Starters
This world-wide selection of easy-to-prepare starters and nibbles covers old favourites like quiches, pâtés, Egg Mayonnaise, Potted Shrimps and the typically English Scotch Woodcock, still served in City of London gentlemen’s clubs. All of them make the most of the microwave. For anyone into more exotic taste sensations, the microwave makes light work of bean salads, aubergine (egg plant) and avocado combinations, Pickled Mushrooms and hearty and substantial snacks from Germany and Holland. The warm and trendy Leafy Salad with Goat’s Cheese and Warm Dressing also takes a bow, as do Stuffed Tomatoes, a buttery Rich Liver Pâté and Devilled Nuts to munch with drinks.
Minted Aubergine Dip
Serves 6–8
750 g/1½ lb aubergines (eggplants)
Juice of 1 lemon
20 ml/4 tsp olive oil
1–2 garlic cloves, crushed
250 ml/8 fl oz/1 cup fromage frais or quark
15 ml/1 tbsp chopped mint leaves
1.5 ml/¼ tsp caster (superfine) sugar
7.5–10 ml/1½–2 tsp salt
Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper. Cook on Full for 8–9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the remaining ingredients. Process to a smooth and creamy purée. Spoon into a serving bowl, cover and chill lightly before serving.
Aubergine Dip with Tomatoes and Mixed Herbs
Serves 6–8
750 g/1½ lb aubergines (eggplants)
5 ml/1 tsp chopped mint leaves
75 ml/3 tsp chopped coriander (cilantro) leaves
5 ml/1 tsp chopped parsley
3 tomatoes, blanched, skinned, seeded and finely chopped
Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper. Cook on Full for 8–9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the remaining ingredients except the tomatoes. Process to a smooth and creamy purée. Stir in the tomatoes, then spoon into a serving bowl, cover and chill lightly before serving.
Middle Eastern Aubergine and Tahini Dip
Serves 6–8
750 g/1½ lb aubergines (eggplants)
45 ml/3 tbsp tahini (sesame seed paste)
Juice of 1 small lemon
1 garlic clove, thinly sliced
25 ml/1½ tbsp olive oil
1 small onion, sliced
60 ml/4 tbsp coarsely chopped coriander (cilantro) leaves
5 ml/1 tsp caster (superfine) sugar
5–10 ml/1–2 tsp salt
Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper. Cook on Full for 8–9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor. Add the remaining ingredients and salt to taste. Process to a smooth and creamy purée. Spoon into a serving bowl and serve at room temperature.
Turkish Aubergine Dip
Serves 6–8
750 g/1½ lb aubergines (eggplants)
30 ml/2 tbsp olive oil
Juice of 1 large lemon
2.5–5 ml/½–1 tsp salt
2.5 ml/½ tsp caster (superfine) sugar
Black olives, red (bell) pepper strips and tomato wedges, to garnish
Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper. Cook on Full for 8–9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the remaining ingredients. Process to a semi-smooth purée. Pile into a serving dish and garnish with olives, red pepper and tomato wedges.
Greek Aubergine Dip
Serves 6–8
750 g/1½ lb aubergines (eggplants)
1 small onion, coarsely grated
2 garlic cloves, thinly sliced
5 ml/1 tsp malt vinegar
5 ml/1 tsp lemon juice
150 ml/¼ pt/2/3 cup mild olive oil
2 large tomatoes, blanched, seeded and coarsely chopped
Parsley, green or red (bell) pepper rings and small black olives, to garnish
Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper. Cook on Full for 8–9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor and add the onion, garlic, vinegar, lemon juice and oil. Process to a smooth purée. Spoon into a large bowl and mix in the tomatoes. Pile into a serving dish and garnish with parsley, pepper rings and olives.
Bagna Cauda
Serves 4–6
An immensely rich and unique anchovy dip from Italy which, once made, should be kept warm over a spirit stove on the dining table. The dunks are generally raw or cooked vegetables. Use only mild and delicate pale gold extra virgin olive oil, otherwise the flavour may be too strong.
30 ml/2 tbsp olive oil
25 g/1 oz/2 tbsp unsalted (sweet) butter
1 garlic clove, crushed
50 g/2 oz/1 small can anchovy fillets in oil
60 ml/4 tbsp finely chopped parsley
15 ml/1 tbsp finely chopped basil leaves
Put the oil, butter and garlic into a non-metallic flameproof bowl. Add the oil from the can of anchovies, the parsley and basil. Finely chop the anchovies and add to the bowl. Part-cover the bowl with a plate and cook on Defrost for 3–4 minutes until the dip is just warmed. Transfer to a lit spirit stove and keep warm while eating.
Bagna Cauda with Cream
Serves 6
Prepare as for Bagna Cauda, but add 150 ml/¼ pt/2/3 cup crème fraîche to the butter mixture with the anchovies. Cook for an extra 1½ minutes.
Aubergine Casserole
Serves 4
A Louisiana recipe, which returned with me from this steamy part of North America.
2 aubergines (eggplants), about 550 g/1¼ lb in all
1 celery stalk, finely chopped
1 large onion, finely chopped
½ green (bell) pepper, seeded and finely chopped
30 ml/2 tbsp sunflower or corn oil
3 tomatoes, skinned and chopped
75 g/3 oz/1½ cups fresh white breadcrumbs
Salt and freshly ground black pepper
50 g/2 oz/½ cup Cheddar cheese, grated
Using a sharp knife, score the skin of each aubergine lengthways all the way round. Place on a plate, cover with kitchen paper and cook on Full for 6 minutes, turning once. They should feel tender but, if not, cook for a further 1–2 minutes. Halve each along the scoring, then scoop the pulp into blender or food processor and discard the skins. Process to a purée. Put the celery, onion, green pepper and oil into a 2 litre/3½ pt/8½ cup casserole dish (Dutch oven), cover with a plate and cook on Full for 3 minutes. Mix in the aubergine purée, tomatoes, breadcrumbs and salt and pepper to taste and cook on Full for a further 3 minutes. Uncover, sprinkle with the cheese and reheat, uncovered, on Full for 2 minutes. Allow to stand for 2 minutes before serving.
Pickled Cocktail Mushrooms
Serves 8
60 ml/4 tbsp red wine vinegar
60 ml/4 tbsp sunflower or corn oil
1 onion, very thinly sliced
5 ml/1 tsp salt
15 ml/1 tbsp chopped coriander (cilantro) leaves
5 ml/1 tsp mild made mustard
15 ml/1 tbsp light soft brown sugar
5 ml/1 tsp Worcestershire sauce
Cayenne pepper
350 g/12 oz button mushrooms
Put the vinegar, oil, onion, salt, coriander, mustard, sugar and Worcestershire sauce into a 2 litre/ 3½ pt/8½ cup casserole dish (Dutch oven) with a sprinkling of cayenne pepper. Cover with a plate and heat on Full for 6 minutes. Stir in the mushrooms. When cold, cover and chill for about 12 hours. Drain and serve with a creamy dip.
Stuffed Baked Aubergines with Eggs and Pine Nuts
Serves 2
2 aubergines (eggplants), about 550 g/1¼ lb in all
10 ml/2 tsp lemon juice
75 g/3 oz/1½ cups fresh white or brown breadcrumbs
45 ml/3 tbsp toasted pine nuts
7.5 ml/1½ tsp salt
1 garlic clove, crushed
3 hard-boiled (hard-cooked) eggs, chopped
60 ml/4 tbsp milk
5 ml/1 tsp dried mixed herbs
20 ml/4 tsp olive oil
Using a sharp knife, score the skin of each aubergine lengthways all the way round. Place on a plate, cover with kitchen paper and cook on Full for 6 minutes, turning once. They should feel tender but, if not, cook for a further 1–2 minutes. Halve each along the scoring, then scoop the pulp into a blender or food processor, leaving the skins intact. Add the lemon juice and process to a smooth purée. Scrape into a bowl and mix in all the remaining ingredients except the oil. Spoon into the aubergine skins, then arrange on a plate with the narrow ends towards the centre. Trickle the oil over the top, cover with kitchen paper and reheat on Full for 4 minutes. Eat hot or cold.
Greek Mushrooms
Serves 4
1 bouquet garni sachet
1 garlic clove, crushed
2 bay leaves
60 ml/4 tbsp water
30 ml/2 tbsp lemon juice
15 ml/1 tbsp wine vinegar
15 ml/1 tbsp olive oil
5 ml/1 tsp salt
450 g/1 lb button mushrooms
30 ml/2 tbsp chopped parsley
Put all the ingredients except the mushrooms and parsley into a large bowl. Cover with a plate and heat on Full for 4 minutes. Stir in the mushrooms, cover as before and cook on Full for a further 3½ minutes. Cool, cover, then chill for several hours. Remove the bouquet garni then, using a draining spoon, lift the mushrooms on to four plates, sprinkle each with the parsley and serve.
Artichokes Vinaigrette
Serves 4
450g/1lb Jerusalem artichokes
Vinaigrette dressing, home-made or bought
10 ml/2 tsp chopped parsley
5 ml/1 tsp chopped tarragon
Put the artichokes and a little water into a dish and cover with a plate. Cook on Full for 10 minutes, turning the dish twice. Drain thoroughly and slice thickly. Coat with the vinaigrette dressing while still warm. Divide between four plates and sprinkle with the parsley and tarragon.
Caesar Salad
Serves 4
A unique salad, created in the twenties by Caesar Cardini, which unusually features coddled eggs. It’s a superbly simple starter yet has classic chic.
1 cos (romaine) lettuce, chilled
1 garlic clove, crushed
60 ml/4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 large eggs
5 ml/1 tsp Worcestershire sauce
Juice of 2 lemons, strained
90 ml/6 tbsp freshly grated Parmesan cheese
50 g/2 oz/1 cup garlic croûtons
Cut the lettuce across into 5 cm/2 in pieces and place in a salad bowl with the garlic, oil and seasoning to taste. Toss gently. To coddle the eggs, line a cereal bowl with clingfilm (plastic wrap) and break in the eggs. Cook, uncovered, on Defrost for 1½ minutes. Add to the salad bowl with all the remaining ingredients and toss again until thoroughly mixed. Arrange on dinner plates and serve straight away.
Dutch Chicory with Egg and Butter
Serves 4
8 heads chicory (Belgian endive)
30 ml/2 tbsp lemon juice
75 ml/5 tbsp boiling water
5 ml/1 tsp salt
75 g/3 oz/1/3 cup butter, at kitchen temperature and quite soft
4 hard-boiled (hard-cooked) eggs , chopped
Trim the chicory and cut out a cone-shaped piece from the base of each to prevent a bitter taste. Arrange the chicory in a single layer in a 20 cm/8 in diameter dish and add the lemon juice and water. Sprinkle with the salt. Cover with clingfilm (plastic wrap) and slit it twice to allow the steam to escape. Cook on Full for 15 minutes. Allow to stand 3 minutes, then drain. While the chicory is cooking, beat the butter until light and creamy. Mix in the eggs. Arrange the chicory on four warmed plates and top with the egg mixture. Eat straight away.
Egg Mayonnaise
Serves 1
One of France’s standard starters, Egg Mayonnaise is reliably appetising and can be varied according to taste.
Shredded lettuce leaves
1–2 hard-boiled (hard-cooked) eggs, halved
Mayonnaise Sauce, or use bought mayonnaise
4 canned anchovy fillets in oil
1 tomato, cut into wedges
Arrange the lettuce on a plate. Top with the eggs, cut sides down. Coat fairly thickly with the mayonnaise, then garnish to taste with the anchovies and tomato wedges.
Eggs with Skordalia Mayonnaise
Serves 4
A simplified version of a complex garlic and breadcrumb mayonnaise sauce that complements the full flavour and texture of the eggs.
150 ml/¼ pt/2/3 cup Mayonnaise Sauce
1 garlic clove, crushed
10 ml/2 tsp fresh white breadcrumbs
15 ml/1 tbsp ground almonds
10 ml/2 tsp lemon juice
10 ml/2 tsp chopped parsley
Shredded lettuce leaves
2 or 4 hard-boiled (hard-cooked) eggs, halved
1 red onion, very thinly sliced
Small Greek black olives, to garnish
Mix together the mayonnaise, garlic, breadcrumbs, almonds, lemon juice and parsley. Arrange the lettuce on a plate, then top with the egg halves. Coat with the mayonnaise mixture, then garnish with the onion slices and olives.
Scotch Woodcock
Serves 4
This belongs to the old league of City gentlemen’s clubs and, served hot, remains one of the most up-market of canapés.
4 slices bread
Butter
Gentleman’s Relish or anchovy paste
2 quantities Extra Creamy Scrambled Eggs
A few canned anchovy fillets in oil, to garnish
Toast the bread, then spread with butter. Spread thinly with Gentleman’s Relish or anchovy paste, cut each slice into quarters and keep warm. Make the Extra Creamy Scrambled Eggs and spoon on to the toast quarters. Garnish with anchovy fillets.
Eggs with Swedish Mayonnaise
Serves 4
Shredded lettuce leaves
1–2 hard-boiled (hard-cooked) eggs, halved
25 ml/1½ tbsp apple purée (apple sauce)
Caster (superfine) sugar
150 ml/¼ pt/2/3 cup Mayonnaise Sauce, or use bought mayonnaise
5 ml/1 tsp horseradish sauce
5–10 ml/1–2 tsp black or orange mock caviare
1 red-skinned eating (dessert) apple, thinly sliced
Arrange the lettuce on a plate. Top with the eggs, cut sides down. Sweeten the apple purée lightly with caster sugar, then mix into the mayonnaise with the horseradish sauce. Coat the eggs with this mixture, then garnish with the mock caviare and a band of apple slices.
Turkish Bean Salad
Serves 6
This is called fesulya plaki in Turkey, and is essentially a mix of canned haricot (navy) beans and a helping of Mediterranean vegetables. It’s an economical starter and begs for crusty bread on the side.
75 ml/5 tbsp olive oil
2 onions, finely grated
2 garlic cloves, crushed
1 large ripe tomato, blanched, skinned, seeded and chopped
1 green (bell) pepper, seeded and very finely chopped
10 ml/2 tsp caster (superfine) sugar
75 ml/5 tbsp water
2.5–5 ml/½–1 tsp salt
30 ml/2 tbsp chopped dill (dill weed)
400 g/14 oz/1 large can haricot beans, drained
Put the oil, onions and garlic into a 1.75 litre/3 pt/7½ cup dish and cook, uncovered, on Full for 5 minutes, stirring twice. Mix in the tomato, green pepper, sugar, water and salt. Two-thirds cover with a plate and cook on Full for 7 minutes, stirring twice. Allow to cool completely, then cover and chill for several hours. Stir in the dill and beans. Cover again and chill for a further hour.
Bean Salad with Egg
Serves 6
Prepare as for Turkish Bean Salad but garnish each portion with wedges of hard-boiled (hard-cooked) egg.
Potted Kipper
Serves 6
275 g/10 oz kipper fillets
75 g/3 oz/1/3 cup cream cheese
Juice of ½ lemon
2.5 ml/½ tsp English or continental made mustard
1 garlic clove, thinly sliced (optional)
Hot toast or savoury biscuits (crackers), to serve
Microwave the kippers. Remove the skin and bones and flake up the flesh. Transfer to a food processor with the remaining ingredients and process until the mixture forms a paste. Spoon into a small dish and level the top. Cover and chill until firm. Serve spread on to hot toast or savoury biscuits.
Slimmers’ Potted Kipper
Serves 6
Prepare as for Potted Kipper, but substitute fromage frais for the cream cheese.
Buttery Potted Kipper
Serves 6
Prepare as for Potted Kipper, but substitute unsalted (sweet) butter for the cream cheese.
Potted Shrimp
Serves 4
Another typically British revivalist recipe. Serve with freshly made thin white toast.
175 g/6 oz/¾ cup unsalted (sweet) butter
225 g/8 oz/2 cups tiny shrimps
A pinch of allspice
White pepper
Toast, to serve
Put the butter into bowl and cover with a plate. Microwave on Full for about 2–3 minutes until melted. Combine two-thirds of the butter with the shrimps, then season with the allspice and pepper to taste. Spoon into four individual pots or ramekin dishes (custard cups). Coat evenly with the rest of the butter. Chill until the butter is set. Turn out on to plates and eat with toast.
Potted Smoked Salmon
Serves 4
Prepare as for Potted Shrimp, but substitute coarsely chopped smoked salmon for the shrimps.
Potted Smoked Mackerel
Serves 4
Prepare as for Potted Shrimp, but substitute flaked smoked mackerel for the shrimps.
Baked Stuffed Egg Avocados
Serves 4
A neglected recipe from the seventies, often chosen then for a light meal or substantial starter.
2 celery stalks, finely chopped
60 ml/4 tbsp fresh white breadcrumbs
2.5 ml/½ tsp finely grated lemon peel
5 ml/1 tsp onion salt
2.5 ml/½ tsp paprika
45 ml/3 tbsp single (light) cream
Freshly ground black pepper
2 medium–large just-ripe avocados
2 large hard-boiled (hard-cooked) eggs, chopped
20 ml/4 tsp toasted breadcrumbs
20 ml/4 tsp melted butter
Combine the celery, white breadcrumbs, lemon peel, onion salt, paprika and cream and add pepper to taste. Halve the avocados and remove the stones (pits). Scoop out some of the flesh to make room for the filling and mash coarsely. Add the flesh to the crumb mixture with the eggs. Mix well and pile into the avocado shells. Arrange on a plate with the pointed ends towards the centre. Sprinkle with the toasted breadcrumbs, then trickle the butter over the top. Cover with kitchen paper and warm on Full for 4–5 minutes. Eat straight away.
Baked Stuffed Avocados with Prawns
Serves 4
Prepare as for Baked Stuffed Egg Avocados, but substitute 175 g/6 oz/ 1½ cups peeled prawns (shrimp), coarsely chopped, for the eggs.
Baked Stuffed Avocados with Parma Ham and Walnuts
Serves 4
Prepare as for Baked Stuffed Egg Avocados, but substitute 100 g/ 3½ oz/1 cup coarsely chopped Parma ham and 30 ml/2 tbsp finely chopped walnuts for the eggs.
Tomato and Cheese-stuffed Avocados
Serves 2 as a main meal, 4 as a starter
A glorious mix, perfect for vegetarians and anyone else thinking along those lines.
2 large ripe avocados
Juice of ½ lime
50 g/2 oz/1 cup soft brown breadcrumbs
1 small onion, finely grated
2 tomatoes, blanched, skinned and chopped
Salt and freshly ground black pepper
50 g/2 oz/½ cup hard cheese, grated
Paprika
8 toasted hazelnuts
Halve the avocados and carefully scoop out the flesh directly into a bowl. Add the lime juice and mash finely with a fork. Stir in the breadcrumbs, onion and tomatoes with salt and pepper to taste. Place in the avocado shells and sprinkle with the cheese and paprika. Top each half with two hazelnuts. Arrange on a large plate with the pointed ends towards the centre. Cover loosely with kitchen paper and cook on Full for 5–5½ minutes. Serve straight away.
Sturdy Max
Serves 1
A recipe from old Berlin
Butter a large slice of German rye bread and top with a slice of German air-dried ham (schinken). Top with two fried eggs, sprinkle with chopped parsley or chives and serve straight away.
Scandinavian Rollmop and Apple Salad
Serves 4
75 g/3 oz dried apple rings
150 ml/¼ pt/2/3 cup water
3 rollmops with onions
150 ml/¼ pt/2/3 cup whipping or double (heavy) cream
Crispbread, to serve
Wash the apple rings, snap into chunks, put into a medium-sized bowl and add the water. Cover with a plate and heat on Full for 5 minutes. Allow to stand for 5 minutes, then drain thoroughly. Undo the rollmops and cut them into diagonal strips. Add to the apple with the onions and mix in the cream. Cover and marinate overnight in the refrigerator. Stir before serving, then arrange on individual plates and serve with crispbread.
Rollmop and Apple Salad with Curry Sauce
Serves 4
Prepare as for Scandinavian Rollmop and Apple Salad, but substitute half mayonnaise and half crème fraîche for the cream. Flavour with curry paste to taste.
Leafy Salad with Goat’s Cheese and Warm Dressing
Serves 4
12 small round lettuce leaves
1 box cress
20 rocket leaves
4 individual goat’s cheeses
90 ml/6 tbsp grapeseed oil
30 ml/2 tbsp hazelnut oil
10 ml/2 tsp orange flower water
10 ml/2 tsp Dijon mustard
45 ml/3 tbsp rice or cider vinegar
10 ml/2 tsp caster (superfine) sugar
5 ml/1 tsp salt
Wash and dry the lettuce leaves. Trim, wash and dry the cress. Wash and drain the rocket. Arrange these three attractively on four individual plates and place a cheese in the centre of each. Place all the remaining ingredients in a bowl and heat, uncovered, on Defrost for 3 minutes. Stir to mix, then spoon over each salad.
Dutch Egg Snack
Serves 1
A filling starter, unpronounceable by its Dutch name – uitsmijter.
Butter a large slice of white or brown bread and top with a thick slice of ham or thinly sliced rare roast beef. Top with two freshly fried eggs and garnish with tomato wedges, baby gherkins (cornichons) and any salad leaves.
Jellied Tomato Sundaes
Serves 4
4 tomatoes, blanched, skinned and chopped
5 ml/1 tsp finely chopped fresh root ginger
5 ml/1 tsp finely grated lime peel
20 ml/4 tsp powdered gelatine
750 ml/1¼ pt/3 cups chicken stock
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp celery salt
20 ml/4 tsp crème fraîche
Toasted sesame seeds, for sprinkling
Cheese biscuits (crackers), to serve
Divide the tomatoes equally between four large wine glasses, then sprinkle with the ginger and lime peel. Put the gelatine into a 1.5 litre/ 2½ pt/6 cup bowl with 75 ml/5 tbsp stock and leave to soften for 5 minutes. Melt, uncovered, on Defrost for about 2 minutes. Stir in the remaining stock with the tomato purée, Worcestershire sauce, sugar and celery salt. Whisk gently until evenly combined, then chill only until just beginning to thicken slightly. Spoon over the tomatoes, then chill to set. Top each with 5 ml/1 tsp crème fraîche and a sprinkling of sesame seeds before serving with cheese biscuits.
Stuffed Tomatoes
Serves 4
A sound but uncomplicated starter, delicious served on rounds of buttered toast or rounds of bread fried (sautéed) in garlic butter.
6 tomatoes
1 onion, grated
50 g/2 oz/1 cup fresh white breadcrumbs
5 ml/1 tsp made mustard
5 ml/1 tsp salt
15 ml/1 tbsp chopped chives or parsley
50 g/2 oz/½ cup chopped cold cooked meat or poultry, chopped prawns (shrimp) or grated cheese
1 small egg, beaten
Halve the tomatoes and scoop the centres into a bowl, discarding the hard cores. Stand the shells upside-down on kitchen paper to drain. Put all the remaining ingredients into a bowl and add the tomato pulp. Stir well with a fork to mix, then spoon back into the tomato halves. Arrange in two rings, one inside the other, round the edge of a dinner plate. Cover with kitchen paper and cook on Full for 7 minutes, turning the plate three times. Serve hot, allowing three halves per portion.
Italian Stuffed Tomatoes
Serves 4
6 tomatoes
75 g/3 oz/1½ cups fresh brown breadcrumbs
175 g/6 oz/1½ cups Mozzarella cheese, grated
2.5 ml/½ tsp dried oregano
2.5 ml/½ tsp salt
10 ml/2 tsp chopped basil leaves
1 garlic clove, crushed
1 small egg, beaten
Halve the tomatoes and scoop the centres into a bowl, discarding the hard cores. Stand the shells upside-down on kitchen paper to drain. Put all the remaining ingredients into a bowl and add the tomato pulp. Stir well with a fork to mix, then spoon back into the tomato halves. Arrange in two rings, one inside the other, round the edge of a dinner plate. Cover with kitchen paper and cook on Full for 7–8 minutes, turning the plate three times. Serve hot or cold, allowing three halves per portion.
French Stuffed Tomatoes
Serves 4
Prepare as for Italian Stuffed Tomatoes, but substitute blue Roquefort cheese for the Mozzarella and 5 ml/1 tsp dried herbes de Provence for the oregano and basil.
Tomato and Chicken Salad Cups
Serves 4
450 ml/¾ pt/2 cups chicken stock
15 ml/1 tbsp powdered gelatine
30 ml/2 tbsp tomato purée (paste)
1 small onion, finely grated
5 ml/1 tsp caster (superfine) sugar
1 small green (bell) pepper, cut into tiny cubes
175 g/6 oz/1½ cups cold cooked meat, finely chopped
1 carrot, grated
2 canned pineapple rings (not fresh or the jelly won’t set)
2 hard-boiled (hard-cooked) eggs, grated
Pour half the stock into a 1.5 litre/ 2½ pt/6 cup bowl. Stir in the gelatine and leave to soften for 5 minutes. Melt, uncovered, on Defrost for 2–2½ minutes. Add the remaining stock, stirring well to mix. Cover and chill until cold and just beginning to thicken, then fold in all the remaining ingredients except the eggs. Divide between four glass bowls and chill until set. Before serving, sprinkle with the egg.
Vegetarian Tomato Salad Cups
Serves 4
Prepare as for Tomato and Chicken Salad Cups, but substitute 175 g/ 6 oz/¾ cup cottage cheese for the chicken and use vegetable stock.
Chopped Egg and Onion
Serves 4 as a starter, 6 as an appetiser
A spectacular all-year-round Jewish classic, best eaten with crisp biscuits such as traditional matzos. The big advantage is microwaving the eggs – no steamed-up kitchen and no saucepan to wash up. Butter or any margarine is suggested here, but the orthodox community would use only vegetable margarine.
5 hard-boiled (hard-cooked) eggs, shelled and finely chopped
40 g/1½ oz/3 tbsp butter or margarine, softened
1 onion, finely grated
Salt and freshly ground black pepper
Salad leaves or parsley, to garnish
Combine the chopped eggs with the butter or margarine. Stir in the onion and season to taste. Pile on to four plates and garnish each with salad leaves or parsley.
Chopped Egg with Parsley
Serves 4 as a starter, 6 as an appetiser
Prepare as for Chopped Egg and Onion, but add 60 ml/4 tbsp chopped parsley to the egg mixture.
Quiche Lorraine
Serves 4–6
The original French quiche or savoury flan, with a ‘family’ of variations.
For the pastry (paste):
175 g/6 oz/1½ cups plain (all-purpose) flour
1.5 ml/¼ tsp salt
100 g/3½ oz/scant ½ cup butter mixed with margarine, white cooking fat or lard, or use all margarine
1 small egg yolk
For the filling:
6 rashers (slices) streaky bacon
3 eggs
300 ml/½ pt/1¼ cups full-cream milk or single (light) cream
2.5 ml/½ level tsp salt
Freshly ground black pepper
Grated nutmeg
To make the pastry, sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs, then mix to a firm dough with cold water. Wrap in foil and chill for ½–¾ hour. Turn out on to a floured surface and knead quickly and lightly until smooth. Roll out into a thin circle and use to line a 20 cm/8 in diameter glass, china or pottery flan dish. Pinch the top edge into tiny flutes, then prick all over with fork. Cook uncovered on Full for 6 minutes, turning the dish twice. If the pastry has bulged in places, press down gently with a hand protected by an oven glove. Brush all over with the egg yolk and cook on Full for 1 minute to seal any holes. Leave to stand while preparing the filling.
Arrange the bacon rashers on a plate lined with kitchen paper, cover with another sheet of kitchen paper and cook on Full for 5 minutes, turning once. Drain and allow to cool slightly. Cut each rasher into three pieces and place over the base of the pastry case. Beat the eggs with the milk or cream and season with the salt and pepper to taste. Strain carefully into the flan over the bacon and sprinkle with nutmeg. Cook uncovered on Full, turning the dish four times, for 10–12 minutes or until bubbles just begin to break across the centre. Allow to stand for 10 minutes before cutting. Eat warm or cold.
Cheese and Bacon Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but use four bacon rashers (slices) instead of six to cover the base of the flan. After straining in the egg and milk mixture, sprinkle the top with 50 g/2 oz/½ cup grated hard cheese in addition to the nutmeg.
Cheese and Mushroom Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but substitute 50 g/2 oz sliced mushrooms for the bacon. Season the egg and milk mixture with 5 ml/1 tsp made mustard before straining it into the flan. Sprinkle the top with 50 g/2 oz/ ½ cup grated hard cheese in addition to the nutmeg.
Cheese and Tomato Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but substitute three skinned and sliced tomatoes for the bacon.
Smoked Salmon Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but substitute 175 g/6 oz smoked salmon, cut into strips, for the bacon.
Prawn Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but substitute 175 g/6 oz/1½ cups chopped prawns (shrimp) for the bacon.
Spinach Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but cover the base of the flan with 175 g/6 oz cooked spinach, from which all the water has been wrung out, instead of the bacon. (The spinach must be as dry as possible or the pastry (paste) will become soggy.)
Mediterranean Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but cover the base of the flan with 185 g/6½ oz/1 small can flaked tuna and its oil, 12 stoned (pitted) black olives and 20 ml/4 tsp tomato purée (paste) instead of the bacon.
Asparagus Quiche
Serves 4–6
Prepare as for Quiche Lorraine, but substitute 350 g/12 oz/1 large can asparagus spears for the bacon. Drain thoroughly, reserve six spears and chop the remainder. Use to cover the base of the flan. Garnish with the reserved spears.
Devilled Walnuts
Serves 4–6
225 g/8 oz/2 cups walnut halves
50 g/2 oz/¼ cup butter
10 ml/2 tsp corn oil
5 ml/1 tsp mustard powder
5 ml/1 tsp paprika
5 ml/1 tsp celery salt
5 ml/1 tsp onion salt
2.5 ml/½ tsp chilli powder
Salt
Toast the walnut halves. Heat the butter and oil in a shallow dish, uncovered, on Full for 1½ minutes. Add the nuts and toss gently with the butter and oil until well mixed. Leave uncovered and cook on Full for 3–4 minutes, turning often and watching carefully in case they start to over-brown. Drain on kitchen paper. Toss in a plastic bag with the mustard powder, paprika, celery salt, onion salt, chilli powder and salt to taste. Store in an airtight container.
Curried Brazil Nuts
Serves 4–6
225 g/8 oz/2 cups brazil nuts, thickly sliced
50 g/2 oz/¼ cup butter
10 ml/2 tsp corn oil
20 ml/4 tsp mild, medium or hot curry powder
Salt
Toast the brazil nuts. Heat the butter and oil in a shallow dish, uncovered, on Full for 1½ minutes. Add the nuts and toss gently with the butter and oil until well mixed. Leave uncovered and cook on Full for 3–4 minutes, turning often and watching carefully in case they start to over-brown. Drain on kitchen paper. Toss in a plastic bag with the curry powder and salt to taste. Store in an airtight container.
Blue Cheese and Pecan Flan
Serves 4–6
A sophisticated addition to the quiche family.
For the pastry (paste):
175 g/6 oz/1½ cups plain (all-purpose) flour
1.5 ml/¼ tsp salt
100 g/3½ oz/scant ½ cup butter mixed with margarine, white cooking fat or lard, or use all margarine
45 ml/3 tbsp finely chopped pecan nuts
1 small egg yolk
For the filling:
200 g/7 oz/scant 1 cup full-fat cream cheese
30–45 ml/2–3 tbsp snipped chives or spring onions (scallions)
125 g/4 oz/generous 1 cup blue cheese, crumbled
5 ml/1 tsp paprika
3 eggs
60 ml/4 tbsp full-cream milk or single (light) cream
Salt and freshly ground black pepper
To make the pastry, sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs, then add the chopped nuts. Mix to a firm dough with cold water. Wrap in foil and chill for ½–¾ hour. Turn out on to a floured surface and knead quickly and lightly until smooth. Roll out into a thin circle and use to line a 20 cm/8 in diameter glass, china or pottery flan dish. Pinch the top edge into tiny flutes, then prick all over with a fork. Cook uncovered on Full for 6 minutes, turning the dish twice. If the pastry has bulged in places, press down gently with a hand protected by an oven glove. Brush all over with the egg yolk and cook on Full for 1 minute to seal any holes. Leave to stand while preparing the filling.
Put the filling ingredients into a food processor, seasoning to taste with salt and pepper, and process until the mixture is smooth. Spread smoothly into the flan case (pie shell). Cook on Defrost for 14 minutes, turning the dish three times. Allow to stand for 5 minutes. Eat warm or cold.
Rich Liver Pâté
Serves 8–10
Excellent served with hot toast at parties or special dinners.
250 g/9 oz/generous 1 cup butter
1 garlic clove, crushed
450 g/1 lb chicken livers
1.5 ml/¼ tsp grated nutmeg
Salt and freshly ground black pepper
Put 175 g/6 oz/¾ cup of the butter into a 1.75 litre/3 pt/7½ cup dish and melt, uncovered, on Full for 2 minutes. Stir in the garlic. Pierce each piece of chicken liver with the tip of a knife and add to the dish. Mix well with the butter. Cover with a plate and cook on Full for 8 minutes, stirring twice. Mix in the nutmeg, then season well to taste. In two batc