Buffet food

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Not Quite a Pina ColadaServes 4

Not Quite a Pina Colada

A pina colada without the rum (below left), but still tasting deliciously creamy and looking every bit as good as the real thing.

 
 
Kipper pâtéServes 1

Kipper pâté

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) fish.

 
 
Tuna and Pasta Salad with Tarragon and Lemon DressingServes 1

Tuna and Pasta Salad with Tarragon and Lemon Dressing

If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish. If you're extra hungry, I suggest you use 2 oz (50 g) of pasta.

 
 
Russian Blinis with Smoked Salmon and CaviarServes 8

Russian Blinis with Smoked Salmon and Caviar

These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?

 
 
Smoked Salmon Pink 'UnsServes 5

Smoked Salmon Pink 'Uns

No, not the FT - Pink 'Uns are local Saturday football papers. Because this recipe is the most beautiful shade of pink, the name seemed appropriate.

 
 
Banoffee Cheesecake with Toffee Pecan SauceServes 6-8

Banoffee Cheesecake with Toffee Pecan Sauce

Find out how to stop the surface of a cheesecake cracking

 
 
Wild Mushroom Tartlets with Poached Quails' EggsServes 6

Wild Mushroom Tartlets with Poached Quails' Eggs

One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!

 
 
Leek and Goats' Cheese TartServes 6 as a starter or 4 as a main course

Leek and Goats' Cheese Tart

This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.

 
 
Cep and Onion Tarts with Cep Cream and Parsley Butter ShallotsServes 4

Cep and Onion Tarts with Cep Cream and Parsley Butter Shallots

get the hard work out of the way early. Prepare and cook the tarts ahead, then return them to the oven for 5 minutes or so just before serving

 
 
Gooseberry and Creme Fraiche TartServes 6-8

Gooseberry and Creme Fraiche Tart

This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension...

 
 
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