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3-4 + Gourmet recipes (129)

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Apple and cinnamon filo tartlets

Recipe by: Brenda Houghton

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Delectably crisp and golden individual apple pastries are arranged in a whirl and spiced with cinnamon to make a stunning finale to a meal.

Asparagus and Parma ham bruschetta

Recipe by: Maggie Pannell

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Why are the simplest dishes often the best? Here, a few fine ingredients lift this sandwich from the 'something on toast' category to a special treat. It makes a delightful, balanced light lunch when fresh asparagus is in season.

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Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

Reviews(1)

'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Baked Fennel with Parmesan Cheese

Recipe by: RUPERTLSSMITH

Reviews(1)

A very simple but totally delicious vegetarian dish. Fennel is baked with cream, creme fraiche and Parmesan cheese. It's so simple and if you've never tried fennel before - be prepared to be delighted. This is an ideal accompaniment to many tomato based Italian dishes as the creaminess balances nicely with the tomato.

Baked mackerel with rhubarb and orange sauce

Recipe by: Maggie Pannell

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Tart, tangy rhubarb and orange sauce complements the rich flesh of mackerel wonderfully.

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Beef Fillet with Ginger-Shiitake Brown Butter

Recipe by: Ryan Nomura

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Asian inspired flavours with a French technique give this dish it's own uniqueness. It's easy to make as well!

Braised duck breasts with celery and orange

Recipe by: Maggie Pannell

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Try this stylish dish for entertaining. With the skin removed, duck breasts are full of succulent flavour but low in fat and the oranges supply antioxidant vitamin C.

Braised pheasant with mushrooms

Recipe by: Maggie Pannell

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Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. Adding split peas to the casserole provides satisfying carbohydrate and thickens the sauce.

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Brandied Blackcurrant Duck with Sautéed Parsnips

Recipe by: Jan Cutler

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Slightly sweet parsnips are superb with crisp-skinned duck fillets in a rich, fruity glaze that's simplicity itself to make. Serve with steamed green beans and warm French bread. Delicious!

Caribbean chicken

Recipe by: Maggie Pannell

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An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

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.

Chargrilled duck with plum and chilli salsa

Recipe by: Brenda Houghton

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A spicy sauce made with sweet and sour plums is a wonderful companion for tender duck breasts. Try serving with new potatoes or flat rice noodles and some steamed mangetout.

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.

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":-)

Chicken Dijon with Fresh Herbs

Recipe by: A_GREELEY

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This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.

Chicken in a Port, Mushroom and Tarragon Sauce

Recipe by: Carol Alter

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A port and tarragon sauce is served over sautéed mushrooms and tender chicken. Easy to make and tastes delicious if you use the freshest ingredients!

Chinese Noodle Pancakes with Asparagus

Recipe by: Jen

Reviews(1)

Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.