Snack Recipes

Quick thinking here, proving that a snack can be more alluring than a quick sarnie!

 
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Cucumber with Soured Cream and DillServes 2-3

Cucumber with Soured Cream and Dill

Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.

 
 
Eggs en Cocotte with Morel or Porcini MushroomsServes 4 as a starter

Eggs en Cocotte with Morel or Porcini Mushrooms

I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.

 
 
Welsh Rarebit SouffleServes 3

Welsh Rarebit Souffle

This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.

 
 
Sour Dill PicklesMakes two 17½ fl oz (500 ml) preserving jars.

Sour Dill Pickles

Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.

 
 
Pickled Beetroot with ShallotsMakes an 18 fl oz (500 ml) jar

Pickled Beetroot with Shallots

Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.

 
 
Scrambled Eggs with Bacon and MushroomsServes 1

Scrambled Eggs with Bacon and Mushrooms

A filling and very satisfying supper dish for one, this jazzed-up version of scrambled eggs on toast combines all the wonderful flavours of a full English breakfast in one hit.

 
 
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.

 
 
Sauteed Asparagus with Eggs and ParmesanServes 2

Sauteed Asparagus with Eggs and Parmesan

This is a wonderfully easy lunch or supper dish and has all the flavours that go so well with asparagus - cheese and eggs. Vegetarians can use a vegetarian parmesan-style cheese here.

 
 
Pickled Peppers and CourgettesMakes four 171/2 fl oz (500 ml capacity) preserving jars

Pickled Peppers and Courgettes

This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.

 
 
Stilton RarebitServes 4 as a snack or 10 as a pre-dinner nibble

Stilton Rarebit

This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).

 
 
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