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Recipes

Mushroom and thyme toasts

Mushroom and thyme toasts

Make this whenever you are short of time and want to prepare a satisfying snack quickly. The rich flavour of chestnut mushrooms is enhanced by cooking them with garlic, herbs and a dollop of tangy crème fraîche, and they taste wonderful piled on top of toast spread with ricotta.

Piquant crab dip with crudits

Piquant crab dip with crudités

This creamy dip is based on ingredients that can be kept in the pantry, so it can be rustled up quickly if guests drop by unexpectedly. It is served with celery and cucumber sticks as well as juicy pineapple wedges. Bread sticks are another good dipper.

Potato and zucchini tortilla

Potato and zucchini tortilla

Tortilla, one of Spain's most famous tapas dishes, is made from the simplest of ingredients – eggs, onions and potatoes – cooked like a flat omelette and served warm or cold, cut into wedges. Extra ingredients can be added, depending on what you have in the fridge.

Rosemary marinated olives

Rosemary marinated olives

The flavour of olives is greatly enhanced by marinating them in fruity olive oil with fresh herbs and citrus juices. When served with colourful chunks of red and yellow capsicum and little cherry tomatoes, they look and taste fabulous. For the best flavour, allow about two days marinating.

Salmon and tomato chowder

Salmon and tomato chowder

A chowder is a classic American meal–in–a–bowl soup. This delicious chowder is flavoured with lean bacon, leeks and tomatoes and thickened with potatoes, all of which provide the perfect background for tender flakes of salmon. Try it with sourdough bread.

Sardine, watercress and carrot open sandwich

Sardine, watercress and carrot open sandwich

This unusual combination of ingredients makes a colourful sandwich that is packed with interesting textures and good flavours. It only takes a few minutes to make, so is perfect for a quick lunch or a snack at any time of the day.

Fennel and bean salad

Fennel and bean salad

The pleasant aniseed flavour of fresh fennel combines with cannellini beans, green olives, prosciutto and a fresh orange dressing in this appetising warm salad. Serve it with crusty French bread for a satisfying lunch.

Sweet balsamic berry ice cream

Sweet balsamic berry ice cream

Capture the flavour of summer's bountiful fruit basket to enjoy later in the year with this luscious yet reduced–fat ice cream. Made with a light sugar syrup rather than a thick egg custard, it has a fresh flavour that is highlighted with a splash of balsamic vinegar.

Tropical fruit with coriander

Tropical fruit with coriander

With its unusual combination of sweet tropical fruit and crunchy vegetables in a chilli–spiced dressing, this is a most attractive and appetising salad. Serve it as part of an al fresco meal in the summer, with grilled chicken.

Apple and hazelnut pikelets

Apple and hazelnut pikelets

Pikelets are an almost instant sweet snack. The thick batter is made by simply stirring together a few basic pantry ingredients, and the pikelets cook in minutes. Here they are flavoured with diced apple and toasted hazelnuts. Top with a little maple syrup and enjoy them warm from the pan.

Baked rigatoni with eggplant

Baked rigatoni with eggplant

Eggplant adds a lovely flavour and texture to this hearty vegetarian pasta dish that is topped with a crisp layer of breadcrumbs and parmesan. The rich tomato sauce could be made in advance, then the dish can be quickly assembled and baked when you wish. Serve with a green side salad.

Cheese and watercress souffl

Cheese and watercress soufflé

Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad. The watercress gives a delicious bite to this soufflé.

Chicken and cashew nut pancakes

Chicken and cashew nut pancakes

Chicken stir–fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes, with the option to spice it up with the addition of chilli. This dish is sure to meet with your family's approval.

Chorizo, grilled capsicum and tomato bruschetta

Chorizo, grilled capsicum and tomato bruschetta

This open sandwich of toasted ciabatta bread with a mixed capsicum topping is typical of the style of food enjoyed in Mediterranean countries, where bread, along with plenty of fruit and vegetables, is a mainstay of the diet. A little chorizo sausage adds a spicy note to the sweet capsicum mix.

Egg and anchovy pan bagna

Egg and anchovy pan bagna

Pan bagna is a Mediterranean layered sandwich, often prepared in a hollowed–out round, rustic loaf. Here eggs, anchovies, capers, basil and tomatoes – all ingredients from a classic salade niçoise – are layered in a long baguette, then left so that the flavours can meld.

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