Iced passion fruit soufflé
Recipe by:
DRANDYP
A beautifully tart and creamy iced soufflé. Contains raw eggs so not suitable for children or pregnant women but everyone else enjoy.
Black Forest pavlova
Recipe by:
TRISH1IE
Wonderful combination of a Black Forest gateau and pavlova!!!
Caramel Flan
Recipe by:
flor
So delicious! This classic - also known as creme caramel - is a rich and creamy but not too heavy custard on a layer of caramelised sugar, baked in a water bath and chilled. The secret is long cooking (1 hour) at relatively low temperature (140 degrees C) and very careful caramelising of the sugar! Make sure that the melted sugar remains light brown when you place it into the ramekins. If it's too dark it gets too hard and any flan will taste too strong in this way (or even will taste slightly burnt).
Carrot and Leek Quiche
Recipe by:
irene
Tasty lunch or supper dish that the whole family will enjoy. Try to use organic ingredients to enhance the taste of this quiche. I use spelt flour for the pastry although wholemeal flour can be used. Serve with tossed salad leaves dreseed with lemon juice and olive oil for a healthy and balanced meal.
Maltese Bread Pudding
Recipe by:
Annemarie
This is a common recipe in Malta which is usually done with leftover bread. The exact ingredients vary from family to family! Various fruit and nuts may be added depending on one's taste.
Vanilla eggnog
Recipe by:
laceyg
A smooth alternative to dessert, you can jazz up this fireside favourite – depending on your taste and what you have on hand – with one of my kicky variations.
Bacon, Egg and Little Gem Salad
Recipe by:
Samantha
This simple green salad features crisp little gem lettuce tossed with bacon, hard-boiled eggs, grated carrot and sliced tomato, simply dressed with oil and vinegar.
Hollandaise Sauce
Recipe by:
STEPHANO
This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.
Vegetarian Pea Pâté
Recipe by:
SABRINATEE
This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.
Tunisian tuna and egg briks
Recipe by:
Norma MacMillan
These dainty pastry parcels are traditionally made with a special pastry called malsouka and deep-fried, but baked filo pastry gives very good results and is much lower in fat. With a tomato and cucumber salad, and some fruit chutney alongside, they make a really delicious lunch.
Provençal Roasted Vegetable and Feta Slice
Recipe by:
Norma MacMillan
This colourful vegetable tart combines classic flavours of Provence – peppers, courgettes, tomatoes, garlic and fresh herbs – with piquant feta cheese in a crisp, olive oil pastry case. See separate recipe for shortcrust pastry on this site and follow recipe for olive oil pastry in the note section of "see more ideas". The tart can be served hot or cold, and would be lovely for a summer picnic or alfresco lunch in the garden.
Eggs with spicy peas and lentils
Recipe by:
Norma MacMillan
A little spice can turn a few everyday ingredients into something special. This simple, satisfying dish provides a wealth of vital vitamins and minerals and the right balance of essential protein and fibre. Serve with basmati rice and/or warm naan bread for plenty of energy-giving starchy carbohydrate.
Broccoli and salmon frittata
Recipe by:
Maggie Pannell
A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great storecupboard standby. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
Goat's cheese soufflé with ratatouille
Recipe by:
Maggie Pannell
This dish is a Provençal-style marriage between a light, cheesy soufflé topping and a flavoursome stew of Mediterranean vegetables. Serve for a summer lunch with crusty bread and a green salad.
Celeriac and Stilton soufflé
Recipe by:
Chrissie Lloyd
Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.
Delightful Carrot Cake
Recipe by:
tasha
Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!
Creme Brulee
Recipe by:
Karen
This is a very nice dessert to serve when entertaining.
Homemade Mayonnaise
Recipe by:
CYNTHIAPIEDRA
This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold so cheaply. It's always delicious!
Sambayón with Marsala Wine
Recipe by:
MARIANAO
An incredibly rich Argentinean version of the more known Italian zabaglione dessert. The ingredients mix together to make a beautiful warm mousse enveloped in a cloud of sweet Marsala wine.