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Pages: 1 2 3 [>>] Title: Catalan Soup Origin: Spanish Course: Starter Type: Meat Main Ingredient: Ham In the casserole in which you are going to make the soup, fry the onions in olive oil or bacon fat till golden brown. Catalan Soup Title: Red Peppers with Fish Filling Origin: Spanish Course: Main Type: Fish Main Ingredient: Red Peppers Boil the fish with the mince and break into very small pieces. Fry the prawns, then peel them and put to one side. Red Peppers with Fish Filling Title: Spanish Thick Vegetable Soup Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: Vegetables Wash and cut the leeks into slices. In a large casserole, heat the olive oil. Spanish Thick Vegetable Soup Title: Menorcan Vegetable Soup Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: vegetables Chop the onion and soften in a large saucepan with a little olive oil . . . Menorcan Vegetable Soup Title: Potee du Haut-Main Origin: French Course: Main Type: Meat Main Ingredient: rabbit The recipe is very typical of the Loire valley but, if you'd prefer, you can substitute the rabbit for pheasant or other game bird Potee du Haut-Main Title: Cassoulet Classique Origin: French Course: Main Type: Meat Main Ingredient: duck Classic cassoulet. - Serves 12. Place beans in large Dutch oven and add water to cover by 3 inch. Heat over medium heat to Cassoulet Classique Title: Potage de Chou Origin: French Course: Starter Type: Meat Main Ingredient: cabbage, pork Cabbage Soup. - Serves 8. Serve with French bread. This makes a full meal in itself. Potage de Chou Title: Moules Bordelaise Origin: French Course: Starter Type: Fish Main Ingredient: mussels Mussels of Bordeaux. This recipe originated in the French Bordeaux region. Moules Bordelaise Title: Faisan Roti Origin: French Course: Main Type: Meat Main Ingredient: pheasant Roast Pheasant. - Serves 6. Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan. Stir in onion, celery, carrots Faisan Roti Title: Pot au Feu Origin: French Course: Main Type: Meat Main Ingredient: beef A Pot Roast which serves 6. Slow and easy cook on Low for 8 to 10 hours. Pot au Feu Title: Soupe de Poulet et Riz Origin: French Course: Starter Type: Meat Main Ingredient: chicken Rice and Chicken soup. - Serves 4. Very quick and easy. Makes a beautiful winter soup and a lovely starter. Soupe de Poulet et Riz Title: Kolokas (Colocasia with chicken) Origin: Cyprus Course: Main Type: Meat Main Ingredient: chicken Put the cooking oil and the olive oil into a large saucepan and place the pan on high Kolokas (Colocasia with chicken) Title: Asparagus Soup Origin: English Course: Starter Type: Vegetarian Main Ingredient: asparagus Gently fry the onions and celery in the oil for around 15 minutes until soft Asparagus Soup Title: Braised Lamb Shanks with Coriander, Fennel and Star Anise Origin: English Course: Main Type: Meat Main Ingredient: Lamb Preheat the oven to Gas mark 3, 170°C, 325°F. Heat a non-stick pan and dry fry the coriander and fennel seeds for 2-3 minutes, Braised Lamb Shanks with Coriander, Fennel and Star Anise Title: Celery Root Salad Origin: English Course: Starter Type: Vegetarian Main Ingredient: celery Clean, pare and dice the celery roots, core and dice the apples. Combine all the ingredients and lightly toss. Chill for several hours before serving. Celery Root Salad Title: Celtic Oysters Rockerfeller Origin: English Course: Starter Type: Fish Main Ingredient: oysters Preheat oven to 230°C, gas mark 8, 450°F. Combine all ingredients, except spinach and oysters, in a blender. Celtic Oysters Rockerfeller Title: Classic Fish Soup Origin: English Course: Starter Type: Fish Main Ingredient: fish Fish can consist of bass, cod, haddock, snapper, trout, grouper, halibut, pollack or halibut and should be cleaned. Shellfish can be a mixture of lobster, shrimp, mussels or scallops, cleaned and in shells. Classic Fish Soup Title: Classic Minestrone Soup Origin: English Course: Starter Type: Vegetarian Main Ingredient: vegetables Slice the onion, carrot and celery into thick matchsticks. Heat the oil in a large, heavy pan, and fry the strips of vegetable, stirring occasionally, until they are just going brown. Classic Minestrone Soup Title: Fresh Tuna Steak with Spicy Salad Origin: English Course: Main Type: Fish Main Ingredient: tuna Mix the salad leaves with the herbs and arrange in a side dish. Finely chop the chilli and celery and arrange on the top of the salad with the pine nuts. Fresh Tuna Steak with Spicy Salad Title: Herbed Cauliflower Bake Origin: English Course: Main Type: Vegetarian Main Ingredient: cauliflower Preheat oven to Gas Mark 4/180C/350F. Cook the cauliflower until it becomes tender. Drain and keep warm. Herbed Cauliflower Bake Pages: 1 2 3 [>>]

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