Starters Recipes
Omelette with Vegetables and Herbs
Posted on October 2nd, 2008 by Head ChefFiled in: India, Vegetable Dishes, Breakfast, Starters
This recipe is a variation of the breakfast omelette, with an assortment of fresh vegetables and herbs. Ideal for breakfast or a light meal and suitable for vegetarians.
Spring Rolls
Posted on September 30th, 2007 by Short order cookFiled in: China, Accompaniments, Starters
Spring rolls are fried Chinese pastries. Spring rolls are usually eaten during the Spring Festival in China, hence the name. Best serverd at once, hot and crispy, with sweet and sour sauce for dipping.
Gazpacho
Posted on June 19th, 2007 by Short order cookFiled in: Spain, Starters, Soups
Gazpacho is refreshingly cold on hot summer days. This classic Spanish soup combines the best summer vegetables. Use the freshest, highest quality ingredients you can afford for a simply stunning soup. The soup needs to be made ahead of time …
Fisherman’s Soup
Posted on June 19th, 2007 by Short order cookFiled in: Portugal, Starters, Fish Dishes, Soups
A traditional soup made with Mackeral and Hake fillets, although any available fish can be added. Try it with some fresh prawns added at the end, salmon and whiting also make a good base fish for the soup. Serve it …
Kartoffelsuppe
Posted on June 8th, 2007 by Short order cookFiled in: Germany, Starters, Soups
Kartoffelsuppe is German Potato Soup that is easy to make and delicious. For a tasty variation, fry some bacon and fry it with the onion. There are many variations of this recipes, some of which we will present over the …
Crème de petits pois
Posted on June 5th, 2007 by Head ChefFiled in: Starters, France, Soups
Crème de petits pois is Cream of Pea Soup made to a french recipe with thawed, frozen Petit Pois peas, potatoes and onions. The soup is an ideal starter especially on a cold winter evening. Should be served piping hot!
Shrimps flambéed in Cognac
Posted on June 5th, 2007 by Head ChefFiled in: Starters, France, Fish Dishes
A stylish starter which is quick and easy to prepare and bound to make a big impression on your guests. Popular in France and impressive when flambéed at the table. Should be served piping hot immediately after preparation.
