New Year + 1 to 3 hours recipes (28)

1 2

Sort by:

View: List | Gallery

Arangini (Italian Rice Balls)

Recipe by: MAXIEX

Be the first to review it!

Crispy meatball-sized starters with deep fried outsides and moist herb and cheese insides.

Artichoke, Mushroom and Parma Ham Tart

Recipe by: Christine L

Be the first to review it!

This savoury tart can be served warm or at room temperature. Use as a starter if the roast is taking longer than you had envisioned, or as a side dish with the meal.

ADVERTISE WITH US

Asian Beef Skewers

Recipe by: Vivian Chu

Be the first to review it!

These ginger infused beef kebabs make excellent party nibbles. Try leftovers on a sandwich!

Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

Baked Brie with Caramelised Pears, Shallots and Thyme

Recipe by: echomoon

Be the first to review it!

This moreish party nibble is impressively presented. Be sure to use a hearty, good-quality crusty loaf of bread for this recipe.

ADVERTISE WITH US

Boozy Smooth Ice Cream

Recipe by: SARAHEMM

Be the first to review it!

An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.

Braised chicken breasts in mirepoix ragoût

Recipe by: Gordon

Be the first to review it!

Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.

Brie and Mushroom Filo Parcels

Recipe by: ASHLEYG

Be the first to review it!

Warm melted brie and sauteed mushrooms are wrapped in a filo triangle. Great for parties! These are time consuming to make, but extremely elegant.

ADVERTISE WITH US

Cardamom-spiced grape juice

Recipe by: Brenda Houghton

Be the first to review it!

Spicy grape juice, served chilled or hot, is a drink for all seasons.

Chanterelle Mushroom Pate

Recipe by: Anne-Marie Bullis

Be the first to review it!

Golden chanterelle mushrooms and minced pork combine to create this deliciously rich pate.

Cheese Borek

Recipe by: KarenC

Be the first to review it!

The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.

Cheesy Spinach Filo Triangles

Recipe by: Kathleen

Reviews(1)

The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.

Chocolate Mocha Cheesecake

Recipe by: K.G. Chocholic

Be the first to review it!

A deliciously decadent cheesecake recipe. The cake is layered with crushed Amaretti biscuits, soft cheese, mascarpone, sponge fingers and coffee liqueur.

Chocolate Pizza

Recipe by: ttttt

Be the first to review it!

This is really good. Put your doubts aside and have pizza for pudding!

Cumberland Sausage Roll Slice

Recipe by: emsmiff

Be the first to review it!

This has always been a favourite in our family since I was little. My mum gave me the recipe last year, when I cooked it for the first time. Now it's not just for Christmas anymore! It's fab warm, but also good cold. This can be made in advance and chilled in the fridge

Hungarian Lentil Soup

Recipe by: Gabriella

Be the first to review it!

This lentil soup recipe is based on a traditional Hungarian recipe which uses paprika for flavour. We eat it on New Years day to symbolise good financial fortune for the coming year.

Mushroom Topped Polenta Fingers

Recipe by: Azmina Govindji

Be the first to review it!

Cooked and cooled polenta can be cut into shapes and grilled to make an excellent base for a tempting topping. Here the polenta is flavoured with Gruyère cheese, and the topping is a savoury mixture of mushrooms, walnuts and herbs. Serve as a sophisticated starter, with a few mixed salad leaves if you like.

Nigel Slater's Very, Very Good Chocolate Brownies

Recipe by: funintheoven

Reviews(4)

These are such fabulous brownies that I'm submitting Slater's method, with a few of my own tips. No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).

Peanut Chicken Satay

Recipe by: BROWNYN

Reviews(4)

Why go out for Thai when you can make it at home? This delicious Thai-style chicken satay recipe calls for chicken marinated in a peanut, soy and citrus sauce. Perfect for a party.

Pear, Caramelised Onion and Stilton Pastry Triangles

Recipe by: Scarlett

Be the first to review it!

To die for delicious. A fairly quick and easy party nibble and guests can't get enough. The perfect balance of sweet and savoury. Easy to adjust for large or small groups.

1 2