The light fantastic
Light, easy-to-prepare meals are de rigueur for many people who cook for themselves, especially the elderly or those who lead a hectic lifestyle. We feel sure that Delia's snacks, light lunches and suppers will fit the bill perfectly.
For vegetarians, or simply for a change, it is a nice idea to omit the bacon and pile some croutons on top of this soup in a heatproof bowl.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence!
If you're not an experienced cook you need a bit of courage for this one. It's not at all difficult, it's just that it often looks as if it's not going to work. But it always does and it's absolutely delightful.
You need to be quite hungry for this one, beause (as its name might imply) it's hefty and substantial.
If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish.
A pizza makes a perfect snack meal for one and this particular recipe (the basis of which I learned from Elizabeth David in her lovely book Italian Food, is made very quickly indeed in a frying-pan.
Swiss Baked EggsThis is another little gem of a supper dish for one, and it's made in moments. Serve it with fingers of wholewheat toast.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. After you've made this a few times you'll soon learn to get just the right amount of crispness.
You could either serve this with a large, thick slice of buttered wholemeal toast, or you could pile it into a gratin dish and serve with triangles of crisp fried bread.
Ricotta and Gorgonzola make the perfect combination for this dish. Otherwise cottage cheese will make an excellent alternative. This is quick, simple and delicious.
An ingenious little supper dish for one, this, but with plenty of colour and flavour. If you're less hungry, just use one egg.
This is a light and delicate soup that is best made with the dark, flat open-gilled mushrooms, which have more flavour to them than the closed button variety.
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) of fish.
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Have you looked at the Delia Online Cookery School