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All Third Term Recipes

 
Shortcrust Pastry

Begin by sifting the flour and pinch of salt into a large bowl...
English Apple Pie

Serve warm with whatever you like best, chilled pouring cream, ice cream, custard, or créme fraiche.
Spiced Apple and Raisin One-crust Pie

Make the pastry as described in Shortcrust Pastry
Quiche Lorraine

Begin by making the pastry as described in shortcrust pastry.
Smoked Salmon and Dill Tart

Leave to settle in the tin for at least 10 minutes, then place the tart on an upturned bowl.
Thick Onion Tart

Melt the butter in a heavy-based saucepan, then add the chopped onions.
English Custard Tart

To plain shortcrust, you can also add a sweet filling.
Thick Lemon Tart

A sweet flan pastry. This has a crisp, almost biscuit texture.
Quick Flaky Pastry

To make the pastry the fat needs to be rock-hard from the freezer, so first of all remove a pack of butter from the fridge, weigh out 75g then wrap it in a piece of foil and place it in the freezer.
Sausage Rolls

Begin by making the pastry as described in quick flaky pastry.
Traditional Lancashire Eccles Cakes

In Lancashire it's traditional to serve Eccles Cakes with creamy Lancashire cheese.
Salmon en Croute

Place the frying pan on a high heat, then add the butter followed by the green salad leaves.
All-in-one White Sauce

When you're ready to make the sauce, put the milk in a saucepan, then simply add the sauce flour, butter and seasoning.
Cheese Sauce

Turn the heat down to its lowest possible setting, and let the sauce cook very gently for five minutes to take the raw taste out of the flour.
English Parsley Sauce

To serve the sauce, add the chopped parsley, cream and lemon juice, taste and check for seasoning, serve in a warm jug.
Onion and Mustard Sauce

This is excellent served with boiled gammon, or a bacon joint.
Scallops in the Shell

Start by slicing the white parts of each scallop into rounds about 5mm thick, and cut any larger corals in half.
 

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