Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To More »

Lamb koftas in yogurt with cinnamon and chilli

Lamb koftas are one of the classics of Indian cuisine, well adopted by Westerners around the world. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, More »

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can More »

Croque senor

Croque senor is actually sandwich of Cheddar cheese and ham given a Mexican flavour with salsa of tomatoes, chilli and red pepper. It is a version of the croque-monsieur, that originated in French More »

Courgettes on garlic bread

Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this More »

 

Moroccan spiced lentils

Moroccan spiced lentils

Moroccan spiced lentils are nice, warm and hearty dish which smell and taste will teleport you straight to the north of the Africa. Most broad-bean soup sellers also offer these spicy lentils, ladled into bowls. When cooking green (also called brown) lentils, it is tempting to drainthem after the first stage of cooking as the liquid is muddy, but in doing so, precious B vitamins are lost. Lentils are so versatile, cheap and delicious. Try them in a healthy soup, in Indian dal, or to add extra texture to a pumpkin stew or rice dish.  Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked, so you need to decide what kind of recipe you are using the lentils for. Lentils are high in protein and therefore a valuable part of a vegan or vegetarian diet.

Mocha soufflés

Mocha soufflés

Mocha soufflé is is a lightly baked cake made with egg yolks and beaten egg whites combined with coffee granules and cocoa powder. The word soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”—an apt description of what happens to this combination of custard and egg whites. When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with the top punctured and sauce poured on (for example, chocolate or vanilla). Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin an ginger is a great choice for any meal. Vibrant in colour and quick to make, this soup is ideal for any winter party. A root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Mixture of sweetness of the potatoes and subtle spicy taste of cumin and ginger makes this soup a great warming dish. Cumin seeds have a warm flavour and a strong, pungent aroma. Serve with croûtons or crispy bread, and garnish with some double cream and chopped chives.

Summer berry tart

Summer berry tart

Summer berries are excellent choice for making any type of desserts and tarts are no exceptions. The choice is huge – strawberries, blackberries, bluberries, raspberries, redcurrants – they all can be used well alone or mixed with each other. Summer berry tart looks stunning and makes the most of all the lovely summer fruits. With the basic ingredients and a bit of the skill, you can make this lovely dessert that will be a perfect serve for a warm summer day. The recipe is pretty much light and healty, and not even to mention all nutritional benefits of eating berries. Everybody will love it! And everybody will ask for more. Serve it chilled with tea or the glass of dessert wine.

Buffets and bowls

Buffets and bowls

Buffets probably need no introduction, but ‘bowls’ might. Bowl food is 21-century party fare, as substantial as lunch or supper, but served in a bowl and designed to be eaten standing up. When it comes to informal gatherings, people might have rather different ideas. Some people like buffets because guests can help themselves and sit down at the table or perchsomewhere to chat and eat. Sor others, buffets are still way too formal. Space is also at a premium at some houses, so guests have to cram together and pitch in. The ideal way forthe host to entertain the family and friends is with one choice of main course presented in bowls, which people eat standing up. We’re giving you few positive points for each of the two options for your birthday party or family gathering. You may like the both ideas equaly, but, depending on the situation, one option may be more suitable than the other. However, the choice of styles is entirely up to you and the occasion.