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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
2.8/5 (120 Votes)

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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)
4.1/5 (19 Votes)

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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
3.6/5 (13 Votes)

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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
3.4/5 (53 Votes)

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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
2.7/5 (84 Votes)

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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
4.2/5 (5 Votes)

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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)
3.8/5 (20 Votes)

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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
3.2/5 (79 Votes)

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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)
3.5/5 (55 Votes)

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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
3.4/5 (25 Votes)

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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
3/5 (54 Votes)

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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.
3.1/5 (72 Votes)

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Foie Gras and gingerbread millefeuille with sweet and sour vinaigrette, caramelised pears and onion confit tomato and chilli soup