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Plenty of vegetables and the addition of pasta make this an immensely satisfying and filling soup that costs very little but is definitely in the luxury class! Enjoy it with crusty bread.
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.
This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
I am constantly amazed after all my years of cooking at how there can be anything new – but there always is, again and again. This is an example, utterly simple, yet quite unlike any other salad.
This salad is made with slightly charred oven-roasted red onions, which are then marinated in olive oil and lime juice and layered with rocket leaves and flakes of parmesan. A truly wonderful combination.
Tortilla can be served warm with salad, cold for a picnic, or cut into cubes to serve as an appertiser
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