Starter - 203 recipes
More Starter recipes
tomato and chilli soup
By kbryans
a nice tomato and chilli soup with a hint of garlic
- 12 tomatoes (cheapest ones are best)
- 3 chilli's
- clove of garlic
- milk amount depending on thickness you want
- olive oil
Mary's Curried Carrot Soup
By vavenby, FPWS News
Saute carrots, onions, and garlic in a small amount of butter
- 1 pound carrots, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tsp curry powder
- chicken stock
- skim milk
- salt (to taste)
- pepper (to taste)
Asian-steamed sea bass
By kierarowse
Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray
- 1 x 1.5 kg whole sea bass, scaled, gutted and gills removed (ask your fishmonger to do this for you)
- sea salt
- 5 spring onions, trimmed and finely sliced
- 1 fresh red chilli, finely sliced
- a thumb-sized piece of fresh ginger, peeled and finely chopped
- a large bunch of fresh coriander, leaves roughly chopped, stalks finely sliced
- 1 lime
- low-salt soy sauce
- sesame oil
Thai Crab Salad
By Babali du blog Couleur Kémia
Drain the crab meat and mix with the cucumber, bok choy and onions
- 500g crab meat
- 1 Chinese cabbage (bok choy), chopped
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 green onion, chopped
- 1 Bunch mint leaves
- 2 cloves garlic, crushed
- 2 tbsp of lime juice
- 2 tbsp of Nam Pla
- 1 tbsp palm sugar
- 1 red pepper, chopped
Panchratn Onion Pakoras
By agrawal.shweta.n, Merry Tummy
Pakoras also known as pakodas or bhajiya is a fried snack made in many ways and with different ingredients
- 1 cup channa dal
- ½ cup moong dal
- ½ cup masoor dal
- ¼ cup urad dal
- ¼ cup tuar dal
- 2 tablespoon Coriander seeds/dhaniya
- 2 tablespoon cumin/jeera
- ½ inch ginger/adrak
- 5 to 6 cloves of garlic/lehsun
- ½ cup Coriander leaves chopped
- 1 onion/pyaz chopped in rings
- 4 tablespoon gram flour/ besan
- 3-4 green chillies
- Salt to taste
- ¼ teaspoon baking soda
- Oil for deep frying
Cheddar Cheese Straws
By jk2013
Savory and rich with just a bit of a peppery bite, cheese straws are great party snacks
- 1 1/2 cups butter, softened
- 1 (1-pound) block sharp Cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1 to 2 teaspoons ground red pepper
- 1/2 teaspoon paprika
- 4 cups all-purpose flour
Gourmet salad with gizzards and fried potatoes
By Nad0511 , blog Quand Nad cuisine...
Cook the egg in a saucepan of boiling water for 6 mins to get a soft boiled egg
- 2 confit duck gizzards
- 2 large potatoes, peeled and cubed
- 1 tomato
- 1 egg
- 1 handful garlic croutons
- 1 tablespoon chopped parsley
- 1 clove garlic, crushed
- salt and pepper
- Green salad leaves
- Vinaigrette (walnut oil, balsamic, mustard, salt, pepper)
Easy cheesy frittata
By katie123
Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4
- 2 spring onions, ends trimmed off
- 4 tablespoons of frozen peas, defrosted
- 1 courgette, halved with the ends cut off
- 2 slices of ham
- 100g feta cheese
- 4 eggs
Beef Salad - Thai style
By MsValentine
This is a simple flavourful dish that is a perfect blend of ingredients
- 1 lb/450 grams grilled top sirloin or trimmed rib eye steak
- A tiny bit of cooking oil
- For the salad:
- 1 cup spinach leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 thinly sliced shallots
- 6-8 cherry tomatoes cut in halves
- For the dressing:
- ¼ cup Tablespoons fresh lime juice
- ¼ cup Tablespoons fish sauce
- Sugar to taste
- 1- 2 red chilies finely chopped (depending on how hot you like it)
Goat's Cheese Tartlets
By meadows
Line two 10cm tartlet tins with short crust pastry and bake blind in a medium oven for 10 minutes
- Tart:
- Short crust pastry
- 4 asparagus spears
- 4 turned carrots
- 2 turned courgettes
- 8 mange-tout
- 4 black olives
- 2 spears baby corn
- 2 cherry tomatoes
- 80g sautéed spinach
- 120-160g log of goats' cheese
- Garnish:
- 200g wild mushrooms
- 100ml beurre blanc sauce
- 50ml red pepper coulis
- 4tsp freshly chopped parsley
- Chervil to garnish ( or Fennel Tops)
- Red Pepper Coulis:
- 2 tsp. olive oil
- 1 diced shallot
- 2 roasted and peeled red pepper
- 2 cloves minced garlic
- 1 cup V-8 Juice
- Salt and pepper to taste
- Put all the ingredients in a blender and puree.
- Beurre Blanc Sauce:
- Preparation Time: 30mins
- 1/3 cup lemon juice (Fresh, or 2 1/2 tblsp concentrated)
- 1 shallots peeled and chopped
- 170gms butter cut into 1-inch sticks
- Salt and white pepper
Pork & Seaweed Gyoza
By MrsLuptonJones, Me & Mr Jones
One of my favourite meals (or snacks) - Japanese dumplings (gyoza) filled with pork and seaweed
- Gyoza Wrap
- 1 cup plain flour
- 1/4 cup boiling water (add a little more bit by bit if needed)
- Gyoza Filling
- 500g ground pork
- 1 clove finely diced garlic
- 1 teaspoon finely diced or grated ginger
- 2 stems of spring onion, halved lengthways and sliced
- 4 water chestnuts, finely chopped
- 1/2 cup seaweed
- Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sweet chilli sauce
- 1/2 teaspoon sesame oil
Foie Gras and gingerbread millefeuille with sweet and sour vinaigrette, caramelised pears and onion confit
By CIFOG
Peel and chop the onions. Melt them in 2 tablespoons of hot olive oil, 10 minutes, then pour the Madiran red wine, ...
- 320 g of Foie Gras, ready to eat
- 2 pears
- 4 onions
- 4 bunches of red currants
- 3 egg whites
- 130 g butter
- 100 ml + 2 tablespoons olive oil
- 100 g flour
- 100 g pine honey
- 30 g caster sugar
- 1 pinch of baking soda
- 1 teaspoon of cinnamon
- 1 clove, powdered
- 1 tsp of aniseed
- 100 ml Madiran wine
- 100 ml of sherry vinegar
- Salt and pepper.
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