels.
24 Quail Eggs
Prep: 15 minutes
Cook: 5-10 minutes
Akara (Bean Fritters)
Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.
4-6 Portions
Prep: 15 minutes plus 6-8 hours soaking of the beans
Cook: 10 minutes
Truffle Brie
Thin slices of truffles infuse brie with its rich aroma.
Prep: 5 minutes plus 3 hours to infuse
Cook: 1 Small Round of Brie
Mock Thai Fish Cakes
Tofu is used in this recipe as an alternative to seafood. It has all the taste of Thai fish cakes, without the fish. Perfect for vegetarians.
Barbecued Thai Quail
Quails are delicious, small and full of flavour. In this recipe they are coated in a
spicy sauce and barbecued, alternatively you can roast them in the oven.
Picnic Loaf
This is bread is a meal in itself and only needs to be accompanied by light side dishes and nibbles when enjoyed with a few friends.You can change the filling of the bread according to your own taste and the time of your, such as using mozzarella cheese or riccotta or stilton instead of goats cheese, or using different salad leaves and herbs, you may even wish to add grilled or roasted slices of fruits.
1 Loaf of bread makes 4-8 servings (dependent on size)
Prep: 10 minutes
Cook: 30 minutes
Mozzarella and Roasted Mediterranean Vegetables on Polenta Croutons
A mixture of oven roasted Mediterranean vegetables on polenta croutons makes an exciting canapé for any party. The best bit about the canape is that it can all be prepared a day or two in advance and simple assembled before serving them. The croutons can also be frozen and simply defrosted for 30 minutes before reheating them.
Prep: 20 minutes
Cook: 30 minutes
Aubergine Sandwiches with a Ricotta and Pistachio Filling
Aubergines are one of my favourite vegetables and they are so versatile. In this recipe a filling of ricotta is sandwiched between slices of aubergine before being coated in a herb crust.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Lamb Kebabs
Lamb kebabs are easy and quick to make. They can be a starter or a main course, depending on the quantity you prepare.
2 Portions
Prep: 5 minutes
Cook: 10 minutes
Smoked Trout and Asparagus Vietnamese Rolls
These Vietnamese spring rolls make a refreshing starter for late Spring and Summer
dinner parties, and a great addition to a picnic. For a vegeterain option simply leave
out the smoked trout and add a little more vegetables.
12-16 Rolls
Prep: 30-40 minutes
Cook: 50 minutes
Rocket Pizza
This is one of my favorites pizzas, and is best eaten in the summer months when tomatoes are at their best. It always reminds me of the mouth watering pizzas from a small town near Frascarti in Italy where the simple flavours of the rocket and tomato on freshly cooked pizzas are irresistible.
Prep: 60 minutes
Cook: 20 minutes
Paper Fried Chicken
In this recipe aromatic chicken is deep fried in parcels of rice or flour paper and then eaten paper and all. Rice paper can be found in the sweet baking section in many supermarkets and both rice and flour paper can be purchased in East Asian grocers. It is a very simple dish to prepare but brings great satisfaction.
4-6 Portions as a starter or part of a Chinese meal or as a canape
Prep: 10 minutes
Cook: 5 minutes
Tower of Mediterranean Vegetables
This is a nice dish to prepare on the barbecue but it also works well when cooked in a grill pan. You can vary the grilled vegetables to your own taste and adding round slices of goats cheese or mozzarella in the layers makes a tasty addition.
4 Portions as a main or 6 as a starter
Prep: 15-20 minutes
Cook: 10-15 minutes
Razor Clams with a Herb and Garlic Crust
Razor clams aren't the easiest shellfish to find but they are worth the hunt. Luckily, in Scotland their are plenty of good fishmonger's who are happy to supply them. Don't soak razor clams in water as they are salt water shell fish and will die in fresh water quickly. You will also need to vigorously wash razor clams as they are usually full of sand. Be careful when handling them as their shells are very brittle and will break easily.
6 Portions or 12-24 as a canape
Prep: 15-20 minutes
Cook: 10 minutes
Goats Cheese Soufflés with a Tomato and Basil Dressing
Soufflés are always considered a risky business as the idea of a failure at the last
minute. Soufflés are simple to prepare and cook just using a few ingredients. The
simplest and the most delicious is the basic cheese soufflé.
6 -8 portion
Prep: 10 minutes
Cook: 40 minutes
Asparagus, Pea and Goats Cheese, Beetroot Ravioli
The combination of asparagus, peas and goats cheese make a tasty and light filling for ravioli. In this recipe I have used beetroot pasta which just adds a little depth but this recipe works just as well with plain pasta or for a really quick and easy ravioli use wonton or gow gee skins.
4-6 Portions
Prep: 30 minutes
Cook: 10 minutes
Chapati Ya N'Dizi Tamu (Banana Fritters)
Banana fritters are a common dish throughout Africa, with many variations of the recipe. These little fritters are light and melt in the mouth, they are delicious with a good vanilla ice-cream. If your feeling indulgent a tablespoon of white rum works well in these fritters.
6 Portions
Prep: 5 minutes
Cook: 8-10 minutes
Melon in Prosciutto
Melons appear in shop shelves everywhere in August. This dish makes the most of the
taste of fresh Cantaloupe or Honey Dew melon. While the dish is simple it makes a great
starter or serve it as a buffet dish or part of a picnic. Small portions of melon and Prosciutto make a fabulous and light canapé.
4 Portions
Prep: 10 minutes
Silverbeet and Stilton Crepes
This is a really great savoury crepe fillings the silverbeet with a slightly bitter
flavour combines brilliantly with the richness of stilton, resulting in a creamy
delicious filling. (Silverbeet in Australia is known as spinach).
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Papaya Pok Pok
Turkey Quesadillas
This is an easy and tasty dish which is great for lunch or a light dinner. Most shops now sell soft flour tortillas which make this a quick dish to prepare.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Tomato Tarts
Summer brings us an excellent selection of tomatoes which are rich and sweet. Don't be
tempted to buy large tasteless tomatoes its worth paying a little extra for flavour.
Store your tomatoes in a cool place and always eat them at room temperature to get the
most from them. This recipe is simple with only a few ingredients but delicious, they
make a great starter or a light dinner with an easy rocket salad.
6 Portions
Prep: 10 Minutes
Cook: 10 Minutes
Beetroot Pizza
Beetroot makes a tasty and light pizza. Taleggio (a strong flavoured Italian soft cows milk cheese) is scattered over the beetroot, if you prefer a milder flavour use soft smoked or unsmoked mozzarella. I like to accompany the pizza with a light rocket salad.
Prep: 60 minutes
Cook: 20 minutes
Fig with Parma Ham Salad
Figs and parma ham are marry togehter as well as proscutio and cantolope. This is a delicous salad and easy to prepare for one to hundred.
4 Portions
Prep: 10 minutes
Crisp Tortillas with Salsa and Guacamole
These make a deliciously easy canapé to prepare for friends. It not only taste good it looks good. The salsa and guacamole can be prepared up to 6 hours in advance and the miniature tortilla's can be made 1-2 days ahead as long as they are stored in a well sealed container.
Prep: 30 minutes
Cook: 10 minutes
Chorizo Empanada
Empanadas are a popular Latin American pastry originating from Spain. They can
contain, vegetables, cheese, meat, seafood and fruit. Recipes vary according to region
and cook but all have a flour based shell. The pastry should be made of flour, egg, lard
and liquid, some recipes also call for other ingredients such as yeast. The pastry is
filled then baked or fried.
16-20 empanadas
Prep: 30 minutes (plus 1 hour resting of pastry)
Cook: 15-20 minutes
Arancini
Arancini, a great dish to make with leftover risotto, is throught
to have originated from Sicily in the 10th century. They are crisp
fried balls of risotto, and in our version I use traditional
mozzarella, but you can use blue cheese, goats cheese or feta, all
give a unique taste to the Arancini.
12 - 15 Arancini balls
Prep: 10 minutes
Cook: 8 - 10 minutes
Chicken Sugar Cane Skewers
This is an aromatic mixture of East Asian herbs and spices with minced chicken. The mixture is cooked on skewers of sugar cane which adds flavour. Sugar cane can be purchased fresh or frozen from East Asian grocers. These make a great starter, lunch or light dinner.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Asian Style Seafood Pancakes
This recipe is a favourite among my friends. It can be made as spicy or as mild to suit, it is light and very tasty.
6 Portions
Prep: 10-15 minutes
Cook: 15 minutes
Waterzooi de Lotte et Moules (Monkfish and Mussel Waterzooi)
Waterzooi is a traditional Flemish soup come stew which was originally prepared with freshwater fish and vegetables but the best known version is with chicken. Waterzooi also works well with a variety of seafood or with rabbit.
4 Portions as a Main or 6 as a starter
Prep: 15 minutes
Cook: 30 minutes
Chicken Satay
Chicken satays our simple but delicious, cook on the barbecue or under the grill. The
longer you marinate them of course the more flavour they will absorb but they still
taste great when cooked at the last minute. There are millions of different satays
through out the world, this recipe is just an easy combination of peanut butter and
coconut milk.
6 Portions
Prep: 15 minutes (plus 30 + minutes marinating)
Cook: 5 minutes
Prawns in Parma Ham with a Goats Cheese Farce on Spaghetti Squash
There is something special in the way parma ham and prawns go together. This dish is easy to prepare and certainly worth the effort, and the goats cheese adds a depth to the flavour.
6 Portions
Prep: 20 minutes
Cook: 30 minutes
Cheese and Walnut, Prunes in Prosciutto
This combination of ingredients make tasty little nibbles, that take no time at all. The prunes are filled with cheese and walnuts and wrapped in thin slices of proscuitto or speck (a specialty of Northern Italy).
20 Portions
Prep: 10-15 minutes
Spanish Almonds
These are quick but delicious snack or tapas dish. They will last for ages stored in a
well sealed jar, that is if you aren't tempted to nibble them.
400g Almonds
Prep: 2 minutes
Cook: 2 minutes
Nachos
This is definitely one of my favourite comfort dishes. Unfortunately many poor versions of nachos are served at cinemas, pubs, cafes and restaurants. When nachos are done well though they are really scrummy. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.
6 Portions
Prep: 10-15 minutes
Cook: 20-30 minutes
Mussels with a Tomato and Saffron Sauce
A deliciously simple dish to prepare full of indulgences.
4-6 Portions
Prep: 15 minutes
Cook: 20 minutes
Mini Smoked Salmon Tortillas
Why serve smoked salmon just on blinis, try something new such as this recipe for smoked salmon on mini tortillas with salsa. These smoked salmon tortillas also make a great canapé and buffet starter.
Prep: 20 minutes
Cook: 6 Portions
Cashew and Coriander Hummus
The addition of cashew and coriander to a traditional hummus creates a dedcadent and slightly sweeter version of this delicious dip.
Aproximately 500g
Prep: 10 minutes
Cook: cook time
Vietnamese Skewered Beef
This is one of my favourite Vietnamese mains, as it is refreshing and light as well as being fun to eat. A simple Vietnamese Salad and Lettuce leaves or Rice paper sheets accompany the dish to fill and wrap the meat in. This dish can also be prepared with pork kebabs with which you use similar flavours but softened the meat with a mortar and pestle so it is almost mince like and then form them into balls with the help of ground rice to bind it.
Prep: 20-30 minutes
Cook: 10 minutes
Pumpkin and Coconut Soup
You can't avoid pumpkin soup when you live in Australia. Its one of those dishes that
seems to be everyones favourite dish to to serve when entertaining. For my husband this
is a curse but I can get him to eat this version which he seems to actually enjoy. Pumpkins
are available in Australia all year round but if out of season where you live you can
use butternut squash which funny enough is known as butternut pumpkin in
Australia.
Prep: 20 minutes
Cook: 30 minutes
Thai Crab Salad on a bed of Crispy Noodles
I love fresh crab meat, but I have to say its a bit of chore removing all that
succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced
when you consider the cost of lobsters which has a similar flavour. When choosing crabs
choose ones that are heavy for their size. If you wish to forgo the job of removing the
meat, buy white meat frozen or in cans.
4 Portions as a starter or as a main with a selection of dishes.
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes
Prawns with Chorizo in a Chilli Tomato Sauce
This combination of ingredients are a match made in heaven, once tasted you will be
craving more. An excellent accompaniment to a tapas combination or scrumptious just
served on its own with plenty of bread to mop up the sauce.
6 Portions as a starter 12 as a canape
Prep: 15 minutes
Cook: 10-15 minutes
Japanese Spinach Rolls
Japanese spinach rolls are easy to make but look and taste great. They make an excellent accompaniment to many Japanese dishes.
Prep: 20-30 minutes
Cook: 8 minutes
Spicy Yam Balls
Yam is an excellent root vegetable with slightly sticky and starchy flesh. When I first started cooking with yams I was most frustrated by the lack of recipes available and guidance to simply cook like potatoes. While yam makes good chips and work well in dishes like dauphionoise. I feel that it stands high as a vegetable on its own.
30 balls
Prep: 15-20 minutes
Cook: 10 minutes
Cucumber Rounds with Smoked Salmon and Keta
These canapés are easy and quick to prepare but look and taste impressive. You can simply slice the cucumber or you can cut the slices into shapes using small shape cutters eg. stars, hearts and fluted cutters.
30-40 Portions
Prep: 15 minutes
Beetroot Dip
An aromatic dip prepared from beetroot roasted in spices, garlic and yoghurt. Scrumptious with fresh or toasted pita bread or raw vegetables cut into baton or small pieces (try cauliflower, carrot, cucumber, celery and broccoli). Easily prepared a few days in advance and will keep in a sealed container in the refrigerator for 2 weeks.
8 - 10 serving
Prep: 15 minutes
Cook: 30 - 45 minutes
Prawn Sugar Cane Skewers
This is an aromatic mixture of East Asian herbs and spices with prawn and fish mousse. The mixture is cooked on skewers of sugar cane which adds flavour to the mousse. Sugar cane can be purchased fresh or frozen from East Asain grocers. These make a great starter, lunch of light dinner.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Wild Mushroom Risotto
To me, risotto is a lovely dish in the colder months of the year, and if you live where fresh wild mushroom then the two should be brought together. (You can do what I end up doing most of the time, and pick your wild mushrooms up from the supermarket if fresh mushrooms aren't available.)
4-6 Portion
Prep: 15 minutes
Cook: 40 minutes
Spicy Smoked Fish Balls with a Mango Salsa and Creame Fraiche
Instead of serving uninteresting fish balls, this recipe spices things up somewhat. The Mango Salsa adds extra zing that combines to make a tasty dish.
Makes 6 Portions or 30 balls
Prep: 20 minutes
Cook: 10 -15 minutes
Five Spice Tofu and Crispy Noodle Salad with a Peanut Sauce
You can prepare this dish from many different types of vegetables and some fruit varieties such as mango and paw paw also work well. In this recipe I use deep fried rice stick noodles but you can use vermicilli noodles if you prefer and for a healthy alternatively simply boil the noodles rather than deep frying them.
6 Portions:
Prep: 20 minutes
Cook: 10 minutes
Norwegian Fish Mousse Fishkepudding
Norwegian fish mousse is a common and popular dish. The mixture is also used to make
small fish balls which are cooked in simmering water or milk and for making fish cakes
which are fried in a little butter or oil. The fish mousse is white in colour and mildly
flavoured it is often accompanied by a shrimp sauce or mustard sauce.
4-6 Portions
Prep: 15 minutes
Cook: 45-60 minutes
Groundnut Soup
This soup is as common as pepperpot soup in Africa and comes in many variations. In
this recipe I use yam but potato or white sweet potato work just as well. I garnish the
soup with tiger prawn and strips or deep fried plantains, these are optional and
obviously it you are a vegetarian the prawns are definitely out. Corn muffins, spicy
pita bread or deep fried African bread make a great accompaniment.
6 Portions
Prep: 15 minutes
Cook: 30-40 minutes
Nuoc Cham
Nuoc Cham is a vietnamese dipping sauce that is easy to prepare and tasty. it is used
as we would use salt or tomato sauce.
120ml of Dipping Sauce
Autumn Picnic Loaf
This is bread is a meal in itself and only needs to be accompanied by light side
dishes and nibbles when enjoyed with a few friends. You can change the filling of the
bread according to your own taste and the time of year, such as using mozzarella cheese,
riccotta or stilton instead of goats cheese, or using different salad leaves and herbs;
you may even wish to add grilled or roasted slices of fruits.
1 Loaf of bread makes 4-8 servings (dependent on size)
Prep: 10 minutes
Cook: 30 minutes
Soft Boiled Duck Eggs with Asparagus and Prosciutto
This is a delicate dish with fresh tender asparagus and creamy yolks of duck eggs. You can leave out the prosciutto for a vegeterain version.
Prep: 5 minutes
Cook: 15 minutes
Salad of Oven Roasted Vegetables with Figs topped with Ricotta and Goats Cheese
Figs with Ricotta and Goats Cheese makes
an excellent addition to an already delicious salad.
6 Portions
Prep: 10 minutes
Cook: 40 minutes
Wild Green Fritters
This recipe simply requires a selection of wild greens that can be found all around us
from spring to autumn. Free and delicious, very few of us put aside the time to collect them
or we are unsure what can and can't be eaten. I get many funny looks when climbing
embankments, collecting nettles, wild garlic and dandelion leaves (I try as best I can to
avoid areas that dogs have been, and I definitely avoid road sides). These fritters are easy to
prepare and really tasty.
4 Portions
Prep: 5-10 minutes
Cook: 10-15 minutes
Wild Mushroom Sticky Rice
Chinese glutinous rice is a short grain rice which when steamed makes a delicious dish on its own or as an accompaniment to meat and vegetable dishes.
6 Portions
Prep: Preparation Time
Chickpea and Kidney Bean Falafels with Tahini Sauce and Lebanese Salad
Falafels are traditionally prepared with chickpeas and white haricot beans, but in this recipe I use kidney beans which add colour and flavour to the traditional version. Falafel's are usually deep fried but as this could be considered by some as unhealthy I find that shallow frying in olive oil works perfectly well.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Gravlax
Gravlax is a national dish in Scandinavia and is extremely simple to prepare.
When presented as the centrepiece Gravlax is an impressive dish to serve to dinner
guests and makes a nice change from smoked salmon.
Prep: 30 minutes plus 2 days curing
Cook: 8-10 Portions
Vietnamese Table Salad
This table salad accompanies many Vietnamese dishes and is simply made up of a selection of mixed herbs a little cucumber and lettuce.
Prep: 10 minutes
Cook: 6 portions
Parsnip Rosti
Parsnip Rosti is an alternative to the potato rosti. The parsnips give it a more nutty flavour.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Bacon Wrapped Prawns
These prawns are simple to make but really tasty. These make great canapés and
starters or serve them as a main accompanied with other shellfish or a little salad or
pasta.
24 canapés, 6 as a starter or 4 as a main
Prep: 10 minutes
Cook: 5 minutes
Coconut Seafood with Mango Salad
This dish is an ideal starter. The Mango Salsa adds a little zest, while the Coconut Seafood is cripsy and delicous.
6 Portions
Prep: 5 minutes
Cook: 5 minutes
Vegetable Thai Curry Puffs
Thai curry puffs make an excellent snack as part of a picnic. When I lived in Sydney I
was lucky enough to have a local Thai restaurant which had a shop below it where they
sold their curry puffs uncooked in packages. Curry puffs are quite easy to make at home
and are worth the effort. Once you have prepared them you can freeze the curry puffs in
batches and simply defrost them and cook them when guests are over.
16-20 curry puffs
Prep: 30-45 minutes
Cook: 40 minutes
Nigiri Sushi
Nigiri Sushi is handmoulded sushi with rice on the bottom and topped with carefully prepared slices of fish, prawns and egg. Nigiri means 'squeezed' in Japanese.
Asparagus Risotto
This asparagus risotto is a light and tasty dish. Risotto needn't be heavy, with slow careful cooking it should simply melt in your mouth, not sink to the pit of your stomach. This recipe also includes a small amount of dried wild mushrooms but if you are lucky enough to get your hands on seasonal morels they will be even better.
6 Portions
Prep: 10 -15 minutes
Cook: 30-40 minutes
Lemon Grass Prawns
Quick to make and tasty to eat these little morsels are excellent cooked over hot coals or under the grill as a snack or as part of a meal.
6 Portions
Prep: 10 minutes
Cook: 5 minutes
Swiss Cheese Fondue
Cheese fondue has almost become a bad joke. With its extreme popularity in the 70's at dinner parties, the dish quickly became out-dated, as with many trends of the time. Cheese fondues are fun to serve when entertaining, and take very little time to prepare and cook.
6 Portions
Prep: 5 minutes
Cook: 5 minutes
Calamari Fritos: Deep Fried Squid
Deep fried squid rings are one of those dishes that most of us love, that include even my 7 year old daughter. Those who don't like it may be one of those unfortunate to have had chewy overcooked squid much are more like rubber bands than any form of food. Choose small squids as they are more tender or you can buy calamari rings from many supermarkets and fishmongers.
Prep: 15 minutes
Cook: 10 minutes
Simple Rocket Salad
This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he lived in Italy, where he discovered how it should be (so be sure to use good quality rocket with a peppery flavour or the salad will be extremelly bland).The salad should be thrown together when ready to serve as the oil and seasoning will cause the leaves to wilt.
12 Portions
Prep: 1 minute
Cook: How Long
Silverbeet Dolmades
My usual go-to with silverbeet tends to be Spanakopita, a good old Spinach Pie, or maybe Spinach and Ricotta Ravioli. However, as I love dolmades and I love silverbeet, what's better than wrapping those iron-rich leaves around an aromatic herb and spiced rice? I love mine cold, but many may prefer theirs hot. You can accompany the dolmades with Yoghurt and Tahini Sauce, included in this recipe, or Tzatziki.
20 Dolmades
Prep: 30 minutes
Cook: 30 minutes
Spicy Lemon Grass and Coriander Grilled Prawns
Prawns are always good when cooked on the barbecue. This recipe is for really large prawns that you can butterfly open. As an alternative you can use uncooked lobster halves. I like to serve the prawns with a "Vietnamese Noodle Salad" (see recipe) but it is also good with boiled rice or a simple salad.
Prep: 15-20 minutes
Cook: 10 minutes (medium high on the BBQ see techniques)
Chorizo Sausage
I enjoy fresh chorizos simply sliced and pan fried as a tapa on their own but you may
like to fry up thin slices of partially cooked potatoes with the chorizo. Cooked slices
of chorizo are also good in puff pastry as a tapas dish.
6 Portions
Prep: 5 minutes
Cook: 5 minutes
Quick and Easy Tomato Pasta
This is comfort food at its best, quick and easy to prepare but satisfying. For a more sophisticated dish add some raw prawns or simply scatter over some fresh mozzarella.
2 Portions
Prep: 5 minutes
Cook: 20 minutes
Goats Cheese, Ricotta and Mixed Herb Stuffed Courgette Flowers
When you can get your hands on fresh small courgettes with their flowers in late spring and in summer, you are in for a treat. The small courgettes need little cooking and the flowers are perfect for stuffing. The flowers are stuffed and then deep fried in a light beer batter but if you prefer you can bake or grill them with a little olive oil..
Prep: 15 minutes
Cook: 10 minutes
Plantain Chips
Plantain Chips make a great snack or side dish to meat, fish or vegetable dishes. I enjoy them with a spicy sauce such harissi or with a sweet chilli sauce as a dip.
Prep: 5 Minutes
Cook: 5 Minutes
Three Flavoured Fish
In this recipe the fish is fried whole and then the spicy sauce is poured over it. The size of the fish depends on how you wish to serve it e.g. individual fish portions or shared between two or more.
4 Portions: 4 individual fish or 1 large; 2 Portions: 1 medium fish
Prep: 20 minutes
Cook: 15-30minutes
Steamed Japanese Custards: Chawan-mushi
Savoury Japanese custards are enriched with stock and in this recipe contains prrawns, shitake mushrooms, pak choi, water chestnuts and chicken. In fact nearly anything that compliments the flavour of the dish can be included eg. ginko nuts, seaweed, salmon and bamboo shoots.Japanese custards can be served hot or cold and eat them with chop sticks or/and a spoon. You will need small heat proof dishes to cook and serve the custards in.
Prep: 15 minutes
Cook: 15 minutes