I think this is the perfect dinner party recipe! Easy enough for a beginner cook to handle and yet really impressive! I see no reason why you can't prepare this recipe in advance, up to the wrapping in foil stage, then refrigerate it until you're ready to cook it - perhaps adding 15 minutes to the cooking time. You could substitute a half and half mixture of ordinary sour cream and double cream for the creme fraiche, but the creme fraiche is best and won't separate. This dish is rich, so it only needs simple side dishes. I serve it with Potatoes Anna Recipe #103214 and a steamed green vegetable. It also reheated well in the microwave the next day. It's adapted from a Delia Smith recipe.
I think I found this yummy dessert in a magazine somewhere. If you're going to make it for more than 3 people, make two, people always come back for seconds. Serve with a dollop of lightly whipped cream, or greek style yoghurt. Don't use a larger pie plate, slightly smaller would be even better.
This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish.
This is my party must have, i have to double the recipe and there still isnt enough!i was tired of creamy salads and came across this dressing in a magazine about 10 years ago. its wonderfully refreshing and keeps well. you can add whatever you have in the fridge.
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour.
You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold.
Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.
Spezie is fantastic served with crusty bread dipped in lemon oil and then into the Spezie. Or as a crust for fish, chicken or lamb before roasting or baking. Sprinkle over steamed greens, or salad for a low fat flavour burst or mix with yoghurt and roast garlic for a potato salad dressing with crunch
I haven't made this myself, because my mother always makes them, there very yummy and great for family get togethers / picnics / do ahead for a buffet. There alittle bit fiddlely (thats why I let mum make them - LOL). This recipe has also just appeared in one of our monthly food magazines - Super Food Ideas. Cooking time is refrigeration time