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!
by Crafty Cookie
I had some salmon and tuna pate left over and didn't know quite what to do with it as it had a very short eat by time on it, so I tried these pate patties and was amazed at just how well they they turned out and how good they were to eat. Since th
A lighter creamier version of the Italian classic Pesto sauce, this one originates from Nice and doesn't contain pine nuts. Serves 3
Found this over on UKTV Food, used oregano instead of thyme as I have that growing in the garden. One of my friends rated this as better than the Covent Garden soup, which is her all-time favourite!
This is very quick and easy to make.
by Gravy Queen
This is a traditional Liverpool soup, everyone makes pea soup when the weather turns cold!
We use this as a filling meal, but I guess could be a starter too. Kids love as its got their favourite sweetcorn in and it seems much lighter than usual bean soups, with lots of texture and its very filling.
This is a wonderfully satisfying soup - a meal in itself. If you want you can use beef stock instead of simmering the bones and braising steak - but the flavour will not be as good. Enjoy.
by Julie Sutton
great for lunch -puree if you want a smooth soup -i prefer it lumpy!
A potirmaron is a aquash that tastes of chestnut. This is a warming winter soup which has a lovely smooth flavour.
Inspired by the discussion about jellied salad and prawn cocktail in the thread 'Food Fads'. I realized that the jelly in question is aspic. So I've separated the usual sauce into a firm base and a clear spicy aspic to hold the prawns and lettuce.
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