Buffet food

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Pineapple CoolerServes 6-8

Pineapple Cooler

Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.

 
 
Celeriac and Lancashire Cheese BreadMakes 1 loaf (serves 4-6)

Celeriac and Lancashire Cheese Bread

This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.

 
 
Quails’ Eggs with Cracked Pepper and SaltServes 6

Quails’ Eggs with Cracked Pepper and Salt

Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!

 
 
Savoury Mini Muffins with Two Flavourings Makes 24

Savoury Mini Muffins with Two Flavourings

For a fresh approach to party nibbles, I offer you these magic little savouries that can be served warm from the oven or, if made in advance, frozen, defrosted and re-heated. First some simple muffin mathematics: the basic muffin recipe makes 24

 
 
Chocolate Soured Cream Cake

Chocolate Soured Cream Cake

This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.

 
 
Terrine of Turkey and Bacon with WalnutsServes 10-12

Terrine of Turkey and Bacon with Walnuts

This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.

 
 
Mini Focaccia Bread with Red Onion, Olive and Rosemary ToppingMakes enough for 4 mini focaccia

Mini Focaccia Bread with Red Onion, Olive and Rosemary Topping

Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.

 
 
Chickpea, Chilli and Coriander Cakes with Marinated Red Onion SaladServes 6 as a starter or 4 as a main course

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.

 
 
Tunisian Aubergine Salad with Coriander and YoghurtServes 4 as a starter

Tunisian Aubergine Salad with Coriander and Yoghurt

This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.

 
 
Chunky Green SaladServes 8

Chunky Green Salad

This is a simple salad of leaves with a bit of bite to them.

 
 
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