Starters

Starters are an important part of any meal as they set the scene for the culinary delights to come, and get the appetite going! You've submitted some real corkers - all well worth a look!

 
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Pumpkin And Ginger Soup

Published 11 Jun 2009
by Crafty Cookie

This a wonderful hearty warming Halloweenwinter soup. It is a superb way of using up the flesh from hollowed out pumpkins at Halloween. Serves 4 to 6 people.

 
 
 

Pumpkin soup

Published 11 Jun 2009
by  Julie Sutton

Adding lime gives this a lift You could use squash if you can't get pumpkin

 
 

Quails Eggs in Roquefort dressing

Published 11 Jun 2009
by Broomstick

I sort of made this up as I went along, and served these quantities for six as a starter. Both times the guests raved about it. Have to say, it is very tasty!

 
 

Quick Chicken in Onion Soup Sauce

Published 11 Jun 2009
by Francisca

Very fast and delicious! A lot of people make this dish in Portugal! sorry that I don't know the quantities but I never measure it. For the both of us I use half of pack of soup.

 
 

Quick Chicken Liver Pate

Published 11 Jun 2009
by Yummy

This can be as smooth or as course as you like, wonderful with toast or crusty bread. Served in small Ramekins it is an ideal starter.

 
 

Quick Pulse & Pasta Soup

Published 11 Jun 2009
by  Dolores

Great to make when you have stock leftover from boiling ham and very healthy too

 
 

Quince jam

Published 14 Oct 2009
by Anastasia

This is easy to make & even easier to set. If you want extra taste in the jam put all the peel , & cores in a muslin & suspend in the pan while the fruit is cooking.remove before you add the sugar.You can also add a couple of apples to the

 
 

Raw Carrot and Almond Soup

Published 23 Oct 2009
by Tooodlepips

A fresh and vital raw soup, packed with nutrients - and a lot tastier than you might think.

 
 

Red Lentil & Tomato Soup

Published 27 Jul 2011
by franib46

Fry onion, carrot, garlic and celery until soft. Stir in cumin and paprika and stir for a minute. Add stock, tin of tomatoes and lentils (which have been rinsed in cold water). Add a bayleaf and simmer for half an hour. Blend well.

 
 
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