Savoury banana drop scones with creamed cheese and chives
Makes about 8 scones Snack or starter 1. Make the creamed cheese and chive topping by mixing the Philadelphia-style cheese with a little milk and fresh chopped chives to a thick pouring consistency. 2. Mix the remianing ingredients together to ... [... more]
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Green Sauce with Capers & Herbs
This can be served as a dip, for a starter with crusty bread or crudites, or with pasta. [... more]
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Penne with Pepper & Pistachio Sauce
Serve this dish as a starter or part of a main course. Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with Capers & Herbs Prune & Chocolate Bread Fresh Egg Pasta - with variations Sun Dried Tomato Puree/Pestos Pasta with Garlic, [... more]
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Coral Cauliflower Soup with Parsley Croutons
This delicious creamy soup is easy to make and can be frozen for up to 6 weeks. For the croûtons: Minestra di Pasta e Ceci Winter Broccoli & Cinnamon Soup Chunky Vegetable Soup with Dumplings [... more]
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Serve with crudités, bread sticks or sliced pitta bread.
Spinach & Corn Salad Vegetarian Pesto Rolls Barbecue Tomato Sauce Barbecued Vegetables Summer Barbecue intro page [... more]
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Parsnip Soup with Fresh Ginger
Root vegetables such as parsnips make good creamy soups. Add an extra dimension to the flavour with grated fresh ginger. For an extra smooth finish, strain through a sieve. Season to taste. Add the stock and cook for 30 minutes. Heat through ... [... more]
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Hiziki and Cucumber with Ginger Dressing
Vegan / starter or light main course A Taste of the Sea index page [... more]
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Cornish Saffron Soup
We gather that The Cornish once traded tin for saffron with the Phoenicians! [... more]
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Lentil Soup with Garlic Bread
Supreme Spicy Garlic Butter Caribbean Hot Toddy Serves 8 1. Heat the oil in a pan and fry the onions until soft (about 5 minutes). 2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally. 3. Add the paprika, ... [... more]
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Mushroom and Arame Pate
Vegan / starter (serve with crudities) or part of a buffet Japanese Mushroom, Beansprout & Arame Salad [... more]
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Leek & Potato Soup
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes. Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat. When ready, purée with a hand-held blender until almost smooth. Add pepper .. [... more]
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Asparagus with Garlic
When asparagus is in season, make the most of it and try this unusual way of serving it, with garlic-flavoured oil, lemon juice and freshly grated vegetarian parmesan. Saute of Sweet Potatoes Lift the asparagus carefully into a colander to ... [... more]
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