Site Map : http://www.allaboutyou.com
Index -> FOOD -> Magazine recipes -> Miscellaneous
Magazine recipes Home
Potato, feta and mint tiropites
The beauty of these little pastries is that they freeze extremely well, uncooked, for up to a month.
Watermelon and grenadine squares
Drizzled fruit that really soaks up those flavours
Grilled halloumi with wild rocket and tomatoes
Dressed with olive oil and garlic, this salad is so quick and easy
Iced Raspberry Soufflés with Mixed Berry Sauce
A sophisticated dessert that's perfect for dinner parties
Blackberry and Apple Jam
Goat’s Cheese Ravioli
Truly Classic Lamb Boulangère
Game and Herb Pie
Lemon Fudge Tart with Frosted Berries
Poussin and Vegetable Casserole
Easy Vanilla Ice Cream
Truly Classic Roast Chicken
Salmon and Asparagus Pie
Five Minute Mayonnaise
Easy Roast Salmon
Barbecued cobettes with herb and chilli butter
The tasty vegetarian recipe is great for dressing up corn on the cob with a hot and tasty dressing. For more easy barbecue recipes visit allaboutyou.com: magazines online, free recipes, craft ideas, fashion and much, much more...
Barbecued red mullet in vine leaves
A recipe for barbecued red mullet in vine leaves. For more easy barbecue recipes visit allaboutyou.com: magazines online, free recipes, craft ideas, travel tips, fashion, beauty and much, much more...
Yoghurt and saffron marinated chicken skewers
A recipe for yoghurt and saffron barbecue chicken skewers. For more easy barbecue recipes visit allaboutyou.com: magazines online, free recipes, craft ideas, home decor inspiration, fashion, beauty and much, much more...
Butter-baked Salmon with Tomato and Cardamom Sauce
An easy way to jazz up fresh salmon with ginger and turmeric
Plum and Almond Tart
Roasted Teriyaki Salmon with Sweet Chilli and Mint Dressing
A Japanese take on salmon with water chestnuts and teriyaki sauce
Duck and Juniper Cassoulet
White Chocolate Tarts
Divine alone and fantastic with our Summer Berry Ice Cream Cake
Pot-roast rabbit with pastis
Rabbit is a treat, more sophisticated than chicken, though not dissimilar. It revels in mustard and other lively flavours – here pastis and lemon. You could also serve the liver on little fried croûtons with gravy juices. Mash is an obviou
Salt and pepper duck with spring greens
Like Peking duck, this dish is all about the delicate crisp skin, so sprightly sautéed greens seem just the ticket aongside.
Slow roast pork shoulder with anchovies
Although the pork is slow-roasted in a casserole, there is no need to do without the crackling. Ask your butcher to score and slice off the rind, so that the fat is evenly distributed between fat and skin, and roast it separately. Buttery spinach wou
Apple, walnut and cranberry slice
This tart has a relaxed, rustic feel. Cranberries provide pleasant bursts of flavour but if you object to their colour leaking, leave them out.
Chicken liver and prune sandwiches
Sweet sherry and garlic make this a sandwich with a difference
Sardine and fennel toasted sandwiches
An extra special sandwich with Tabasco, fennel and cream cheese
This dish is another multi-tasker. When serving this with a bird, briefly fry the sliced liver in some butter and stir it into the warm spinach.
The perfect accompaniment for white and red meat
Whole roast turbot with potatoes baked in salt
There is a calm austerity to this dish of simply roasted fish with creamy spinach purée
Crackling roast pork with caramelised apples
Pork with golden roasted apples, onions and juicy prunes.
A lavish mash that can be dished up on any number of occasions over the festive season, with the turkey, some ham or with pork. It can be made in advance and reheated, which makes it perfect buffet material. It’s also a good dish for when you a
Rib of beef with Christmas champ
A classic joint - we give you the full low-down on how to get it just right
Warm spices and toasted almonds complement the richness of the pheasant meat, gently pasched for tenderness
Pheasant in the Normandy fashion
This dish may be an ‘old chestnut’ to those involved with shoots, but it remains my favourite way of cooking pheasant. The flavours are just perfect. The apple and savour of Calvados that infuses the gamey bird sing with autumn.
Pheasant that thinks it’s a grouse
All the trimmings that we normally reserve as a treat for grouse are just as apt with roast pheasant. Appetites and additional courses will govern whether to roast a single bird or a brace. I’d serve a pan of crisp roast potatoes alongside.
Caramelised bananas and rice krispies with chocolate custard
An indulgent milky dessert
A Welsh rarebit crumpets recipe for St David's Day. See more St David's Day recipes and easy recipes at allaboutyou.com: magazines online, recipes, craft, fashion, beauty and more.