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Spiced Mustard Pickle (Piccalilli)Makes seven 1 lb (350 ml capacity) jars and one ½ lb (175 ml capacity) jar

Spiced Mustard Pickle (Piccalilli)

Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...

 
 
RatatouilleServes 4

Ratatouille

This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too

 
 
Potato Salad with RoquefortServes 6-8

Potato Salad with Roquefort

This potato salad, with creamy, piquant Roquefort and the added crunch of celery and shallots, is good to eat all by itself, but I also like to serve it with cold cuts at a buffet lunch. It's therefore a very good recipe to have around at Christmas.

 
 
Kela Lassi (Banana Lassi)Makes 4 medium glasses

Kela Lassi (Banana Lassi)

Lassi (on the right), is an Indian yoghurt drink and this recipe - perfect for drivers at parties - is the creation of a wonderful cook, Pami Dhanani, who has introduced a subtle Indian tone.

 
 
Mexican GuacamoleServes 4

Mexican Guacamole

The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.

 
 
Tapenade of Sun-dried Tomatoes, Olives and BasilMakes ¾ pint (425 ml), serves 4-6

Tapenade of Sun-dried Tomatoes, Olives and Basil

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o

 
 
Warm Potato Salad with Lemon and Chive VinaigretteServes 4-6

Warm Potato Salad with Lemon and Chive Vinaigrette

This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

 
 
Braised Peas, Rocket and Spring OnionsServes 6

Braised Peas, Rocket and Spring Onions

This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.

 
 
Pina ColadaServes 1 (makes 225ml)

Pina Colada

This recipe is courtesy of Delia's Restaurant and Bar at Norwich City Football Club open on Friday and Saturday evenings and (from October) on Thursday evenings and for Sunday lunches. Call 01603 218705 to book. Those of you who enjoyed last Friday's

 
 
Mexican Tomato SalsaServes 4

Mexican Tomato Salsa

Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco

 
 
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