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Confit of Duck Serves 8

Confit of Duck

Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.

 
 
Chocolate Ricotta CheesecakeServes 8-10

Chocolate Ricotta Cheesecake

Definitely not for diet days, but this glorious chocolate cheesecake is a must for chocoholics. It's also easier to make than it looks, so why not wow your guests?

 
 
Petits Monts Blancs Makes 8

Petits Monts Blancs

This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.

 
 
Bread and Butter Pudding with Whisky-soaked RaisinsServes 6

Bread and Butter Pudding with Whisky-soaked Raisins

For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.

 
 
Italian Chocolate Nut Christmas Cake Makes one 8 inch (20 cm) round cake

Italian Chocolate Nut Christmas Cake

Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.

 
 
Steamed Panettone Pudding with Eliza Acton's Hot Punch SauceServes 6

Steamed Panettone Pudding with Eliza Acton's Hot Punch Sauce

Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...

 
 
Watercress and Lancashire Cheese BreadMakes 1 loaf

Watercress and Lancashire Cheese Bread

What could be easier than this delightful bread, which can also be made as a gluten-free version? Serve it with soup, lunch dishes or on its own, liberally slathered with butter.

 
 
Parsnips with a Mustard and Maple GlazeServes 4-6

Parsnips with a Mustard and Maple Glaze

Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.

 
 
Fallen Chocolate Souffle with Armagnac PrunesServes 6-8

Fallen Chocolate Souffle with Armagnac Prunes

This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.

 
 
Cabbage with Bacon, Apples and CiderServes 4-6

Cabbage with Bacon, Apples and Cider

Give plain cabbage the four-start treatment in this tasty recipe that would go particularly well, says Delia, with bangers and mash.

 
 
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