Egg + Gourmet recipes (34)

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Asparagus quiche

Recipe by: Michele O'Sullivan

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A delectable combination of ingredients that result in a tasty quiche. Using a shop bought pastry case makes it unbelievably easy.

Aïoli

Recipe by: Nina

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This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

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Caribbean Crab Soufflé

Recipe by: Esmee

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A spicy crab soufflé - it's equally delicious made with lobster. My dad always made this for us on Christmas Eve.

Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Cheese and watercress soufflé

Recipe by: Norma MacMillan

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Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad.

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Cheese souffle

Recipe by: amanda

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This soufflé is really straightforward. The key is in getting a good thick cheese sauce to start. Make sure everyone is ready to eat as soon as this comes out of the oven cos, as Paul Keating once said, "a soufflé doesn't rise twice":-)

Chocolate and coconut mousse

Recipe by: Maggie Pannell

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A rich and indulgent dessert that is guaranteed to delight chocaholics.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

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Chocolate caramel cream

Recipe by: Maggie Pannell

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Perfect for a dinner party, these elegant desserts can be made ahead.

Classic Profiteroles

Recipe by: Sandra

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This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

Courgette soufflé

Recipe by: Maggie Pannell

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Soufflés are quick, easy and economical to make. Here, courgette adds a subtle and sophisticated twist.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Dobos Torte

Recipe by: Kevin Ryan

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The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.

Egg mayonnaise salad with smoked salmon

Recipe by: Maggie Pannell

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This variation on the classic egg mayonnaise uses little quail's eggs with a creamy yet light mayonnaise and yoghurt dressing. It is combined with mixed leaves, cucumber and slivers of succulent smoked salmon. All you need to accompany the dish is some brown or wholemeal bread.